Mrs. Wilson's Cook book
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In our eReader you can find the full English version of the book. Read Mrs. Wilson's 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. Wilson's Cook book
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BANNOCKS For six persons. Place in a saucepan Two cups of boiling water, One-half teaspoon of salt, Two tablespoons of maple sugar, Four tablespoons of syrup, Three-quarters cup of cornmeal.
Cook until it is a thick cornmeal mush, then let cool. Spread verythin on well-greased baking sheet; brush with melted shorteningand bake in a hot oven. In the days of long ago these bannocks wereusually baked before the open fire.
The feature of the dinner, three large turkeys, were cooked untilgolden brow...n and juicy tender. Nigh about the coming of the firstof October, grandma gives strict orders that every morsel of breadcrumbs, even though it is just the war bread, be saved. For you knowlots of bread crumbs are needed for the fish cakes and then fillingof the birds. This stale bread is thoroughly dried out and then putthrough the food chopper, then sifted. The coarse crumbs are used forfilling the turkey.
In the good old days of yesteryear when a large majority of us feltthat Thanksgiving would be incomplete without the turkey, it requiredcareful planning to use the left-overs without waste, as the familyquickly tired of too much turkey when served for three or four meals.
What to read after Mrs. Wilson's Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Wilson Mary A. to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
BANNOCKS For six persons. Place in a saucepan Two cups of boiling water, One-half teaspoon of salt, Two tablespoons of maple sugar, Four tablespoons of syrup, Three-quarters cup of cornmeal.
Cook until it is a thick cornmeal mush, then let cool. Spread verythin on well-greased baking sheet; brush with melted shorteningand bake in a hot oven. In the days of long ago these bannocks wereusually baked before the open fire.
The feature of the dinner, three large turkeys, were cooked untilgolden brow...n and juicy tender. Nigh about the coming of the firstof October, grandma gives strict orders that every morsel of breadcrumbs, even though it is just the war bread, be saved. For you knowlots of bread crumbs are needed for the fish cakes and then fillingof the birds. This stale bread is thoroughly dried out and then putthrough the food chopper, then sifted. The coarse crumbs are used forfilling the turkey.
In the good old days of yesteryear when a large majority of us feltthat Thanksgiving would be incomplete without the turkey, it requiredcareful planning to use the left-overs without waste, as the familyquickly tired of too much turkey when served for three or four meals.
What to read after Mrs. Wilson's Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Wilson Mary A. to read onlineMoreLess
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