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- Tried and True Cook Book
Tried and True Cook Book
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Excerpt from Tried and True Cook Book: Published in Connection With the Fair in Aid of the Building Fund of the Free Congregational Church, Andover, Massachusetts, 1903Use shank or edge bone of beef, and shoulder or neck of mutton. Put in a kettle and cover with cold water, and let boil slowly for hours, strain and put away for use. Allow one quart of water to a pound of meat. N. H. F.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.
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