cookery Software

Recipes 1.0
A simple software for manage your recipes of cooking. You create a collection of recipes and you search easily a recipe for print or you create your own cookery book (page title, table of recipes, index). DIRECTIONS: decompress in a folder and click twice on the file "Recipe" choose to continue if a message appears.

Cyber Organizer 6.0.2006
The Organizer is many programs in one. With it you get a photo album, recipes book (professional version only), shopping and budget system, poems album, address book, all for free and you can create so much more quick and easy. Password protect sensitive photos. Search for ingredients in the recipes book and up pops all the recipes that uses it. The photo album is special since you can have descriptions and notes attached to your photos.

Vegetarian Cookery 1.0
Book Excerpt: Soup Recipes COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a tablespoonful of mixed savoury herbs. Let this boil till the vegetables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley.

thetzusa.exe 1.0
They should be first peeled very slightly and then cut, long-ways, intothree zigzag slices; the pips should be removed and the interior filledwith either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onionstuffing made with rather an extra quantity of bread-crumbs. The vegetablemarrow should be tied up with two separate loops of tape about a quarter ofthe way from each end,

thetzteam.exe 1.0
MAYONNAISE SAUCE.–This is the most delicious of all cold sauces. It iscomposed entirely of raw yolk of egg and oil, flavoured with a dash ofvinegar. When made properly it should be of the consistency of butter insummer time. Many women cooks labour under the delusion that it requiresthe addition of cream. Mayonnaise sauce is made as follows:–Break an eggand separate the yolk from the white, and place the yolk at the bottom of alarge b

thetzweb.exe 1.0
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson finewheatmeal, pepper and salt to taste. Boil the cocoanut in the water,adding the mace, cinnamon, and seasoning. Let it cook gently for anhour; strain the mixture through a sieve and then return the soup tothe saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,

thetzstudio.exe 1.0
Creams may be divided into two classes–whipped cream, flavouredin a variety of ways, and the solid moulds of cream, which when turned outlook extremely elegant, but which when tasted are somewhat disappointing.These latter moulds owe their firmness and consistency to the addition ofisinglass, and, as this substance is not allowed in vegetarian cookery, weshall be able to dispense with cream served in this form, nor are we losersby so

thetzworks.exe 1.0
2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiledbutter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper andsalt to taste, and a little milk if needed. Swell the sago over thefire with as much water as it will absorb; when quite soft put into itthe butter to melt, and, when melted, mix in the oatmeal andwheatmeal.

thetzstore.exe 1.0
3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, someraspberry and currant jam. Mix the ingredients as directed in ‘SpongeCake,’ line a large, square, flat baking tin with buttered paper, pourthe mixture into it, and bake it in a fairly hot oven from 7 to 12minutes, or until baked through. Have a sheet of white kitchen paperon the kitchen table, on which sprinkle some white sugar. Turn thecake out of the tin on to the

thetztech.exe 1.0
8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.of butter. Slice the sponge cakes lengthways, grease a mould with thebutter; line it neatly with some of the slices of the sponge cakes;press them to the mould to keep them in position. Next spread a layerof apricot jam, and fill the mould with alternate layers of spongecake and jam. Beat up the yolks of the eggs and mix them with themilk; pour the mixture over the