Individual Recipes in Use At Drexel Institute
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In our eReader you can find the full English version of the book. Read Individual Recipes in Use At Drexel Institute 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 Individual Recipes in Use At Drexel Institute
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Place in a jelly glass, and when cold seal with paraffin, or paper and white of egg.
44 Ice Cream General Rules A pint freezer may be used or the following utensils may be substituted: a half pound baking-powder can, a wooden spoon, a bowl or a small wooden tub to form outside of freezer. The tin can should be soldered to make it water tight.
The ice must be broken into fine pieces and mixed with the rock salt; use three times as much ice as salt for freezing. Pour the mixture which is to be fr...ozen into the can. Surround the can with ice and salt, beat the mixture, and as it freezes scrape from the sides of the can with a wooden spoon; cover and turn can back and forth, scraping from the bottom and sides every five minutes. When it is frozen throughout, beat well, and pack in a smaller can or ice cream mold, if desired. Place a small strip of mus- lin dipped in melted butter around the outside of the cover, to keep out salt, and pack with ice and salt, covering the can completely. Be careful to drain off all the water if ice melts while the mold is standing in it; the ice cream should stand at least an hour before using.
What to read after Individual Recipes in Use At Drexel Institute?
You can find similar books in the "Read Also" column, or choose other free books by Helen M Helen Mary Spring to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Place in a jelly glass, and when cold seal with paraffin, or paper and white of egg.
44 Ice Cream General Rules A pint freezer may be used or the following utensils may be substituted: a half pound baking-powder can, a wooden spoon, a bowl or a small wooden tub to form outside of freezer. The tin can should be soldered to make it water tight.
The ice must be broken into fine pieces and mixed with the rock salt; use three times as much ice as salt for freezing. Pour the mixture which is to be fr...ozen into the can. Surround the can with ice and salt, beat the mixture, and as it freezes scrape from the sides of the can with a wooden spoon; cover and turn can back and forth, scraping from the bottom and sides every five minutes. When it is frozen throughout, beat well, and pack in a smaller can or ice cream mold, if desired. Place a small strip of mus- lin dipped in melted butter around the outside of the cover, to keep out salt, and pack with ice and salt, covering the can completely. Be careful to drain off all the water if ice melts while the mold is standing in it; the ice cream should stand at least an hour before using.
What to read after Individual Recipes in Use At Drexel Institute?
You can find similar books in the "Read Also" column, or choose other free books by Helen M Helen Mary Spring to read onlineMoreLess
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