Handbook of Practical Cookery
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In our eReader you can find the full English version of the book. Read Handbook of Practical Cookery 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 Practical Cookery
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To quickly assess the difficulty of the text, read a short excerpt:
When this is done, add the sugar to the syrup so formed, and when the custard has become quite cold, stir the fruit mixture into it. Add the cream, and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing, unless the freezer be arranged to do this while being turned.
NOTE. In mixing rock salt with the ice to be used for freezing creams, etc. , great care should be... taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most difficult to freeze, and when frozen, cause it to melt quickly.
Vanilla Ice-Cream. One quart of cream, three pints of milk, one pound of sugar, eight eggs, four tea-spoonfula of essence of vanilla.
Beat the eggs until very light, and heating the milk, pour it over them, stirring both well together.
Place the eggs and milk in a bright sauce-pan, and stir them over the fire until the eggs begin to thicken, not, how- ever, allowing the mixture to boil.
What to read after Handbook of Practical Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Matilda Lees Dods to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When this is done, add the sugar to the syrup so formed, and when the custard has become quite cold, stir the fruit mixture into it. Add the cream, and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing, unless the freezer be arranged to do this while being turned.
NOTE. In mixing rock salt with the ice to be used for freezing creams, etc. , great care should be... taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most difficult to freeze, and when frozen, cause it to melt quickly.
Vanilla Ice-Cream. One quart of cream, three pints of milk, one pound of sugar, eight eggs, four tea-spoonfula of essence of vanilla.
Beat the eggs until very light, and heating the milk, pour it over them, stirring both well together.
Place the eggs and milk in a bright sauce-pan, and stir them over the fire until the eggs begin to thicken, not, how- ever, allowing the mixture to boil.
What to read after Handbook of Practical Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Matilda Lees Dods to read onlineMoreLess
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