Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio
Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio
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In our eReader you can find the full English version of the book. Read Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio 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 Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio
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To quickly assess the difficulty of the text, read a short excerpt:
FOR ONE HUNDRED Nut and Egg Croquettes 100 PORTIONS OF 4 OUNCES EACH 3 pounds or 6 cups of rice or 4 quarts of cooked rice 2 pounds walnuts or other nuts 1 dozen hard boiled eggs 1 quart heavy white sauce % cup salt Cook the rice until dry in 4 quarts of salted water.
Add the finely chopped nuts and eggs to the rice.
Add the white sauce.
Mix thoroughly.
Shape either as croquettes or into a loaf.
Bake the croquettes in a small amount of fat in the oven.
Peanut Butter Croquettes 100 SERVINGS— 4 O...UNCES EACH 12^2 quarts milk 1 3^2 pounds cornstarch 10 pounds peanut butter l /2 cup salt 1 onion Heat 12 quarts of milk in a double boiler.
Add the onion and salt.
Add the cornstarch mixed with ]/2 quart of millc.
Cook I 5-20 minutes — stirring to prevent lumping.
Add the peanut butter and beat until smooth.
Thicken with fine bread or cracker crumbs to the consistency to mold.
Allow to cool. Shape into pats and brown in a small amount of fat in the oven.
Peanut Puree 100 PORTIONS—^ CUP EACH 10 quarts milk 5 ounces cornstarch 8 pounds peanut butter Yl cup salt Onion Heat 9 quarts of milk to the boiling point.
What to read after Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio?
You can find similar books in the "Read Also" column, or choose other free books by United States Food Administration to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
FOR ONE HUNDRED Nut and Egg Croquettes 100 PORTIONS OF 4 OUNCES EACH 3 pounds or 6 cups of rice or 4 quarts of cooked rice 2 pounds walnuts or other nuts 1 dozen hard boiled eggs 1 quart heavy white sauce % cup salt Cook the rice until dry in 4 quarts of salted water.
Add the finely chopped nuts and eggs to the rice.
Add the white sauce.
Mix thoroughly.
Shape either as croquettes or into a loaf.
Bake the croquettes in a small amount of fat in the oven.
Peanut Butter Croquettes 100 SERVINGS— 4 O...UNCES EACH 12^2 quarts milk 1 3^2 pounds cornstarch 10 pounds peanut butter l /2 cup salt 1 onion Heat 12 quarts of milk in a double boiler.
Add the onion and salt.
Add the cornstarch mixed with ]/2 quart of millc.
Cook I 5-20 minutes — stirring to prevent lumping.
Add the peanut butter and beat until smooth.
Thicken with fine bread or cracker crumbs to the consistency to mold.
Allow to cool. Shape into pats and brown in a small amount of fat in the oven.
Peanut Puree 100 PORTIONS—^ CUP EACH 10 quarts milk 5 ounces cornstarch 8 pounds peanut butter Yl cup salt Onion Heat 9 quarts of milk to the boiling point.
What to read after Hearty Dishes for One Hundred Suitable for Hotels Boarding Houses Institutio?
You can find similar books in the "Read Also" column, or choose other free books by United States Food Administration to read onlineMoreLess
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