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Image from page 275 of "Bridal chef; suggestions and practical recipes for the new housekeeper" (1911)

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Identifier: bridalchefsugges00bran
Title: Bridal chef; suggestions and practical recipes for the new housekeeper
Year: 1911 (1910s)
Authors: [Brandt, Herman D.], 1870- [from old catalog] Cordes, J. Henry, 1870- [from old catalog] joint author
Subjects: Cookery, American cbk
Publisher: Saint Louis, Brandt & Cordes
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image:
bristles and to a great extent prevents the bristles coming out. Battenbergs, if rinsed in water with a teaspoon of borax when laundering, wilnot require starching. Bread insufficiently salted becomes acid, drv and crumbles. Bread Crumbs are preferable for covering articles for frying; cracker crumbsabsorb the grease. Bread, when stale, may be dried and put through the meat chopper; thismakes it much finer than rolling and does not take so much time. Bread or cake when warm should be cut with hot knife; dip knife in hocwater and wipe dry. Black Spots on dishes and discolorations on teacups are removed by dampsalt. Bamboo, Rattan and basket furniture may be thoroughly cleaned by scrub-bing with brush and strong salt water. Bath Tubs, wash basins and stone slabs are quickly cleaned by rubbing withdry salt before washing. Bedroom Floors may be kept cool and fresh in summer if wiped daily withcloth wrung out of strong salt water. All microbes, moths and pests are thusdestroyed. XSSL 5 265

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Date: 2014-07-28 08:36:09

bookid:bridalchefsugges00bran bookyear:1911 bookdecade:1910 bookcentury:1900 bookauthor:_Brandt__Herman_D____1870___from_old_catalog_ bookauthor:Cordes__J__Henry__1870___from_old_catalog__joint_author booksubject:Cookery__American booksubject:cbk bookpublisher:Saint_Louis__Brandt___Cordes bookcontributor:The_Library_of_Congress booksponsor:Sloan_Foundation bookleafnumber:275 bookcollection:library_of_congress bookcollection:americana

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