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diff --git a/42955-h/42955-h.htm b/42955-h/42955-h.htm index 3a6f065..c756eda 100644 --- a/42955-h/42955-h.htm +++ b/42955-h/42955-h.htm @@ -2,7 +2,7 @@ "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml"> <head> -<meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1" /> +<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <title>The Project Gutenberg eBook of Standard Paper-Bag Cookery, by Emma Paddock Telford</title> <style type="text/css"> @@ -119,26 +119,10 @@ </style> </head> <body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 42955 ***</div> <h1>The Project Gutenberg eBook, Standard Paper-Bag Cookery, by Emma Paddock Telford</h1> -<p>This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at <a -href="http://www.gutenberg.org">www.gutenberg.org</a></p> -<p>Title: Standard Paper-Bag Cookery</p> -<p>Author: Emma Paddock Telford</p> -<p>Release Date: June 15, 2013 [eBook #42955]</p> -<p>Language: English</p> -<p>Character set encoding: ISO-8859-1</p> -<p>***START OF THE PROJECT GUTENBERG EBOOK STANDARD PAPER-BAG COOKERY***</p> <p> </p> -<h4>E-text prepared by Greg Bergquist<br /> - and the Online Distributed Proofreading Team<br /> - (<a href="http://www.pgdp.net">http://www.pgdp.net</a>)<br /> - from page images generously made available by<br /> - Internet Archive/American Libraries<br /> - (<a href="http://archive.org/details/americana">http://archive.org/details/americana</a>)</h4> <p> </p> <table border="0" style="background-color: #ccccff;margin: 0 auto;" cellpadding="10"> <tr> @@ -599,7 +583,7 @@ done.</p> <tr><td align="left">Mutton, shoulder 5 pounds </td><td align="left">45 minutes</td></tr> <tr><td align="left">Mutton, chops</td><td align="left">12 minutes</td></tr> <tr><td align="left">Mutton, cutlets</td><td align="left">8 minutes</td></tr> -<tr><td align="left">Lamb, leg 7 lbs.</td><td align="left">1¾ hours.</td></tr> +<tr><td align="left">Lamb, leg 7 lbs.</td><td align="left">1¾ hours.</td></tr> <tr><td align="left">Lamb, shoulder</td><td align="left">50 minutes</td></tr> <tr><td align="left">Lamb, chops</td><td align="left">10 minutes</td></tr> <tr><td align="left">Sausages</td><td align="left">8 minutes</td></tr> @@ -614,17 +598,17 @@ done.</p> <div class="center"> <table border="0" cellpadding="0" cellspacing="0" summary="Poultry cooking table"> -<tr><td align="left">Turkey (stuffed) 15 lbs.</td><td align="left">2½ hours</td></tr> +<tr><td align="left">Turkey (stuffed) 15 lbs.</td><td align="left">2½ hours</td></tr> <tr><td align="left">Turkey (not stuffed) 15 lbs. </td><td align="left">2 hours</td></tr> <tr><td align="left">Goose (ordinary size)</td><td align="left">2 hours</td></tr> -<tr><td align="left">Goose (green)</td><td align="left">1½ hours</td></tr> +<tr><td align="left">Goose (green)</td><td align="left">1½ hours</td></tr> <tr><td align="left">Duck (old)</td><td align="left">1 hour<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span></td></tr> <tr><td align="left">Duck (young)</td><td align="left">35 minutes</td></tr> <tr><td align="left">Guinea, 6 lbs.</td><td align="left">1 hour and 40 minutes</td></tr> <tr><td align="left">Chicken (large)</td><td align="left">1 hour and a half</td></tr> <tr><td align="left">Chicken (young)</td><td align="left">45 minutes</td></tr> <tr><td align="left">Quail and other small birds</td><td align="left">15 minutes</td></tr> -<tr><td align="left">Stews (meat) medium sized</td><td align="left">1½ or two hours</td></tr> +<tr><td align="left">Stews (meat) medium sized</td><td align="left">1½ or two hours</td></tr> <tr><td align="left">Potatoes (Baked)</td><td align="left">35 minutes</td></tr> <tr><td align="left"><span style="margin-left: 1em;">Sweet (ten minutes less than by the other methods of cookery).</span></td></tr> </table></div> @@ -637,11 +621,11 @@ done.</p> <div class="center"> <table border="0" cellpadding="0" cellspacing="0" summary="measurement table"> <tr><td align="left">4 teaspoonfuls of liquid</td><td align="left">1 tablespoonful</td></tr> -<tr><td align="left">4 tablespoonfuls of liquid </td><td align="left">½ gill or ¼ cupful</td></tr> -<tr><td align="left">1 tablespoonful of liquid</td><td align="left">½ ounce</td></tr> +<tr><td align="left">4 tablespoonfuls of liquid </td><td align="left">½ gill or ¼ cupful</td></tr> +<tr><td align="left">1 tablespoonful of liquid</td><td align="left">½ ounce</td></tr> <tr><td align="left">1 pint of liquid</td><td align="left">1 pound</td></tr> -<tr><td align="left">2 gills of liquid</td><td align="left">1 cupful or ½ pint</td></tr> -<tr><td align="left">1 kitchen cupful</td><td align="left">½ pint</td></tr> +<tr><td align="left">2 gills of liquid</td><td align="left">1 cupful or ½ pint</td></tr> +<tr><td align="left">1 kitchen cupful</td><td align="left">½ pint</td></tr> <tr><td align="left">1 quart sifted pastry flour</td><td align="left">1 pound</td></tr> <tr><td align="left">4 cupfuls sifted pastry flour</td><td align="left">1 quart or 1 pound</td></tr> <tr><td align="left">2 rounded tablespoonfuls of flour</td><td align="left">1 ounce</td></tr> @@ -649,7 +633,7 @@ done.</p> <tr><td align="left">2 rounded tablespoonfuls of ground spice </td><td align="left">1 ounce</td></tr> <tr><td align="left">1 heaping tablespoonful powdered sugar</td><td align="left">1 ounce</td></tr> <tr><td align="left">3 cupfuls cornmeal</td><td align="left">1 pound</td></tr> -<tr><td align="left">1 cupful butter</td><td align="left">½ pound</td></tr> +<tr><td align="left">1 cupful butter</td><td align="left">½ pound</td></tr> <tr><td align="left">1 pint butter</td><td align="left">1 pound</td></tr> <tr><td align="left">1 tablespoonful butter</td><td align="left">1 ounce</td></tr> <tr><td align="left">Butter size of an egg</td><td align="left">2 ounces</td></tr> @@ -657,9 +641,9 @@ done.</p> <tr><td align="left">1 solid pint chopped meat</td><td align="left">1 pound</td></tr> <tr><td align="left">2 cupfuls granulated sugar</td><td align="left">1 pound</td></tr> <tr><td align="left">1 pint brown sugar</td><td align="left">7 ounces</td></tr> -<tr><td align="left">2½ cups powdered sugar</td><td align="left">1 pound</td></tr> +<tr><td align="left">2½ cups powdered sugar</td><td align="left">1 pound</td></tr> <tr><td align="left">1 cupful stemmed raisins</td><td align="left">6 ounces</td></tr> -<tr><td align="left">1 cupful rice</td><td align="left">½ pound</td></tr> +<tr><td align="left">1 cupful rice</td><td align="left">½ pound</td></tr> <tr><td align="left">1 cupful stemmed raisins</td><td align="left">6 ounces</td></tr> <tr><td align="left">1 cupful cleaned and dried currants</td><td align="left">6 ounces</td></tr> <tr><td align="left">1 cupful grated bread crumbs</td><td align="left">2 ounces</td></tr> @@ -698,7 +682,7 @@ reason why the hostess who aims to keep abreast of the times should not make frequent use of them. At very formal affairs, they are placed on the service plates after the guests are seated, but usually they are at each place -when the meal is announced. Canapés (which means +when the meal is announced. Canapés (which means "toast cushions" or bouchees, small patties or "bites") with their accompanying spread of appetizing fish, cheese or potted meats, are newer than the cocktails of @@ -746,7 +730,7 @@ or the red imported sausages. Lay on the top of each star, log cabin fashion, several tiny lengths of pickled gherkins and crown with a sprig of watercress.</p> -<p><span class='recipe'>The Making of Canapés.</span>—Bread two days old is +<p><span class='recipe'>The Making of Canapés.</span>—Bread two days old is best for the foundation. Trim free from crusts, then cut in uniform oblongs, diamonds, triangles, circles or fingers as desired, using for this the cutters that come<span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span> @@ -755,25 +739,25 @@ mixture and slip into the well-greased paper-bag for five minutes just long enough to brown the toast delicately and heat the savory.</p> -<p><span class='recipe'>Anchovy Canapés.</span>—Cut white bread in oblong +<p><span class='recipe'>Anchovy Canapés.</span>—Cut white bread in oblong strips, spread lightly with butter, and anchovy paste, and tuck into the buttered bag. Bake five minutes, then -serve hot, adding, if liked, to each canapé two strips of +serve hot, adding, if liked, to each canapé two strips of boneless anchovy laid across it diagonally and a squeeze of lemon juice.</p> -<p><span class='recipe'>Caviare Canapés.</span>—Cut bread in circles and spread +<p><span class='recipe'>Caviare Canapés.</span>—Cut bread in circles and spread with a mixture of three tablespoonfuls caviare paste, one teaspoonful lemon juice, one half teaspoonful paprika, two tablespoonfuls of butter, and a half cupful minced cress. Pop in the buttered bag and cook five minutes.</p> -<p><span class='recipe'>Hot Cheese Canapés.</span>—Take circles or strips of +<p><span class='recipe'>Hot Cheese Canapés.</span>—Take circles or strips of Vienna bread, spread lightly with butter, grate a little cheese over them, sprinkle on top a little cayenne pepper and salt and put in bag. Cook five minutes.</p> -<p><span class='recipe'>Cheese and Cracker Canapés.</span>—Split Boston crackers +<p><span class='recipe'>Cheese and Cracker Canapés.</span>—Split Boston crackers and soak ten minutes in cold water. Lift out carefully and place on a well-buttered baking tin. Drop on each a generous bit of butter, a sprinkling of grated @@ -800,7 +784,7 @@ teaspoon of anchovy paste, a dash of cayenne and a pinch of butter. Spread over the crackers and put in bag in a hot oven to brown.</p> -<p><span class='recipe'>Diables à Cheval.</span>—Have ready large French +<p><span class='recipe'>Diables à Cheval.</span>—Have ready large French prunes that have been soaked twenty-four hours in water, then cooked and the pits removed. Insert almonds in the cavity left by the pit. Toss in olive oil or refined @@ -993,7 +977,7 @@ wine. Spread on slices of toast, grate a little cheese on top, put into a bag, seal, set in the oven a moment to heat through, then serve.</p> -<p><span class='recipe'>Crabs Deviled à la William Penn.</span>—Boil hard-shelled +<p><span class='recipe'>Crabs Deviled à la William Penn.</span>—Boil hard-shelled crabs, then remove the under part without breaking the upper shell. Take out the crab meat, add about half the quantity of bread crumbs and some chopped @@ -1167,7 +1151,7 @@ desired some thin slices of bacon can be cooked at the same time in a separate bag and be used as a garnish for the cones.</p> -<p><span class='recipe'>Codfish à la Crême.</span>—Cook the fish first in boiling +<p><span class='recipe'>Codfish à la Crême.</span>—Cook the fish first in boiling salted water which has been very slightly acidulated with vinegar. Let it cook until the flesh separates from<span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span> the bones. After draining thoroughly and removing the @@ -1199,7 +1183,7 @@ well covered. Place in a well-greased bag and cook about twenty minutes, when they will be a rich brown, thoroughly cooked and deliciously juicy.</p> -<p><span class='recipe'>Flounder à la Meuniére.</span>—Chop a small shallot +<p><span class='recipe'>Flounder à la Meuniére.</span>—Chop a small shallot and mix with a teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of butter, a little chopped parsley, a dash of cayenne, salt and pepper @@ -1269,7 +1253,7 @@ and glaze, turning the grid with the bag twice during the cooking. Cut open the bag, put the fish balls on a hot platter, garnish and serve plain with a tomato sauce.</p> -<p><span class='recipe'>Fish Soufflé.</span>—One pint of boiled halibut or other +<p><span class='recipe'>Fish Soufflé.</span>—One pint of boiled halibut or other delicate fish, freed from bones and skin and mashed to a pulp. Season with one small teaspoonful of salt, a dash of pepper, and one teaspoonful of onion juice. Melt a @@ -1313,7 +1297,7 @@ carrot dice, sprigs of watercress or parsley and thin slices of lemon rolled in fine minced parsley. Accompany with sauce tartare or parsley butter.</p> -<p><span class='recipe'>Halibut à la Poulette.</span>—Take two pounds of halibut,<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> +<p><span class='recipe'>Halibut à la Poulette.</span>—Take two pounds of halibut,<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> arrange in filets, freeing from skin and bone; then cut into narrow strips. Season with salt, pepper and lemon juice; cut two onions in slices and lay on the @@ -1387,7 +1371,7 @@ with a little milk. Spread a little soft butter over the surface and bake in a buttered bag for half an hour in a hot oven to a rich brown.</p><p><span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span></p> -<p><span class='recipe'>Salmon Soufflé.</span>—Put two tablespoonfuls of butter +<p><span class='recipe'>Salmon Soufflé.</span>—Put two tablespoonfuls of butter in a saucepan and melt without browning. Add one tablespoonful of flour, stir until blended, then pour in one cup of warm milk. When thickened and smooth, @@ -1576,7 +1560,7 @@ added. If placed on the ice this can be kept on hand a week or more. It is also excellent spread over a juicy steak.</p><p><span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span></p> -<p><span class='recipe'>Sauce for Broiled Shad à la Murray.</span>—Fry the +<p><span class='recipe'>Sauce for Broiled Shad à la Murray.</span>—Fry the milts, and while hot mash with butter, a tablespoonful minced parsley and a teaspoonful of lemon juice. Season lightly with salt and pepper and spread over the @@ -1673,7 +1657,7 @@ Make a cream gravy from the drippings in the bag and serve with mashed potatoes, currant jelly and beet greens.</p> -<p><span class='recipe'>Chicken à la Baltimore.</span>—Take two small Spring +<p><span class='recipe'>Chicken à la Baltimore.</span>—Take two small Spring chickens, prepare as for broiling, but cut into joints. Wipe dry, season well with salt and pepper, dip into beaten egg, then cover well with bread crumbs. Place @@ -2055,7 +2039,7 @@ with more thin slices of bacon pour in the bag a half cupful good broth, seal, and bake an hour in a moderate oven. Serve with grape jelly or spiced grapes.</p> -<p><span class='recipe'>Turkey à la Bonham.</span>—Pick out a young hen turkey, +<p><span class='recipe'>Turkey à la Bonham.</span>—Pick out a young hen turkey, plump and delicate with small bones. Carefully remove all pin feathers and complete the drawing which may have been imperfectly done by the butcher. Cut off @@ -4433,7 +4417,7 @@ each of cornstarch and sugar. Add one beaten egg and cook in double boiler until thickened. Add a tablespoonful of butter and flavoring to taste.</p> -<p><span class='recipe'>Cream Sauce à la Hotel Astor.</span>—Beat together one +<p><span class='recipe'>Cream Sauce à la Hotel Astor.</span>—Beat together one cupful each sugar and butter until perfectly blended. Add cream until mixture is like thick cream, dust with nutmeg or mace and serve.</p> @@ -4558,7 +4542,7 @@ Tea.<br /> <br /> DINNER NO. 3.<br /> <br /> -Anchovy Canapés (Bagged)<br /> +Anchovy Canapés (Bagged)<br /> Olives Celery<br /> Roast Veal (Bagged)<br /> Baked Potatoes (Bagged)<br /> @@ -4631,7 +4615,7 @@ Custard<br /> <br /> DINNER NO. 1.<br /> <br /> -Caviare Canapés (Bagged)<br /> +Caviare Canapés (Bagged)<br /> Salted Nuts (Bagged) Olives<br /> Roast Leg of Lamb (Bagged) Mint Sauce<br /> Baked Potatoes (Bagged)<br /> @@ -4823,7 +4807,7 @@ Gingerbread (Bagged)<br /> DINNER MENU NO. 1.<br /> <br /> Canteloupe<br /> -Caviare Canapés (Cooked in Bag)<br /> +Caviare Canapés (Cooked in Bag)<br /> Sauer Braten with Carrots and Onions (Bagged)<br /> Baked Potatoes (Bagged)<br /> Lima Beans (Bagged)<br /> @@ -4834,7 +4818,7 @@ Coffee.<br /> <br /> DINNER MENU NO. 2.<br /> <br /> -Caviare Canapés (Cooked in Bag)<br /> +Caviare Canapés (Cooked in Bag)<br /> Deviled Chestnuts (Paper-bagged)<br /> Roast Pork (Bagged)<br /> Sweet Potatoes (Bagged)<br /> @@ -4875,9 +4859,9 @@ BEGINNERS</div> <tr><td align="left">Bacon and Bananas</td><td align="center">"</td><td align='right'><a href="#Page_70">70</a></td></tr> <tr><td align="left">Sausage with Tomatoes</td><td align="center">"</td><td align='right'><a href="#Page_73">73</a></td></tr> <tr><td align="left">Roast Loin of Pork</td><td align="center">"</td><td align='right'><a href="#Page_72">72</a></td></tr> -<tr><td align="left">Hot Cheese Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> -<tr><td align="left">Caviare Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> -<tr><td align="left">Cheese and Cracker Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left">Hot Cheese Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left">Caviare Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left">Cheese and Cracker Canapés</td><td align="center">"</td><td align='right'><a href="#Page_20">20</a></td></tr> <tr><td align="left">Cracker Crisps</td><td align="center">"</td><td align='right'><a href="#Page_21">21</a></td></tr> <tr><td align="left">Roast Clams</td><td align="center">"</td><td align='right'><a href="#Page_26">26</a></td></tr> <tr><td align="left">Lobster in Shells</td><td align="center">"</td><td align='right'><a href="#Page_29">29</a></td></tr> @@ -4924,15 +4908,15 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Bouchees of Caviare, Olives and Mayonnaise</span></td><td align='right'><a href="#Page_19">19</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Bouchees of Sardines</span></td><td align='right'><a href="#Page_19">19</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Bouchees of Sausage or Tongue</span></td><td align='right'><a href="#Page_19">19</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Canapés, The Making of</span></td><td align='right'><a href="#Page_19">19</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Anchovy Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Caviare Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Hot Cheese Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Cheese and Crackers Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Canapés, The Making of</span></td><td align='right'><a href="#Page_19">19</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Anchovy Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Caviare Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Hot Cheese Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Cheese and Crackers Canapés</span></td><td align='right'><a href="#Page_20">20</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Cheese Toast Sandwiches</span></td><td align='right'><a href="#Page_20">20</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Cracker Crisps</span></td><td align='right'><a href="#Page_21">21</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Deviled Crackers</span></td><td align='right'><a href="#Page_21">21</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Diables à Cheval</span></td><td align='right'><a href="#Page_21">21</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Diables à Cheval</span></td><td align='right'><a href="#Page_21">21</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Nut Appetizers</span></td><td align='right'><a href="#Page_21">21</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Salted Almonds</span></td><td align='right'><a href="#Page_21">21</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Deviled Almonds</span></td><td align='right'><a href="#Page_22">22</a></td></tr> @@ -5000,23 +4984,23 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Bloaters, A Breakfast Dish of</span></td><td align='right'><a href="#Page_31">31</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Cat Fish</span></td><td align='right'><a href="#Page_32">32</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Codfish Cones</span></td><td align='right'><a href="#Page_32">32</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Codfish à la Crême</span></td><td align='right'><a href="#Page_32">32</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Codfish à la Crême</span></td><td align='right'><a href="#Page_32">32</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Eels, Paper Bagged</span></td><td align='right'><a href="#Page_33">33</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Flounder à la Meuniére</span></td><td align='right'><a href="#Page_33">33</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Flounder à la Meuniére</span></td><td align='right'><a href="#Page_33">33</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Filets of Flounder</span></td><td align='right'><a href="#Page_34">34</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Finnan Haddie</span></td><td align='right'><a href="#Page_34">34</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Fish Cakes</span></td><td align='right'><a href="#Page_34">34</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">New England Fish Pie</span></td><td align='right'><a href="#Page_35">35</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Fish Soufflé</span></td><td align='right'><a href="#Page_35">35</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Fish Soufflé</span></td><td align='right'><a href="#Page_35">35</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Planked Fish Bag Cooked</span></td><td align='right'><a href="#Page_36">36</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Halibut à la Poulette</span></td><td align='right'><a href="#Page_37">37</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Halibut à la Poulette</span></td><td align='right'><a href="#Page_37">37</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Herring au Gratin</span></td><td align='right'><a href="#Page_37">37</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Herrings with Herbs</span></td><td align='right'><a href="#Page_37">37</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Kedgeree</span></td><td align='right'><a href="#Page_37">37</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Kippered Mackerel with Fine Herbs</span></td><td align='right'><a href="#Page_38">38</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Salmon Loaf</span></td><td align='right'><a href="#Page_38">38</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Scalloped Salmon</span></td><td align='right'><a href="#Page_38">38</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Salmon Soufflé</span></td><td align='right'><a href="#Page_39">39</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Salmon Soufflé</span></td><td align='right'><a href="#Page_39">39</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Baked Shad</span></td><td align='right'><a href="#Page_39">39</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Shad Roe</span></td><td align='right'><a href="#Page_39">39</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Smelts</span></td><td align='right'><a href="#Page_40">40</a></td></tr> @@ -5035,7 +5019,7 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Egg Sauce Made from the Hollandaise</span></td><td align='right'><a href="#Page_44">44</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Lobster Sauce</span></td><td align='right'><a href="#Page_44">44</a></td></tr> <tr><td align="left"><span class="pagenum"><a name="Page_150" id="Page_150">[150]</a></span><span style="margin-left: 1em;">Maitre d'Hotel Butter</span></td><td align='right'><a href="#Page_44">44</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Sauce for Broiled Shad à la Murray</span></td><td align='right'><a href="#Page_45">45</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Sauce for Broiled Shad à la Murray</span></td><td align='right'><a href="#Page_45">45</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Parsley Butter</span></td><td align='right'><a href="#Page_45">45</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Sauce Tartare</span></td><td align='right'><a href="#Page_45">45</a></td></tr> <tr><td align="left"> </td></tr> @@ -5113,7 +5097,7 @@ BEGINNERS</div> <tr><td align="left">POULTRY AND GAME:</td></tr> <tr><td align="left"><span style="margin-left: 1em;">Capon</span></td><td align='right'><a href="#Page_47">47</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Chicken with Parsnips</span></td><td align='right'><a href="#Page_48">48</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Chicken à la Baltimore</span></td><td align='right'><a href="#Page_48">48</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Chicken à la Baltimore</span></td><td align='right'><a href="#Page_48">48</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Chicken Croquettes</span></td><td align='right'><a href="#Page_48">48</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Paper Bagged Chicken</span></td><td align='right'><a href="#Page_49">49</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Chicken Pie</span></td><td align='right'><a href="#Page_49">49</a></td></tr> @@ -5141,7 +5125,7 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Reed Birds</span></td><td align='right'><a href="#Page_58">58</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Squab</span></td><td align='right'><a href="#Page_58">58</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Barbecued Squirrel, (Southern Style) </span></td><td align='right'><a href="#Page_58">58</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Turkey à la Bonham</span></td><td align='right'><a href="#Page_59">59</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Turkey à la Bonham</span></td><td align='right'><a href="#Page_59">59</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Venison</span></td><td align='right'><a href="#Page_60">60</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Venison Steak</span></td><td align='right'><a href="#Page_60">60</a></td></tr> <tr><td align="left"> </td></tr> @@ -5161,7 +5145,7 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Caramel Sauce</span></td><td align='right'><a href="#Page_128">128</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Cornstarch Pudding Sauce</span></td><td align='right'><a href="#Page_129">129</a></td></tr> <tr><td align="left"><span class="pagenum"><a name="Page_153" id="Page_153">[153]</a></span><span style="margin-left: 1em;">Cream Sauce</span></td><td align='right'><a href="#Page_129">129</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Cream Sauce à la Hotel Astor</span></td><td align='right'><a href="#Page_129">129</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Cream Sauce à la Hotel Astor</span></td><td align='right'><a href="#Page_129">129</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Delicious Fruit Sauce for Plum Pudding</span></td><td align='right'><a href="#Page_129">129</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Hard Sauce for Plum Pudding</span></td><td align='right'><a href="#Page_129">129</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Molasses Sauce</span></td><td align='right'><a href="#Page_130">130</a></td></tr> @@ -5204,7 +5188,7 @@ BEGINNERS</div> <tr><td align="left"><span style="margin-left: 1em;">Roast Clams</span></td><td align='right'><a href="#Page_26">26</a></td></tr> <tr><td align="left"><span class="pagenum"><a name="Page_154" id="Page_154">[154]</a></span><span style="margin-left: 1em;">Crabs, Soft and Hard</span></td><td align='right'><a href="#Page_26">26</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Creamed Crabs</span></td><td align='right'><a href="#Page_27">27</a></td></tr> -<tr><td align="left"><span style="margin-left: 1em;">Crabs Deviled à la William Penn</span></td><td align='right'><a href="#Page_27">27</a></td></tr> +<tr><td align="left"><span style="margin-left: 1em;">Crabs Deviled à la William Penn</span></td><td align='right'><a href="#Page_27">27</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Crab Meat au Gratin</span></td><td align='right'><a href="#Page_27">27</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Crab Flakes au Gratin</span></td><td align='right'><a href="#Page_28">28</a></td></tr> <tr><td align="left"><span style="margin-left: 1em;">Lobster Chops</span></td><td align='right'><a href="#Page_28">28</a></td></tr> @@ -5391,7 +5375,7 @@ is refined by the Wesson process (the only process yet discovered for properly refining vegetable oils) and we control that process. No other manufacturer can -use it. ¶Wesson Snowdrift Oil has just +use it. ¶Wesson Snowdrift Oil has just the right smoothness and consistency to make rich and delicious salad dressings.</div> <div class='center'><span class='big'><b>AT ALL GROCERS</b></span></div> @@ -5485,7 +5469,7 @@ Worcestershire Sauce)</p> <p>Page 127, "sweeteend" changed to "sweetened" (the extra juice sweetened)</p> -<p>Page 151, "Balitmore" changed to "Balitmore" (Chicken à la Baltimore)</p> +<p>Page 151, "Balitmore" changed to "Balitmore" (Chicken à la Baltimore)</p> <p>Page 152, "SAUCEES" changed to "SAUCES" (PUDDINGS AND PUDDING SAUCES)</p> @@ -5493,360 +5477,6 @@ Worcestershire Sauce)</p> <p> </p> <p> </p> -<hr class="full" /> -<p>***END OF THE PROJECT GUTENBERG EBOOK STANDARD PAPER-BAG COOKERY***</p> -<p>******* This file should be named 42955-h.txt or 42955-h.zip *******</p> -<p>This and all associated files of various formats will be found in:<br /> -<a href="http://www.gutenberg.org/dirs/4/2/9/5/42955">http://www.gutenberg.org/4/2/9/5/42955</a></p> -<p> -Updated editions will replace the previous one--the old editions -will be renamed.</p> - -<p> -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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