The Lakeside Cook book No. 2; a Manual of Recipes for Cooking, Pickling, And Preserving ..
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In our eReader you can find the full English version of the book. Read The Lakeside Cook book No. 2; a Manual of Recipes for Cooking, Pickling, And Preserving .. 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 Lakeside Cook book No. 2; a Manual of Recipes for Cooking, Pickling, And Preserving ..
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To quickly assess the difficulty of the text, read a short excerpt:
26 STRAWBERRY SAUCE.— ICE CREAM.
STRAWBERRY SAUCE.
Beat a coffee cup of sugar and piece of butter size of an eg^ to a cream, and add two cups of strawberries, mashed, and the beaten white of an egg. A nice sauce can be made of raspberries, cherries, and other fruits as above, or by simply talking the juice, sweetening it aud thickening witli a little corn starch.
FOAM SAUCE.
One teacupful of sugar, two-thirds of a cup of butter, one teaspoonful of flour, beat smooth, place over the fire and sti...r in three gills of boiling water. A little lemon, vanilla, or orange adds much to the sauce. To be eaten withsponge cake or puddings.
LEMON SAUCE.
Beat two tablespoonf uls of butter and nearly a pound of sugar umil light; add the juice and part of the rind of two lemons and two eggs; beat well and stir into it two cups of boiling water, and boil a few moments.
CREAM PUDDING SAUCE.
Beat half pound of fine sugar aud butter the size of an egg until light, and then add about half a cup of cream; stir in it a half cup of boiling water, and boil; flavor to taste just before sending to the table.
What to read after The Lakeside Cook book No. 2; a Manual of Recipes for Cooking, Pickling, And Preserving ..?
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:
26 STRAWBERRY SAUCE.— ICE CREAM.
STRAWBERRY SAUCE.
Beat a coffee cup of sugar and piece of butter size of an eg^ to a cream, and add two cups of strawberries, mashed, and the beaten white of an egg. A nice sauce can be made of raspberries, cherries, and other fruits as above, or by simply talking the juice, sweetening it aud thickening witli a little corn starch.
FOAM SAUCE.
One teacupful of sugar, two-thirds of a cup of butter, one teaspoonful of flour, beat smooth, place over the fire and sti...r in three gills of boiling water. A little lemon, vanilla, or orange adds much to the sauce. To be eaten withsponge cake or puddings.
LEMON SAUCE.
Beat two tablespoonf uls of butter and nearly a pound of sugar umil light; add the juice and part of the rind of two lemons and two eggs; beat well and stir into it two cups of boiling water, and boil a few moments.
CREAM PUDDING SAUCE.
Beat half pound of fine sugar aud butter the size of an egg until light, and then add about half a cup of cream; stir in it a half cup of boiling water, and boil; flavor to taste just before sending to the table.
What to read after The Lakeside Cook book No. 2; a Manual of Recipes for Cooking, Pickling, And Preserving ..?
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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