Dehydrating Foods, Fruits, Vegetables, Fish And Meats
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In our eReader you can find the full English version of the book. Read Dehydrating Foods, Fruits, Vegetables, Fish And Meats 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 Dehydrating Foods, Fruits, Vegetables, Fish And Meats
What reading level is Dehydrating Foods, Fruits, Vegetables, Fish And Meats book?
To quickly assess the difficulty of the text, read a short excerpt:
Cook until tender in same water, adding salt when half done.
Requires from 30 to 40 minutes boiling. These are a most satisfactory dehydrated product and restore to their natural color, showing the gradations of color from the light center leaves down to the dark outside leaves.
Brussels Sprouts au Gratin 1| Cups dehydrated Brussels sprouts.
6 Cups cold water.
1 Cup Thin White Sauce. (See page 109.) ^ Cup grated cheese.
Buttered bread crumbs.
Soak and cook the sprouts as directed, drain. Place ...a layer in a buttered casserole, cover with sauce and sprinkle lightly with grated cheese; continue in layers of sprouts, sauce and cheese until all is used, covering top with buttered crumbs. Brown in quick oven and serve in same dish.
Creamed Brussels Sprouts 1 Cup dehydrated Brussels sprouts.
4 Cups cold water.
1 Cup Thin White Sauce. (See page 109.) Salt and pepper to taste.
Soak and cook as directed above, drain and reheat in the sauce.
123 DEHYDRATING FOODS Sauteed Brussels Sprouts ll Cups dehydrated Brussels sprouts.
What to read after Dehydrating Foods, Fruits, Vegetables, Fish And Meats?
You can find similar books in the "Read Also" column, or choose other free books by Andrea, A. Louise, Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Cook until tender in same water, adding salt when half done.
Requires from 30 to 40 minutes boiling. These are a most satisfactory dehydrated product and restore to their natural color, showing the gradations of color from the light center leaves down to the dark outside leaves.
Brussels Sprouts au Gratin 1| Cups dehydrated Brussels sprouts.
6 Cups cold water.
1 Cup Thin White Sauce. (See page 109.) ^ Cup grated cheese.
Buttered bread crumbs.
Soak and cook the sprouts as directed, drain. Place ...a layer in a buttered casserole, cover with sauce and sprinkle lightly with grated cheese; continue in layers of sprouts, sauce and cheese until all is used, covering top with buttered crumbs. Brown in quick oven and serve in same dish.
Creamed Brussels Sprouts 1 Cup dehydrated Brussels sprouts.
4 Cups cold water.
1 Cup Thin White Sauce. (See page 109.) Salt and pepper to taste.
Soak and cook as directed above, drain and reheat in the sauce.
123 DEHYDRATING FOODS Sauteed Brussels Sprouts ll Cups dehydrated Brussels sprouts.
What to read after Dehydrating Foods, Fruits, Vegetables, Fish And Meats?
You can find similar books in the "Read Also" column, or choose other free books by Andrea, A. Louise, Mrs. [from Old Catalog] to read onlineMoreLess
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