"Flavoring" Quotes from Famous Books
 ... a moderately hot fire, stirring constantly. When you think it is done drop a little on a plate, and if sufficiently boiled it will be hard. Add a small quantity of Vinegar to render it brittle and any flavoring ingredient you prefer. Pour in buttered tin pans. If nuts are to be added strew them in the pans ...
— One Thousand Secrets of Wise and Rich Men Revealed • C. A. Bogardus
... no better material with which to give an historical flavoring to a story than the New Jersey campaign, the battle of Germantown, and the winter at Valley Forge. Miss Blanchard has made the most of a large opportunity, and produced a happy companion book to her "Girl of '76."—The ...
— Reels and Spindles - A Story of Mill Life • Evelyn Raymond
... boiling syrup—if put in too fast the milk will boil over. Let it cook until the sugar (if it hardened as it touched the milk) dissolves. Have four eggs beaten very light in a bowl, pour the milk over them, add a little salt, and if vanilla bean is not used for flavoring, stir in extract of vanilla to taste. Rinse a mould with cold water, pour the custard into it and set it in a pan of hot water in the oven, bake from twenty to twenty-five minutes and test with a knife. If it comes out clean it ...
— The Golden Age Cook Book • Henrietta Latham Dwight
... surface, crushing up the material, which fell off at the lower end into a dish below. We saw her making tomales, composed of bruised green corn,—crushed by the process just described,—mixed with chopped meat, and seasoned with Chili peppers or other pungent flavoring, and made up into slender rolls, each enveloped in green-corn leaves, tied at the ends, and baked in the ashes,—resulting in a very ...
— Life at Puget Sound: With Sketches of Travel in Washington Territory, British Columbia, Oregon and California • Caroline C. Leighton
... a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of butter: pour into a pudding dish and bake ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... free, molasses would be a much more economical food than it now is, but at its present price it must be regarded as a mere flavoring food. ...
— The Stock-Feeder's Manual - the chemistry of food in relation to the breeding and - feeding of live stock • Charles Alexander Cameron |
