The Ideal Cook book : Containing Valuable Recipes in All the Departments, Including Sickroom Cookery
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In our eReader you can find the full English version of the book. Read The Ideal Cook book : Containing Valuable Recipes in All the Departments, Including Sickroom Cookery 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 : Containing Valuable Recipes in All the Departments, Including Sickroom Cookery
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To quickly assess the difficulty of the text, read a short excerpt:
Wash and pick your spinach very carefully ; drop into a cupful of boiling water and cook fifteen minutes. Drain thor- oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste ; put in a vegetable dish and garnish with hard-boiled eggs.
262. Potatoes (to Broil).
Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- oughly done send them up with their skins on. ...This last way is practised in many Irish families.
263. Potatoes (to Fry).
Take the skin off raw potatoes, slice and fry them, either in butter or thin batter.
264. Potatoes (to Mash).
Boil the potatoes, peel them, and break them to paste ; then to two pounds of them add a quarter of a pint of milk, a little salt, and two ounces of butter, and stir it all well over the fire. Either serve them in this manner, or place them on the dish in a form, and then brown the top with a salamander, or in scallops.
What to read after The Ideal Cook book : Containing Valuable Recipes in All the Departments, Including Sickroom Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Clarke, Anne to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Wash and pick your spinach very carefully ; drop into a cupful of boiling water and cook fifteen minutes. Drain thor- oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste ; put in a vegetable dish and garnish with hard-boiled eggs.
262. Potatoes (to Broil).
Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- oughly done send them up with their skins on. ...This last way is practised in many Irish families.
263. Potatoes (to Fry).
Take the skin off raw potatoes, slice and fry them, either in butter or thin batter.
264. Potatoes (to Mash).
Boil the potatoes, peel them, and break them to paste ; then to two pounds of them add a quarter of a pint of milk, a little salt, and two ounces of butter, and stir it all well over the fire. Either serve them in this manner, or place them on the dish in a form, and then brown the top with a salamander, or in scallops.
What to read after The Ideal Cook book : Containing Valuable Recipes in All the Departments, Including Sickroom Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Clarke, Anne to read onlineMoreLess
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