DOCSLIB.ORG

The Glasgow Cookery Book

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Mfi Cookeing Book Cornell University Library TX 717.3.G55 The Glasgow cookery book / 3 1924 000 657 647 HOTEL ADMINISTRATION LIBRARY AT CORNELL UNIVERSITY THE GIFT OF Mr, & Mrs. Carl A. Rietz DATE DUE mm:m^ PRINTED IN U.S A. Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000657647 THE ®la0g0to ffioakerg ^nok ISSUED BY The Glasgow and West of Scotland College of Domestie Seienee (Incorporated) FOR USE IN THE COLLEGE. Price 5/- Nett. Per Post 5/6 . I HOTEL ADMINISHATION LIBRARY PRINTED BY N. ADSHEAD & SON, 34-36 CADOGAN STREET, GLASGOW. /3f90 — The Glasgow and West of Scotland College of Domestic Science (Incorporated). The Subjects taught are: Cookebt, Lackdbt Work, HoDSEwiPEKT, Dressmaking, Needlework, Millinery, Sick Nursing, Hygiene, Book-Keeping, Upholstery, DiEa?ETics, Electricity. Students are received for any number of lessons or courses, and may be boarded at the Hostel. Teachers are trained for the following Diplomas:— 1. Cooking, Laundry Work, and Housewifery (in eluding such Needlework as pertains thereto). 2. Dressmaking, Needlework, and Millinery. 3. Cookery, Laundrywork, Housewifery, Dress MAKING and Needlework. The Diplomas granted are recognised by the Board of Education. Sister Tutor's and Dietitian's Courses (Diploma and Certificate). Certificate Courses are held for Lady Housewives, Lady Housekeepers, Cooks, Laundresses, Dressmakers, etc. Medal Courses for Cordon Bleu and Needlecraft. Prospectus giving full details as to days, hours, and fees of Classes, and all particulars, may be had on application. All communications to be addressed to the Principal. Packets and Books of Printed Recipes for Sale at the College, Park Drive, C.3. PREFACE. nr"HIS book has been compiled specially for the use of students in training. The Eecipes are those which have been successfully used for many years, and have been proved therefore to be essentially practical. This, the fourteenth edition of the Glasgow Cookery Book, has been carefully revised and very considerably enlarged. CONTENTS. Glasgow and West of Scotland College of Domestic Science (incorporated), PARK DRIVE, GLASGOW, C.3. PACKETS OF HIGH-CLASS AND HOUSEHOLD RECIPES. Nos. 1,2, 4,. 5, 6, PRICE FOURPENCE EACH. The Packets contain a large variety of useful Eecipes for Entrees, Savouries, Breakfast Dishes, Soups, Cold Meat, Cookery, Puddings and Sweets, Sick-Room Cookery, Sauces, &c. 30 or more Recipes in each Packet. THE GLASGOW COOKERY BOOK. Price S/- nett. This book has been compiled specially for the use of Students in Training as Teachers of Cookery at this College. The Eecipes are those which have been successfully used for many years, and have been proved - therefore to be essentially practical. PLAIN COOKERY RECIPES. Price TWO PENCE each, or 1/9 per dozen; Postage extra. This simple Manual is primarily intended to aid the teaching of Cookery in Board and Elementary Schools. APPROXIMATE QUANTITIES. Food. Number op Persons. Soup. i pint to each person and i pint over. When a number of Courses are to be served it is only necessary to allow 1 gill of Soup to eaqh person and 2 to 3 gills over. Fish. 4 to 6 ozs. to each person. Oysters, 4 to 6 to each person. 1 Lobster, 3 to 4 persons. 1 Crab, 3 to 4 persons. Meat. 4 to 6 ozs. to each person. Cutlets, ~ 3 to every 2 persons. Fillets, 3 to every 2 persons. Croquettes, 3 to every 2 persons. Patties, 3 to every 2 persons. 1 Sweetbread, 1 to 2 persons. 1 Chicken, 4 to 6 persons. ' 1 Turkey, 12 to 15 persons. 1 Babbit, 6 to 7 persons. 1 Hare, 8 to 10 persons. - 1 Ox Tongue, 8 to 10 persons. Tart or Pudding. 1 lb. Fruit, 6 ozs.\ 4 to 5 persons. Flour for Pastry, -/ Pie or Pudding. 1 lb. Meat, 8 ozs. Flour \ 4 to 5- persons. for Pastry, - -J Suet Pudding. i lb. Flour, or its\ 5 to 6 persons. equivalent, - i Cake Mixture Pudding. 4 ozs. Flour, 4 ozs.\ Bitter, etc., -/ HANDY MEASURES. 1 small teaeupful Flour, 12 EOUSEEOLD COOKEMY. Notes on Scullery Work. The aim to keep in mind is to clean the utensil without injuring the material of which it is made. Orderliness in washing-up and cleaning is quite as esseuitial as method in cookins;. WASHING-UP. V - - Preparation. 1. Remove all scraps of food from dishes and plates. 2. Empty contents of jugs, cups, and basins. 3. Place knives and forks into jug with hot water up to bolster. 4. Arrange all in order. 5. Pans used for greasy food, fill with water and bring to boiling point. 6. Pans used for starchy food, soak in cold water. Washing-up. 1. Wash in very hot water, with a little soap, using a netted dish-cloth. 2. "Wash cleanest first. 3. Allow to drain. 4. Dry with clean dish towel. Notes.— \. Never pour water over dishes; always place dishes in the water. 2. If many dishes are being washed, renew the water frequently. HOUSEHOLD COOKEBY. 13 GLASS. 1. Wash in warm water and little soap, using brush, if necessary. 2. Rinse in warm, blue water. 3. Drain. 4. Dry and polish. A little laundry blue in the water helps to make the glass clear and sparkling. CHINA. Avoid use of soda, as it destroys gilt aad colour. After washing-up wash out all dish-cloths and drying towels in hot, soapy water, rinse in boiling water, and hang out in the open air, if possible, to dry. The dish-cloths must be boiled every day after the principal washing-up. Scrub all bowls (inside and outside), rinse, and dry; scrub the surround, and clean the sink; place in a lump of soda oyer the drainer, and pour boiling water down the pipe and overflow holes, then flush with hot and tlien cold water. SCOURING MIXTURES. Moist: —1 lb. soft Soap, 1 lb. Calais Sand, 1 lb. Whiting, 1 quart Water. Put all in an old pan, stir well, and boil for one hour. Store in jars. Dry: —i lb. Hudson's Dry Soap, i lb. Silver Sand, J lb. Whiting. Mix together, pass through a wire sieve, store in a tin. IRON SAUCEPANS. 1. Scrape out all contents. 2. Fill with water, to which add a small piece of soda, and bring to boiling point. 14 ^ BOVSEEOLD COOKEBT. brush and 3. Clean thoroughly, scoTuing with pan scouring mixture, both inside and out. 4. Rinse in hot water. 5. Dry well with dish-eloth. 6. Stand on rack upside down, to dry. Note.—If used for starchy food, soak in cold water. FRYING PANS, ROASTING AND DRIPPING PANS. 1. Remove as much grease as possible by.means of paper, and then treat as iron saucepans. ^ Dutch ovens in the same way, but polish outside with whiting. GRIDIRONS. 1. Remove all grease by rubbing with paper. 2. Wash in very hot water and soda. 3. Rinse in hot water. 4.- Dry with dish-cloth and then dry on rack. ENAMEL PANS. 1. Scrape out all contents. 2. Fill with water and boil. 3. Clean thoroughly, rubbing with coarse salt and finely- powdered egg-shell or fine scouring misiture. Rinse in hot water™- Dry thoroughly. TINS. Saucepan Lids. 1. Wash in hot water to remove any food. 2. Scour with scouring mixture, inside only. 3. Rinse in hot water. 4. Dry thoroughly. 5. Apply a little dry whiting on a rubber on the outside only, and polish. ROUSEHOLD COOKEBY. 15 Patty-tins, Bread and Cake Tins. 1. Wipe inside and out with soft paper while still hot. 2. Wash out periodically and dry very thoroughly. Feuicy Moulds, Jelly Moulds. Wash well and dry, polish outside only with dry whiting, and polish well. ALUMINIUM. Wash in hot water; scour, if necessary; rinse in hot water, dry well, rub up. Some aluminium pans require the outside only cleaned with, whiting. Avoid use of soda, as it discolours. OMELET PANS. These should be very occasionally washed. While still warm after use, rub till clean with soft paper. The outsides must be kept bright, and cleaned according to the metal of which they are made. TO CLEAN STEEL. 1. Remove rust by rubbing with cloth dipped in parafSn or turpentine. 2. Rub with fine ash, moistened with water. If very dirty, rub with bathbrick and paraffin, using scouring flannel or coarse rubber. 3. Rub off with coarse duster. 4. Polish with soft rubber or pad of velvet. STEEL KNIVES AND FORKS. Steep in hot water up to the bolster. Avoid putting the knives into hot water, as the cement of handle would be softened. Wash the knives, holding one at a time in the hand. Do not put the handles in 16 SOUSEBOLD COOKESY. water. Wipe the handles and wash the blades with the sharp part of the blade away from the cloth, so that neither cloth nor fingers are cut. Wash the prongs -of forks well. Dry at once. Remove any stains with a piece of raw potaito peeling; wipe dry before polishing. To Clean.—Rub the^ blade lightly, backwards and for- wards, on a board sprinkled with powdered bathbrick. Use a cork dipped in the powder for back of blade and for the forks; and for cleaning in between the prongs of forks, use a wooden skewer in an old glove finger dipged in the powder. Be careful to remove all, powder from blade and fork, and dust the handles carefully. N£.—To remove the smell of onions, wash in cold water first or plunge into the earth.
Recommended publications
  • Harpers Christmas Brochure 2017

    Harpers Christmas Brochure 2017

    Harpers Shop Opening Times Food Hall Coffee Shop Mon 18 th December 9am - 5pm 9am - 5pm Tues 19 th December 9am - 5pm 9am - 5pm Wed 20 th December 9am - 5pm 9am - 5pm Thu 21 st December 9am - 5pm 9am - 5pm Fri 22 nd December 9am - 6pm 9am - 6pm Sat 23 rd December 8am - 7pm 8am - 7pm Sun 24 th December 8am - Midday 8am - Midday Mon 25 th December CLOSED CLOSED Tues 26 th December CLOSED CLOSED Wed 27 th December 9am - 5pm 9am - 4pm Thu 28 th December 9am - 5pm 9am - 4pm Fri 29 th December 9am - 5pm 9am - 5pm Sat 30 th December 9am - 5pm 9am - 5pm Sun 31 st December 10am - 2pm 10am - 2pm Mon 1 st January CLOSED CLOSED Orders can be telephoned through on 01582 872001 or emailed to: [email protected] or post to: Harpers Food, Half Moon Lane, Pepperstock, Beds LU1 4LL or pop into our shop as Jane, Wendy and the team will be pleased to help NOTES All prices quoted in lb/kg unless stated (but will be invoiced in kilos). From all of us A VERY MERRY CHRISTMAS TO ALL OF YOU Happy Christmas Fine Food Members To Our Fine Food & Wine Members FREE Benefits Please select your choice of: • 10lb Freedom Hen Turkey • Turkey Breast plain Please select left flat or rolled & tied • 5lb Turkey Breast rolled & filled with one of our stuffings: • Fruit (Apricot & Almond) Don’t forget to • Cranberry, Orange & Roast Chestnut add your FREE • Wild Mushroom, Garlic & Herb Christmas benefits to your order • Plain Sausage meat • Cranberry & Orange Sausage meat • Bottle of Red or White Wine Fine Food Members Don’ t forget to book ..
  • Primary Product List

    Primary Product List

    Primary Product List Paste / Wet Systems BEEF STOCK Beef Stock 75-B-095 Beef stock with salt Beef Stock 14-B-028 Beef stock with yeast extract and salt British Beef Stock 800-B-09 Beef Stock – Low Salt 06-B-038 Vegetarian Beef Style Stock 75-VB-16 CHICKEN STOCK Chicken Stock 06-C-015 Roast Chicken 06-C-071 British Chicken Stock 800-C-02 Dark Chicken Stock 104-C-97 Light Chicken Stock 75-C-173B Chicken Stock – Low Salt 06-C-107 Vegetarian Chicken Style Stock 06-VC-40 VEGETABLE STOCK Vegetable Stock – No Celery 06-V-022 Roast Vegetable Stock 06-V-157 Light Vegetable Stock 143-V-01 Vegetable Juice Concentrate 06-V-164 – no celery Vegetable Glace –06-V-086 – no celery Vegetable Stock – Low Salt 109-V-01 LAMB STOCK Lamb Stock 06-L-017 Lamb stock with yeast extract, lamb powder and salt Lamb Stock 105-L-11 Lamb stock with added lamb fat, carrot, salt & onion Lamb Glace 109-L-05 PORK STOCK Pork Stock 75-P-026 Pork stock with onion, salt & sage Pork Stock – Low Salt 75-P-054 Smoked Pork Stock 34-P-001 OTHER MEAT STOCKS Turkey Stock 133-T-06 Ham Bouillon 34-NHB-16 Duck Stock 75-D-021 FISH STOCK Fish Stock 75-F-011 Lobster Stock 75-LOB-23 Fish & Shellfish Bouillon 06-F-004 Fish Stock 15-F-004 MUSHROOM STOCK Mushroom Stock 109-MU-6 Wild Mushroom Flavoured Stock 04-MU-02 Porcini Mushroom Stock 22-MU-37 ONION STOCK Onion Stock 06-O-016 Onion Glace 109-O-04 Roast Onion Stock 28-O-001 CHEESE STOCK Cheese Stock 75-CH-08 Mature Cheddar Stock 75-CH-20 Hard Italian Style Cheese Stock 75-PCH-4 Danish Blue style Cheese Stock 75-BLC-40 Nacho Cheese Stock 75-NAC-23
  • University of Aberdeen, Aberdeen, Scotland

    University of Aberdeen, Aberdeen, Scotland

    UNIVERSITY OF WISCONSIN EAU CLAIRE ENTER FOR NTERNATIONAL DUCATION C I E Study Abroad UNIVERSITY OF ABERDEEN, ABERDEEN, SCOTLAND 2020 Program Guide ABLE OF ONTENTS Sexual Harassment and “Lad Culture” in the T C UK ...................................................................... 12 Academics .............................................................. 5 Emergency Contacts ...................................... 13 Pre-departure Planning .................................... 5 911 Equivalent in the UK ................................ 13 Graduate Courses ............................................. 5 Marijuana and other Illegal Drugs ................. 13 Credits and Course Load ................................. 5 Required Documents .......................................... 13 Registration at Aberdeen .................................. 5 Visa ................................................................... 13 Class Attendance .............................................. 5 Why Can’t I fly through Ireland? .................... 14 Grades ................................................................ 5 Visas for Travel to Other Countries .............. 14 Aberdeen & UWEC Transcripts ....................... 6 Packing Tips ........................................................ 14 UK Academic System ....................................... 6 Weather ............................................................ 14 Service-Learning ............................................... 8 Clothing ............................................................
  • Hot Water Crust Pastry

    Hot Water Crust Pastry

    Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled.
  • Sauces Reconsidered

    Sauces Reconsidered

    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
  • Product Catalog

    Product Catalog

    Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
  • Sizzle and Drizzle Handy Index

    Sizzle and Drizzle Handy Index

    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
  • Desserts Ice Cream the Vine Speciality Sundaes

    Desserts Ice Cream the Vine Speciality Sundaes

    desserts All our delicious desserts are handmade in our very own Buzzworks We only use Vanilla Joe’s ice cream & gelato. S’more cookie dough skillet £5.95 Chocolate éclair ice cream sandwich £6.25 Cookie dough, Nutella, milk chocolate pieces, Trio of luxury vanilla, strawberry and soft and fluffy marshmallow all baked to gooey chocolate ice cream sandwiched in a milk perfection and served warm with luxury vanilla ice chocolate choux pastry éclair Ultimate chocolate fudge cake £6.95 Tablet crunch sundae £7.25 Double-layered chocolate cake with chocolate Scottish tablet pieces, shortbread and luxury and fudge filling served warm with luxury vanilla vanilla ice cream swirled with sticky butterscotch ice cream sauce and strawberry coulis and topped with whipped cream Strawberry cheesecake £6.95 Light and airy strawberry cheesecake on a Affogato £5.25 crumbly biscuit base drizzled with red berry Luxury vanilla ice cream served with a coulis and served with luxury vanilla ice cream shot of hot arabica bean espresso and a side of biscotti biscuit Add a liqueur of your choice £2.50 Classic sticky toffee pudding £5.95 Sweet and sticky toffee pudding served warm with luxury vanilla ice cream and hot Fine cheese selection £7.45 butterscotch sauce Mature cheddar, French brie and creamy blue cheese served with red onion chutney and fine Arran oatcakes Blueberry panna cotta £6.95 Fresh and fruity panna cotta served with berry compote, raspberry coulis and crumbled shortbread ice cream the vine speciality sundaes Vanilla Joe’s gelato is made to a secret family Salted caramel sundae £7.25 recipe, brought over to Ayrshire from Italy over Homemade salted caramel sauce drizzled 100 years ago by Nonno Joe.
  • Physicians Mutual Insurance Company Cookbook

    Physicians Mutual Insurance Company Cookbook

    Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato
  • Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages

    Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages

    Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life.
  • My European Recipe Book

    My European Recipe Book

    My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes.
  • Northern Junket, Index

    Northern Junket, Index

    CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.