Practical Cook book
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In our eReader you can find the full English version of the book. Read Practical 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 Practical Cook book
What reading level is Practical Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
BAKED CORNMEAL PUDDING.
Scald one pint of milk ; moisten one and one-half tablespoonfuls of cornmeal with a little cold milk ; pour over it the hot milk and cook in a double boiler for two hours, stirring frequently; then add one level tablespoonful of butter, one-half teaspoonful of salt; two tablespoonfuls of molasses, two eggs and one pint of cold milk ; butter a baking dish and fill with the mixture ; bake in a moderate oven one hour; set the baking dish into a pan of hot water.
CARAMEL CUS...TARDS.
Three eggs. Two-third cupful of caramelized Two eupfuls of milk, sugar.
Scald the milk; beat the eggs; pour the hot milk over the beaten eggs; add the sugar, or rather syrup; pour into buttered custard cups ; set the cups in pan of hot water ; bake in cool oven until firm ; serve with caramel sauce.
Pudding Sauces GOLDEN SAUCE.
One-third cupful of butter, One-third cupful of milk, One cupful of sugar (powdered). Grated rind of half an -grange. Yolks of two eggs, Cream the butter ; add the sugar and cream together ; then add the yolks of the eggs and orange rind ; heat the milk scalding hot ; pour onto the butter; cook until it thickens.
What to read after Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Suzanne Tracy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
BAKED CORNMEAL PUDDING.
Scald one pint of milk ; moisten one and one-half tablespoonfuls of cornmeal with a little cold milk ; pour over it the hot milk and cook in a double boiler for two hours, stirring frequently; then add one level tablespoonful of butter, one-half teaspoonful of salt; two tablespoonfuls of molasses, two eggs and one pint of cold milk ; butter a baking dish and fill with the mixture ; bake in a moderate oven one hour; set the baking dish into a pan of hot water.
CARAMEL CUS...TARDS.
Three eggs. Two-third cupful of caramelized Two eupfuls of milk, sugar.
Scald the milk; beat the eggs; pour the hot milk over the beaten eggs; add the sugar, or rather syrup; pour into buttered custard cups ; set the cups in pan of hot water ; bake in cool oven until firm ; serve with caramel sauce.
Pudding Sauces GOLDEN SAUCE.
One-third cupful of butter, One-third cupful of milk, One cupful of sugar (powdered). Grated rind of half an -grange. Yolks of two eggs, Cream the butter ; add the sugar and cream together ; then add the yolks of the eggs and orange rind ; heat the milk scalding hot ; pour onto the butter; cook until it thickens.
What to read after Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Suzanne Tracy to read onlineMoreLess
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