FoodNet

The "Queen" cookery books: Vegetables

1902

Page 77

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Vegetables, 2, 3, 4. canned, 5. for soup (proportions), 3, 5, 145. frostbitten, 5. garnishes, 5. INDEX. 155 Vegetable jardiniere, 6, 145. macedoine, 5, 6, 144, 145. marrow, 141. „ an gratin, 142. „ „ jus, 143. ,, baked, 141. „ boiled, 141. „ en fricdt, 143. old, to cook, 4. root, to prepare, 2. souflae, 145. time for cooking, 7. to gather, 8. Vegetables, to steam, 4. white, to prepare, 2. Watercress, 146. k I’allemande, 146. stewed, 146. Water, to salt, 3. Yams, 147. baked, 147. boiled, 147. curried, 148. fried, 147. mashed, 147. roasted, 147. sieved, 147. f ■ QiDBURVs COCOA Absolutely Pure, therefore Best- TAKE CARE when drinking Cocoa to have the pure article only, as many so-called “ Pure ” Cocoas contain added matter that is not only unnecessary, but sometimes positively harmful CADBURY’S COCOA IS ABSOLtTElY PlRt, and untampered with^ and can be taken with the greatest benfit in Childhood, 'n Youth, or in Old Age I b " Without exception the most popular Cocoa of the day ; we are. glad to give it the highest praise. For Nourishment there IS nothing superior to be found" - -h\e.o\CAi. Magazine CaDBURYs Cocoa is a Perfect Food.