Culture and Cooking by Catherine Owen - The Original Classic Edition

This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: If you use the bread dough, you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them over with white of egg (not beaten) or milk and butter, and bake in a good oven.