Mrs Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip
Mrs Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip
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In our eReader you can find the full English version of the book. Read Mrs Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip 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 Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip
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BISQUE ICE CREAM 3 pints thin cream Vz pound macaroons l l /2 cups sugar 1 tablespoon vanilla Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze.
COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 1 Yz cups sugar 1 cup strong coffee \ l /% tablespoons gelatine Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that rem...ains; add the custard when cool; mix well and freeze. Half milk may be used if desired.
CARAMEL ICE CREAM 1 pint milk 1 egg l /4 cup flour Pinch of salt iy 2 cups sugar 1 teaspoonful vanilla 1 pint cream Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty min- utes. Melt the second quantity of sugar until it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat until free from lumps; cool and add the flavoring and cream.
What to read after Mrs Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip?
You can find similar books in the "Read Also" column, or choose other free books by Jane Eayre Fryer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
BISQUE ICE CREAM 3 pints thin cream Vz pound macaroons l l /2 cups sugar 1 tablespoon vanilla Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze.
COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 1 Yz cups sugar 1 cup strong coffee \ l /% tablespoons gelatine Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that rem...ains; add the custard when cool; mix well and freeze. Half milk may be used if desired.
CARAMEL ICE CREAM 1 pint milk 1 egg l /4 cup flour Pinch of salt iy 2 cups sugar 1 teaspoonful vanilla 1 pint cream Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty min- utes. Melt the second quantity of sugar until it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat until free from lumps; cool and add the flavoring and cream.
What to read after Mrs Fryers Loose Leaf Cook book a Complete Cook book Giving Economical Recip?
You can find similar books in the "Read Also" column, or choose other free books by Jane Eayre Fryer to read onlineMoreLess
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