Luncheons : a Cook's Picture book : a Supplement to the Century Cook book
The book Luncheons : a Cook's Picture book : a Supplement to the Century Cook book was written by author Here you can read free online of Luncheons : a Cook's Picture book : a Supplement to the Century Cook book book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Luncheons : a Cook's Picture book : a Supplement to the Century Cook book a good or bad book?
Where can I read Luncheons : a Cook's Picture book : a Supplement to the Century Cook book for free?
In our eReader you can find the full English version of the book. Read Luncheons : a Cook's Picture book : a Supplement to the Century Cook book 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 Luncheons : a Cook's Picture book : a Supplement to the Century Cook book
In our eReader you can find the full English version of the book. Read Luncheons : a Cook's Picture book : a Supplement to the Century Cook book 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 Luncheons : a Cook's Picture book : a Supplement to the Century Cook book
What reading level is Luncheons : a Cook's Picture book : a Supplement to the Century Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
STRAWBERRY SOUFFLE Beat to a stiff, dry froth the whites of as many eggs as needed, allowing one white for each person and one for the dish, then fold in lightly enough strawberry jam to sweeten it; or use strawberry pulp and sugar. Turn it into a pud- ding-dish and bake in a moderate oven for twenty minutes.
Serve at once. The souffle must go directly from the oven to the table.
FRUIT AND OTHER SOUFFLES To the whipped whites of eggs may be added half the number of yolks and powdered sugar enou...gh to sweeten, or chocolate, or any jam, or softened jelly, or fruit juice, or 140 LUNCHEONS the pulp of anj^ fruit with the juice drained off. Fruit must be pressed through a puree sieve to make the pulp fine and soft.
BURNING PEACHES Place California canned whole peaches and the juice in a deep dish. Just before serving pour over them some brandy or rum and light it with a taper.
BUKNING CHERRIES Serve California white cherries in the same way as directed above for peaches.
COLD DESSERTS APPLES RICHELIEU Take out the cores of well-flavored apples and cut them crosswise into halves.
What to read after Luncheons : a Cook's Picture book : a Supplement to the Century Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Ronald, Mary, 1844-1903 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
STRAWBERRY SOUFFLE Beat to a stiff, dry froth the whites of as many eggs as needed, allowing one white for each person and one for the dish, then fold in lightly enough strawberry jam to sweeten it; or use strawberry pulp and sugar. Turn it into a pud- ding-dish and bake in a moderate oven for twenty minutes.
Serve at once. The souffle must go directly from the oven to the table.
FRUIT AND OTHER SOUFFLES To the whipped whites of eggs may be added half the number of yolks and powdered sugar enou...gh to sweeten, or chocolate, or any jam, or softened jelly, or fruit juice, or 140 LUNCHEONS the pulp of anj^ fruit with the juice drained off. Fruit must be pressed through a puree sieve to make the pulp fine and soft.
BURNING PEACHES Place California canned whole peaches and the juice in a deep dish. Just before serving pour over them some brandy or rum and light it with a taper.
BUKNING CHERRIES Serve California white cherries in the same way as directed above for peaches.
COLD DESSERTS APPLES RICHELIEU Take out the cores of well-flavored apples and cut them crosswise into halves.
What to read after Luncheons : a Cook's Picture book : a Supplement to the Century Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Ronald, Mary, 1844-1903 to read onlineMoreLess
Read book Luncheons : a Cook's Picture book : a Supplement to the Century Cook book for free
You can download books for free in various formats, such as epub, pdf, azw, mobi, txt and others on book networks site. Additionally, the entire text is available for online reading through our e-reader. Our site is not responsible for the performance of third-party products (sites).
Write Review:
Guest
Read Also
9 / 10
User Reviews: