Elements of the Theory And Practice of Cookery : a Text-Book of Household Science for Use in Schools
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In our eReader you can find the full English version of the book. Read Elements of the Theory And Practice of Cookery : a Text-Book of Household Science for Use in Schools 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 Elements of the Theory And Practice of Cookery : a Text-Book of Household Science for Use in Schools
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Scald can, dasher, and cover. Fit the can into the socket in the pail, pour in the mixture to be frozen, put on the cover, adjust the cover to the cross-piece, and turn the crank to make sure that all is in working order.
439. Packing. — Fill the space between the can and the pail with alternate layers of ice and salt, putting in three measures of ice, then one of salt. The ice and salt should come a little above the height at which the cream will stand in the can. As the mixture expands in fre...ezing, fill the can not more than three-fourtlis full.
Pack ice and salt solidly, turning the crank a few times to let the mixture settle.
278 THEORY AND PRACTICE OF COOKERY 440. Freezing. — Turn tlie crank slowly and steadily until the cream is rather stiff, then turn more rapidly.
Do not draw off the water unless it stands so high that there is danger of its getting into the can. The cream should take about twenty minutes to freeze ; cream frozen too rapidly, or not well stirred, is coarse- grained.
What to read after Elements of the Theory And Practice of Cookery : a Text-Book of Household Science for Use in Schools?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Scald can, dasher, and cover. Fit the can into the socket in the pail, pour in the mixture to be frozen, put on the cover, adjust the cover to the cross-piece, and turn the crank to make sure that all is in working order.
439. Packing. — Fill the space between the can and the pail with alternate layers of ice and salt, putting in three measures of ice, then one of salt. The ice and salt should come a little above the height at which the cream will stand in the can. As the mixture expands in fre...ezing, fill the can not more than three-fourtlis full.
Pack ice and salt solidly, turning the crank a few times to let the mixture settle.
278 THEORY AND PRACTICE OF COOKERY 440. Freezing. — Turn tlie crank slowly and steadily until the cream is rather stiff, then turn more rapidly.
Do not draw off the water unless it stands so high that there is danger of its getting into the can. The cream should take about twenty minutes to freeze ; cream frozen too rapidly, or not well stirred, is coarse- grained.
What to read after Elements of the Theory And Practice of Cookery : a Text-Book of Household Science for Use in Schools?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
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