id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
38823	Clayton, H. J.	Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes			.txt	text/plain	25587	1493	83	in cold water; add a little salt and a medium-sized onion; take off the scum as it rises, and as the water boils away add a little soup stock; thyme, with pepper and salt to taste, and 4 quarts cold water; boil four a piece of butter worked in flour; season with pepper and salt, and let flour, milk and eggs, and a little salt, mixed to stiff dough, rolled as small cup of hot water, and two ounces best butter, pepper and salt; beat two eggs in a spoonful of milk, adding a little salt and pepper. tie up in a cloth, and put in boiling water with a little salt, and cook adding butter, salt and pepper, and mix thoroughly with a little good lump of butter, worked in a little flour, and a small cup of milk; add little salt, a large tablespoonful of sweet lard or butter, and milk	./cache/38823.txt	./txt/38823.txt