Nice How To Cook photos

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Check out these how to cook images:

The King
how to cook
Image by Dan Cook Archived (dan-scape.co.uk)
The male Asiatic Lion at Chester Zoo certainly knows how to pose, eat and sleep.

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Image from page 477 of “The ideal cook book” (1902)
how to cook
Image by Internet Archive Book Images
Identifier: idealcookbook00greg
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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About This Book: Catalog Entry
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Text Appearing Before Image:
them with fine salt, shaking them constantly. They may beserved in little trays at each plate. E. J. A. SALTED PISTACHIO NUTS. Pistachio nuts salted are so expensive an item, but such a picturesqueaddition to the table that one should learn how to prepare them at home.Take a cupful of the shelled nuts, blanch them and after removing theskins stir in some salt and a little sweet oil—perhaps a tablespoonful. Letthe nuts stand for one-half hour, then put them in an oven to becomecrisp, but not too brown. They should be served in a tinted china dishthat harmonizes with the color of the nuts, or in a bonbon basket of fili-gree silver. A few chopped pistachios scattered thickly over a charlotterusse add to the appearance and flavor of the dessert. A. C. F. PEANUT POUND CAKE. Three large or four small eggs, a scant cupful of granulated sugar,one tablespoonful of lemon juice, one tablespoonful of ice water, one cupof sifted nut meal, one-half cupful of sliced citron, if desired, one-half to

Text Appearing After Image:
MEATS —HOW AND WHAT TO SELECT. See Chapter entitled Meats, in order to understand which pieces are most nourishing,which most strengthening, and which must desirable. NUTS AS AN ARTICLE OF DIET 449 two-thirds of a cupful of pastry flour, sifted once before measuring; salt.Have the ingredients as nearly ice-cold as possible. Sift the sugar; siftthe flour twice and leave it in the sifter. Beat the yolks of three eggs,adding sugar gradually. When stiff add part of the water and moresugar. Beat, add more water, sugar, and one-half the lemon juice untilall the sugar is in. Stir into this mixture one-half the nut meal, a goodpinch of salt and the citron. Beat the whites of the eggs to a moderatelystiff froth, with a pinch of salt. Add the remainder of the lemon juice,and beat until dry and feathery. Slide the beaten whites on the yolkmixture, sprinkle part of the nut meal over them, sift on a little flour andchop in lightly. Add more meal and flour; chop; continue until the flouris all in

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