This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1919 Excerpt: ...salt. A dash of sherry wine in clam bouillon makes a very fine clam punch. 3.--Extract clam bouillon, 2 tablespoonfuls; prepared milk, 1 ...Read MoreThis historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1919 Excerpt: ...salt. A dash of sherry wine in clam bouillon makes a very fine clam punch. 3.--Extract clam bouillon, 2 tablespoonfuls; prepared milk, 1 dessertspoonful; extract aromatic herbs, 5 drops; extract white pepper, 5 drops; hot water, 1 cupful. 4.--Clam juice, J4 oz.; beef extract, "% om; cream, 1 oz.; essence of celery, 4 dashes. Stir while adding hot water. Serve with spices. 5.--Clam juice, 2 em; lemon juice, 3 dashes; pepper and salt; water, 6 oz. 6.--Powdered Jamaica ginger, 1 teaspoonful; cream, 1 oz.; clam juice, 1 oz.; butter, 1 teaspoonful. Fill with hot water and season with celery salt. 7.--Clam juice, 1 oz.; tomato catsup, J oz.; butter, yi oz.; dash of cream. Add hot water, stirring well, and serve with spices. 8.--Clam juice, 1 oz.; cream, Pf oz. Fill with hot soda, serve pepper and salt and celery salt. 9.--Clam juice, 2 dr.; beef extract, 1 dr.; cream, 1 oz.; essence of celery, 5 drops; hot water, to make 8 oz. 10.--Clam juice, J4 oz-' beef extract, % oz.; cream, 1 em; essence of celery, 4 dashes. Stir while adding hot soda. Serve with spices. Coffee Extract 1.--Select a good brand of coffee. It should be freshly ground each time you prepare your extract. Moisten 1 lb. of fine ground, but not powdered, coffee with 4 oz. of cold water. Pack in a glass percolator. Add 1 pt. of boiling water, cover lightly and let stand for 1 hour; draw the cork and add sufficient boiling water to percolate 1 pt. Heat to the boiling point and allow it to pass through the coffee a couple of times. The strength should now be exhausted and you should have a pint of good coffee extract. 2.--Moisten 10 oz. of Mocha and Java or other good coffee with a little water. Pack in a glass percolator. Add 1 oz. of good French brandy with sufficient boiling water to percolate ...Read Less
Cu31924086710344. pp. 258. It is HARD COVER reprint edition of the book published(1919)long back with new ISBN with coloured dust Cover. We processed It for making more readable. We understand the importance of these books to the world so We planned to bring them back to print for the readers in the best possible manner. Print on Demand.
New. 258 pages. ReInk Books reprint from the 1919 edition. This paperback book is SEWN perfect bound, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of paperback binding. It can also be open wide. The pages will not fall out and will be around for a lot longer than normal paperbacks. NO changes have been made to the original text. Each page is checked manually before printing. Illustrations, Index, if any, are included in b/w. Fold-outs, if any, are not part of the book. If the original book was printed in multiple volumes than this reprint is of only a single volume. This book is printed on demand on acid-free paper. (Original publisher: New York, The Scientific American Publishing Company)
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