The Ideal Cook book
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In our eReader you can find the full English version of the book. Read The Ideal 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 Ideal Cook book
What reading level is The Ideal Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
Stewed Celery.
Wash and scrape the tender white part of two heads of celery, cut in pieces two inches long, cover with boiling water, and simmer gently half an hour. Drain, if necessary, and add rich milk or cream, thicken slightly with corn starch, season well with butter, pepper, and salt.
Parsnips.
Scrape off the skin, and cut in thick, lengthwise slices.
Dredge with flour, and fry in hot lard or dripping, turning when one side is brown. Drain off every drop of fat, add salt and pepper, and ...serve hot.
String Beans.
Out off each end, and remove strings. Put in boiling water, and cook at least two hours, or until tender. If necessary, drain ; then add butter, pepper, and salt.
58 VEGETABLES, Pease.
Shell, and put in boiling water, and cook until tender.
Drain, and season with salt, pepper, and butter. If liked, add a cup of sweet cream.
Succotash.
This is made of green corn and lima beans. Have a third more corn than beans, when the corn has been cut from the cobs, and the beans shelled.
What to read after The Ideal Cook book?
You can find similar books in the "Read Also" column, or choose other free books by [ormiston, Helen F., Mrs.] [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Stewed Celery.
Wash and scrape the tender white part of two heads of celery, cut in pieces two inches long, cover with boiling water, and simmer gently half an hour. Drain, if necessary, and add rich milk or cream, thicken slightly with corn starch, season well with butter, pepper, and salt.
Parsnips.
Scrape off the skin, and cut in thick, lengthwise slices.
Dredge with flour, and fry in hot lard or dripping, turning when one side is brown. Drain off every drop of fat, add salt and pepper, and ...serve hot.
String Beans.
Out off each end, and remove strings. Put in boiling water, and cook at least two hours, or until tender. If necessary, drain ; then add butter, pepper, and salt.
58 VEGETABLES, Pease.
Shell, and put in boiling water, and cook until tender.
Drain, and season with salt, pepper, and butter. If liked, add a cup of sweet cream.
Succotash.
This is made of green corn and lima beans. Have a third more corn than beans, when the corn has been cut from the cobs, and the beans shelled.
What to read after The Ideal Cook book?
You can find similar books in the "Read Also" column, or choose other free books by [ormiston, Helen F., Mrs.] [from Old Catalog] to read onlineMoreLess
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