Practical cooking and dinner giving : a treatise containing practical instructions in cooking, in the combination and serving of dishes, and in the fashionable modes of entertaining at breakfast, lunch, and dinner (1877)
Henderson, Mary F. (Mary Foote), 1842-1931 · New York : Harper & Brothers ... · leaf 54
54 PM AC TIC AL COOKING, AND DINNEM GIVING. stand is then dipped into well -salted water, which is merely simmering. When done, each cup (formed like a shell) is taken out from the stand, and carefully tipped over a piece of butter- ed toast, leaving the egg with the pret- ty form of the cup on top. … of butter (enough for one person at ta- ble) is placed on one square, then rolled around with the other one held in the other hand. A little ball is formed with a net-work surface. A number of balls are thus formed of the same size, and piled on the butter-dish, as in cut. Butter or Mashed -potato…
Cooking, American
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