Cooking And Castle-Building
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In our eReader you can find the full English version of the book. Read Cooking And Castle-Building 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 Cooking And Castle-Building
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To quickly assess the difficulty of the text, read a short excerpt:
When cool enousfh to not scald the flour, add that ; then the eggs, Avell beaten ; and lastly the yeast. Give all a thorough beating. As soon in the morning as con- venient, give the batter a good beating. This 72 COOKING AND CASTLE-BUILDING.
will add to the lightness and excellence of the cakes.
"The proportion of three pints of flour to a quart of milk, which you see is a measure and a half of flour to a measure of milk, I find to be the average proportions required in all kinds of batter- ca...kes ; but the exact quantity of flour ijiust be determined by the number of eggs and the amount of butter used. Where many eggs are used, less flour is needed, unless a great quantity of butter or lard, also, is used.
"Now, I will give you two more recipes for waffles, both excellent, which illustrate my mean- ing : One quart of milk, three pints of flour, four ounces of lard, four ounces of butter, six eggs, half a gill of yeast. In this recipe I should make no deduction of flour on account of the eggs used, because of the quantity of butter and lard.
What to read after Cooking And Castle-Building?
You can find similar books in the "Read Also" column, or choose other free books by Ewing, Emma (Pike), Mrs., 1838- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When cool enousfh to not scald the flour, add that ; then the eggs, Avell beaten ; and lastly the yeast. Give all a thorough beating. As soon in the morning as con- venient, give the batter a good beating. This 72 COOKING AND CASTLE-BUILDING.
will add to the lightness and excellence of the cakes.
"The proportion of three pints of flour to a quart of milk, which you see is a measure and a half of flour to a measure of milk, I find to be the average proportions required in all kinds of batter- ca...kes ; but the exact quantity of flour ijiust be determined by the number of eggs and the amount of butter used. Where many eggs are used, less flour is needed, unless a great quantity of butter or lard, also, is used.
"Now, I will give you two more recipes for waffles, both excellent, which illustrate my mean- ing : One quart of milk, three pints of flour, four ounces of lard, four ounces of butter, six eggs, half a gill of yeast. In this recipe I should make no deduction of flour on account of the eggs used, because of the quantity of butter and lard.
What to read after Cooking And Castle-Building?
You can find similar books in the "Read Also" column, or choose other free books by Ewing, Emma (Pike), Mrs., 1838- to read onlineMoreLess
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