The Century Cook book : With a New Supplement of One Hundred Receipts of Especial Excellence
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In our eReader you can find the full English version of the book. Read The Century Cook book : With a New Supplement of One Hundred Receipts of Especial Excellence 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 Century Cook book : With a New Supplement of One Hundred Receipts of Especial Excellence
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To quickly assess the difficulty of the text, read a short excerpt:
Cook over a slow fire, stirring constantly untU it makes a thick coating on the spoon. Turn it into a bowl ; add two ounces of melted un- sweetened chocolate and beat untU. it is cold and light. If making chocolate pralinS, add three tablespoonfuls of praline powder ; stir in lightly a pint of cream whipped to a stiff froth.
If any liquid has drained from the cream do not let it go in.
Pack in ice and salt for four hours. This makes three pints of cream.
FROZEN DESSERTS 505 FBALINE POWDER Put o...ne and a half cupf uls of sugar and a half cupful of water into a saucepan on the fire ; stir until the sugar is weF dissolved ; then add a cupful of shelled almonds and a cupfu] of shelled filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Tu;^ it onto a slab or oiled dish. When it is cold pound it in a mortar to a coarse powder. Keep the praline powder in a close preserve jar ready for use.
ANGEL PARFAIT "Whip the whites of three eggs to a stiff froth.
What to read after The Century Cook book : With a New Supplement of One Hundred Receipts of Especial Excellence?
You can find similar books in the "Read Also" column, or choose other free books by Ronald, Mary, 1844-1903 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Cook over a slow fire, stirring constantly untU it makes a thick coating on the spoon. Turn it into a bowl ; add two ounces of melted un- sweetened chocolate and beat untU. it is cold and light. If making chocolate pralinS, add three tablespoonfuls of praline powder ; stir in lightly a pint of cream whipped to a stiff froth.
If any liquid has drained from the cream do not let it go in.
Pack in ice and salt for four hours. This makes three pints of cream.
FROZEN DESSERTS 505 FBALINE POWDER Put o...ne and a half cupf uls of sugar and a half cupful of water into a saucepan on the fire ; stir until the sugar is weF dissolved ; then add a cupful of shelled almonds and a cupfu] of shelled filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Tu;^ it onto a slab or oiled dish. When it is cold pound it in a mortar to a coarse powder. Keep the praline powder in a close preserve jar ready for use.
ANGEL PARFAIT "Whip the whites of three eggs to a stiff froth.
What to read after The Century Cook book : With a New Supplement of One Hundred Receipts of Especial Excellence?
You can find similar books in the "Read Also" column, or choose other free books by Ronald, Mary, 1844-1903 to read onlineMoreLess
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