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Table Of Contents

TEA COCOA COFFEE……………………………………..20
TEA…………………………………………………………………………..20
CHOCOLATE…………………………………………………………….21
COCOA……………………………………………………………………..21
COFFEE……………………………………………………………………22
BREAD……………………………………………………………23
STEAMED BROWN BREAD……………………………………….23
LIGHT BREAD……………………………………………………………23
FRANKLIN GEMS………………………………………………………23
BAKING POWDER BISCUIT……………………………………….24
FRENCH ROLLS………………………………………………………..24
RISEN MUFFINS……………………………………………………….24
BREAKFAST ROLLS………………………………………………….24
POCKET-BOOK ROLLS……………………………………………..25
POTATO ROLLS………………………………………………………..25
GRAHAM GEMS………………………………………………………..26
CORN CAKE……………………………………………………………..26
BACHELORS’ CORN PONE……………………………………….26
CORN BREAD……………………………………………………………27
CORN MEAL MUFFINS………………………………………………27
BAKED CORN BREAD……………………………………………….27
STEAMED BROWN BREAD……………………………………….28
RAISED BROWN BREAD…………………………………………..28
BOSTON BROWN BREAD…………………………………………28
STRAWBERRY SHORT CAKE……………………………………28
STRAWBERRY SHORT CAKE……………………………………29
ORANGE SHORT CAKE…………………………………………….29
SALLY LUNN……………………………………………………………..30
HAM TOAST………………………………………………………………30
OAT MEAL…………………………………………………………………30
BREWIS…………………………………………………………………….30
SANDWICH DRESSING……………………………………………..31
SOUP………………………………………………………………32
AMBER SOUP……………………………………………………………32
BOUILLON…………………………………………………………………33
MOCK-TURTLE SOUP……………………………………………….33
JULIENNE SOUP……………………………………………………….34
NOODLE SOUP…………………………………………………………34
CORN SOUP……………………………………………………………..35
CELERY SOUP………………………………………………………….35
OYSTER SOUP…………………………………………………………36
BISQUE OF CRAB OR CRAWFISH…………………………….36
POTATO PUREE……………………………………………………….37
ASPARAGUS SOUP…………………………………………………..37
TOMATO SOUP…………………………………………………………38
TOMATO SOUP…………………………………………………………38
GUMBO FILÉ…………………………………………………………….38
GUMBO SOUP…………………………………………………………..39
CHICKEN GUMBO WITH OYSTERS…………………………..39
OKRA SOUP……………………………………………………………..40
BLACK BEAN SOUP………………………………………………….40
BEAN SOUP………………………………………………………………40
SOUP REGENCY………………………………………………………41
PEA SOUP………………………………………………………………..42
CLAM CHOWDER……………………………………………………..42
CLAM CHOWDER……………………………………………………..42
FISH………………………………………………………………..43
SOLES OR SMELTS COOKED WITH MAÎTRE D’HOTEL SAUCE 43
BAKED SHAD……………………………………………………………44
OYSTERS………………………………………………………………….44
CUBION…………………………………………………………………….44
COD FISH BALLS………………………………………………………45
SALMON CROQUETTES……………………………………………45
MARYLAND TERRAPINS…………………………………………..45
TERRAPIN WHITE STEW…………………………………………..46
WHITE STEW OF TERRAPIN……………………………………..46
TERRAPIN CROQUETTES…………………………………………47
DEVILED LOBSTER…………………………………………………..47
LOBSTER CROQUETTES………………………………………….48
DEVILED CRABS……………………………………………………….48
DEVILED CRABS……………………………………………………….49
DEVILED CRABS……………………………………………………….49
SOFT SHELL CRABS…………………………………………………50
FROG LEGS………………………………………………………………50
PANNÉE OYSTERS…………………………………………………..50
CREAMED OYSTERS………………………………………………..51
“LITTLE PIGS IN BLANKETS”……………………………………..51
ESCALLOPED OYSTERS…………………………………………..52
CREAMED SHRIMPS…………………………………………………52
SAUCES………………………………………………………….53
SAUCE MOUSSELINE……………………………………………….53
BOILED EGG SAUCE…………………………………………………53
TARTAR SAUCE………………………………………………………..53
MEATS……………………………………………………………54
FILET OF BEEF…………………………………………………………54
ROAST BEEF…………………………………………………………….55
YORKSHIRE PUDDING……………………………………………..56
ROULARDS……………………………………………………………….57
BEEF LOAF……………………………………………………………….58
HASH………………………………………………………………………..58
MUTTON CHOPS………………………………………………………58
ROAST LAMB……………………………………………………………59
LAMB CHOPS……………………………………………………………59
POTTED TONGUE…………………………………………………….59
VEAL CROQUETTES…………………………………………………60
VEAL CROQUETTES…………………………………………………60
VEAL POT PIE…………………………………………………………..61
CASSELETTES DE VEAU………………………………………….61
VEAL FRICASSEE……………………………………………………..62
VEAL LOAF……………………………………………………………….62
SWEETBREADS………………………………………………63
SWEET-BREAD CROQUETTES…………………………………63
SWEETBREADS AND OYSTERS……………………………….63
SWEETBREADS AND MUSHROOMS…………………………64
SWEETBREADS EN COQUILLE…………………………………64
SWEETBREAD PATTIES……………………………………………65
POULTRY………………………………………………………..66
BOILED CHICKEN……………………………………………………..66
JAMBOLAYA (A Spanish Creole Dish)………………………….66
CHICKEN LIVERS, EN BROCHETTE, WITH BACON……66
COQUILLES DE VOLAILLE………………………………………..67
CROQUETTES………………………………………………………….68
CHICKEN CROQUETTES…………………………………………..68
CURRY OF CHICKEN IN PUFFS………………………………..69
PILAUF……………………………………………………………………..70
FRICASSEE CHICKEN……………………………………………….70
A GOOD ROAST TURKEY…………………………………………70
DRESSING FOR TURKEY………………………………………….71
HOW TO COOK CHESTNUTS……………………………………72
GAME……………………………………………………………..73
WILD DUCK IN MARYLAND……………………………………….73
SNIPE AND WOODCOCK BROILED ON TOAST…………73
PRAIRIE CHICKEN…………………………………………………….74
VEGETABLES…………………………………………………76
VEGETABLE OYSTER……………………………………………….76
CAULIFLOWER WITH TARTAR SAUCE……………………..76
SCALLOPED POTATOES…………………………………………..76
ESCALLOPED SWEET POTATOES……………………………77
POTATO PUFF………………………………………………………….77
POTATO CROQUETTES……………………………………………77
POTATOES–MASHED……………………………………………….78
BOSTON BAKED BEANS…………………………………………..78
LIMA BEANS……………………………………………………………..78
BAKED TOMATOES…………………………………………………..78
BAKED TOMATOES…………………………………………………..79
STEWED TOMATOES……………………………………………….79
BEETS………………………………………………………………………80
PARSNIPS–STEWED………………………………………………..80
STUFFED GREEN PEPPERS…………………………………….80
CORN OYSTERS……………………………………………………….81
FRIED EGG PLANT……………………………………………………81
MACARONI–GOOD…………………………………………………..82
RICE AS A VEGETABLE…………………………………………….82
CRANBERRIES…………………………………………………………82
EGGS………………………………………………………………84
PLAIN OMELET WITH EIGHT EGGS…………………………..84
GREEN CORN OMELET…………………………………………….84
OMELET WITH HAM………………………………………………….84
OMELET–PLAIN………………………………………………………..85
STUFFED EGGS……………………………………………………….86
DEVILED EGGS FOR LUNCHEON OR PICNICS…………86
ESCALLOPED EGGS…………………………………………………86
HOW TO TAKE EGG………………………………………………….87
SALAD…………………………………………………………….88
LOBSTER SALAD………………………………………………………88
CHICKEN SALAD………………………………………………………88
SOUTHERN CHICKEN SALAD…………………………………..89
CHICKEN SALAD………………………………………………………89
VEGETABLE SALAD………………………………………………….90
STRING BEAN SALAD (FRENCH RECIPE)…………………90
EXCELLENT POTATO SALAD……………………………………91
TOMATO SALAD……………………………………………………….91
TOMATO SALAD……………………………………………………….92
CABBAGE SALAD……………………………………………………..92
FISH SALAD………………………………………………………………92
SALAD DRESSING…………………………………………………….93
DOUGHNUTS & FRITTERS………………………………94
FAMOUS DOUGHNUTS…………………………………………….94
RAISED DOUGHNUTS………………………………………………94
DOUGHNUTS……………………………………………………………95
DOUGHNUTS……………………………………………………………95
CALLAS — A CREOLE CAKE EATEN HOT WITH COFFEE95
APPLE FRITTERS……………………………………………………..95
CORN FRITTERS………………………………………………………96
CLAM FRITTERS……………………………………………………….96
WHITE CORN MEAL CAKES FOR BREAKFAST………….96
CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS 97
FRIED MUSH…………………………………………………………….97
SUPERIOR WAFFLES……………………………………………….97
MEXICAN ENCHILADAS…………………………………………….98
PRESERVES……………………………………………………99
TOMATO CONSERVE……………………………………………….99
ORANGE MARMALADE……………………………………………..99
COMPOTE OF APPLES……………………………………………..99
STEAMED PEACHES……………………………………………….100
QUINCE PRESERVES……………………………………………..100
WATERMELON PRESERVES…………………………………..101
BLACKBERRY JAM………………………………………………….101
CANNED SPICED BLACKBERRIES………………………….102
SPICED GREEN GRAPES………………………………………..102
ORANGE JELLY………………………………………………………102
CURRANT JELLY…………………………………………………….103
CRAB APPLE JELLY………………………………………………..103
PICKLES AND CATSUP…………………………………104
PICKLED ONIONS……………………………………………………104
OIL PICKLES……………………………………………………………104
CUCUMBER PICKLES……………………………………………..105
GREEN CUCUMBER PICKLE…………………………………..106
RIPE CUCUMBER PICKLE……………………………………….106
GOOSEBERRY CATSUP………………………………………….106
CABBAGE PICKLE…………………………………………………..107
PICALILLY……………………………………………………………….107
SWEET PICKLED PEACHES……………………………………108
MUSTARD CHOW-CHOW………………………………………..109
CHOW-CHOW…………………………………………………………109
CHEESE………………………………………………………..111
CHEESE FONDA……………………………………………………..111
CHEESE STICKS……………………………………………………..111
PIES………………………………………………………………112
LEMON PIE……………………………………………………………..112
IDEAL LEMON PIE…………………………………………………..112
LEMON PIE……………………………………………………………..113
PUMPKIN PIE………………………………………………………….113
APPLE CUSTARD PIE……………………………………………..114
CREAM PIE……………………………………………………………..114
CREAM PIE……………………………………………………………..114
APPLE PIE………………………………………………………………115
MINCE MEAT…………………………………………………………..115
MINCE MEAT…………………………………………………………..116
PUDDING………………………………………………………117
GRAHAM CHRISTMAS PUDDING…………………………….117
GRAHAM PUDDING…………………………………………………117
LADY ROSS FIG PUDDING………………………………………118
ALEXANDRE PUDDING……………………………………………118
PLUM PUDDING………………………………………………………119
ENGLISH PLUM PUDDING……………………………………….119
ENGLISH PLUM PUDDING……………………………………….120
VEGETABLE PLUM PUDDING………………………………….120
CHRISTMAS PLUM PUDDING………………………………….121
BREAD AND BUTTER PUDDING………………………………122
DELICATE INDIAN PUDDING…………………………………..122
BAKED INDIAN PUDDING………………………………………..123
PRUNE ROLL…………………………………………………………..123
PRUNE PUDDING……………………………………………………123
PRUNE PUDDING……………………………………………………124
PRUNE PUDDING……………………………………………………124
BREAD PUDDING……………………………………………………124
CHOCOLATE PUDDING…………………………………………..125
DANISH PUDDING…………………………………………………..125
DELICIOUS PUDDING……………………………………………..126
SUET PUDDING………………………………………………………126
SUET PUDDING………………………………………………………127
QUEEN PUDDING……………………………………………………127
STEAM PUDDING……………………………………………………128
STEAM PUDDING……………………………………………………128
BAKED HUCKLEBERRY PUDDING…………………………..128
MINNIE’S LEMON PUDDING…………………………………….129
CUP PUDDING………………………………………………………..129
ITALIAN ROLL………………………………………………………….130
APPLE PUDDING…………………………………………………….130
BAKED APPLE DUMPLING………………………………………131
FOAM SAUCE…………………………………………………………131
CAKE…………………………………………………………….132
SPONGE CAKE……………………………………………………….132
SPONGE CAKE……………………………………………………….132
SPONGE CAKE……………………………………………………….132
NORTH DAKOTA SPONGE CAKE…………………………….133
CHAPERONE SPONGE CAKE………………………………….133
NEW ENGLAND RAISED LOAF CAKE………………………134
FRENCH LOAF CAKE………………………………………………134
GRANDMOTHER’S BREAD CAKE…………………………….134
OLD VIRGINIA BREAD CAKE…………………………………..135
BREAD CAKE………………………………………………………….135
CORN STARCH CAKE……………………………………………..136
EXPOSITION ORANGE CAKE………………………………….136
ORANGE CAKE……………………………………………………….136
ANGEL FOOD………………………………………………………….137
SUNSHINE CAKE…………………………………………………….137
ELECTION CAKE……………………………………………………..138
ALMOND CREAM CAKE…………………………………………..139
VELVET CAKE…………………………………………………………139
CARAMEL CAKE……………………………………………………..140
A CARAMEL CAKE…………………………………………………..140
ROLL JELLY CAKE…………………………………………………..141
CHOCOLATE CAKE…………………………………………………141
CHESS CAKE………………………………………………………….142
FRUIT CAKE……………………………………………………………142
ENGLISH FRUIT CAKE…………………………………………….143
FRUIT CAKE……………………………………………………………143
FRUIT CAKE……………………………………………………………144
SALLY WHITE CAKE………………………………………………..144
DELICATE CAKE……………………………………………………..145
DELICATE CAKE……………………………………………………..145
WHITE CAKE…………………………………………………………..146
WALNUT CAKE……………………………………………………….146
NUT CAKE……………………………………………………………….146
NUT CAKE……………………………………………………………….147
NUT CAKE……………………………………………………………….147
PECAN CAKE………………………………………………………….147
CAKE MADE WITH CREAM……………………………………..148
ALMOND ICING……………………………………………………….148
SOFT GINGERBREAD……………………………………………..149
COLUMBIAN GINGER CAKE……………………………………149
GINGERBREAD……………………………………………………….149
SOFT GINGERBREAD……………………………………………..149
LOAF GINGER CAKE……………………………………………….150
COOKIES………………………………………………………151
HERMITS OR FRUIT COOKIES………………………………..151
COOKIES………………………………………………………………..151
“CORINITA” COOKIES……………………………………………..151
GINGER COOKIES…………………………………………………..152
GINGER SNAPS………………………………………………………152
FRENCH JUMBLES………………………………………………….152
SAND TARTS…………………………………………………………..153
LADY FINGERS……………………………………………………….153
DESSERTS CREAMS JELLIES CUSTARDS……154
PINEAPPLE SPONGE………………………………………………154
PINEAPPLE SOUFFLÉ……………………………………………..154
PEACH SPONGE……………………………………………………..155
HAMBURG CREAM………………………………………………….155
CHOCOLAT MOUSSÉ……………………………………………..156
CHOCOLAT SOUFFLÉ…………………………………………….156
CHOCOLAT MERINGUE…………………………………………..156
BAVARIAN CREAM………………………………………………….157
GELATINE CREAM…………………………………………………..157
NOB HILL PUDDING………………………………………………..158
APPLE CHARLOTTE………………………………………………..158
CHARLOTTE DE RUSSE………………………………………….158
CHARLOTTE RUSSE……………………………………………….159
CHARLOTTE RUSSE……………………………………………….159
CHARLOTTE RUSSE……………………………………………….160
STRAWBERRY BLANC MANGE……………………………….160
SNOW PUDDING……………………………………………………..161
WINE OR GELATINE JELLY……………………………………..161
FRUIT JELLY……………………………………………………………162
A DAINTY DESSERT………………………………………………..162
BANANAS IN JELLY…………………………………………………163
FLOATING ISLAND………………………………………………….164
BOILED CUSTARD…………………………………………………..164
SNOW BALLS………………………………………………………….165
LEMON CUSTARD…………………………………………………..165
ICE CREAM……………………………………………………166
Fruit Cream………………………………………………………………166
CARAMEL ICE CREAM…………………………………………….166
TUTTI FRUTTI ICE CREAM………………………………………166
VANILLA ICE CREAM………………………………………………167
MARASCHINO ICE CREAM……………………………………..167
CANDY………………………………………………………….168
CHOCOLATE CARAMELS………………………………………..168
FUDGES………………………………………………………………….168
CREAM CANDY……………………………………………………….168
BEVERAGES…………………………………………………169
ROMAINE………………………………………………………………..169
ROMAN PUNCH………………………………………………………169
KIRSCH PUNCH………………………………………………………170
APRICOT SORBET…………………………………………………..170
PINEAPPLE SHERBET…………………………………………….171
ORANGE WATER ICE………………………………………………171
ORANGE FRAPPÉE…………………………………………………171
EGG NOGG……………………………………………………………..171
OUR GRANDMOTHER’S SYLLABUB………………………..172
CLARET PUNCH……………………………………………………..172
BEEF TEA FOR CHILDREN………………………………………173
CHAFING DISH………………………………………………174
LOBSTER À LA NEWBURG……………………………………..174
OMELET………………………………………………………………….174
SHRIMP À LA NEWBURG………………………………………..175
CHICKEN WITH CURRIE………………………………………….175
FRESH MUSHROOMS À LA CRÈME………………………..175
MOCK TERRAPIN……………………………………………………176

Sample Content Preview

TEA COCOA COFFEE

TEA

Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.

The tea table can be easily equipped now with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.

No set formula can be prescribed for quantity to each cup, but it averages one-half teaspoon of tea leaves.

Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea. For “Five O’clock Tea” a “teaball” is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker’s taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.

Other Details

– Ebook (PDF), 177 Pages
– Salespage (HTML)
– Ecover (JPG)
– Year Released/Circulated: 2007
– File Size: 1,234 KB

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