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51 results for "luncheon"
The Luncheons By Wayne Whicher
eBook (ePub): $0.00
Jimbo has finished his lunch and now goes to explore his outside world. He finds a whole regiment of others that are enjoying lunch as well. Not PB & J of course...
Dinners and Luncheons By Paul Pierce
eBook (PDF): $9.99
For the salpicon of fruit, make a foundation of three-quarter orange juice, one-quarter lemon juice, and powdered sugar to sweeten. Add sliced bananas and other fruit in season. Serve very cold in... More > punch glasses. Serve the cream of celery in bouillon cups with whipped cream on top. The puff paste points and patty shells< Less
How to Give a Luncheon By Susan Godfrey
eBook (PDF): $3.75
HOW TO GIVE A LUNCHEON Tips for giving a luncheon with over 40 recipes! 62 page ebook.
For Luncheon and Supper Guests By Alice Bradley
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Hint: You can preview this book by clicking on "Preview" which is located under the cover of this book.
365 Luncheon Dishes By Anonymous
eBook (PDF): $3.00
Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine-glass of wine, pile in the centre of a platter and... More > garnish with green peas.< Less
365 Luncheon Dishes By Ford Edwards
eBook (PDF): $9.99
Take cold cooked bluefish, flake it and pick out the bones. Have ready the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a qt. of milk; mix very smooth; add an onion, several... More > sprigs of parsley, thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce; stirring always. Remove from the fire, add a quarter of a pound of fresh butter; strain through a sieve. Lay a little in the bottom of a pudding dish, then a layer of fish and so on until the dish is full. Sprinkle bread crumbs over the top. Heat and brown in the oven. Do not let it cook.< Less
Gala Day Luncheons By Caroline Burrell
eBook (PDF): $9.99
The sherbet is made by pressing the juice from two quarts of berries, adding a cup of water and the juice of half a lemon with sugar; this is boiled for a few moments, strained, and frozen. The salad... More > is made by blanching English walnuts and adding them to mayonnaise, serving with sliced tomatoes< Less
For Luncheon and Supper Guests By Alice Bradley
eBook (PDF): $9.99
Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with... More > Paprika in hole of olive. Do not spread crackers till ready to serve. Cheese balls may be made in advance.< Less
365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year By Anonymous
Paperback: List Price: $7.31 $3.66 | You Save: 50%
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Hint: You can preview this book by clicking on "Preview" which is located under the cover of this book. About the author: Anonymity, adjective "anonymous", is derived from the... More > Greek word ἀνωνυμία, anonymia, meaning "without a name" or "namelessness". In colloquial use, "anonymous" is used to describe situations where the acting person's name is unknown. It can be said as not using your own name, simply. Some writers have argued that namelessness, though technically correct, does not capture what is more centrally at stake in contexts of anonymity. The important idea here is that a person be non-identifiable, unreachable, or untrackable. Anonymity is seen as a technique, or a way of realizing, certain other values, such as privacy, or liberty.An important example for anonymity being not only protected, but enforced by law is probably the vote in free elections. Excerpt from: https://en.wikipedia.org/wiki/Anonymity< Less
Make Your Own Ice Creams, Water Ices and Frozen Puddings: With Suggestions for Catering Parties, Luncheons, Formal Dinners, Wedding Receptions, Church Suppers and More! By Mrs. S. T. Rorer
eBook (PDF): $3.95
Make homemade frozen deserts the good, old fashioned, 19th Century way! With 126 recipes for Philadelphia and Neapolitan ice creams, ice creams from condensed milk, frozen puddings and desserts,... More > water ices, sherbets and sorbets, frozen fruit dishes, frappes, parfaits and dozens of styles of mousse and mouth-watering dessert sauces and toppings, Make Your Own Ice Creams, Water Ices and Frozen Puddings is every cook's complete, single-source guide to creative culinary coldness! Includes 80 "warm" recipes for a variety of soups, salads, sandwiches and main dishes, with suggestions for catering every scale of social affair, from simple "card parties," to weddings, to gatherings of 100 or more.< Less