Breakfast, Dinner And Supper. How to Cook And How to Serve Them ..
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In our eReader you can find the full English version of the book. Read Breakfast, Dinner And Supper. How to Cook And How to Serve Them .. 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 Breakfast, Dinner And Supper. How to Cook And How to Serve Them ..
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The tomatoes will look much nicer if all the hard parts be removed before putting them on the fire. Rub the pulp soft with your hands. Boil half an hour ; dip out the surplus liquid, pour the tomatoes, boiling hot, into the cans, and seal. Keep in a cool, dark place.
Canned Beans. — Remove the strings at the sides, and cut into pieces about an inch long ; put them into boiling water and scald, then can them.
Canned Asparagus. — Cut away all the hard part of the stem and boil the top portion unt...il nearly done, just as if about to serve at once. Flat cans are best, into which the stems can be laid regularly, the water in which they were boiled being poured over them boiling hot, and the can sealed. If jars or high cans are used, pack the asparagus into them until they are full. Fill the cans with water ; set them on hay in a boiler of cold water reaching to within an inch of their tops ; then bring to a boil and nearly finish cooking the stems. Wrap the hand in a towel ; take out the cans and seal or solder them as in other vegetables.
What to read after Breakfast, Dinner And Supper. How to Cook And How to Serve Them ..?
You can find similar books in the "Read Also" column, or choose other free books by Harland Marion to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The tomatoes will look much nicer if all the hard parts be removed before putting them on the fire. Rub the pulp soft with your hands. Boil half an hour ; dip out the surplus liquid, pour the tomatoes, boiling hot, into the cans, and seal. Keep in a cool, dark place.
Canned Beans. — Remove the strings at the sides, and cut into pieces about an inch long ; put them into boiling water and scald, then can them.
Canned Asparagus. — Cut away all the hard part of the stem and boil the top portion unt...il nearly done, just as if about to serve at once. Flat cans are best, into which the stems can be laid regularly, the water in which they were boiled being poured over them boiling hot, and the can sealed. If jars or high cans are used, pack the asparagus into them until they are full. Fill the cans with water ; set them on hay in a boiler of cold water reaching to within an inch of their tops ; then bring to a boil and nearly finish cooking the stems. Wrap the hand in a towel ; take out the cans and seal or solder them as in other vegetables.
What to read after Breakfast, Dinner And Supper. How to Cook And How to Serve Them ..?
You can find similar books in the "Read Also" column, or choose other free books by Harland Marion to read onlineMoreLess
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