The Boston Cooking-School Cook book
The book The Boston Cooking-School Cook book was written by author Here you can read free online of The Boston Cooking-School Cook book book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The Boston Cooking-School Cook book a good or bad book?
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In our eReader you can find the full English version of the book. Read The Boston Cooking-School 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 The Boston Cooking-School Cook book
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To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water ; as soon as cold, drain again, and separate in small pieces* 558 BOSTON COOKING-SCHOOL COOK BOOK Cheese Omelet 2 eggs 1^3 tablespoon salt 1 tablespoon melted butter Few grains cayenne 1 tablespoon grated cheese Beat eggs slightly, add one-half teaspoon melted butter, salt, cayenne, and cheese. Melt remaining butter, add mixtu...re, and cook until firm, without stirring. Roll, and sprinkle with grated cheese. Serve with Graham bread sandwiches.
Eggs au Beurre Noir Butter Pepper Salt 4 eggs 1 teaspoon vinegar Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Re- move to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.
Eggs a la Caracas 2 ozs.
What to read after The Boston Cooking-School Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Fannie Merritt Farmer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water ; as soon as cold, drain again, and separate in small pieces* 558 BOSTON COOKING-SCHOOL COOK BOOK Cheese Omelet 2 eggs 1^3 tablespoon salt 1 tablespoon melted butter Few grains cayenne 1 tablespoon grated cheese Beat eggs slightly, add one-half teaspoon melted butter, salt, cayenne, and cheese. Melt remaining butter, add mixtu...re, and cook until firm, without stirring. Roll, and sprinkle with grated cheese. Serve with Graham bread sandwiches.
Eggs au Beurre Noir Butter Pepper Salt 4 eggs 1 teaspoon vinegar Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Re- move to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.
Eggs a la Caracas 2 ozs.
What to read after The Boston Cooking-School Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Fannie Merritt Farmer to read onlineMoreLess
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