Mrs. Crowen's American Lady's Cookery book ..
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In our eReader you can find the full English version of the book. Read Mrs. Crowen's American Lady's Cookery 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 Mrs. Crowen's American Lady's Cookery book ..
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Brandy Peaches. — Choose fine ripe but not soft cling-stone peaches, brush off the down, put them into a tureen ant! pour boiling hot water over them, cover them with a thickly-folded cloth for half an hour; when they are neaily cold, pull off the skin ; if it will not come off readily, pour over more hot water; make a syrup of half a pound of sugar for each pound of peaches, with a teacup of water for each pound of sugar ; when it is boiling hot, put the peaches in, let them boil for a short t...ime, then take them out to cool; boil the syrup quite thick, add to it an equal measure of white brandy, and pour it over the fruit ; when perfectly cold, secure it as directed for preserves.
Peaches, Brandied. — Take white peaches, free-stones, brush or wipe the down from thenj, stick each with a large needle in several places, and put them in cold water to cover them ; when all are in, put the kettle over a moderate fire, and keep it scalding hot, ^vithout boiling, until the fruit will give to the touch ; then take them with a P ^6^ PEACH JELLY.
What to read after Mrs. Crowen's American Lady's Cookery book ..?
You can find similar books in the "Read Also" column, or choose other free books by Crowen, T. J., Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Brandy Peaches. — Choose fine ripe but not soft cling-stone peaches, brush off the down, put them into a tureen ant! pour boiling hot water over them, cover them with a thickly-folded cloth for half an hour; when they are neaily cold, pull off the skin ; if it will not come off readily, pour over more hot water; make a syrup of half a pound of sugar for each pound of peaches, with a teacup of water for each pound of sugar ; when it is boiling hot, put the peaches in, let them boil for a short t...ime, then take them out to cool; boil the syrup quite thick, add to it an equal measure of white brandy, and pour it over the fruit ; when perfectly cold, secure it as directed for preserves.
Peaches, Brandied. — Take white peaches, free-stones, brush or wipe the down from thenj, stick each with a large needle in several places, and put them in cold water to cover them ; when all are in, put the kettle over a moderate fire, and keep it scalding hot, ^vithout boiling, until the fruit will give to the touch ; then take them with a P ^6^ PEACH JELLY.
What to read after Mrs. Crowen's American Lady's Cookery book ..?
You can find similar books in the "Read Also" column, or choose other free books by Crowen, T. J., Mrs. [from Old Catalog] to read onlineMoreLess
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