First Lessons in Cooking;
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In our eReader you can find the full English version of the book. Read First Lessons in Cooking; 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 First Lessons in Cooking;
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thin white sauce 1 pt. of cold water Boil the peas in the water until they are soft. Rub them through a strainer and add the water in which they were cooked. Add the peas to the white sauce and add more salt and pepper if desired.
For class work use one-fourth of the recipe for tomato soup and one-eighth of the recipe for pea soup.
Croutons Butter a slice of bread. Cut it in small cubes, put them in a pan and brown in the oven or broiler, stirring frequently.
Cream Soups and Their Use in the Di...et Cream soups are a combination of white sauce and strained vege- table pulp.
The vegetables most commonly used are tomatoes, peas, beans, corn, celery, potatoes and asparagus. Old and tough vegetable c may be used as the tough part is strained out.
Cream soups are economical, nourishing and easily digested, and might be served frequently, but are too rich to precede a heavy meal.
For this reason they are better served at luncheon than at dinner.
The milk of the soup furnishes protein and the vegetable pulp which is added furnishes mineral matter and other foodstuffs which 24 FORT DODGE PUBLIC SCHOOLS vary with the vegetable used.
What to read after First Lessons in Cooking;?
You can find similar books in the "Read Also" column, or choose other free books by Miller, Cora B. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
thin white sauce 1 pt. of cold water Boil the peas in the water until they are soft. Rub them through a strainer and add the water in which they were cooked. Add the peas to the white sauce and add more salt and pepper if desired.
For class work use one-fourth of the recipe for tomato soup and one-eighth of the recipe for pea soup.
Croutons Butter a slice of bread. Cut it in small cubes, put them in a pan and brown in the oven or broiler, stirring frequently.
Cream Soups and Their Use in the Di...et Cream soups are a combination of white sauce and strained vege- table pulp.
The vegetables most commonly used are tomatoes, peas, beans, corn, celery, potatoes and asparagus. Old and tough vegetable c may be used as the tough part is strained out.
Cream soups are economical, nourishing and easily digested, and might be served frequently, but are too rich to precede a heavy meal.
For this reason they are better served at luncheon than at dinner.
The milk of the soup furnishes protein and the vegetable pulp which is added furnishes mineral matter and other foodstuffs which 24 FORT DODGE PUBLIC SCHOOLS vary with the vegetable used.
What to read after First Lessons in Cooking;?
You can find similar books in the "Read Also" column, or choose other free books by Miller, Cora B. [from Old Catalog] to read onlineMoreLess
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