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Page 1: cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_76.pdf392 MODERN COOKERY. GREEN INDIAN CORN. CHAP. CHAP. INDIAN CORN, PUMPKINS, & C. 393 There is another method of

Page 2: cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_76.pdf392 MODERN COOKERY. GREEN INDIAN CORN. CHAP. CHAP. INDIAN CORN, PUMPKINS, & C. 393 There is another method of

Page 3: cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_76.pdf392 MODERN COOKERY. GREEN INDIAN CORN. CHAP. CHAP. INDIAN CORN, PUMPKINS, & C. 393 There is another method of

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cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_73.pdf · CHAP. xxvl.] SYRUPS, ... as in Spain, in a coffee-roaster, ... cork fitted to its size, and place it in

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cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_12.pdf · 96: quite, full in a old;pIacé'FThe. light oils, pass over theswvn neck the corntiðnzstill, but the heavier

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cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_46.pdf · FORCEMEATS. 123 Half the rind òfa moderate-sized lemOn will be sufficient for this quan- tity ; which

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cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_15.pdf · 'breads,'tand thèke forthe, mošt 'part have been long introduced into Brithin.: Thé commOn breadcòf

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cdigital.dgb.uanl.mxcdigital.dgb.uanl.mx/la/1080044978/1080044978_68.pdf · in the fruit before the vapour escapes, shake it gently down, press in some new corks, dip the necks of

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