Reliable Information
Reliable Information
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In our eReader you can find the full English version of the book. Read Reliable Information 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 Reliable Information
What reading level is Reliable Information book?
To quickly assess the difficulty of the text, read a short excerpt:
SPINACH.
Wash in several waters, until entirely free from sand. When young and tender, put in a deep stew pan. Add ^4 cup of water and cook slowly, covered for 15 or 20 minutes, in its own juices. Old spinach should be cooked in boiling salted water, 2 quarts of water allowed to one peck of spinach. Drain well, reheat, season with salt, pepper and oil or butter. Garnish with slices of hard boiled eggs, or to suit individual taste.
POTATOES.
With potatoes for a subject, one is bewildered in maki...ng a selection of recipes, as they may be served in such infinite variety. Perhaps a word about boiling potatoes would be in order. In cooking potatoes whole, attention should be paid, in the first place, to selection of smoothest 26 potatoes, if to be placed upon the table "in their jackets, " boiled or baked. Potatoes should be cooked in boiling water until done and served when done. They do not improve by standing. It is a question of dispute whether to salt while cooking or not until after drained and set back over simmering burner to steam dry.
What to read after Reliable Information?
You can find similar books in the "Read Also" column, or choose other free books by Schneider Trenkamp Co to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
SPINACH.
Wash in several waters, until entirely free from sand. When young and tender, put in a deep stew pan. Add ^4 cup of water and cook slowly, covered for 15 or 20 minutes, in its own juices. Old spinach should be cooked in boiling salted water, 2 quarts of water allowed to one peck of spinach. Drain well, reheat, season with salt, pepper and oil or butter. Garnish with slices of hard boiled eggs, or to suit individual taste.
POTATOES.
With potatoes for a subject, one is bewildered in maki...ng a selection of recipes, as they may be served in such infinite variety. Perhaps a word about boiling potatoes would be in order. In cooking potatoes whole, attention should be paid, in the first place, to selection of smoothest 26 potatoes, if to be placed upon the table "in their jackets, " boiled or baked. Potatoes should be cooked in boiling water until done and served when done. They do not improve by standing. It is a question of dispute whether to salt while cooking or not until after drained and set back over simmering burner to steam dry.
What to read after Reliable Information?
You can find similar books in the "Read Also" column, or choose other free books by Schneider Trenkamp Co to read onlineMoreLess
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