Identifier: bridescookbook00dave (find matches)
Title: The bride's cook book;
Year: 1908 (1900s)
Authors: Davenport, Laura, Mrs. (from old catalog)
Subjects: Cookery, American cbk
Publisher: Chicago, The Reilly & Britton co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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the skillet, turning several times, until brownand well done. Serve with currant jelly. Rabbit Fie. Skin and wash a young rabbit; cut in pieces and stew,adding a small sliced onion to the water, until the rabbitis well done. Put in an earthen dish; add a few dump-lings ; cover with a rich pie crust to which has been addedan egg, after enough of the liquor in which the rabbit wasstewed has been poured over the meat and dumplings tocover them nicely. Bake until the crust is brown. Venison Cutlets. Clean and trim the venison cutlets; rub well with oilor melted butter; season with salt and pepper; dip inbeaten egg; roll in cracker crumbs; fry in lard and butteruntil well done; serve hot. 92 THE BRIDES COOK BOOK Broiled Vemson Steak, Rub the venison steak well with oil or melted butter;put on a hot, well-greased broiler and broil until rare ormedium done. Put on a hot platter; spread with butter;season with salt and pepper (cayenne is best) ; serve veryhot with a slice of lemon. 93 ^^-v..
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VEGETABLES See that all vegetables are in good condition; cull outall decayed ones as these will cause the others to decay;keep in a cool, dry place. Those that can be scrubbedwith a small brush, kept for that purpose, should be sotreated. When vegetables snap crisply, they are fresh.They are greatly improved by standing in cold water be-fore using. No time can be given, as it depends upon theage and condition of the vegetables, but all vegetablesshould be cooked until soft and tender and can be testedby pricking with a fork. Green vegetables should becooked uncovered and will then keep their color. When frying potatoes (or anything, for that matter)in deep fat, it is better to drain oif some of the grease byplacing them on clean brown or white paper for a fewmoments after removing them from the stove, before put-ting them into the heated dish in which they are to beserved. Potatoes. Baked Potatoes. Select sound, smooth potatoes as nearly as possible thesame size. Scrub with a vegetab

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