The Hostess of To-Day
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In our eReader you can find the full English version of the book. Read The Hostess of To-Day 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 Hostess of To-Day
What reading level is The Hostess of To-Day book?
To quickly assess the difficulty of the text, read a short excerpt:
No. 226. Glaze to Cover Meats, Entrees, or 8 cts.
Vegetables.
A : 1 qt. white stock or Consomm6 IS.0. 33, well sea- soned : B : I tsp. Kitchen Bouquet, or color with caramel.
Boil A until reduced to 1 c, add B, apply with brush while warm, or keep in covered jar and reheat when needed.
No. 22"/. Macaroni or Spaghetti Timbalc Cases. 10 cts.
A : 1 c. spaghetti, boiled whole, or B : 1 G. macaroni, boiled and cut into ^-inch pieces ; : 1 truffle, cut in fancy slices.
88 ENTREES OF MEATS AND POULTRY... Put C in bottom of buttered timbale moulds, take end of A and wind around sides of mould, making a wall, or put B side to side until case is formed. Fill with timbale mixtures and poach (see Timbales).
No. 228. Spanish Force-meat. 12 cts.
A : 1 green pepper, 1 fresh tomato, 1 c. fresh shrimps, 1 tbsp. butter, \ tsp. salt.
Mix A thoroughly and cook 10 m., or cook butter with onion until brown before adding the other ingredients.
Spread over chops or fish, or roll in cutlets of meat or fish.
8» For convenience this section is separated into four divisions: Hot Sauces, Hot Dressings, Cold Sauces, and Fruit Relishes.
What to read after The Hostess of To-Day?
You can find similar books in the "Read Also" column, or choose other free books by Larned, Linda Hull, 1853-1939 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
No. 226. Glaze to Cover Meats, Entrees, or 8 cts.
Vegetables.
A : 1 qt. white stock or Consomm6 IS.0. 33, well sea- soned : B : I tsp. Kitchen Bouquet, or color with caramel.
Boil A until reduced to 1 c, add B, apply with brush while warm, or keep in covered jar and reheat when needed.
No. 22"/. Macaroni or Spaghetti Timbalc Cases. 10 cts.
A : 1 c. spaghetti, boiled whole, or B : 1 G. macaroni, boiled and cut into ^-inch pieces ; : 1 truffle, cut in fancy slices.
88 ENTREES OF MEATS AND POULTRY... Put C in bottom of buttered timbale moulds, take end of A and wind around sides of mould, making a wall, or put B side to side until case is formed. Fill with timbale mixtures and poach (see Timbales).
No. 228. Spanish Force-meat. 12 cts.
A : 1 green pepper, 1 fresh tomato, 1 c. fresh shrimps, 1 tbsp. butter, \ tsp. salt.
Mix A thoroughly and cook 10 m., or cook butter with onion until brown before adding the other ingredients.
Spread over chops or fish, or roll in cutlets of meat or fish.
8» For convenience this section is separated into four divisions: Hot Sauces, Hot Dressings, Cold Sauces, and Fruit Relishes.
What to read after The Hostess of To-Day?
You can find similar books in the "Read Also" column, or choose other free books by Larned, Linda Hull, 1853-1939 to read onlineMoreLess
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