A book of Recipes for the Cooking School
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In our eReader you can find the full English version of the book. Read A book of Recipes for the Cooking School 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 A book of Recipes for the Cooking School
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Rub through a sieve. Add the skins to the pulp and boil with an equal weight of sugar for 15 minutes. Put into sterilized jars and seal at once. Mark and store. Green-Tomato Mince Meat (Cold-Pack Method) 1 peck green tomatoes 2 tablespoons salt 1 pound beef suet 2 tablespoons ground YZ cup vinegar cinnamon 2 cups chopped apples 1 teaspoon ground cloves 2 pounds raisins 2 teaspoons ground nutmeg 2Y-2 pounds brown sugar Slice tomatoes very thin or put through a food chopper. Drain; cover with col...d water; place over fire and boil 5 minutes. Drain well; add suet, vinegar, fruit, sugar, and seasonings. Return to fire and simmer 35 to 45 minutes. Pack hot into sterilized jars and cook in hot-water bath 15 minutes. Remove, seal, invert to test, mark, and store for future use. Orange or Grape Fruit Marmalade 15 oranges or grapefruit Sugar 3 lemons \Yash, pare, and weigh the fruit, remove the peel in quar- ters, reserving it for use, cut or shred the fruit fine, keeping the 90 seeds separate. Add 1 quart water to 1 pound fruit, reserving from the entire quantity of water 1 pint for seeds.
What to read after A book of Recipes for the Cooking School?
You can find similar books in the "Read Also" column, or choose other free books by Carrie a Carrie Alberta Lyford to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Rub through a sieve. Add the skins to the pulp and boil with an equal weight of sugar for 15 minutes. Put into sterilized jars and seal at once. Mark and store. Green-Tomato Mince Meat (Cold-Pack Method) 1 peck green tomatoes 2 tablespoons salt 1 pound beef suet 2 tablespoons ground YZ cup vinegar cinnamon 2 cups chopped apples 1 teaspoon ground cloves 2 pounds raisins 2 teaspoons ground nutmeg 2Y-2 pounds brown sugar Slice tomatoes very thin or put through a food chopper. Drain; cover with col...d water; place over fire and boil 5 minutes. Drain well; add suet, vinegar, fruit, sugar, and seasonings. Return to fire and simmer 35 to 45 minutes. Pack hot into sterilized jars and cook in hot-water bath 15 minutes. Remove, seal, invert to test, mark, and store for future use. Orange or Grape Fruit Marmalade 15 oranges or grapefruit Sugar 3 lemons \Yash, pare, and weigh the fruit, remove the peel in quar- ters, reserving it for use, cut or shred the fruit fine, keeping the 90 seeds separate. Add 1 quart water to 1 pound fruit, reserving from the entire quantity of water 1 pint for seeds.
What to read after A book of Recipes for the Cooking School?
You can find similar books in the "Read Also" column, or choose other free books by Carrie a Carrie Alberta Lyford to read onlineMoreLess
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