Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S
Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S
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In our eReader you can find the full English version of the book. Read Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S 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 Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S
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SCRAPPLE lb. , or less, pork with bone 1 c. Cornmeal Water Salt and pepper Cover the meat with water and cook it until tender. Remove the bone and cut the meat into small pieces. Measure the stock and add water or boil down to make about 4 cups. Pour the meal slowly into the boiling stock, stirring constantly to prevent lump- ing. Cook directly over the fire until thick and then place over a low flame or boiling water. Continue cooking 2 or 3 hours. Add the meat and seasoning. Pack in a mold. W...hen cold cut into slices and brown in hot fat.
Chicken TO DRESS AND CLEAN A CHICKEN Immediately after the chicken is killed the feathers should be removed. Take out the pin-feathers and singe off the hairs. If desirable to remove the tendons from the legs, it should be done before the feet are cut off. To do this, bend back the joint at the lower end of the drumstick, make an incision in the skin below the joint and insert a skewer under the tendons, one at a time, drawing them out. Cut off the head and feet.
What to read after Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S?
You can find similar books in the "Read Also" column, or choose other free books by Faith Lanman Gorrell to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
SCRAPPLE lb. , or less, pork with bone 1 c. Cornmeal Water Salt and pepper Cover the meat with water and cook it until tender. Remove the bone and cut the meat into small pieces. Measure the stock and add water or boil down to make about 4 cups. Pour the meal slowly into the boiling stock, stirring constantly to prevent lump- ing. Cook directly over the fire until thick and then place over a low flame or boiling water. Continue cooking 2 or 3 hours. Add the meat and seasoning. Pack in a mold. W...hen cold cut into slices and brown in hot fat.
Chicken TO DRESS AND CLEAN A CHICKEN Immediately after the chicken is killed the feathers should be removed. Take out the pin-feathers and singe off the hairs. If desirable to remove the tendons from the legs, it should be done before the feet are cut off. To do this, bend back the joint at the lower end of the drumstick, make an incision in the skin below the joint and insert a skewer under the tendons, one at a time, drawing them out. Cut off the head and feet.
What to read after Handbook of Recipes As Used in the Course in Home Economics in Columbus Public S?
You can find similar books in the "Read Also" column, or choose other free books by Faith Lanman Gorrell to read onlineMoreLess
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