File:American cookery (1915) (14597696228).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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foureggs; beat each yolk into the butter thor-oughly before adding another. Set thedish over hot water and stir constantlywhile the mixture thickens, then add thejuice of half a blood orange and stirand cook a moment longer. With twoyolks the sauce should be as thick ascream; with four yolks as thick as may-onnaise. Asparagus, Hollandaise Sauce Cook the asparagus in the usual man-ner. Serve hot with Hollandaise saucepoured over the tips or apart in a bowl.Mousseline and Mock Hollandaise Sauceare also good with asparagus. Hollandaise Sauce 2 cup of butter2 to 4 yolks eggs4 teaspoonful salti teaspoonful pepper 2 cup boiling water2 tablespoonfulslemon juice Prepare as mousseline sauce.Mousseline Sauce, No. 1 2 tablespoonfuls lemon juicei teaspoonful salti teaspoonful pepper i cup butter4 yolks eggs2 cup cream4 cup butter Cream the butler, beat in the yolks,one at a time, add the cream, and cookand stir over hot water until the mixturethickens; remove from the fire, add the ADVERTISEMENTS
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V^- ^^ 0 4^ NABISCO Sugar Wafers make an irresistible appeal tothe palate. These bewitchingdessert confections are made forthe joyful occasion, the socialgathering, the feast. ANOLA — Delicious wafers ofchocolate-flavored goodness; crispbaking outside, smooth creamfilling inside, chocolate-flavoredthroughout. The taste is unique,the form is inviting, and the occa-sions upon which they can beappropriately served are withoutnumber. ADORA—Another dessert con-fection invariably popular w^iththe hostess. These little w^afersare pleasing to look upon, entran-cing to the taste, whether servedwith desserts or eaten as a con-fection.

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