Grayville Cook book 1912 1913
Grayville Cook book 1912 1913
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In our eReader you can find the full English version of the book. Read Grayville Cook book 1912 1913 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 Grayville Cook book 1912 1913
What reading level is Grayville Cook book 1912 1913 book?
To quickly assess the difficulty of the text, read a short excerpt:
SHORT CAKE.
One pint flour, two teaspoons Roya 1 Baking Powder, one-fourth teaspoon of salt, two tablespoons sugar, three tablespoons butter, mix dry ingredients and sift. Rub in butter and add enough milk to make a batter that will spread easily. Bake in hot oven in two tins. Use any fruit between, and white of an egg beaten stiff with one tablespoon of sugar on top, brown in oven. — Sallie Jennings.
BUTTER SCOTCH PIE.
Two cups brown sugar, and three tablespoons of flour, stirred in sugar, yol...ks of three eggs, with whites reserved for top. Butter size of an egg, and two cups of hot water. Cook until thick and put into a baked crust, put whites on top and set in oven until brown. — Mrs. Lajjerty.
BUTTER SCOTCH PIE.
Stir together four tablespoons of flour and two cups of brown sugar, add two cupfuls of sweet milk, yolks of three eggs, well beaten; two neaping tablespoons of butter, teaspoon of vani la. Cook in double boiler until thickened. Have ready two under crusts baked. Fill with mixture.
What to read after Grayville Cook book 1912 1913?
You can find similar books in the "Read Also" column, or choose other free books by Ill United Methodist Church Grayville to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
SHORT CAKE.
One pint flour, two teaspoons Roya 1 Baking Powder, one-fourth teaspoon of salt, two tablespoons sugar, three tablespoons butter, mix dry ingredients and sift. Rub in butter and add enough milk to make a batter that will spread easily. Bake in hot oven in two tins. Use any fruit between, and white of an egg beaten stiff with one tablespoon of sugar on top, brown in oven. — Sallie Jennings.
BUTTER SCOTCH PIE.
Two cups brown sugar, and three tablespoons of flour, stirred in sugar, yol...ks of three eggs, with whites reserved for top. Butter size of an egg, and two cups of hot water. Cook until thick and put into a baked crust, put whites on top and set in oven until brown. — Mrs. Lajjerty.
BUTTER SCOTCH PIE.
Stir together four tablespoons of flour and two cups of brown sugar, add two cupfuls of sweet milk, yolks of three eggs, well beaten; two neaping tablespoons of butter, teaspoon of vani la. Cook in double boiler until thickened. Have ready two under crusts baked. Fill with mixture.
What to read after Grayville Cook book 1912 1913?
You can find similar books in the "Read Also" column, or choose other free books by Ill United Methodist Church Grayville to read onlineMoreLess
Read book Grayville Cook book 1912 1913 for free
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