FoodNet

High-Street cook book

1885

Page 12 · 5 recipe records on this page

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Up once, remove from the stove; add one cup of cream, pepper to tasteOyster Fricassee, and one tablespoonful of Hour mixed in a little cold milk. Put back on the stove, ami let it boil till the oysters are cooked. Take off, and add the yolks of thn well beaten; pour over ;i platter Of hot. toasted crackers. Serve hot. " I can safely say that Hood's Sarsa- parilla will drive all impurity from the blood." (J. \V. Haktkk. Smithville. O. Well Known in LotoeU, Mi. Albert Bates, whose Btatemenl follows, has been for man) years em ployed by J. W. Bennett, Esq., a leading contractor ami builder of Lowell, and is well-known as a reliable man : " From 1">\1 1 I have been troubled with scrofula or sail rheum humor, which manifested itself In various disagreeable forms, i had sores on different parts of my body, and at one time I had a large bunch c in my neck, which develo] ed into a running sore and troubled me for a long time. The most serious affection, bowever, appeared aboul three yeai on my leg between the k and ankle. From an injury to the skin, which was comparatively slight, there grew, as the result Of a cold and humor, a running sore, which became worse and spread till at one time it covered a place on my leg fully six Inches long by three or [our inches wide. 1 was obliged to keep it bandaged constantly, and when I changed the bandages every night, it caused a >i \ BSE BURS i v. BENS k HON. The sore was also very sensitive, and when at work a slight touch would cause it to bleed, ami pain Intensely. When 1 had suffered in this way about a year. I happened to be reading of the cures Hood's Sarsaparilla had effected in cases similar to mine, and I decided to give it a trial. In connection with the Sarsaparilla. I used Hood's Olive Oint- ment for the purpose of cooling and soothing the soie. and it served its pur- pose admirably. The effects of the Sar- saparilla were also soon apparent. The sore began to .mow less, ami in a few months had entirely healed, leaving a large scar which 1 suppose I shall always have upon me. My blood seems to have been thoroughly purified, as i bave not been troubled by the humor in anj way Blnce, though before l began taking Hood's Sarsaparilla i was ^< Idom free from it in some form, l have recommen- ded Hood's Sarsaparilla to other people frequently, and do now recommend it to every one troubled with scrofula or salt rheum, or any in need of a medicine to purify the blood." Ai.ri i;t lis i l - . Basl I'ine Street, Lowell, M 12 B1GH-STBEMT COOK BOOK VEGETABLES. 'Cheerful looks make every dish a feast." Massinger. 42. Baked Tomatoes. Sixteen tomatoes, some bread-crumbs. a little butter, pepper, and saltBaked Tomatoes. Bake the tomatoes whole, then scoop out a small hole at the top; fry the bread- crumbs, and till the holes with this as high as possible; then brown the toma- toes in the oven, and take care the skin does not break. Time, twenty-five min- utes; sufficient for nine persons. Season- able in August, September, and October. 43. Scalloped Tomatoes. Cook macaroni soft ; place in an earthen dish first a layer of macaroni, then toma- toes, seasoning the tomatoes with pep- per, salt, and adding butter. Make the last layer of tomatoes, and bake until this layer is brown. 44. Corn Oysters. Corn Oysters