Favorite Dishes : a Columbian Autograph Souvenir Cookery book
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In our eReader you can find the full English version of the book. Read Favorite Dishes : a Columbian Autograph Souvenir Cookery 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 Favorite Dishes : a Columbian Autograph Souvenir Cookery book
What reading level is Favorite Dishes : a Columbian Autograph Souvenir Cookery book book?
To quickly assess the difficulty of the text, read a short excerpt:
There is nothing specially valuable about therecipe except that it is good and decidedly old-fashioned. I used tothink there was nothing so toothsome as mother's 'fried cakes, ' for sowe called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_ Take a little over one pint of rich, sweet milk, into which put two-thirds of a teacup of sugar and a little salt. Sift as much flour asyou think will be required, into which mix four heaping teaspoonfulsof best ...baking powder. Stir into the milk and sugar six tablespoonfulsof very hot fresh lard, pour the mixture into the flour and make asponge. When cooled sufficiently to prevent cooking the egg add oneegg slightly beaten. Mix to a proper consistency, roll and cut intorings. It is hard to give a recipe where so much depends upon thejudgment and care of the cook. Much depends upon having the lard inwhich the doughnuts are fried very hot before they are put in, otherwise they "soak up the fat" and are heavy.
What to read after Favorite Dishes : a Columbian Autograph Souvenir Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Shuman Carrie V. to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
There is nothing specially valuable about therecipe except that it is good and decidedly old-fashioned. I used tothink there was nothing so toothsome as mother's 'fried cakes, ' for sowe called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_ Take a little over one pint of rich, sweet milk, into which put two-thirds of a teacup of sugar and a little salt. Sift as much flour asyou think will be required, into which mix four heaping teaspoonfulsof best ...baking powder. Stir into the milk and sugar six tablespoonfulsof very hot fresh lard, pour the mixture into the flour and make asponge. When cooled sufficiently to prevent cooking the egg add oneegg slightly beaten. Mix to a proper consistency, roll and cut intorings. It is hard to give a recipe where so much depends upon thejudgment and care of the cook. Much depends upon having the lard inwhich the doughnuts are fried very hot before they are put in, otherwise they "soak up the fat" and are heavy.
What to read after Favorite Dishes : a Columbian Autograph Souvenir Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Shuman Carrie V. to read onlineMoreLess
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