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 56
It costs seventy-five cents, yet, with proper care, should last a life-time. These knives are so light, sharp, and easily handled, that, when once used, a per- son would consider it very awkward to cook without one. A Knife for Peeling. — The wire prevents the cutting of more than the skins of… … slices, one of which is placed on the top of each skewerful of fish when on the plate (see page 112). Fig. C, a skewer of al- ternate slices of egged and bread-crumbed sweet-breads and ba- con, managed in the same manner as the smelts (see page 155). Knife for carving Poultry and Game. — -Besides…
Cooking, American
Internet Archive · Smithsonian Libraries · Public domain (published before 1931). Free to use for anything.
