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Image from page 391 of "American homes and gardens" (1905) | by Internet Archive Book Images
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Image from page 391 of "American homes and gardens" (1905)

Identifier: americanhomesga101913newy

Title: American homes and gardens

Year: 1905 (1900s)


Subjects: Architecture, Domestic Landscape gardening

Publisher: New York : Munn and Co

Contributing Library: Smithsonian Libraries

Digitizing Sponsor: Biodiversity Heritage Library


View Book Page: Book Viewer

About This Book: Catalog Entry

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Text Appearing Before Image:

ther simple luncheon and one, too, very easilyprepared: Grapefruit Bouillon Oysters a la poulette Fried Chicken Rice in Cream Tomato Salad Cheese Sandwiches Nut Charlotte White Cake Coffee Cheese and Sandwiches It is not necessary to go into detail with regard to thepreparation of the grapefruit and the bouillon. There areseveral ways of making bouillon, the simplest of which isthis. Have lean beef cut into small cubes, cover with coldwater slightly salted and leave for two hours; then putover a slow fire and when it comes to boiling heat, removeand strain through cheese cloth. This is good for invalids, too. Oysters a la Poulette may be prepared early in the morn-ing and put in the oven at the time when needed. Melt twotablespoons of butter and add two tablespoons of flour.Add a cup of oyster liquor and a cup of cream. Season withsalt, cayenne, a little nutmeg and a very little sherry.Cook until smooth, and add the beaten yolks of three eggs. A FRUIT AND NUT SALAD By Mary H. Northend


Text Appearing After Image:

Stem and wash large white grapes, cut in two and remove the seeds. Serve on crisp lettuce leaves, each serving decorated with nut meats. Garnish with clover leaves cut to shape from slices of apple and placed around the salad. Marinate with French dressing. Heat a pint of oysters and add to this cream. Fill ramekinsor scallop shells, sprinkle bread crumbs over the top, dotwith butter and brown quickly in a very hot oven. This way of preparing fried chicken is good for the pur-pose as it may be done any length of time before frying.Boil the cut-up-chicken until nearly tender, the time beingaccording to the age, whether fowl or broiler. Drain andreduce the stock by rapid boiling. Strain and add the yolksof two eggs beaten with the juice of a lemon, and cookuntil thick, stirring constantly. Cool, dip the chicken into the sauce, then in breadcrumbs mixed with gratedParmesan cheese and frybrown. Boil the rice in themorning. Take two quartsof water well salted, andwhen boiling rapidlythrow


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Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.

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Taken circa 1905