Fruits, And How to Use Them. a Practical Manual for Housekeepers; Containing Nearly Seven Hundred Recipes for Wholesome Preparations of Foreign And Domestic Fruits
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In our eReader you can find the full English version of the book. Read Fruits, And How to Use Them. a Practical Manual for Housekeepers; Containing Nearly Seven Hundred Recipes for Wholesome Preparations of Foreign And Domestic Fruits 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 Fruits, And How to Use Them. a Practical Manual for Housekeepers; Containing Nearly Seven Hundred Recipes for Wholesome Preparations of Foreign And Domestic Fruits
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To quickly assess the difficulty of the text, read a short excerpt:
Poi^r into an oiled mold without or with a thin lining of jiain cake. Let it stand several hours before serving.
Lemon Cream, To. 2.— Take the juice and grated rind of one lai-ge lemon, beat into it half a pinh of sugar, the same quantity of cream, and half a cupful of cold water, and lastly th'^ ^rell-beaten whites of three eggs. Heat half a cupful of milk and thicken it with two tablespoonfuls of corn-starch, made smooth, and stir that in also. Turn it in.
to a mold and set on ice. Serve with... or without whipped cream.
Liemon Meringue.— Beat lightly the yolks of foui- eggs, add one cupful of sugar, three fourths as much water, wiih a part of which make smooth one tablespcouful of flour, 303 FKTJITS AND HOW TO USE THEM.
and the juice of a large lemon; with two-thirds of its grated yellow rind. Bake in a pie-dlph lined with pastry, and when done cover with a meringue of the whites and three tablespoonfuls of sugar. Brown a few moments in the oven.
Liemon Float, — Dissolve a \ ackage of gelatine in a!!ittle cold water, then pour over enough water to make a quart in all.
What to read after Fruits, And How to Use Them. a Practical Manual for Housekeepers; Containing Nearly Seven Hundred Recipes for Wholesome Preparations of Foreign And Domestic Fruits?
You can find similar books in the "Read Also" column, or choose other free books by Poole, Hester Martha (Hunt) Mrs., 1833-1932 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Poi^r into an oiled mold without or with a thin lining of jiain cake. Let it stand several hours before serving.
Lemon Cream, To. 2.— Take the juice and grated rind of one lai-ge lemon, beat into it half a pinh of sugar, the same quantity of cream, and half a cupful of cold water, and lastly th'^ ^rell-beaten whites of three eggs. Heat half a cupful of milk and thicken it with two tablespoonfuls of corn-starch, made smooth, and stir that in also. Turn it in.
to a mold and set on ice. Serve with... or without whipped cream.
Liemon Meringue.— Beat lightly the yolks of foui- eggs, add one cupful of sugar, three fourths as much water, wiih a part of which make smooth one tablespcouful of flour, 303 FKTJITS AND HOW TO USE THEM.
and the juice of a large lemon; with two-thirds of its grated yellow rind. Bake in a pie-dlph lined with pastry, and when done cover with a meringue of the whites and three tablespoonfuls of sugar. Brown a few moments in the oven.
Liemon Float, — Dissolve a \ ackage of gelatine in a!!ittle cold water, then pour over enough water to make a quart in all.
What to read after Fruits, And How to Use Them. a Practical Manual for Housekeepers; Containing Nearly Seven Hundred Recipes for Wholesome Preparations of Foreign And Domestic Fruits?
You can find similar books in the "Read Also" column, or choose other free books by Poole, Hester Martha (Hunt) Mrs., 1833-1932 to read onlineMoreLess
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