mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named subject-menus-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/15464.txt inflating: ./tmp/input/input-file/27245.txt inflating: ./tmp/input/input-file/26005.txt inflating: ./tmp/input/input-file/31534.txt inflating: ./tmp/input/input-file/10582.txt inflating: ./tmp/input/input-file/10072.txt inflating: ./tmp/input/input-file/39550.txt inflating: ./tmp/input/input-file/33652.txt inflating: ./tmp/input/input-file/38615.txt inflating: ./tmp/input/input-file/metadata.csv caution: excluded filename not matched: *MACOSX* === DIRECTORIES: ./tmp/input === DIRECTORY: ./tmp/input/input-file === metadata file: ./tmp/input/input-file/metadata.csv === found metadata file === updating bibliographic database Building study carrel named subject-menus-gutenberg FILE: cache/27245.txt OUTPUT: txt/27245.txt FILE: cache/10582.txt OUTPUT: txt/10582.txt FILE: cache/15464.txt OUTPUT: txt/15464.txt FILE: cache/38615.txt OUTPUT: txt/38615.txt FILE: cache/26005.txt OUTPUT: txt/26005.txt FILE: cache/33652.txt OUTPUT: txt/33652.txt FILE: cache/31534.txt OUTPUT: txt/31534.txt FILE: cache/10072.txt OUTPUT: txt/10072.txt FILE: cache/39550.txt OUTPUT: txt/39550.txt 27245 txt/../pos/27245.pos 27245 txt/../wrd/27245.wrd 27245 txt/../ent/27245.ent === file2bib.sh === id: 27245 author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title: Food for the Traveler What to Eat and Why date: pages: extension: .txt txt: ./txt/27245.txt cache: ./cache/27245.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'27245.txt' 10582 txt/../pos/10582.pos 10582 txt/../wrd/10582.wrd 26005 txt/../pos/26005.pos 10582 txt/../ent/10582.ent 26005 txt/../wrd/26005.wrd 33652 txt/../pos/33652.pos === file2bib.sh === id: 10582 author: Bradley, Alice title: For Luncheon and Supper Guests date: pages: extension: .txt txt: ./txt/10582.txt cache: ./cache/10582.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'10582.txt' 33652 txt/../wrd/33652.wrd 26005 txt/../ent/26005.ent 15464 txt/../wrd/15464.wrd 15464 txt/../pos/15464.pos 33652 txt/../ent/33652.ent === file2bib.sh === id: 26005 author: Various title: Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date: pages: extension: .txt txt: ./txt/26005.txt cache: ./cache/26005.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'26005.txt' 15464 txt/../ent/15464.ent === file2bib.sh === id: 33652 author: Pierce, Paul title: Dinners and Luncheons: Novel Suggestions for Social Occasions date: pages: extension: .txt txt: ./txt/33652.txt cache: ./cache/33652.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'33652.txt' 38615 txt/../pos/38615.pos 31534 txt/../wrd/31534.wrd 31534 txt/../pos/31534.pos 38615 txt/../wrd/38615.wrd 38615 txt/../ent/38615.ent 10072 txt/../pos/10072.pos 10072 txt/../wrd/10072.wrd === file2bib.sh === id: 15464 author: Goudiss, Alberta M. (Alberta Moorhouse) title: Foods That Will Win the War and How to Cook Them (1918) date: pages: extension: .txt txt: ./txt/15464.txt cache: ./cache/15464.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'15464.txt' 31534 txt/../ent/31534.ent 10072 txt/../ent/10072.ent === file2bib.sh === id: 38615 author: Treat, Nola title: Quantity Cookery: Menu Planning and Cooking for Large Numbers date: pages: extension: .txt txt: ./txt/38615.txt cache: ./cache/38615.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'38615.txt' === file2bib.sh === id: 31534 author: Hiller, Elizabeth O. title: Fifty-Two Sunday Dinners: A Book of Recipes date: pages: extension: .txt txt: ./txt/31534.txt cache: ./cache/31534.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'31534.txt' === file2bib.sh === id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: pages: extension: .txt txt: ./txt/10072.txt cache: ./cache/10072.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'10072.txt' 39550 txt/../pos/39550.pos 39550 txt/../wrd/39550.wrd 39550 txt/../ent/39550.ent === file2bib.sh === id: 39550 author: Hirtzler, Victor title: The Hotel St. Francis Cook Book date: pages: extension: .txt txt: ./txt/39550.txt cache: ./cache/39550.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 41 resourceName b'39550.txt' Done mapping. Reducing subject-menus-gutenberg === reduce.pl bib === id = 27245 author = Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title = Food for the Traveler What to Eat and Why date = pages = extension = .txt mime = text/plain words = 5509 sentences = 667 flesch = 85 summary = Some people think that we become like the food we eat. After this has taken place, the body requires food, properly If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods combination with fatty foods, as salads, milk and buttermilk, toasted foods, or of toasted breads and salads. Cherries with pineapple, cream cheese, egg food or fish. Tomato soup or salad, baked beans, lettuce, prunes. Apple or banana salad, lettuce, orange juice, nuts. Bran or bread soup, apple salad with grated cheese, lettuce. Corn bread with apple salad and lettuce, nuts. with milk or sweet foods at the same meal. 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 8. Apple or tomato salad, cheese and raw bread. Cereal or fruit salad and lettuce, nuts. forms of protein and starchy foods, as fish, eggs, almonds, green peas, cache = ./cache/27245.txt txt = ./txt/27245.txt === reduce.pl bib === id = 15464 author = Goudiss, Alberta M. (Alberta Moorhouse) title = Foods That Will Win the War and How to Cook Them (1918) date = pages = extension = .txt mime = text/plain words = 30742 sentences = 2812 flesch = 86 summary = Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables Cook milk and meal in a double boiler 20 minutes; add molasses, salt 2 cups cooked or raw meat cut in small pieces Pour two cups of boiling water over oatmeal, cover and let stand until To the boiling water, add the sugar, fat and salt. About 1/2 cup milk or water in which potatoes were cooked Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix tablespoonfuls of fat and 1 cup of water in the pan, which should be Add the vegetables, and flour mixed with half cup of cold water. To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole Cook corn syrup, water, raisins, fat, salt and spices slowly 15 one cup of water, boil ten minutes and add lemon juice in any amount cache = ./cache/15464.txt txt = ./txt/15464.txt === reduce.pl bib === id = 26005 author = Various title = Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date = pages = extension = .txt mime = text/plain words = 20186 sentences = 1640 flesch = 86 summary = In making "Brown Betty" use Armour's Grape Juice instead of water With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled Beef in a cup of hot water, add two tablespoons of butter, break in two butter, salt and white pepper and add one half teaspoon of Armour's One cup of Armour's Star Ham boiled and chopped fine, one half cup of One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs Beat three eggs until very light, add one cup of Armour's Star Ham Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of One cup of Armour's Star Ham boiled and chopped fine, one cup of potato DINNER--Armour's Star Ham Soup, Veribest Roast Beef with Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, DINNER--Veribest Tomato Bouillon, Armour's Star Ham Baked, cache = ./cache/26005.txt txt = ./txt/26005.txt === reduce.pl bib === id = 31534 author = Hiller, Elizabeth O. title = Fifty-Two Sunday Dinners: A Book of Recipes date = pages = extension = .txt mime = text/plain words = 48716 sentences = 5770 flesch = 90 summary = PROCESS: Melt butter in a sauce pan, add onion and cook five minutes PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water Cook one cup macaroni, broken in inch pieces, in boiling salted water one-fourth cup butter in frying pan, add three slices onion and joints, with one-half cup cold water, add to coffee and mix thoroughly. paper bag, add one-fourth cup white wine, one-half onion finely chopped, PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, to sauce-pan, add three-fourths cup sugar and cook five minutes, until lightly browned, add one-fourth cup flour, one-half teaspoon salt, Cover with boiling salted water, cook ten minutes; drain, add To two cups hot riced potatoes, add one tablespoon finely chopped PROCESS: Melt butter in sauce-pan, add onion and cook until delicately PROCESS: Melt butter in sauce-pan, add onion and cook until delicately cache = ./cache/31534.txt txt = ./txt/31534.txt === reduce.pl bib === id = 10072 author = Moxon, Elizabeth title = English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date = pages = extension = .txt mime = text/plain words = 64808 sentences = 3629 flesch = 92 summary = into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash'd, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and cache = ./cache/10072.txt txt = ./txt/10072.txt === reduce.pl bib === id = 10582 author = Bradley, Alice title = For Luncheon and Supper Guests date = pages = extension = .txt mime = text/plain words = 12837 sentences = 1246 flesch = 88 summary = 2 cups milk, scalded, and cook over boiling water 20 minutes, 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. 1/2 cup candied cherries, cook 5 minutes; skim out, add 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed 1 cup celery or cabbage cut in small pieces 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly Add to first mixture and cook 2 minutes over hot water, 2/3 cup cream as above and cook over hot water 2 minutes, stirring 1 tablespoon celery cut in small pieces, and mix thoroughly. 1/2 cup boiling water and cook until thick. Cream to make 1 cup; add to the sauce and bring to boiling point. 1/2 cup hot water and cook 15 minutes in double boiler, stirring cache = ./cache/10582.txt txt = ./txt/10582.txt === reduce.pl bib === id = 38615 author = Treat, Nola title = Quantity Cookery: Menu Planning and Cooking for Large Numbers date = pages = extension = .txt mime = text/plain words = 50263 sentences = 8083 flesch = 98 summary = Creamed potatoes may be served with meat lacking gravy or sauce. | chocolate filling | Lemon pie | Ice cream | _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Chop the onions, carrots and green peppers and add to the boiling salted Melt the fat, stir in the flour and add hot milk to make a white Melt the fat, stir in the flour and add hot milk to make a white the fat, stir in the flour and add the hot milk to make a white sauce. Add the crumbs, tomatoes, chopped celery, salt and onions to the meat Add the chicken meat, and serve with baking-powder Shred the codfish and add to the potatoes and cook in boiling water Hard cook the eggs, peel and chop, and add to the white sauce and cool. Scald the milk and add to the corn, sugar, salt, bread crumbs and cache = ./cache/38615.txt txt = ./txt/38615.txt === reduce.pl bib === id = 39550 author = Hirtzler, Victor title = The Hotel St. Francis Cook Book date = pages = extension = .txt mime = text/plain words = 194559 sentences = 18457 flesch = 90 summary = pan, season with salt and pepper, add a small piece of butter, and heat =Bread sauce.= Boil one cup of milk, add half of an onion, a little purée of tomato soup, add four slices of boiled ham cut in small place in buttered sauté pan, season with salt and pepper, add one-half fold in half, place in buttered sauté pan, add a little salt and with salt and pepper, place in a buttered sauté pan, add one-half glass buttered sauté pan, season with salt and pepper, add one-half glass of add some cream sauce and a small piece of butter, season with salt and half, season with salt and pepper, lay in buttered sauté pan, add half, season with salt and pepper, lay in buttered sauté pan, add buttered pan, season with salt and pepper, add one-half glass of white buttered pan, season with salt and pepper, add one-half glass of white cache = ./cache/39550.txt txt = ./txt/39550.txt === reduce.pl bib === id = 33652 author = Pierce, Paul title = Dinners and Luncheons: Novel Suggestions for Social Occasions date = pages = extension = .txt mime = text/plain words = 22315 sentences = 1786 flesch = 86 summary = "Ice Breakers," Suggestions for Dinner, Menu and Place and cut lemons, salt, cayenne, and some sharp table-sauces are placed any large kind, boiled or baked, and served with a good sauce and plain A little old, rich cheese may be served with the green salad For the ten course dinner, cut glass goblets filled with water and Here serve for each guest half a small Broiled Chicken on Toast, with served at small tables, prettily decorated with a few flowers. For a small luncheon have on the table four cut glass bowls filled with lamb chops, peas, potato roses, cucumber and nut salad served in green The ice cream should be served in white candy The little cakes, served with the ice-cream, are covered "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE For guest cards at a large dinner have in the center of the table a cache = ./cache/33652.txt txt = ./txt/33652.txt Building ./etc/reader.txt 39550 38615 31534 38615 39550 31534 number of items: 9 sum of words: 449,935 average size in words: 49,992 average readability score: 89 nouns: salt; water; butter; sauce; cream; cup; eggs; sugar; pepper; half; minutes; flour; pound; salad; milk; pan; potatoes; season; teaspoon; meat; bread; cups; egg; top; cheese; dish; fish; juice; chicken; oven; parsley; ounces; beef; place; lemon; pint; tablespoons; fat; ice; wine; cake; onion; platter; soup; ingredients; pieces; slices; pie; fire; corn verbs: add; put; is; be; serve; cut; take; make; are; serving; chopped; boil; mix; boiled; cover; let; bake; pour; remove; have; do; sprinkle; beat; cook; lay; strain; done; set; buttered; garnish; beaten; boiling; used; drain; made; broiled; stir; cooked; has; grated; keep; fill; use; see; roll; bring; stand; fried; been; place adjectives: little; hot; small; cold; white; fresh; fine; few; thick; brown; soft; thin; sweet; large; same; french; other; green; dry; good; whole; sliced; separate; half; sauté; red; more; raw; black; cool; melted; stiff; powdered; moderate; slow; many; enough; plain; deep; full; equal; clear; such; first; tender; english; chopped; warm; double; round adverbs: then; well; in; very; not; up; out; off; about; together; over; slowly; as; so; again; thoroughly; finely; just; too; also; only; constantly; on; n''t; hard; slightly; gradually; fine; jelly; enough; nearly; more; lightly; all; once; through; back; down; much; instead; close; carefully; lengthwise; first; often; most; here; always; now; almost pronouns: it; them; you; your; they; their; i; we; its; her; he; our; his; she; ''em; one; my; au; him; us; me; themselves; itself; himself; herself; yours; thy; fry; yourself; ourselves; delf; à; |2; ''s; yourselves; this:--; theirs; thee; salad.--mrs; plain).=; ours; oleo; made_.--_la; lobster.=; jus; ii).=; hey; havanaise.=; ham.=; fork.--mrs proper nouns: _; |; coffee; cream; dinner; c.; luncheon; breakfast; eggs; consommé; salad; roast; soup; au; potatoes; sauce; à; chicken; boil; tomato; brown; april; potage; july; nov.; ham; march; cut; baked; oct.; cost; may; june; fillet; beef; lamb; dec.; fruit; la; cottolene; orange; amount; oven; st.; purée; armour; chocolate; sept.; assorted; celery keywords: cream; salad; cup; add; water; teaspoon; sugar; soup; sauce; potatoes; luncheon; little; fruit; dinner; coffee; |weight|calories|unit; |amount; white; way; veribest; tomato; tablespoon; table; sunday; star; st.; sidenote; serve; salt; roast; raw; pudding; process; pound; potato; potage; place; page; october; november; mrs.; mr.; mix; milk; middle; menu; meat; march; june; july one topic; one dimension: add file(s): ./cache/15464.txt titles(s): Foods That Will Win the War and How to Cook Them (1918) three topics; one dimension: add; cup; little file(s): ./cache/39550.txt, ./cache/38615.txt, ./cache/10072.txt titles(s): The Hotel St. Francis Cook Book | Quantity Cookery: Menu Planning and Cooking for Large Numbers | English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery five topics; three dimensions: add sauce cream; add salt water; little boil _to; cup teaspoon fat; armour veribest ham file(s): ./cache/39550.txt, ./cache/38615.txt, ./cache/10072.txt, ./cache/15464.txt, ./cache/27245.txt titles(s): The Hotel St. Francis Cook Book | Quantity Cookery: Menu Planning and Cooking for Large Numbers | English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Foods That Will Win the War and How to Cook Them (1918) | Food for the Traveler What to Eat and Why Type: gutenberg title: subject-menus-gutenberg date: 2021-06-06 time: 22:06 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: facet_subject:"Menus" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 10582 author: Bradley, Alice title: For Luncheon and Supper Guests date: words: 12837 sentences: 1246 pages: flesch: 88 cache: ./cache/10582.txt txt: ./txt/10582.txt summary: 2 cups milk, scalded, and cook over boiling water 20 minutes, 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. 1/2 cup candied cherries, cook 5 minutes; skim out, add 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed 1 cup celery or cabbage cut in small pieces 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly Add to first mixture and cook 2 minutes over hot water, 2/3 cup cream as above and cook over hot water 2 minutes, stirring 1 tablespoon celery cut in small pieces, and mix thoroughly. 1/2 cup boiling water and cook until thick. Cream to make 1 cup; add to the sauce and bring to boiling point. 1/2 cup hot water and cook 15 minutes in double boiler, stirring id: 15464 author: Goudiss, Alberta M. (Alberta Moorhouse) title: Foods That Will Win the War and How to Cook Them (1918) date: words: 30742 sentences: 2812 pages: flesch: 86 cache: ./cache/15464.txt txt: ./txt/15464.txt summary: Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables Cook milk and meal in a double boiler 20 minutes; add molasses, salt 2 cups cooked or raw meat cut in small pieces Pour two cups of boiling water over oatmeal, cover and let stand until To the boiling water, add the sugar, fat and salt. About 1/2 cup milk or water in which potatoes were cooked Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix tablespoonfuls of fat and 1 cup of water in the pan, which should be Add the vegetables, and flour mixed with half cup of cold water. To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole Cook corn syrup, water, raisins, fat, salt and spices slowly 15 one cup of water, boil ten minutes and add lemon juice in any amount id: 31534 author: Hiller, Elizabeth O. title: Fifty-Two Sunday Dinners: A Book of Recipes date: words: 48716 sentences: 5770 pages: flesch: 90 cache: ./cache/31534.txt txt: ./txt/31534.txt summary: PROCESS: Melt butter in a sauce pan, add onion and cook five minutes PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water Cook one cup macaroni, broken in inch pieces, in boiling salted water one-fourth cup butter in frying pan, add three slices onion and joints, with one-half cup cold water, add to coffee and mix thoroughly. paper bag, add one-fourth cup white wine, one-half onion finely chopped, PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, to sauce-pan, add three-fourths cup sugar and cook five minutes, until lightly browned, add one-fourth cup flour, one-half teaspoon salt, Cover with boiling salted water, cook ten minutes; drain, add To two cups hot riced potatoes, add one tablespoon finely chopped PROCESS: Melt butter in sauce-pan, add onion and cook until delicately PROCESS: Melt butter in sauce-pan, add onion and cook until delicately id: 39550 author: Hirtzler, Victor title: The Hotel St. Francis Cook Book date: words: 194559 sentences: 18457 pages: flesch: 90 cache: ./cache/39550.txt txt: ./txt/39550.txt summary: pan, season with salt and pepper, add a small piece of butter, and heat =Bread sauce.= Boil one cup of milk, add half of an onion, a little purée of tomato soup, add four slices of boiled ham cut in small place in buttered sauté pan, season with salt and pepper, add one-half fold in half, place in buttered sauté pan, add a little salt and with salt and pepper, place in a buttered sauté pan, add one-half glass buttered sauté pan, season with salt and pepper, add one-half glass of add some cream sauce and a small piece of butter, season with salt and half, season with salt and pepper, lay in buttered sauté pan, add half, season with salt and pepper, lay in buttered sauté pan, add buttered pan, season with salt and pepper, add one-half glass of white buttered pan, season with salt and pepper, add one-half glass of white id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: words: 64808 sentences: 3629 pages: flesch: 92 cache: ./cache/10072.txt txt: ./txt/10072.txt summary: into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and id: 33652 author: Pierce, Paul title: Dinners and Luncheons: Novel Suggestions for Social Occasions date: words: 22315 sentences: 1786 pages: flesch: 86 cache: ./cache/33652.txt txt: ./txt/33652.txt summary: "Ice Breakers," Suggestions for Dinner, Menu and Place and cut lemons, salt, cayenne, and some sharp table-sauces are placed any large kind, boiled or baked, and served with a good sauce and plain A little old, rich cheese may be served with the green salad For the ten course dinner, cut glass goblets filled with water and Here serve for each guest half a small Broiled Chicken on Toast, with served at small tables, prettily decorated with a few flowers. For a small luncheon have on the table four cut glass bowls filled with lamb chops, peas, potato roses, cucumber and nut salad served in green The ice cream should be served in white candy The little cakes, served with the ice-cream, are covered "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE For guest cards at a large dinner have in the center of the table a id: 27245 author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title: Food for the Traveler What to Eat and Why date: words: 5509 sentences: 667 pages: flesch: 85 cache: ./cache/27245.txt txt: ./txt/27245.txt summary: Some people think that we become like the food we eat. After this has taken place, the body requires food, properly If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods combination with fatty foods, as salads, milk and buttermilk, toasted foods, or of toasted breads and salads. Cherries with pineapple, cream cheese, egg food or fish. Tomato soup or salad, baked beans, lettuce, prunes. Apple or banana salad, lettuce, orange juice, nuts. Bran or bread soup, apple salad with grated cheese, lettuce. Corn bread with apple salad and lettuce, nuts. with milk or sweet foods at the same meal. 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 8. Apple or tomato salad, cheese and raw bread. Cereal or fruit salad and lettuce, nuts. forms of protein and starchy foods, as fish, eggs, almonds, green peas, id: 38615 author: Treat, Nola title: Quantity Cookery: Menu Planning and Cooking for Large Numbers date: words: 50263 sentences: 8083 pages: flesch: 98 cache: ./cache/38615.txt txt: ./txt/38615.txt summary: Creamed potatoes may be served with meat lacking gravy or sauce. | chocolate filling | Lemon pie | Ice cream | _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Chop the onions, carrots and green peppers and add to the boiling salted Melt the fat, stir in the flour and add hot milk to make a white Melt the fat, stir in the flour and add hot milk to make a white the fat, stir in the flour and add the hot milk to make a white sauce. Add the crumbs, tomatoes, chopped celery, salt and onions to the meat Add the chicken meat, and serve with baking-powder Shred the codfish and add to the potatoes and cook in boiling water Hard cook the eggs, peel and chop, and add to the white sauce and cool. Scald the milk and add to the corn, sugar, salt, bread crumbs and id: 26005 author: Various title: Armour''s Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date: words: 20186 sentences: 1640 pages: flesch: 86 cache: ./cache/26005.txt txt: ./txt/26005.txt summary: In making "Brown Betty" use Armour''s Grape Juice instead of water With one can of Armour''s Veribest Corn Beef Hash mix one cup of boiled Beef in a cup of hot water, add two tablespoons of butter, break in two butter, salt and white pepper and add one half teaspoon of Armour''s One cup of Armour''s Star Ham boiled and chopped fine, one half cup of One cup of Armour''s Star Ham chopped fine, one half cup of bread crumbs Beat three eggs until very light, add one cup of Armour''s Star Ham Two cups of ground boiled Star Ham, one teaspoon of Armour''s Extract of One cup of Armour''s Star Ham boiled and chopped fine, one cup of potato DINNER--Armour''s Star Ham Soup, Veribest Roast Beef with Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, DINNER--Veribest Tomato Bouillon, Armour''s Star Ham Baked, ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel