The White House Cook book a Comprehensive Cyclopedia of Information for the Hom
The White House Cook book a Comprehensive Cyclopedia of Information for the Hom
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In our eReader you can find the full English version of the book. Read The White House Cook book a Comprehensive Cyclopedia of Information for the Hom 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 White House Cook book a Comprehensive Cyclopedia of Information for the Hom
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To quickly assess the difficulty of the text, read a short excerpt:
Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as bis- cuit and bake a delicate brown.
This dough is very fine dropped into meat soups for pot-pie.
16 242 BREAD BISCUITS, ROLLS, MUFFltfS, ETC.
VINEGAR BISCUITS.
TAKE two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very ...light and add to it ; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick and bake in a quick oven.
GRAFTON MILK BISCUITS.
BOIL and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of but- ter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour.
What to read after The White House Cook book a Comprehensive Cyclopedia of Information for the Hom?
You can find similar books in the "Read Also" column, or choose other free books by Hugo Ziemann to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as bis- cuit and bake a delicate brown.
This dough is very fine dropped into meat soups for pot-pie.
16 242 BREAD BISCUITS, ROLLS, MUFFltfS, ETC.
VINEGAR BISCUITS.
TAKE two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very ...light and add to it ; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick and bake in a quick oven.
GRAFTON MILK BISCUITS.
BOIL and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of but- ter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour.
What to read after The White House Cook book a Comprehensive Cyclopedia of Information for the Hom?
You can find similar books in the "Read Also" column, or choose other free books by Hugo Ziemann to read onlineMoreLess
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