id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
41940	Various	The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)			.txt	text/plain	41165	3373	84	An excellent little book, full of many new recipes for cooking eggs. THE BOSTON COOKING-SCHOOL MAGAZINE as follows: any book listed at not a carrot and a cup of string beans; let cook in salted water with a and let simmer four or five hours; add half a cup, each, of sliced cut four potatoes in thin slices, cover with boiling water and let thick and smooth, cover and let cook fifteen minutes, stirring until frothy; add two cups of thin cream and cook and stir until cook a light brown; add the onion and chilis and one cup of tomato; one cup of sugar and half a cup of boiling water and stir and cook cooked a little; add one cup of rich cream and strain into the can of add half a cup of boiling water and two tablespoonfuls of lemon juice	./cache/41940.txt	./txt/41940.txt