Gillett's Magic Cook book
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In our eReader you can find the full English version of the book. Read Gillett's Magic Cook book 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 Gillett's Magic Cook book
What reading level is Gillett's Magic Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
beat the eggs, add the sugar and raisins, stir all thor- oughly together and bake.
Florentine Pudding'.
Put a quart of milk into a pan, and let it come to a boil; mix smoothly three tablespoonfuls of corn starch and a little cold milk; add the yolks of three beaten eggs, half a teacupful of sugar, and flavoring to taste. Put this into the boiling milk and stir until of the consistency of starch ready for use, then put into the dish in which it is to be served; beat the whites of the eggs with a... teacupful of pulverized sugar, spread over the top and place in the oven to brown.
Oxford Pudding.
Pare and quarter four large tart apples and boil in a very little water. Mash with a silver spoon; add one tablespoonful of butter, half a teacupful of sugar, (more if the apples are very sour), half a cup of fine breadcrumbs, the yolks of four and the whites of two eggs beaten light; put into a dish with a frosting made of the other two whites whipped stiff with sugar, and brown.
Steamed Berry Pudding.
What to read after Gillett's Magic Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Gillett, Egbert W to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
beat the eggs, add the sugar and raisins, stir all thor- oughly together and bake.
Florentine Pudding'.
Put a quart of milk into a pan, and let it come to a boil; mix smoothly three tablespoonfuls of corn starch and a little cold milk; add the yolks of three beaten eggs, half a teacupful of sugar, and flavoring to taste. Put this into the boiling milk and stir until of the consistency of starch ready for use, then put into the dish in which it is to be served; beat the whites of the eggs with a... teacupful of pulverized sugar, spread over the top and place in the oven to brown.
Oxford Pudding.
Pare and quarter four large tart apples and boil in a very little water. Mash with a silver spoon; add one tablespoonful of butter, half a teacupful of sugar, (more if the apples are very sour), half a cup of fine breadcrumbs, the yolks of four and the whites of two eggs beaten light; put into a dish with a frosting made of the other two whites whipped stiff with sugar, and brown.
Steamed Berry Pudding.
What to read after Gillett's Magic Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Gillett, Egbert W to read onlineMoreLess
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