Marion Harland and Christine Herrick's The National Cook Book collects Americanized versions of international recipes. The authors aim to provide home cooks with elegant recipes that are easily reproduced by home cooks.Put into an agate-iron or porcelain kettle, with a very little water to prevent burning, and stew until they break. Sweeten lavishly and let them get cold. Line , a pie-plate with paste, wash with white of egg, fill with the stewed berries, and bake withanbsp;...
|Title||:||The National Cook Book|
|Author||:||Marion Harland, Christine Herrick|
|Publisher||:||Applewood Books - 2001-01-01|