What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion
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In our eReader you can find the full English version of the book. Read What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion 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 What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion
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To quickly assess the difficulty of the text, read a short excerpt:
BAKING BREAD As bread is the staff of life, so is the baking of it the acme of cooking. While many families, especially in the cities, depend largely upon the bakers for their bread supply, yet every housekeeper recognizes the necessity of having good homemade bread.
Flour should always be kept dry and sifted. Bread made with milk will be whiter and better than where water is used. The milk should be boiled, not simply heated, and not allowed to be below a lukewarm temperature when mixed with t...he flour. Milk bread means little or no shortening and less flour is required than in the case where water is used. It also requires less kneading.
One cup of yeast means wet yeast. If dry is used the cup should be filled with warm water. Bread and biscuits should rise in a mod- erately warm place. If too hot it will be sour. If too cold it will be heavy. If dough should become sour a teaspoonful of soda will help it, but this should only be used in exceptional cases. Bread should rise to twice its original size before it is ready to bake.
What to read after What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion?
You can find similar books in the "Read Also" column, or choose other free books by Cutler, H. G. (Harry Gardner), B. 1856, Comp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
BAKING BREAD As bread is the staff of life, so is the baking of it the acme of cooking. While many families, especially in the cities, depend largely upon the bakers for their bread supply, yet every housekeeper recognizes the necessity of having good homemade bread.
Flour should always be kept dry and sifted. Bread made with milk will be whiter and better than where water is used. The milk should be boiled, not simply heated, and not allowed to be below a lukewarm temperature when mixed with t...he flour. Milk bread means little or no shortening and less flour is required than in the case where water is used. It also requires less kneading.
One cup of yeast means wet yeast. If dry is used the cup should be filled with warm water. Bread and biscuits should rise in a mod- erately warm place. If too hot it will be sour. If too cold it will be heavy. If dough should become sour a teaspoonful of soda will help it, but this should only be used in exceptional cases. Bread should rise to twice its original size before it is ready to bake.
What to read after What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion?
You can find similar books in the "Read Also" column, or choose other free books by Cutler, H. G. (Harry Gardner), B. 1856, Comp to read onlineMoreLess
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