The National Cook book
The book The National Cook book was written by author Here you can read free online of The National Cook book book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The National Cook book a good or bad book?
Where can I read The National Cook book for free?
In our eReader you can find the full English version of the book. Read The National 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 National Cook book
In our eReader you can find the full English version of the book. Read The National 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 National Cook book
What reading level is The National Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
239 SUGARED LEMONS, No. 2.
459. Select fine large lemons. Peel off the outer skin and as much as possible of the white skin. Cut them in slices latitudinally or round the lemon, about the eight of an inch thick. Sprinkle them with white powdered sugar, a tea spoonful of sugar to each slice. Let them stand three hours, then strain off as much of the juice as possible from the lemons, put it in a sauce-pan over a slow fire, and as soon as the juice begins to simmer throw in the slices of lemon. L...et them cook five minutes, take them out and pour the syrup over them. Should the lemons not prove sufficiently juicy to melt the sugar entirely, a little water may be added.
MULLED WINE.
460. Half a pint of wine, Half a pint of water, One egg, Sugar and nutmeg to the taste.
Mix the wine and water together let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another five or six times.
MULLED CIDER.
461. One pint of cider, 240 THE NATIONAL COOK BOOK.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Martha Read to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
239 SUGARED LEMONS, No. 2.
459. Select fine large lemons. Peel off the outer skin and as much as possible of the white skin. Cut them in slices latitudinally or round the lemon, about the eight of an inch thick. Sprinkle them with white powdered sugar, a tea spoonful of sugar to each slice. Let them stand three hours, then strain off as much of the juice as possible from the lemons, put it in a sauce-pan over a slow fire, and as soon as the juice begins to simmer throw in the slices of lemon. L...et them cook five minutes, take them out and pour the syrup over them. Should the lemons not prove sufficiently juicy to melt the sugar entirely, a little water may be added.
MULLED WINE.
460. Half a pint of wine, Half a pint of water, One egg, Sugar and nutmeg to the taste.
Mix the wine and water together let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another five or six times.
MULLED CIDER.
461. One pint of cider, 240 THE NATIONAL COOK BOOK.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Martha Read to read onlineMoreLess
Read book The National Cook book for free
Write Review:
Guest
Read Also
7 / 10
User Reviews: