 | 1822 - 406 pages
...isinglass or white of egg, the oily matter is precipitated, and the flavour almost totally destroyed. In making coffee, observe that the broader the bottom...and the smaller the top of the vessel, the better it will be. The Mocha coffee, or Turkey coffee has generally been esteemed the best ; but it is now... | |
 | 1845 - 152 pages
...theemigrant has eggs, he Iiad better try it. Substitute for cream in tea or coffee. Beat the white of an egg to a froth — put to it a very small lump of butter— and mix well. Then turn the coflee to it gradually, so that it may not curdle. If perfectly done, it will be an excellent... | |
 | Samuel Dunn - 1849 - 1194 pages
...windows, for offices, glass doors. &c. Substitute for Cream in Tea or Coffee. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well; then turn the coffee to it gradually, so that it may not curdle. If properly done, it will be an excellent... | |
 | 1849 - 884 pages
...preserved for ten years. Substitute for Cream in Tea or Coffee.— Beat the white of an egg to a froth, pnt to it a very small lump of butter, and mix well , then turn the coffee to it gradually, so that it may not curdle. If perfectly alone, it will be an excellent... | |
 | 324 pages
...1840, at the rate of 40,000/. per acre. SUBSTITUTE FOR CREAM IN TEA OR COFFEE. — Beat the white of an egg to a froth — put to it a very small lump of butter — and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be an excellent... | |
 | Sarah Josepha Buell Hale - 1853 - 412 pages
...persons who are weak or consumptive. 744. Substitute for Cream, in Tea or Coffee. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coflee to it gradually, so that it may not curdle. If perfectly done, it will be an excellent... | |
 | 142 pages
...ounces ; vinegar, half-an-ounce. Mix. A SURSTITUTE FOR CREAM IN TEA OR COFFEE. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be ais excellent... | |
 | Robert Kemp Philp - 1856 - 372 pages
...anything that excites counter action. 2057. SURSTITUTE FOR CREAM IN TEA OR COFFEE. — Reat the white of an egg to a froth, put to it a very small lump of butter, and mis well. Then turn into it gradually, so that it may not curdle. If perfectly done, it will be an... | |
 | Sarah Josepha Buell Hale - 1857 - 730 pages
...persons who are weak or consumptive. 744. Substitute for Cream, in Tea or Coffee. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done, it will be an excellent... | |
 | William Jones (F.S.A.) - 1857 - 468 pages
...boiling does not make coffee stronger, but destroys its colour, and renders it turbid. In making coffee, the broader the bottom and the smaller the top of the vessel, the better it will prove. Care of Books and Prints. IN all repairs, both of books and of prints, whenever paste... | |
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Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then stir it in gradually, so that it may not curdle. 
