The Feill cookery book.

Date:
1907
Catalogue details

Licence: In copyright

Credit: The Feill cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    WALDORF SALAD. 3 good eating apples I 2 teaspoonfuls of powdered 2 heads of celery I sugar A good stiff Mayonnaise dressing Chop fine the apples and celery, and add the sugar. Mix them well together, and pour over the whole the Mayon- naise dressing, beating it through the apple and celery, so that the dressing adheres well to the pieces of the two in- gredients. Miss Douglas, 133 Queen’s Gate, London. WORLD SALAD. 2 fair-sized potatoes boiled and sliced, 2 hard-boiled eggs sliced, 1 Portugal onion very well boiled and pulled in pieces, three anchovies cut in small pieces, 6 large olives, 3 blades of celery boiled till soft and cut in good-sized pieces,—then all to be covered with a good Mayonnaise sauce made about the consistency of double cream. Miss Campbell of Jura. TO COOK YAMS. Boil 2 hours, roast 2 hours; cut in two, scoop out the in- side, and pass it through a sieve. Mix with pepper, salt, cayenne, and a little cream (or milk and butter) till soft enough, like very thick sauce. Put in a pan to heat on the fire, then fill the skins with it. Keep verv hot and serve. Beechwood.