Paul Richards' book of Breads, Cakes, Pastries, Ices And Sweetmeats, Especially Adapted for Hotel And Catering Trades
The book Paul Richards' book of Breads, Cakes, Pastries, Ices And Sweetmeats, Especially Adapted for Hotel And Catering Trades was written by author Richards, Paul Here you can read free online of Paul Richards' book of Breads, Cakes, Pastries, Ices And Sweetmeats, Especially Adapted for Hotel And Catering Trades book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Paul Richards' book of Breads, Cakes, Pastries, Ices And Sweetmeats, Especially Adapted for Hotel And Catering Trades a good or bad book?
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For the boiling use a large pan or kettle which holds about three or four gallons, as the jelly rises considerably during boiling. Set on the fire and let come to a slow boil; let boil for about ten minutes from the time it begins to boil, or till the whites of eggs curdle. Take ofi the fire and let rest for a moment. Wet the flannel or felt jelly bag in hot water, wring it and hang in the jelly box; fill with the jelly; let run into a clean basin, and return it to the bag several times, till i...t runs perfectly clear. Keep the bag well covered in a warm place till the jelly has all run through. Add to this jelly one quart of wine, or one pint of liquor, as directed; add appropriate colors, fill into molds; let rest on ice from four to five hours, or till ready to serve. To use: dip the mold in hot water for a second and turn out on the dish to be served in. Bright, shallow glass dishes are the best for serving jellies. They may be served in a border of whipped cream; or a part of the jelly may be colored in an opposite color, filled into a shallow pan in a thin layer about one-quarter inch deep, and after it is hardened cut into small diamonds, stars or crescents and used for decoration.
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