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Bookbinder's soup, also known as snapper soup, is a type of seafood soup originating in the United States at Old Original Bookbinder's restaurant in Philadelphia. The original soup is a variety of turtle soup made with typical stew vegetables such as tomatoes, carrots, celery, bell peppers, onions, leeks, mushrooms, and garlic.
The cheese ball is typically made from grated hard cheese and softened cream cheese, sometimes with some sort of binder such as mayonnaise; the mixture is shaped, chilled to resolidify, and often rolled in nuts, seeds, or herbs to provide a decorative finish.
Compo recipes. A basic compo recipe can have many variations. Some understanding of what each ingredient is doing helps when adjusting the basic recipe, starting with the four essential ingredients: Whiting gives body. Pearl glue acts as a binder. Linseed oil makes the mixture soft. Rosin makes the mixture elastic.
Chapters seven to 38 (roughly 1000 pages) cover English cooking, with recipes for soups, gravies, fish, meat (principally veal, beef, mutton and lamb, and pork), poultry, game, preserves, vegetables, pastries, puddings, sweets, jams, pickles, and savouries.
Typical ingredients in hotdish are potatoes or pasta, ground beef, green beans, and corn, with canned soup added as a binder, flavoring, and sauce. Potatoes may be in the form of tater tots, hash browns, potato chips, or shoe string potatoes.
Photographic print toning. In photography, toning is a method of altering the color of black-and-white photographs. In analog photography, it is a chemical process carried out on metal salt-based prints, such as silver prints, iron-based prints ( cyanotype or Van Dyke brown ), or platinum or palladium prints.