Good-Living : a Practical Cookery-Book for Town And Country
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In our eReader you can find the full English version of the book. Read Good-Living : a Practical Cookery-Book for Town And Country 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 Good-Living : a Practical Cookery-Book for Town And Country
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Boil for 3 minutes ; add wine to taste ; bring to boiling point and serve. The proportions for this last : I teaspoon of butter, \ tumbler of jelly, i gill of water, I small teaspoonful of corn-starch, i gill of wine.
TIME-TABLE FOR COOKING VEGETABLES.
Hours.
Minutes.
To boil potatoes according to season To bake large potatoes To bake large sweet potatoes To boil large sweet potatoes To boil Jerusalem artichokes — f ut on in boiling water To boil French globe artichokes — Put on in boiling wate...r To boil aspar^us — Put on in boiling water Asparagus tips — Put on in boiling water String-beans, uncovered — Put on in salted boiling water Lima beans — Put on in boiling water Beets, young — Put on in boiling water Beets, winter — Soak in cold water ; boil Broccoli — Put on in salted boiling water Brussels sprouts, uncovered — Salted boiling water. . . .
Green com ; no salt — Put on in boiling water Cabbage, young, quartered — Salted boiling water Cabbage, winter — Two waters Cabbage, cut like slaw — Put on in boiling water Carrots, young — Put on in boiling water Carrots, winter, whole — Put on in boiling water Cauliflower — Put on in boiling water Celery — Put on in boiling water Celeriac (celery-root), sliced — Put on in boiling water.
What to read after Good-Living : a Practical Cookery-Book for Town And Country?
You can find similar books in the "Read Also" column, or choose other free books by Van Buren, Sara to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boil for 3 minutes ; add wine to taste ; bring to boiling point and serve. The proportions for this last : I teaspoon of butter, \ tumbler of jelly, i gill of water, I small teaspoonful of corn-starch, i gill of wine.
TIME-TABLE FOR COOKING VEGETABLES.
Hours.
Minutes.
To boil potatoes according to season To bake large potatoes To bake large sweet potatoes To boil large sweet potatoes To boil Jerusalem artichokes — f ut on in boiling water To boil French globe artichokes — Put on in boiling wate...r To boil aspar^us — Put on in boiling water Asparagus tips — Put on in boiling water String-beans, uncovered — Put on in salted boiling water Lima beans — Put on in boiling water Beets, young — Put on in boiling water Beets, winter — Soak in cold water ; boil Broccoli — Put on in salted boiling water Brussels sprouts, uncovered — Salted boiling water. . . .
Green com ; no salt — Put on in boiling water Cabbage, young, quartered — Salted boiling water Cabbage, winter — Two waters Cabbage, cut like slaw — Put on in boiling water Carrots, young — Put on in boiling water Carrots, winter, whole — Put on in boiling water Cauliflower — Put on in boiling water Celery — Put on in boiling water Celeriac (celery-root), sliced — Put on in boiling water.
What to read after Good-Living : a Practical Cookery-Book for Town And Country?
You can find similar books in the "Read Also" column, or choose other free books by Van Buren, Sara to read onlineMoreLess
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