Home Helps, a Pure Food Cook Book; a Useful Collection of Up-to-Date, Practical Recipes
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In our eReader you can find the full English version of the book. Read Home Helps, a Pure Food Cook Book; a Useful Collection of Up-to-Date, Practical Recipes 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 Home Helps, a Pure Food Cook Book; a Useful Collection of Up-to-Date, Practical Recipes
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To quickly assess the difficulty of the text, read a short excerpt:
Blend one-half cup Cotto- lene with one cup brown sugar and one cup white sugar, add one cup molasses, one cup milk and then the flour mixture. Beat well and bake in two pans, SPICED LOAF CAKE (Mrs. Armstrong) Sift two cups of flour with a tea- spoon each of soda and cinnamon and half a teaspoon of salt and cloves. Cream one-third cup of Cottolene and one cup of brown sugar and add a half cup of molas- ses and two well beaten eggs.
Mix part of the flour with a cup of fruit (raisins, currants an...d citron together), and add to bat- ter, also half a cup of strong cofiee and balance of flour. Bake in loaf pan in moderate oven about an hour.
HICKORY NUT CAKE (Mrs. Rorer) Four ounces Cottolene, two cups flour, four egg whites, one and one- half cups sugar; three-fourths cup water, one cup hickory nut kernels, one teaspoon baking powder.
Beat the Cottolene and sugar to a cream, then add the water and flour, stir until smooth ; add half the well beaten whites, then the nuts, then the remainder of the whites and the baking powder.
What to read after Home Helps, a Pure Food Cook Book; a Useful Collection of Up-to-Date, Practical Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary Johnson Bailey, "mrs. D.a. Lincoln", 1844-1921 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Blend one-half cup Cotto- lene with one cup brown sugar and one cup white sugar, add one cup molasses, one cup milk and then the flour mixture. Beat well and bake in two pans, SPICED LOAF CAKE (Mrs. Armstrong) Sift two cups of flour with a tea- spoon each of soda and cinnamon and half a teaspoon of salt and cloves. Cream one-third cup of Cottolene and one cup of brown sugar and add a half cup of molas- ses and two well beaten eggs.
Mix part of the flour with a cup of fruit (raisins, currants an...d citron together), and add to bat- ter, also half a cup of strong cofiee and balance of flour. Bake in loaf pan in moderate oven about an hour.
HICKORY NUT CAKE (Mrs. Rorer) Four ounces Cottolene, two cups flour, four egg whites, one and one- half cups sugar; three-fourths cup water, one cup hickory nut kernels, one teaspoon baking powder.
Beat the Cottolene and sugar to a cream, then add the water and flour, stir until smooth ; add half the well beaten whites, then the nuts, then the remainder of the whites and the baking powder.
What to read after Home Helps, a Pure Food Cook Book; a Useful Collection of Up-to-Date, Practical Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary Johnson Bailey, "mrs. D.a. Lincoln", 1844-1921 to read onlineMoreLess
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