Food And Cookery Hand book for Teachers And Pupils for Use in Cooking Classes

H S Hans Steele Anderson

The book Food And Cookery Hand book for Teachers And Pupils for Use in Cooking Classes was written by author H S Hans Steele Anderson Here you can read free online of Food And Cookery Hand book for Teachers And Pupils for Use in Cooking Classes book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Food And Cookery Hand book for Teachers And Pupils for Use in Cooking Classes a good or bad book?

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, the vegetable is used simply as a flavor, the body of the soup being made from a mixture of potato, water and onion, and the vegetable added for flavor and garniture. Thus, by being able to make one of these soups, others can be made by substitut- ing different vegetables for flavor and change. As an illus- tration, we give the following: 33. Cream of Lettuce Soup 1 cup sliced raw potato. 1 cup cold water.
1 tablespoon onion. 1 stalk celery. Sprig parsley.
1M> tablespoons vegetable or dairy b...utter.
% cup diced lettuce. Va cup rich milk.
salt to taste.
Put the potato, onion, celery, water and salt to cook and when the potato is about half done, add the lettuce and sprig of parsley, if at hand; let it boil rapidly for ten min- utes or more; then mash through a colander, adding the hot milk and butter as it goes through. Put again through a fine strainer, serve with croutons or small bits of shredded (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS. ) 54 FOOD AND COOKERY and wilted lettuce.

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