Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations
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In our eReader you can find the full English version of the book. Read Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations 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 Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations
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To quickly assess the difficulty of the text, read a short excerpt:
Put one-half cup of croutons in bottom of oiled baking- dish, pour over these one and one-half cups of tomatoes seasoned; sprinkle the remaining half cup of croutons over the top; press them down with spoon so they are all sub- merged; put the butter over top, and bake to a nice brown.
88. Summer Squash When young and tender, summer squash need only to be washed and quartered. Steam until tender, press between two colanders, or in cheese-cloth until quite dry. Mash and season with salt and crea...m. When the squash is older, it must be peeled and have the seeds removed before cooking.
89. Scalloped Summer Squash 2 cups cooked summer squash. % cup milk.
2 cups stale bread cut in small dice.
1 tablespoon vegetable or dairy butter.
1 egg-. salt.
(use level measurements for all ingredients.) FOOD AND COOKERY 75 Cook the squash in salted water or steam until done, drain well and mash. Trim off the brown crust from stale white bread, and cut the white part into small dice. Beat the egg, add the milk and a Httle salt, and pour over the bread, letting it soak ten minutes.
What to read after Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations?
You can find similar books in the "Read Also" column, or choose other free books by Anderson, Hans Steele, 1877- [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Put one-half cup of croutons in bottom of oiled baking- dish, pour over these one and one-half cups of tomatoes seasoned; sprinkle the remaining half cup of croutons over the top; press them down with spoon so they are all sub- merged; put the butter over top, and bake to a nice brown.
88. Summer Squash When young and tender, summer squash need only to be washed and quartered. Steam until tender, press between two colanders, or in cheese-cloth until quite dry. Mash and season with salt and crea...m. When the squash is older, it must be peeled and have the seeds removed before cooking.
89. Scalloped Summer Squash 2 cups cooked summer squash. % cup milk.
2 cups stale bread cut in small dice.
1 tablespoon vegetable or dairy butter.
1 egg-. salt.
(use level measurements for all ingredients.) FOOD AND COOKERY 75 Cook the squash in salted water or steam until done, drain well and mash. Trim off the brown crust from stale white bread, and cut the white part into small dice. Beat the egg, add the milk and a Httle salt, and pour over the bread, letting it soak ten minutes.
What to read after Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations?
You can find similar books in the "Read Also" column, or choose other free books by Anderson, Hans Steele, 1877- [from Old Catalog] to read onlineMoreLess
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