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colher de sopa
Catalan
cullerada sopera
As much as a tablespoon will hold.
tablespoon
Portuguese
colher de sopa
1
Peel small tender turnips; heat 1
tablespoonful
of butter in a saucepan.
2
Put a
tablespoonful
of the crab mixture in the bottom of each.
3
The fresh juice of the herb may be given in
tablespoonful
doses.
4
Put a
tablespoonful
of this sauce in the bottom of individual cups.
5
INGREDIENTS.-Parsnips ;toeach gallon of water allow 1 heaped
tablespoonful
of salt.
6
Strain through a colander and stir in a
tablespoonful
of cold butter.
7
A
tablespoonful
of vinegar added to the dye bath helps the colour.
8
Butter the crumbs by pouring 1
tablespoonful
of melted butter over them.
9
Butter the crumbs by stirring them into 1
tablespoonful
of melted butter.
10
Mustard Stupe.-Puta
tablespoonful
of mustard in one pint of hot water.
11
To the stiffly beaten white of one egg add one
tablespoonful
sugar.
12
At the hard ball stage add a heaping
tablespoonful
of good butter.
13
Mix all together with 1
tablespoonful
of hot butter and chopped parsley.
14
A teaspoonful to a
tablespoonful
,
in a barrel of water, is enough.
15
Fill the hole with sugar, and a
tablespoonful
for each apple besides.
16
Put with them a
tablespoonful
of melted butter and one of salt.
tablespoonful
add a tablespoonful
tablespoonful butter
large tablespoonful
tablespoonful sugar
heap tablespoonful
Portuguese
colher de sopa
Catalan
cullerada sopera