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Cooking with spirits; recipes featuring the judicious use of spirits: beer, ale, wine, whiskey, gin, rum, brandy, and an exciting variety of liqueurs and cordials.

Author: Ruth Vendley Neumann
Publisher: Chicago, Reilly & Lee, ©1961.
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Neumann, Ruth Vendley.
Cooking with spirits.
Chicago, Reilly & Lee, ©1961
(OCoLC)1115012558
Document Type: Book
All Authors / Contributors: Ruth Vendley Neumann
OCLC Number: 2909176
Description: 249 pages
Contents: Easy chart for venturesome spirit cooks --
Short spirit dictionary for neophytes --
Helpful hints for the spirited mixer: Measuring the spirits; Sweetening the drinks;Mixing the drinks; About cocktails; About the ice; About beer; About wine; About punch; About brandies and liqueurs; How many drinks to a bottle?; How many drinks to a guest? --
Before dining: the spirited prelude: drinks for tipplers; drinks for teetotalers --
After dinner and any old time --
Spirited coffee 'round the world --
Spirited appetizers and cocktail dips --
Spirited soups --
Spirited salads and salad dressings --
Spirited fish and shellfish --
Spirited meats --
Spirited relishes and "window dressings" for meats and fishes --
Spirited poultry --
Spirited egg and cheese dishes --
Spirited pasta and rice --
Spirited vegetables and vegetable casseroles --
Spirited sauces and gravies for meats, fish, poultry, and vegetables --
Spirited breads, waffles, pancakes and popovers --
Spirited cakes, frostings, and fillings --
Spirited pies, cobblers, and tarts --
Cookies and confections --
Spirited desserts: Gelatin and refrigerator desserts; Custards and puddings; Dessert sauces --
Spirited fruits for cocktails and desserts.

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