Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

The Project Gutenberg eBook of Marion Harland's Complete Cook Book This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Marion Harland's Complete Cook Book Author: Marion Harland Release date: February 5, 2021 [eBook #64459] Most recently updated: October 18, 2024 Language: English Other information and formats: www.gutenberg.org/ebooks/64459 Credits: E-text prepared by MFR, Les Galloway, and the Online Distributed Proofreading Team (https://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org) *** START OF THE PROJECT GUTENBERG EBOOK MARION HARLAND'S COMPLETE COOK BOOK *** Note: Project Gutenberg also has an HTML version of this file which includes the original illustrations. See 64459-h.htm or 64459-h.zip: (https://www.gutenberg.org/cache/epub/64459/pg64459-images.html) or (https://www.gutenberg.org/files/64459/64459-h.zip) Images of the original pages are available through Internet Archive. See https://archive.org/details/marionharlandsco00terhiala Transcriber’s note: In the section Pickled nutmeg melons, melons change to mangoes part way through, viz. “Lay the _mangoes_ in strong brine for three days. Drain off the brine and freshen in pure water for twenty-four hours. “Green” as you would cucumbers—that is, have a kettle lined with green vine leaves, and lay the _mangoes_ evenly within it, scattering powdered alum over the layers. A piece of alum as large as a pigeon’s egg will be enough for a two-gallon kettleful. Fill with cold water; cover with vine leaves, three deep; put a close lid or inverted pan over all, and steam over a slow fire five or six hours, not allowing the water to boil. When the _mangoes_ are a fine green remove the leaves and lay the melons in cold water until cold and firm.” This has been corrected. Text enclosed by underscores is in italics (_italics_). MARION HARLAND’S COMPLETE COOK BOOK [Illustration: MARION HARLAND]