FLOWER CITY COOKBOOK (1891) Price: $18.95 Quantity: Brief Description Detailed Description Specifications THERE ARE BOOKSELLERS ON THE WEB WHO ARE OFFERING THIS BOOK FOR THIRTY DOLLARS OR MORE, AND ALL IT IS IS A PHOTO COPY OF THE ORIGINAL.  WE HAVE COMPLETELY RESET THE TYPE SO THAT YOUR COPY WILL BE CRISP, CLEAN AND EASY TO READ.  IN ADDITION, WE HAVE ADDED A GLOSSARY TO HELP YOU UNDERSTAND SOME OF THE TERMS.  ALSO INCLUDED IS A PICTURE TOUR OF ROCHESTER IN 1891.  DON'T FORGET WE OFFER NO CHARGE SHIPPING AND HANDLING. FLOWER CITY COOKBOOK (1891)       Originally published by a Rochester church group in 1891, The Flower City Cookbook is a reconstituted cookbook, not a photocopy of the original. As part of our READ (Restoring Early American Documents) program, Laughing Cat Books has taken down to its bare text and reset it in 13 point bold print so it is easy to read. In addition, we have added a glossary for words and terms that are no longer used. Lastly we have included real pictures and advertisements from Rochester in 1880 showing what life was like. ClicK Underlined Title above and then "Detailed Description Tab" for sample recipes. Order by credit card on our secure site, or mail check to Laughing Cat Books, Box 10794, Rochester, New York 14610.                             TOAD IN THE HOLE        One pound round steak, one pint of milk, one cupful of flour, one egg, salt and pepper; cut the steak into dice, beat the egg very light, add milk to it and half a teaspoon of salt. Pour upon the flour gradually, beating very light and smooth. Butter a two-quart dish and put the meat in it, season well and pour the batter over it. Bake an hour in a moderate oven. Serve hot. (Can use mutton or lamb instead of steak.) Mrs. C. Crouch                                  ICE CREAMS                          DIRECTIONS FOR FREEZING       Pound the ice fine in a coarse bag and use coarse salt. Allow ten pounds of ice and two quarts of salt to a three-quart freezer. Have the first layer ice, three inches, then salt one inch, and so on to the top. After freezing the cream, take out of the dasher, stir down, cover and cork the hole in the cover; pour off the water, repack, and let it stand two hours before serving.       A covered tin pail set in a larger bucket makes a very fair freezer. Carefully remove the cover and stir occasionally, and between stirs, give the pail a slow, whirling motion. In winter snow may be used in place of ice.                              PLAIN VANILLA      Heat one pint of Cream in a double kettle, and when scalding hot, add one-half pound of sugar, and boil five minutes. When cold, add this boiled cream to one pint of cream, or if a plainer ice cream is desired, to one pint of milk. Flavor with vanilla and freeze. Boiling half the cream gives the peculiar velvety smoothness of Philadelphia ice creams--it is not necessary, but makes the most delicious creams.                                 SALLY LUM Make a batter of one pint of flour, half pint of sweet milk, butter size of an egg, three even teaspoons of sugar, three teaspoons of baking powder, and two eggs. Whip the yolks, add milk, flour, baking powder, sugar and then butter melted, and last the whites beaten stiff. Bake twenty minutes in quick oven. Mrs. Miller                              PLUM PUDDING                             (John Bull’s Own)       One pound of suet, one pound of moist sugar, one pound of mixed candied peel, one-half pound bread crumbs, one-half pound flour, eight eggs, one pound of currants, one pound of raisins, one pound of sultana raisins, one teaspoonful of salt, one teaspoonful of mixed spice. Chop up the suet fine, stone the raisins, wash and dry the currants, chop the peel, and sift the bread crumbs. Mix in the following order: flour, salt, spices, sugar, raisins, peel, bread crumbs, sultanas, and currants. Beat the eggs and strain them for ten minutes; pour over the mass; stir for twenty-five minutes. Butter a mould and fill it, scald a clean cloth and flour it. Tie the pudding down and boil for thirteen hours.  Mrs. T. Harwood Pattison Manufacturer: N/A SKU: N/A

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