Institution Recipes for Use in Schools, Colleges, Hospitals And Other ...
Institution Recipes for Use in Schools, Colleges, Hospitals And Other ...
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In our eReader you can find the full English version of the book. Read Institution Recipes for Use in Schools, Colleges, Hospitals And Other ... 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 Institution Recipes for Use in Schools, Colleges, Hospitals And Other ...
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To quickly assess the difficulty of the text, read a short excerpt:
Creamed Peas (150 Portions) 6 No. 10 cans peas % cup salt 8 quarts White Sauce % teaspoon pepper Drain peas in colander, rinse in fresh water, and place in saucepan ; cover tightly and heat in steamer. Add white sauce to the hot peas; stir carefully to avoid breaking them.
Fresh Com (150 Portions) 12 dozen ears of com 1 cup salt Remove husk and silk from com; trim where necessary; wash and break all long ears. Place com in large steam cooker of boiling water, to which has been added one cup sal...t; boil one-half hour. Turn off steam and allow com to remain in water until served.
Digitized by VjOOQ IC VEGETABLES 125 Creamed Com (150 Portions) 5 No. 10 cans of com 1 cup butter 3 quarts White Sauce ^ cup salt Empty com into large covered saucepan; heat in steamer. When hot, stir into it white sauce, melted butter, and salt.
If the com is very thick, add milk before serv- ing; if very thin, drain, and use this liquid in making white sauce.
Scalloped Com (150 Portions) 4 No. 10 cans com H cup salt 1 pound butter % cup sugar 3 quarts milk 9 quarts Buttered Crumbs Heat milk and butter ; pour into the com ; add salt and sugar.
What to read after Institution Recipes for Use in Schools, Colleges, Hospitals And Other ...?
You can find similar books in the "Read Also" column, or choose other free books by Emma Smedley to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Creamed Peas (150 Portions) 6 No. 10 cans peas % cup salt 8 quarts White Sauce % teaspoon pepper Drain peas in colander, rinse in fresh water, and place in saucepan ; cover tightly and heat in steamer. Add white sauce to the hot peas; stir carefully to avoid breaking them.
Fresh Com (150 Portions) 12 dozen ears of com 1 cup salt Remove husk and silk from com; trim where necessary; wash and break all long ears. Place com in large steam cooker of boiling water, to which has been added one cup sal...t; boil one-half hour. Turn off steam and allow com to remain in water until served.
Digitized by VjOOQ IC VEGETABLES 125 Creamed Com (150 Portions) 5 No. 10 cans of com 1 cup butter 3 quarts White Sauce ^ cup salt Empty com into large covered saucepan; heat in steamer. When hot, stir into it white sauce, melted butter, and salt.
If the com is very thick, add milk before serv- ing; if very thin, drain, and use this liquid in making white sauce.
Scalloped Com (150 Portions) 4 No. 10 cans com H cup salt 1 pound butter % cup sugar 3 quarts milk 9 quarts Buttered Crumbs Heat milk and butter ; pour into the com ; add salt and sugar.
What to read after Institution Recipes for Use in Schools, Colleges, Hospitals And Other ...?
You can find similar books in the "Read Also" column, or choose other free books by Emma Smedley to read onlineMoreLess
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