Braxton's Practical Cook book
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In our eReader you can find the full English version of the book. Read Braxton's Practical Cook book 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 Braxton's Practical Cook book
What reading level is Braxton's Practical Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
When the pudding is nearly done, spread on the frosting. Bake in a slow oven until the top is a light brown.
BRISTOL PUDDING.
One quart of sifted flour, three pints of milk, two gills of rich cream, twelve apples, eight eggs and two salt spoonsful of salt.
Pare the apples, and core without cutting. Mix the batter very smoothly and pour over the apples. Bake one hour. Serve with lemon sauce.
APPLE DUMPLINGS. No. 1.
Six apples, peeled, cored and sliced; one cup of sugar. Line six well greased cup...s with the paste, rolled thin; wet the edges, fill with apples, put in some of the sugar; cover with more paste.
Put in shallow stew-pan, large enough to contain them, with boiling ^ water to reach half way up the sides of the cups. Steam forty minutes. Turn out on dish and sprinkle powdered sugar over them.
Serve with spice or lemon sauce.
79 APPLE DUMPLINGS. No. 2.
Six apples, peeled, cored and sliced; one cup of sugar. Make paste and roll thin, almost square; fill the paste with apples and sprinkle with sugar.
What to read after Braxton's Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Braxton, George F. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When the pudding is nearly done, spread on the frosting. Bake in a slow oven until the top is a light brown.
BRISTOL PUDDING.
One quart of sifted flour, three pints of milk, two gills of rich cream, twelve apples, eight eggs and two salt spoonsful of salt.
Pare the apples, and core without cutting. Mix the batter very smoothly and pour over the apples. Bake one hour. Serve with lemon sauce.
APPLE DUMPLINGS. No. 1.
Six apples, peeled, cored and sliced; one cup of sugar. Line six well greased cup...s with the paste, rolled thin; wet the edges, fill with apples, put in some of the sugar; cover with more paste.
Put in shallow stew-pan, large enough to contain them, with boiling ^ water to reach half way up the sides of the cups. Steam forty minutes. Turn out on dish and sprinkle powdered sugar over them.
Serve with spice or lemon sauce.
79 APPLE DUMPLINGS. No. 2.
Six apples, peeled, cored and sliced; one cup of sugar. Make paste and roll thin, almost square; fill the paste with apples and sprinkle with sugar.
What to read after Braxton's Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Braxton, George F. [from Old Catalog] to read onlineMoreLess
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