The Golden Age Cook book
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In our eReader you can find the full English version of the book. Read The Golden Age 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 Golden Age Cook book
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To quickly assess the difficulty of the text, read a short excerpt:
Pour into a vege- table dish, sprinkle a little fineh' minced parsley over the top and serve.
POTATOES A LA DUCHESSE.
Take cold mashed potatoes that are nicely sea- soned with salt and pepper, form into little round cakes, put them on a tin, glaze over with beaten egg and brown in the oven. Arrange on a platter, gar- nish with parsley and serve.
SARATOGA CHIPS.
Peel some medium-sized white potatoes, and slice them very thin. It is better to have a potato sheer for these, if possible, as it cuts... them so quickly and perfectl3\ Wash the potatoes in one or two waters, then cover with fresh water and lay a lump of ice on the top of them. Let them stand an hour, if con- venient, drain in a colander, wipe dry with a towel, and fry in boiling fat — not too many at a time in the basket or they will stick together, and will not brown. Have a quick fire, and fry until brown and crisp, drain on paper, sprinkle with salt and serve.
FRENCH FRIED POTATOES.
Peel some potatoes and cut in finger lengths, not too thick, cover with ice water, and if thej are old it is better to let them stand two hours.
What to read after The Golden Age Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Pour into a vege- table dish, sprinkle a little fineh' minced parsley over the top and serve.
POTATOES A LA DUCHESSE.
Take cold mashed potatoes that are nicely sea- soned with salt and pepper, form into little round cakes, put them on a tin, glaze over with beaten egg and brown in the oven. Arrange on a platter, gar- nish with parsley and serve.
SARATOGA CHIPS.
Peel some medium-sized white potatoes, and slice them very thin. It is better to have a potato sheer for these, if possible, as it cuts... them so quickly and perfectl3\ Wash the potatoes in one or two waters, then cover with fresh water and lay a lump of ice on the top of them. Let them stand an hour, if con- venient, drain in a colander, wipe dry with a towel, and fry in boiling fat — not too many at a time in the basket or they will stick together, and will not brown. Have a quick fire, and fry until brown and crisp, drain on paper, sprinkle with salt and serve.
FRENCH FRIED POTATOES.
Peel some potatoes and cut in finger lengths, not too thick, cover with ice water, and if thej are old it is better to let them stand two hours.
What to read after The Golden Age Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
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