Chi Omega Cook book
Chi Omega Cook book
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In our eReader you can find the full English version of the book. Read Chi Omega Cook book 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 Chi Omega Cook book
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To quickly assess the difficulty of the text, read a short excerpt:
Beat all together thoroughly, spread over pastry and bake. When done cool for a few minutes and cover with meringue made of the egg whites, using two tablespoons of white sugar to each egg. Return to oven and brown. This makes three pies.
Janet Bowman, XL Four separate Desserts or Salads from one Package of Knox Gelatine DESSERTS AND PUDDINGS Egg Cases whites of 3 eggs beaten stiff i cup sugar added gradually i teaspoon vinegar i teaspoon vanilla Method: Beat until it stands alone. Drop tablesp...oonfuls on ungreased pan. Bake very slowly forty-five minutes. Lift off top. Fill with preserves and nuts (cherries are delicious). Serve with whipped cream.
Dorothy E. Rockwell, Eta.
Toasted Marshmallows i tablespoon granulated gelatine i cup boiling water i cup sugar whites of three eggs beaten stiff Yi pound almond macaroons 2 tablespoons lemon juice Method : Dissolve gelatine in boiling water, add sugar and as soon as dissolved set bowl containing mixture in a pan of ice water. Add whites of eggs and beat until mixture thickens.
What to read after Chi Omega Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Ill North Shore Alumnae Chi Omega Evanston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Beat all together thoroughly, spread over pastry and bake. When done cool for a few minutes and cover with meringue made of the egg whites, using two tablespoons of white sugar to each egg. Return to oven and brown. This makes three pies.
Janet Bowman, XL Four separate Desserts or Salads from one Package of Knox Gelatine DESSERTS AND PUDDINGS Egg Cases whites of 3 eggs beaten stiff i cup sugar added gradually i teaspoon vinegar i teaspoon vanilla Method: Beat until it stands alone. Drop tablesp...oonfuls on ungreased pan. Bake very slowly forty-five minutes. Lift off top. Fill with preserves and nuts (cherries are delicious). Serve with whipped cream.
Dorothy E. Rockwell, Eta.
Toasted Marshmallows i tablespoon granulated gelatine i cup boiling water i cup sugar whites of three eggs beaten stiff Yi pound almond macaroons 2 tablespoons lemon juice Method : Dissolve gelatine in boiling water, add sugar and as soon as dissolved set bowl containing mixture in a pan of ice water. Add whites of eggs and beat until mixture thickens.
What to read after Chi Omega Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Ill North Shore Alumnae Chi Omega Evanston to read onlineMoreLess
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