Jessup Whitehead
Published: 2016-06-13
Total Pages: 144
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Excerpt from The Chicago Herald Cooking School: A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Entertainments, With Minute Instructions for Making Every Article Named; Originally Published in the Chicago Daily Herald For five persons the average required will be two pounds of corned beef (raw weight) and one half - pound of po'rk. Wash the beef in plentyr of cold water and put it on in cold water to cook. Shave OE whatever of the outside of the pork you would not like in soup, and boil the pork with the beef, but for a much shorter time. Cut the vegetables in pieces and cook each kind separately if practicable; the be'ets at any rate must be kept apart, and the cabbage should be drained of the first water and finished boiling in a second or with the meat. Pare the potatoes before cooking, steam them and serve them whole. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
