Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be
Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be
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In our eReader you can find the full English version of the book. Read Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be 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 Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be
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To quickly assess the difficulty of the text, read a short excerpt:
make APRICOT-CHIPS.
Take fugar and water, and boil them to a very thick fyrup ; then pare fome apricots, and cut them into thin flices ; then put them into the fy- rup, where they muft remain till they look clear. Afterwards let them ftand a day or two, then take them out and lay them on tin plates, and dry them in a warm oven.
'To make MARMALADE of Apricots.
Take ripe apricots and cut them into thin flices j then take an equal weight of fugar, and fet them together over the fire till all the f...ugar is melted ; let them boil very quick till the mixture looks clear, ftirring it all the while, left it burn to. After- wards take it off and put itjnto glafles.
70 keep CHERRIES all the year.
Take any quantity of cherries, and boil them in water till they are difiblved i ftrain the liquor thro' a cloth. This done, take fome very fine cherries v/ith the flalks on, without bruifes, and put them in the liquor, and let them boil a little, but not long enough to break them ; then take them up, and put them gently into a dim, fo as not to bruife them.
What to read after Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be?
You can find similar books in the "Read Also" column, or choose other free books by Bertha Haffner Ginger to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
make APRICOT-CHIPS.
Take fugar and water, and boil them to a very thick fyrup ; then pare fome apricots, and cut them into thin flices ; then put them into the fy- rup, where they muft remain till they look clear. Afterwards let them ftand a day or two, then take them out and lay them on tin plates, and dry them in a warm oven.
'To make MARMALADE of Apricots.
Take ripe apricots and cut them into thin flices j then take an equal weight of fugar, and fet them together over the fire till all the f...ugar is melted ; let them boil very quick till the mixture looks clear, ftirring it all the while, left it burn to. After- wards take it off and put itjnto glafles.
70 keep CHERRIES all the year.
Take any quantity of cherries, and boil them in water till they are difiblved i ftrain the liquor thro' a cloth. This done, take fome very fine cherries v/ith the flalks on, without bruifes, and put them in the liquor, and let them boil a little, but not long enough to break them ; then take them up, and put them gently into a dim, fo as not to bruife them.
What to read after Cookery Reformed Or the Ladys Assistant Containing a Select Number of the Be?
You can find similar books in the "Read Also" column, or choose other free books by Bertha Haffner Ginger to read onlineMoreLess
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