Choice Cookery
The book Choice Cookery was written by author Here you can read free online of Choice Cookery book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Choice Cookery a good or bad book?
Where can I read Choice Cookery for free?
In our eReader you can find the full English version of the book. Read Choice Cookery 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 Choice Cookery
In our eReader you can find the full English version of the book. Read Choice Cookery 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 Choice Cookery
What reading level is Choice Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
Chinese Ice. Beat the yolks of fifteen eggs with three quarters of a pound of powdered sugar ; pound four ounces of pistachio-nuts WATER-ICES. 253 (blanched) with the white of an egg ; put to it three gills of water ; stir it over the fire in a double boiler till it is as thick as cream ; take great care that it does not boil. Color it green, or part green and part yellow ; fla- vor as you please ; cut up a couple of candied Chinese oranges small and a little preserved ginger, and freeze.
Water...-Ices. - -These are exceedingly sim- ple, and no more elegant form of refreshment can be offered than a plate of well-frozen or a tumbler of half-frozen water-ice. It is ac- ceptable when ice-cream would be too heavy, and can be offered at the simplest country afternoon tea, or during a call, without the seeming ostentation of ice-cream.
Ginger Water-Ice (to serve as a beverage if preferred). - -Take six ounces of preserved ginger, free from fibre ; pound it ; make two quarts of lemonade by paring eight or ten lemons so thinly that the knife-blade shows through the yellow ; put the peel of three in a pitcher with a pound and a quarter of 254 CHOICE COOKERY.
What to read after Choice Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Chinese Ice. Beat the yolks of fifteen eggs with three quarters of a pound of powdered sugar ; pound four ounces of pistachio-nuts WATER-ICES. 253 (blanched) with the white of an egg ; put to it three gills of water ; stir it over the fire in a double boiler till it is as thick as cream ; take great care that it does not boil. Color it green, or part green and part yellow ; fla- vor as you please ; cut up a couple of candied Chinese oranges small and a little preserved ginger, and freeze.
Water...-Ices. - -These are exceedingly sim- ple, and no more elegant form of refreshment can be offered than a plate of well-frozen or a tumbler of half-frozen water-ice. It is ac- ceptable when ice-cream would be too heavy, and can be offered at the simplest country afternoon tea, or during a call, without the seeming ostentation of ice-cream.
Ginger Water-Ice (to serve as a beverage if preferred). - -Take six ounces of preserved ginger, free from fibre ; pound it ; make two quarts of lemonade by paring eight or ten lemons so thinly that the knife-blade shows through the yellow ; put the peel of three in a pitcher with a pound and a quarter of 254 CHOICE COOKERY.
What to read after Choice Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
Read book Choice Cookery for free
You can download books for free in various formats, such as epub, pdf, azw, mobi, txt and others on book networks site. Additionally, the entire text is available for online reading through our e-reader. Our site is not responsible for the performance of third-party products (sites).
Write Review:
User Reviews: