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And your spirit will rage as it watches your killer turn you into ragout.
From: KATE AITKEN’S COOK BOOK
Published by: WM. COLLINS SONS & CO. LTD.
LONDON – GLASGOW – TORONTO COLLINS
A White Circle Book Toronto I.S.B.N. 0 00 682482 X
12 cubes venison , cut from shoulder (about 4 lbs.)
4 tablespoons margarine or butter (Use butter.)
1 1/2 cups water
1 onion, finely chopped
1 teaspoon salt
Dash of pepper and paprika
1 can (6 oz.) tomato paste
1 can (10 oz.) beef bouillon
1 bay leaf
1 can (10 oz.) cream of mushroom soup
1/2 cup domestic sherry
Sear venison cubes in margarine or butter; add water, onion, and seasonings; simmer until tender. Add tomato paste, bouillon, bay leaf and cream of mushroom soup; stir over gentle heat until hot. Before serving, add sherry. Serves 6.
Ewww , ewwwer and even ewwwier ! !
as an Australian or New Zealander would say it.
They seem to want to fritter away their customers’ time.
Maybe they have these in stock.
From: “Woman’s Day Collector’s Cook Book (revised and enlarged)
Published by: Simon and Schuster, New York
1 egg, beaten
1/2 cup milk (Whole milk, 3.25% milk fat.)
1 teaspoon Worcestershire
1 tablespoon instant minced onion or 1 small onion minced
Dash of hot pepper sauce
2 cups biscuit mix
1 1/2 cups diced process American cheese
Fat for deep frying
Mix the first 6 ingredients well; stir in cheese. Drop by tablespoons into hot deep fat (365° F. on a frying thermometer) and fry until golden brown. Drain on absorbent paper. Serve with jelly.Makes about 20.
No, but it wouldn’t surprise me to find out he’s ripped off this guy’s bag of tricks.(1 Minute 46 Seconds)
The New Oxford Dictionary of English
Published by: Oxford
University Press (1998)
dysphemism ► noun a derogatory or unpleasant term used instead of a pleasant or neutral one. The opposite of EUPHEMISM
@ MontanaLady (From yesterday.)
“….Of course, I would put in only homemade ice cream, with lots of chocolate…….really GOOD chocolate! Mmmmmm…”
You didn’t say if you had a chocolate ice cream recipe for home made chocolate ice cream; so just in case…
From: ”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
Old-Fashioned Chocolate Ice Cream
1 1/4 cups (250g) sugar
1 tablespoon flour
Dash of salt
2 eggs, slightly beaten
2 cups (1/2 L) milk [Whole milk 3.25% milk fat.]
2 squares bitter chocolate
2 cups (1/2 L) cream (I’m sure this is whipping cream.)
1 tablespoon vanilla (Real, not artificial.)
Mix the sugar, flour, and salt together, and add the eggs. Heat the milk and melt the chocolate in it. Combine the mixtures and cook over medium heat in a heavy-bottomed saucepan, stirring constantly, until lightly thickened. Cool, then add the cream and the vanilla. Strain and freeze in a hand-cranked or electric ice cream freezer.
I quote from another page of the book which gives some history of various types of food.
“…it was Dolley Madison who first made it [ice cream] popular in the United States when she served it to her guests at the White House. Today America produces and consumes more ice cream than any other country in the world; half of it is vanilla.”
Publication date of 12th edition: 1979.
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer.
Ice cream freezers are still being made.
Cartoon physics always amazes me.
Have you ever really looked at the size of a pedal-push ice-cream cart?
Here’s more on the tomb of the unknown soldier rituals.
The 21 steps and seconds are a representation of the 21 gun salute.
There’s a lot more to the rituals as a whole though.
It sounds like it’s been a protracted lesson on contractions to me.
The lesson on protractions will be contracted (both ways).