Handbook of Household Science
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In our eReader you can find the full English version of the book. Read Handbook of Household Science 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 Handbook of Household Science
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To quickly assess the difficulty of the text, read a short excerpt:
, as this renders it hard and leathery. When mixed with eggs or milk before cooking, it is soft and creamy, and a portion of it ap- parently dissolved. In this case, the heat is a medium one and cannot rise so high as it otherwise would. Suc- cess in cheese cookery depends somewhat on the kind of cheese used. A skim-milk cheese is tough when raw, and very difficult to use successfully in cooked dishes. Such cheese contains much nutritive material, but the nu- trients are not very valuable unles...s they can be put into di- gestible form. When one is compelled to use a stringy cheese a little baking soda thrown into the dish just as the cheese begins to melt will obviate the difficulty somewhat, but the product is never quite so nice as with a full-cream CHEESE. 239 cheese. A little baking soda (an amount equal to half the size of a pea) added to a cup of grated cheese, or to the ingredients of any cooked cheese dish, is believed by some to divide the cheese into finer particles, and thus render it easier of digestion.
What to read after Handbook of Household Science?
You can find similar books in the "Read Also" column, or choose other free books by Juniata L Shepperd to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
, as this renders it hard and leathery. When mixed with eggs or milk before cooking, it is soft and creamy, and a portion of it ap- parently dissolved. In this case, the heat is a medium one and cannot rise so high as it otherwise would. Suc- cess in cheese cookery depends somewhat on the kind of cheese used. A skim-milk cheese is tough when raw, and very difficult to use successfully in cooked dishes. Such cheese contains much nutritive material, but the nu- trients are not very valuable unles...s they can be put into di- gestible form. When one is compelled to use a stringy cheese a little baking soda thrown into the dish just as the cheese begins to melt will obviate the difficulty somewhat, but the product is never quite so nice as with a full-cream CHEESE. 239 cheese. A little baking soda (an amount equal to half the size of a pea) added to a cup of grated cheese, or to the ingredients of any cooked cheese dish, is believed by some to divide the cheese into finer particles, and thus render it easier of digestion.
What to read after Handbook of Household Science?
You can find similar books in the "Read Also" column, or choose other free books by Juniata L Shepperd to read onlineMoreLess
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