How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit
How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit
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In our eReader you can find the full English version of the book. Read How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit 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 How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit
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To quickly assess the difficulty of the text, read a short excerpt:
Pommes Doucea h la Provengale.
Make choice of some small reinette apples, pare them, and prick them thoroughly with a coarse needle to render them as absorbent as possible ; put them into a jar to stand inside a saucepan of boiling water, and pour over them two tablespoonfuls of the best honey ; tie brown paper over the jar, and shake it frequently, but gently. When they are quite soft, take them up, lay them in a deep fruit dish, throw the syrup over them, and, as soon as they are quite cold, ...pour into the dish a good layer of rich scalded cream.
76. Apple Sippets.
As a garnish for pork cutlets, take some me- dium-sized apples, pare, core, and cut them into rounds of about the third of an inch thick, well dust them on both sides with Spanish pimiento, throw them into the pan from which you have taken your cutlets, place them over a good fire, turning them once, and serve them round your meat with alternate slices of hard-boiled egga 49 77. Pommea a Vlmp^ratrice.
Take some apples, do not pare them, but score them lengthwise with a sharp knife ; cut a good piece of the stalk ends« and remove the cores ; fill the apples with quince, marma- lade, apricot, or greengage jam, and put them, with the flat end downwards, into a baking dish, with a pint of Chablis, and two table- spoonfuls of sugar.
What to read after How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit?
You can find similar books in the "Read Also" column, or choose other free books by Georgiana Hill to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Pommes Doucea h la Provengale.
Make choice of some small reinette apples, pare them, and prick them thoroughly with a coarse needle to render them as absorbent as possible ; put them into a jar to stand inside a saucepan of boiling water, and pour over them two tablespoonfuls of the best honey ; tie brown paper over the jar, and shake it frequently, but gently. When they are quite soft, take them up, lay them in a deep fruit dish, throw the syrup over them, and, as soon as they are quite cold, ...pour into the dish a good layer of rich scalded cream.
76. Apple Sippets.
As a garnish for pork cutlets, take some me- dium-sized apples, pare, core, and cut them into rounds of about the third of an inch thick, well dust them on both sides with Spanish pimiento, throw them into the pan from which you have taken your cutlets, place them over a good fire, turning them once, and serve them round your meat with alternate slices of hard-boiled egga 49 77. Pommea a Vlmp^ratrice.
Take some apples, do not pare them, but score them lengthwise with a sharp knife ; cut a good piece of the stalk ends« and remove the cores ; fill the apples with quince, marma- lade, apricot, or greengage jam, and put them, with the flat end downwards, into a baking dish, with a pint of Chablis, and two table- spoonfuls of sugar.
What to read after How to Cook Apples: Shown in a Hundred Different Ways of Dressing That Fruit?
You can find similar books in the "Read Also" column, or choose other free books by Georgiana Hill to read onlineMoreLess
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