Mohawk Valley Cook Book

Excerpt from Mohawk Valley Cook Book: Compiled by the Ladies' Society of St. Mark's Lutheran Church, Canajoharie, N. Y., 1889 A half-cup of rice is sufficient for from three to four quarts of soup. It should be well washed, and boiled in the broth for at least half an an hour; the same quantity Of sago is needed, but will boil in half the time. If herbs are used for avoring, they should be tied in small bunches if fresh, or in a small piece Of soft cloth if dried. If not wanted for immediate use, the soup or stock will keep for several days, if set away in a very cool place. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."