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thetzteam.exe 1.0
MAYONNAISE SAUCE.?This is the most delicious of all cold sauces. It is
composed entirely of raw yolk of egg and oil, flavoured with a dash of
vinegar. When made properly it should be of the consistency of butter in
summer time. Many women cooks labour under the delusion that it requires
the addition of cream. Mayonnaise sauce is made as follows:?Break an egg
and separate the yolk from the white, and place the yolk at the bottom of alarge b
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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Recipes 1.0
A simple software for manage your recipes of cooking. You create a collection of recipes and you search easily a recipe for print or you create your own cookery book (page title, table of recipes, index). DIRECTIONS: decompress in a folder and click twice on the file "Recipe" choose to continue if a message appears.
cook, cooking, cookery, recipe, book, |
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thetzsolutions.exe Version 1.0
CHEESE SOUP.?Light-coloured and dry cheese is necessary for this somewhat
peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate
half a pound of cheese and spread a layer of this at the bottom of the
soup-tureen. Cover this layer of cheese with some very thin slices of
stale crumb of bread. Then put another layer of cheese and another layer
of bread till all the cheese is used up. Next take about twotablespoonfuls of bro
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thetzstore.exe 1.0
3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as directed in ?Sponge
Cake,? line a large, square, flat baking tin with buttered paper, pour
the mixture into it, and bake it in a fairly hot oven from 7 to 12
minutes, or until baked through. Have a sheet of white kitchen paper
on the kitchen table, on which sprinkle some white sugar. Turn thecake out of the tin on to the
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thetzstudio.exe 1.0
Creams may be divided into two classes?whipped cream, flavoured
in a variety of ways, and the solid moulds of cream, which when turned out
look extremely elegant, but which when tasted are somewhat disappointing.
These latter moulds owe their firmness and consistency to the addition of
isinglass, and, as this substance is not allowed in vegetarian cookery, we
shall be able to dispense with cream served in this form, nor are we losersby so
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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thetzsystems.exe 1.0
6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of
grated English onions, 1 teaspoonful of powdered sage, 1 ditto of
finely chopped parsley, 1 egg well beaten, piece of butter the size of
a walnut, pepper and salt to taste. Halve the potatoes, scoop them
out, leaving nearly 1 inch of the inside all round. Make a stuffing of
the other ingredients, adding a very little milk it the stuffingshould be too dry; fill the potatoes
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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thetztech.exe 1.0
8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;
press them to the mould to keep them in position. Next spread a layer
of apricot jam, and fill the mould with alternate layers of sponge
cake and jam. Beat up the yolks of the eggs and mix them with themilk; pour the mixture over the
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thetzusa.exe 1.0
They should be first peeled very slightly and then cut, long-ways, into
three zigzag slices; the pips should be removed and the interior filled
with either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onion
stuffing made with rather an extra quantity of bread-crumbs. The vegetable
marrow should be tied up with two separate loops of tape about a quarter of
the way from each end,
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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thetzweb.exe 1.0
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste. Boil the cocoanut in the water,
adding the mace, cinnamon, and seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return the soup to
the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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thetzworks.exe 1.0
2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and
salt to taste, and a little milk if needed. Swell the sago over the
fire with as much water as it will absorb; when quite soft put into it
the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal.
cooking, cookery, recipes, food, eating, vegetarian, healthy, |
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