The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times. With a History of Its Literature, Schools, And Most Distinguished Artists; Together With Some Special Recipes, And Views Concerning the Aesthetics of Dinners And Dinn
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In our eReader you can find the full English version of the book. Read The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times. With a History of Its Literature, Schools, And Most Distinguished Artists; Together With Some Special Recipes, And Views Concerning the Aesthetics of Dinners And Dinn 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 Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times. With a History of Its Literature, Schools, And Most Distinguished Artists; Together With Some Special Recipes, And Views Concerning the Aesthetics of Dinners And Dinn
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To quickly assess the difficulty of the text, read a short excerpt:
"Sovereign of Gates, all hail! nor then refuse This cordial off'ring from an English muse.
Who pours the brandy in libation free, And finds plum-pudding realiz'd in thee." But of all forms of pie, that with the apple for its basis is doubtless the most wholesome and by the ma- jority is most relished, A woman who is infallible in her apple-pies and successful with her sauces de- serves an annual trip abroad. But such, like first editions of "The Faerie Queene," are rare. No better instructions ...regarding the fashioning of apple-pies can be formulated than those of the late Henry Ward Beecher, who so thoroughly understood women, gems, sweetmeats, and gardening. His counsels are worthy of Elia, and the housewife should commit them to memory : "There is, for example, one made without undercrust, in a deep plate, and the apples laid in full quarters ; or the apples, being stewed, are beaten to a mush and seasoned and put be- tween the double paste; or they are sliced thin and cooked entirely within the covers ; or they are put without seasoning into their bed, and when baked the upper lid is raised and the butter, nutmeg, cinnamon, and sugar are added, the whole well mixed and the crust returned as if nothing had happened.
What to read after The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times. With a History of Its Literature, Schools, And Most Distinguished Artists; Together With Some Special Recipes, And Views Concerning the Aesthetics of Dinners And Dinn?
You can find similar books in the "Read Also" column, or choose other free books by George H George Herman Ellwanger to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
"Sovereign of Gates, all hail! nor then refuse This cordial off'ring from an English muse.
Who pours the brandy in libation free, And finds plum-pudding realiz'd in thee." But of all forms of pie, that with the apple for its basis is doubtless the most wholesome and by the ma- jority is most relished, A woman who is infallible in her apple-pies and successful with her sauces de- serves an annual trip abroad. But such, like first editions of "The Faerie Queene," are rare. No better instructions ...regarding the fashioning of apple-pies can be formulated than those of the late Henry Ward Beecher, who so thoroughly understood women, gems, sweetmeats, and gardening. His counsels are worthy of Elia, and the housewife should commit them to memory : "There is, for example, one made without undercrust, in a deep plate, and the apples laid in full quarters ; or the apples, being stewed, are beaten to a mush and seasoned and put be- tween the double paste; or they are sliced thin and cooked entirely within the covers ; or they are put without seasoning into their bed, and when baked the upper lid is raised and the butter, nutmeg, cinnamon, and sugar are added, the whole well mixed and the crust returned as if nothing had happened.
What to read after The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times. With a History of Its Literature, Schools, And Most Distinguished Artists; Together With Some Special Recipes, And Views Concerning the Aesthetics of Dinners And Dinn?
You can find similar books in the "Read Also" column, or choose other free books by George H George Herman Ellwanger to read onlineMoreLess
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