Lessons in the Proper Feeding of the Family
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In our eReader you can find the full English version of the book. Read Lessons in the Proper Feeding of the Family 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 Lessons in the Proper Feeding of the Family
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Place meat with gravy in baking dish, cover top with a baking powder biscuit crust, and bake in a hot oven.
Corned Beef Hash Use equal parts of chopped meat and boiled potatoes, season, put in hot greased frying pan, moisten with milk, spread evenly and brown.
Meat Soup or Soup Stock^ Best kind of beef, shin.
Proportion — lean meat 2/3 — bone and fat 1/3.
Wipe meat with damp cloth, cut lean meat in one inch pieces to draw out juice. Heat frying pan and brown 1/3 of the lean meat. Place fat, bon...e and remaining lean meat in kettle, cover with cold water, one pint to each pound of meat bone and fat, let stand one hour. Add browned meat and cook five or six * Home Science Cook Book.
23 hours at a low heat. Add vegetables, salt and flavoring during last hour of cooking. Cool and skim. Bits of cold meat, left over vegetables or cereals may be added to the soup.
Irish Stew"^ Three pounds of lamb (or i^ lbs. of lamb and i^^ lbs.
of beef) cover with boiling water and cook slowly two hours or until tender.
What to read after Lessons in the Proper Feeding of the Family?
You can find similar books in the "Read Also" column, or choose other free books by Winifred S Winifred Stuart Gibbs to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Place meat with gravy in baking dish, cover top with a baking powder biscuit crust, and bake in a hot oven.
Corned Beef Hash Use equal parts of chopped meat and boiled potatoes, season, put in hot greased frying pan, moisten with milk, spread evenly and brown.
Meat Soup or Soup Stock^ Best kind of beef, shin.
Proportion — lean meat 2/3 — bone and fat 1/3.
Wipe meat with damp cloth, cut lean meat in one inch pieces to draw out juice. Heat frying pan and brown 1/3 of the lean meat. Place fat, bon...e and remaining lean meat in kettle, cover with cold water, one pint to each pound of meat bone and fat, let stand one hour. Add browned meat and cook five or six * Home Science Cook Book.
23 hours at a low heat. Add vegetables, salt and flavoring during last hour of cooking. Cool and skim. Bits of cold meat, left over vegetables or cereals may be added to the soup.
Irish Stew"^ Three pounds of lamb (or i^ lbs. of lamb and i^^ lbs.
of beef) cover with boiling water and cook slowly two hours or until tender.
What to read after Lessons in the Proper Feeding of the Family?
You can find similar books in the "Read Also" column, or choose other free books by Winifred S Winifred Stuart Gibbs to read onlineMoreLess
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