Lessons in Cookery
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In our eReader you can find the full English version of the book. Read Lessons in 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 Lessons in Cookery
What reading level is Lessons in Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
Why does it injure the whites, and what should they be beaten with ?
Do you wash the upper part of a Dover egg-beater ?
How do you keep the little wheels from wearing out ?
Can any fixed rule be given for the amount of sugar re- quired for a meringue ?
What is a meringue made of ?
Is it put on while a pudding is hot?
If you wish to brown it a little, how can you do it ?
Is it safe to keep puddings or cakes which have milk, eggs, and flavorings in them?
Will they become dangerous ?
Are not the j...uices of fresh fruit always much better than extracts ?
What kind of boiler do you cook a custard in ?
Must it be stirred constantly ?
How can you tell when it is cooked enough, and how do you prevent it from curdling?
IOO MANUAL OF COOKERY.
Do you use whole eggs, or only the yolks?
How do you serve soft custard ?
ON FRYINC AND THE MANAGEMENT OF FRIED DISHES.
When we immerse and cook anything in very hot fat what is it called ?
What kind of kettle is used for frying ?
How full of fat should it be?
What to read after Lessons in Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Woodbury, Anna Lowell, Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Why does it injure the whites, and what should they be beaten with ?
Do you wash the upper part of a Dover egg-beater ?
How do you keep the little wheels from wearing out ?
Can any fixed rule be given for the amount of sugar re- quired for a meringue ?
What is a meringue made of ?
Is it put on while a pudding is hot?
If you wish to brown it a little, how can you do it ?
Is it safe to keep puddings or cakes which have milk, eggs, and flavorings in them?
Will they become dangerous ?
Are not the j...uices of fresh fruit always much better than extracts ?
What kind of boiler do you cook a custard in ?
Must it be stirred constantly ?
How can you tell when it is cooked enough, and how do you prevent it from curdling?
IOO MANUAL OF COOKERY.
Do you use whole eggs, or only the yolks?
How do you serve soft custard ?
ON FRYINC AND THE MANAGEMENT OF FRIED DISHES.
When we immerse and cook anything in very hot fat what is it called ?
What kind of kettle is used for frying ?
How full of fat should it be?
What to read after Lessons in Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Woodbury, Anna Lowell, Mrs. [from Old Catalog] to read onlineMoreLess
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