The Whys of Cooking
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In our eReader you can find the full English version of the book. Read The Whys of Cooking 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 Whys of Cooking
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Take out a little at a time on a floured board, roll into a sheet, cut out with a doughnut cutter and fry in Crisco. The fat is at the right heat when it browns a crumb of bread in 60 seconds.
33 FRENCH FRIED POTATOES Pare tlie potatoes, cut tlieui in lialves lengthwise, and then ill pieces like the section of an orange. Let stand in cold water an hour or longer, then dry on a soft cloth and fry in hot Crisco to a rich, straw color and until tender thrnugh- out. Drain on a skimmer and then on s...oft paper, sprinkle with salt and serve at once. The fat is at the right heat when it browns a crumb of bread in 20 seconds.
34 CHICKEN CROQUETTES 1 egg, heatt-n liglit l}^ cupl'uls I'ookod rliioken (in cubes) 2 eggs, beaten ,'4 cupful milk Suit sitlecl bread crumbs }4 cupful (risen }-4 cupful Hour yi teaspoouful salt '3 teaspoonful black pepper 1 cupful chicken broth ^ , cupful cream Crisco Melt the Crisco; add the flour, salt and pepper and stir nnlil bubliling through- out; add the broth and cream and stir nnlil boiling; add the egg ami continue to stir and cook without boiling until the mixture separates a little from the saucepan; add the chicken, mix and turn onto a plate.
What to read after The Whys of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Hill Janet Mckenzie to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Take out a little at a time on a floured board, roll into a sheet, cut out with a doughnut cutter and fry in Crisco. The fat is at the right heat when it browns a crumb of bread in 60 seconds.
33 FRENCH FRIED POTATOES Pare tlie potatoes, cut tlieui in lialves lengthwise, and then ill pieces like the section of an orange. Let stand in cold water an hour or longer, then dry on a soft cloth and fry in hot Crisco to a rich, straw color and until tender thrnugh- out. Drain on a skimmer and then on s...oft paper, sprinkle with salt and serve at once. The fat is at the right heat when it browns a crumb of bread in 20 seconds.
34 CHICKEN CROQUETTES 1 egg, heatt-n liglit l}^ cupl'uls I'ookod rliioken (in cubes) 2 eggs, beaten ,'4 cupful milk Suit sitlecl bread crumbs }4 cupful (risen }-4 cupful Hour yi teaspoouful salt '3 teaspoonful black pepper 1 cupful chicken broth ^ , cupful cream Crisco Melt the Crisco; add the flour, salt and pepper and stir nnlil bubliling through- out; add the broth and cream and stir nnlil boiling; add the egg ami continue to stir and cook without boiling until the mixture separates a little from the saucepan; add the chicken, mix and turn onto a plate.
What to read after The Whys of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Hill Janet Mckenzie to read onlineMoreLess
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