Twentieth Century Cook book : Containing All the Latest Approved Recipes in Every Department of Cooking ... Hygienic And Scientific Cooking ... a Standard Authority On the Culinary Art
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In our eReader you can find the full English version of the book. Read Twentieth Century Cook book : Containing All the Latest Approved Recipes in Every Department of Cooking ... Hygienic And Scientific Cooking ... a Standard Authority On the Culinary Art 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 Twentieth Century Cook book : Containing All the Latest Approved Recipes in Every Department of Cooking ... Hygienic And Scientific Cooking ... a Standard Authority On the Culinary Art
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Sweeten with half cupful of sugar. Stir constantly over the fire until it comes to the boiling point. Flavpr with lemon, vanilla or almond. Stir until almost cold. Pour in a mould and put in a cool place or on the ic6 ; it is pretty cooled in cups. Dip the moulds in hot water before pouring in the blanc mange. Very nice served with sweetened cream, whipped cream or soft boiled custard.
Blanc Mange. — 11. Make as above and when nearly cold beat in the whipped whites of 3 eggs, and set away to co...ol. Serve with a custard made of the yolks of the 3 eggs-and 1 pint of milk, sweeten and flavor with the same flavoring used in the blanc mange.
Cornstarch Blanc Mange. — One quart of sweet milk, heat part of it on the stove, and with the cold blend 4 tablespoonfuls of corn- starch and half a cupful of sugar. Stir into the boiling milk smoothly, keeping over the fire until it thickens. Flavor to suit. Take frotti the stove and stir in the stiffly beaten whites of 3 eggs. Serve with A custard made of the 3 egg yolks and 1 pint of milk.
What to read after Twentieth Century Cook book : Containing All the Latest Approved Recipes in Every Department of Cooking ... Hygienic And Scientific Cooking ... a Standard Authority On the Culinary Art?
You can find similar books in the "Read Also" column, or choose other free books by Cooke, Maud C to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Sweeten with half cupful of sugar. Stir constantly over the fire until it comes to the boiling point. Flavpr with lemon, vanilla or almond. Stir until almost cold. Pour in a mould and put in a cool place or on the ic6 ; it is pretty cooled in cups. Dip the moulds in hot water before pouring in the blanc mange. Very nice served with sweetened cream, whipped cream or soft boiled custard.
Blanc Mange. — 11. Make as above and when nearly cold beat in the whipped whites of 3 eggs, and set away to co...ol. Serve with a custard made of the yolks of the 3 eggs-and 1 pint of milk, sweeten and flavor with the same flavoring used in the blanc mange.
Cornstarch Blanc Mange. — One quart of sweet milk, heat part of it on the stove, and with the cold blend 4 tablespoonfuls of corn- starch and half a cupful of sugar. Stir into the boiling milk smoothly, keeping over the fire until it thickens. Flavor to suit. Take frotti the stove and stir in the stiffly beaten whites of 3 eggs. Serve with A custard made of the 3 egg yolks and 1 pint of milk.
What to read after Twentieth Century Cook book : Containing All the Latest Approved Recipes in Every Department of Cooking ... Hygienic And Scientific Cooking ... a Standard Authority On the Culinary Art?
You can find similar books in the "Read Also" column, or choose other free books by Cooke, Maud C to read onlineMoreLess
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