Mrs Owens Illinois Cook book
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In our eReader you can find the full English version of the book. Read Mrs Owens Illinois 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 Mrs Owens Illinois Cook book
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Cream fie. Take the yelks of four eggs, beat light with a large tablespoonful sifted flour, one pint of cream and a tea- cupful of sugar. When baked, add the whites of the eggs beaten stiff, with three tablespoonsful sugar; spread over the top after the pie is baked, and return to the oven till Lightly brown. Egg Mince Pies. Boil six eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked one pound, or more, if the eggs are large; the peel of one lemo...n shred very fine, and the juice, six spoonsful of sweet wine, mace, nutmeg, sugar, a very 164: ILLINOIS COOK BOOK. Little salt; orange, lemon, and citron, candied. Make a light paste for them. Molasses Pie. The yelks of four eggs, beaten very light, One large spoonful flour, One pint molasses, Two tablespoonsful strong vinegar, Two tablespoonsful ginger. Bake, then add the whites of the eggs, well-beaten, with three spoonsful sugar; return to the oven to brown. Mince Pie. ( MRS. VAN DUSEN. ) Three pounds beef, Two pounds suet, Six pounds apples, (that will cook well, ) Three pounds raisins, Three pounds currants, Three pounds sugar, Two pounds citron, Three oranges, Two quarts brandy, Two quarts wine, Two quarts cider, One ounce rose water, One tablespoonful ground ginger.
What to read after Mrs Owens Illinois Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Mrs T J V Owen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Cream fie. Take the yelks of four eggs, beat light with a large tablespoonful sifted flour, one pint of cream and a tea- cupful of sugar. When baked, add the whites of the eggs beaten stiff, with three tablespoonsful sugar; spread over the top after the pie is baked, and return to the oven till Lightly brown. Egg Mince Pies. Boil six eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked one pound, or more, if the eggs are large; the peel of one lemo...n shred very fine, and the juice, six spoonsful of sweet wine, mace, nutmeg, sugar, a very 164: ILLINOIS COOK BOOK. Little salt; orange, lemon, and citron, candied. Make a light paste for them. Molasses Pie. The yelks of four eggs, beaten very light, One large spoonful flour, One pint molasses, Two tablespoonsful strong vinegar, Two tablespoonsful ginger. Bake, then add the whites of the eggs, well-beaten, with three spoonsful sugar; return to the oven to brown. Mince Pie. ( MRS. VAN DUSEN. ) Three pounds beef, Two pounds suet, Six pounds apples, (that will cook well, ) Three pounds raisins, Three pounds currants, Three pounds sugar, Two pounds citron, Three oranges, Two quarts brandy, Two quarts wine, Two quarts cider, One ounce rose water, One tablespoonful ground ginger.
What to read after Mrs Owens Illinois Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Mrs T J V Owen to read onlineMoreLess
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