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- Cooking, Food & Wine
hanover cook book
- Author: hanover hanover library association
- Genre: Regional & International
With recipes attributed to their contributors, this cookbook was created by and in support of the Hanover Library Association of Hanover, PA in 1922.
Special scientific report--wildlife 185
- Author: U.S. Fish and Wildlife Service
- Genre: Food & Wine
Description based on: No. 211 Some numbers not issued in chronological sequence No. 46 never published No. <11>-39; 179- issued by the Fish and Wildlife Service; no. 40-<147>, 178 by the Bureau of Sport Fisheries and Wildlife
Vaughan's Vegetable Cook Book (4th edition)
- Author: Anonymous
- Genre: Herbs, Spices & Condiments
This Book includes many Recipes of both common and unusual Vegetables and Fruits.It is recommended not only for Vegetarians but for Anybody who wants to eat fresh no Animal Food.An excerpt:"ESCALLOPED CARROTSTake six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.CITRON PUDDINGCream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell."
Lady Lowater's companion 1
- Author: Tabor, Eliza
- Genre: Cooking, Food & Wine
First ed Publisher's catalogue ([16], 8 p.) at end of v. 3 Original cloth
Special scientific report--wildlife 102
- Author: U.S. Fish and Wildlife Service
- Genre: Food & Wine
Description based on: No. 211 Some numbers not issued in chronological sequence No. 46 never published No. <11>-39; 179- issued by the Fish and Wildlife Service; no. 40-<147>, 178 by the Bureau of Sport Fisheries and Wildlife
Evolution: the ages and tomorrow
- Author: McKinley, George Murray, 1893-
- Genre: Cooking, Food & Wine
Includes bibliography
Candlelight tea; a book of recipes
- Author: Dunlap, Lina
- Genre: Wine & Winemaking
Beverages.--Salads.--Sandwiches
Special scientific report--wildlife 131
- Author: U.S. Fish and Wildlife Service
- Genre: Food & Wine
Description based on: No. 211 Some numbers not issued in chronological sequence No. 46 never published No. <11>-39; 179- issued by the Fish and Wildlife Service; no. 40-<147>, 178 by the Bureau of Sport Fisheries and Wildlife
Special scientific report--wildlife 170
- Author: U.S. Fish and Wildlife Service
- Genre: Food & Wine
Description based on: No. 211 Some numbers not issued in chronological sequence No. 46 never published No. <11>-39; 179- issued by the Fish and Wildlife Service; no. 40-<147>, 178 by the Bureau of Sport Fisheries and Wildlife
Special scientific report--wildlife 192
- Author: U.S. Fish and Wildlife Service
- Genre: Food & Wine
Description based on: No. 211 Some numbers not issued in chronological sequence No. 46 never published No. <11>-39; 179- issued by the Fish and Wildlife Service; no. 40-<147>, 178 by the Bureau of Sport Fisheries and Wildlife