The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La
The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La
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In our eReader you can find the full English version of the book. Read The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La 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 The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La
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Pour oif syrup, seed the prunes and put them in a baking dish with the syrup and the beaten whites of six eggs mixed in. Bake fifteen or twenty minutes in a moderate oven. Serve with whij^ped cream.
PEACH CREAM. Pare and stone some nice yellow peaches and mash throngh a colander with a potato masher. Allow as much cream as peach pulp, sweeten to taste and beat until the cream is light. Serve in glasses with currant buns. Banana cream may be made in same way.
PUDDING.
Mrs. Wilber S. Walker.
One-...half cup of butter, one and a half cup of sugar, two-thirds cup of milk, the whites of four eggs, three cups of sifted flour, three teaspoons of baking powder, one teaspoon each of v^anilla and lemon extract. Sauce for pudding — Beat one egg until light, add juice of two lemons, half cup of sugar. Boil all together until thick.
PUDDING SAUCE. Margaret Owens.
One cup sugar, one-half cup butter, yolks two eggs. Beat all together very light, then add the whites well beaten. Flavor to taste. Steam over boiling water.
What to read after The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La?
You can find similar books in the "Read Also" column, or choose other free books by Illinois Baptist Ladies Aid Society Monmouth to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Pour oif syrup, seed the prunes and put them in a baking dish with the syrup and the beaten whites of six eggs mixed in. Bake fifteen or twenty minutes in a moderate oven. Serve with whij^ped cream.
PEACH CREAM. Pare and stone some nice yellow peaches and mash throngh a colander with a potato masher. Allow as much cream as peach pulp, sweeten to taste and beat until the cream is light. Serve in glasses with currant buns. Banana cream may be made in same way.
PUDDING.
Mrs. Wilber S. Walker.
One-...half cup of butter, one and a half cup of sugar, two-thirds cup of milk, the whites of four eggs, three cups of sifted flour, three teaspoons of baking powder, one teaspoon each of v^anilla and lemon extract. Sauce for pudding — Beat one egg until light, add juice of two lemons, half cup of sugar. Boil all together until thick.
PUDDING SAUCE. Margaret Owens.
One cup sugar, one-half cup butter, yolks two eggs. Beat all together very light, then add the whites well beaten. Flavor to taste. Steam over boiling water.
What to read after The Baptist Ladies Cook book Choice And Tested Recipies Contributed By the La?
You can find similar books in the "Read Also" column, or choose other free books by Illinois Baptist Ladies Aid Society Monmouth to read onlineMoreLess
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