Low Cost Cooking
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In our eReader you can find the full English version of the book. Read Low Cost Cooking 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 Low Cost Cooking
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ADDITIONS TO MEAT SOUPS. The soup itself made in this way has a pleasing taste and acts as a stimulant to digestion, but contains very little food. To make it more nourishing other food materials may be added. For example, a cereal such as rice or barley ; a flour preparation such as macaroni, noodles, or dumplings ; or a legume such as beans, peas or lentils.
FAT WITH SOUP. Soup containing much fat from the meat should not be given to young children or to adults with delicate stomachs, as it i...s difficult to digest and may cause digestive disturbances. To remove the fat set the soup aside to cool. When the fat has risen to the top and hardened remove it, reheat the soup and serve.
SOUP STOCK FROM BONES. Always save the bones of the chicken or other fowl, fish, or those from roast, pot roast or chops. If the bones are large crack them, cover well with cold water and cook slowly five or six hours. Strain out the bones, add vegetables for seasoning and rice or barley for nourishment and cook until these are well done.
What to read after Low Cost Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Florence Nesbitt to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
ADDITIONS TO MEAT SOUPS. The soup itself made in this way has a pleasing taste and acts as a stimulant to digestion, but contains very little food. To make it more nourishing other food materials may be added. For example, a cereal such as rice or barley ; a flour preparation such as macaroni, noodles, or dumplings ; or a legume such as beans, peas or lentils.
FAT WITH SOUP. Soup containing much fat from the meat should not be given to young children or to adults with delicate stomachs, as it i...s difficult to digest and may cause digestive disturbances. To remove the fat set the soup aside to cool. When the fat has risen to the top and hardened remove it, reheat the soup and serve.
SOUP STOCK FROM BONES. Always save the bones of the chicken or other fowl, fish, or those from roast, pot roast or chops. If the bones are large crack them, cover well with cold water and cook slowly five or six hours. Strain out the bones, add vegetables for seasoning and rice or barley for nourishment and cook until these are well done.
What to read after Low Cost Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Florence Nesbitt to read onlineMoreLess
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