Books And My Food;
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In our eReader you can find the full English version of the book. Read Books And My Food; 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 Books And My Food;
What reading level is Books And My Food; book?
To quickly assess the difficulty of the text, read a short excerpt:
JULY 7TH "After this a stewed pigeon, faced by greengage tart, and some yellow cream twenty-four hours old; item, an iced pudding." — Charles Reade ("It Is Never Too Late To Mend").
WHIP a pint and a half of rich cream, sweeten with half a cupful of powdered sugar and add half a pint of crushed ripe rasp- berries. Beat well, put into a mould and pack with ice and rock salt, and allow to stand for three hours.
119 JULY 8th "One of those young women who almost invari- ably, though one hardly know...s why, recall to one's mind the idea of a cold fillet of veal." — Charles Dickens ("Sketches by Boz").
ONE of the best ways to remove the objectionable features from cold veal is to slice it as thin as possible with a sharp knife ; marinade with a dressing of two tablespoonfuls each of oil and vinegar, a saltspoonful of salt and half as much pepper. Let it stand in the dressing two hours, then pile lightly on lettuce leaves, cover with mayonnaise and garnish with hard boiled eggs cut in lengthwise quarters.
What to read after Books And My Food;?
You can find similar books in the "Read Also" column, or choose other free books by Elisabeth Luther Cary to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
JULY 7TH "After this a stewed pigeon, faced by greengage tart, and some yellow cream twenty-four hours old; item, an iced pudding." — Charles Reade ("It Is Never Too Late To Mend").
WHIP a pint and a half of rich cream, sweeten with half a cupful of powdered sugar and add half a pint of crushed ripe rasp- berries. Beat well, put into a mould and pack with ice and rock salt, and allow to stand for three hours.
119 JULY 8th "One of those young women who almost invari- ably, though one hardly know...s why, recall to one's mind the idea of a cold fillet of veal." — Charles Dickens ("Sketches by Boz").
ONE of the best ways to remove the objectionable features from cold veal is to slice it as thin as possible with a sharp knife ; marinade with a dressing of two tablespoonfuls each of oil and vinegar, a saltspoonful of salt and half as much pepper. Let it stand in the dressing two hours, then pile lightly on lettuce leaves, cover with mayonnaise and garnish with hard boiled eggs cut in lengthwise quarters.
What to read after Books And My Food;?
You can find similar books in the "Read Also" column, or choose other free books by Elisabeth Luther Cary to read onlineMoreLess
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