Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus
Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus
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In our eReader you can find the full English version of the book. Read Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus
What reading level is Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus book?
To quickly assess the difficulty of the text, read a short excerpt:
Mrs. S. D. Snow.
SALADS AND RELISHES 69 RUSSIAN SALAD Lettuce, head or leaf, cut. One green pepper, one cu- cumber, two or three tomatoes, chives (or young onions).
Dressing : To an ordinary French dressing add as much tomato catsup as you use oil — as much Worcestershire sauce as vinegar.
Mrs. William G. Cook.
SALAD A large head of celery, one-quarter of a very small cab- bage, two ripe tomatoes, all chopped together very fine. Salt to taste, and place in colander to drain, Serve on let- tuce ...leaf ; dress with boiled dressing. Very good.
Mrs. E. T. Cooke.
TOMATO JELLY Simmer until tender one can tomatoes and rub through a sieve. Allow one envelope (one-half box) plain gelatine to one pint of tomato. Season tomato highly with salt and celery salt. Heat very hot and add gelatine. Pour in mold and set aside to congeaj.
Mrs. Herbert Waldemar Snow.
TOMATO AND PINEAPPLE SALAD Whole tomato, skinned and sliced down to represent a flower, fill center with canned pineapple cut in cubes. Cover this center with mayonnaise mixed with whipped cream.
What to read after Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus?
You can find similar books in the "Read Also" column, or choose other free books by Ill Lake View Womans Club Chicago to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Mrs. S. D. Snow.
SALADS AND RELISHES 69 RUSSIAN SALAD Lettuce, head or leaf, cut. One green pepper, one cu- cumber, two or three tomatoes, chives (or young onions).
Dressing : To an ordinary French dressing add as much tomato catsup as you use oil — as much Worcestershire sauce as vinegar.
Mrs. William G. Cook.
SALAD A large head of celery, one-quarter of a very small cab- bage, two ripe tomatoes, all chopped together very fine. Salt to taste, and place in colander to drain, Serve on let- tuce ...leaf ; dress with boiled dressing. Very good.
Mrs. E. T. Cooke.
TOMATO JELLY Simmer until tender one can tomatoes and rub through a sieve. Allow one envelope (one-half box) plain gelatine to one pint of tomato. Season tomato highly with salt and celery salt. Heat very hot and add gelatine. Pour in mold and set aside to congeaj.
Mrs. Herbert Waldemar Snow.
TOMATO AND PINEAPPLE SALAD Whole tomato, skinned and sliced down to represent a flower, fill center with canned pineapple cut in cubes. Cover this center with mayonnaise mixed with whipped cream.
What to read after Balanced Meals With Recipes Food Values Drying And Cold Pack Canning Menus?
You can find similar books in the "Read Also" column, or choose other free books by Ill Lake View Womans Club Chicago to read onlineMoreLess
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