Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu
Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu
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In our eReader you can find the full English version of the book. Read Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu 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 Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu
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2.
Cook the onions as previously directed and sift through a colander. To i cup of sifted onions add i cup of sifted pota- toes. Salt to taste ; add enough nut milk to make of the right consistency for soup.
PLAIN SOUP.
Take 2 tablespoonfuls of peanut butter emulsified in I quart of boiling water and cook in a double boiler for one hour. Salt to taste just before serving. This soup may be varied by adding celery, onions, summer savory, or thyme, to flavor, or steamed rice, cooked macaroni, verm...icelli, or vege- tables cut fine and cooked in the soup.
PEA SOUP.
Prepare the peas as directed under Peas, and to i pint of the sifted peas add i level tablespoonful of peanut butter, salt to taste, and if desired, the juice of one onion. Grate the onion, and press out the juice with a spoon. Add suffi- cient water to make of the right consistency. If thickened with a teaspoonful of flour, it will keep the peas from settling.
PEANUT SOUP NO. J.
Cook the peanuts as directed. (See index. ) Sift them through a colander.
What to read after Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu?
You can find similar books in the "Read Also" column, or choose other free books by Almeda Lambert to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
2.
Cook the onions as previously directed and sift through a colander. To i cup of sifted onions add i cup of sifted pota- toes. Salt to taste ; add enough nut milk to make of the right consistency for soup.
PLAIN SOUP.
Take 2 tablespoonfuls of peanut butter emulsified in I quart of boiling water and cook in a double boiler for one hour. Salt to taste just before serving. This soup may be varied by adding celery, onions, summer savory, or thyme, to flavor, or steamed rice, cooked macaroni, verm...icelli, or vege- tables cut fine and cooked in the soup.
PEA SOUP.
Prepare the peas as directed under Peas, and to i pint of the sifted peas add i level tablespoonful of peanut butter, salt to taste, and if desired, the juice of one onion. Grate the onion, and press out the juice with a spoon. Add suffi- cient water to make of the right consistency. If thickened with a teaspoonful of flour, it will keep the peas from settling.
PEANUT SOUP NO. J.
Cook the peanuts as directed. (See index. ) Sift them through a colander.
What to read after Guide for Nut Cookery Together With a Brief History of Nuts And Their Food Valu?
You can find similar books in the "Read Also" column, or choose other free books by Almeda Lambert to read onlineMoreLess
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