Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th
Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th
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In our eReader you can find the full English version of the book. Read Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th 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 Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th
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Boast Ham, Champagne Sauce. Boil a ham exactly as directed, making a few lengthwise incisions on the surface. Dust the top with a little powdered sugar ; arrange it in a roasting- pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce. Champagne sauce is made by adding a little sugar and a glassful of champagne in nearly two cupfuls of Universal sauce (see page 208), and boiling it fifteen minutes.
Stuffed Fresh Ham. With a sharp knife cut through the r...ind of the ham in narrow strips both ways. Then make deep incisions through both sides and end, and fill the incisions with a dressing made of bread crumbs, salt, pepper, summer savory and butter. Press it well in. Then rub the ham with salt, and cover with sage well rubbed in. Place in the oven to roast, basting well. It requires a long time to cook and must be thoroughly done. When done, pour oft the fat, and make the gravy as for other meats.
Potted Ham. Take the remains of a boiled ham, cut in small pieces, and pound it, little by little, in a mortar, softening it during the process with a little melted butter.
What to read after Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th?
You can find similar books in the "Read Also" column, or choose other free books by H I Blits to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boast Ham, Champagne Sauce. Boil a ham exactly as directed, making a few lengthwise incisions on the surface. Dust the top with a little powdered sugar ; arrange it in a roasting- pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce. Champagne sauce is made by adding a little sugar and a glassful of champagne in nearly two cupfuls of Universal sauce (see page 208), and boiling it fifteen minutes.
Stuffed Fresh Ham. With a sharp knife cut through the r...ind of the ham in narrow strips both ways. Then make deep incisions through both sides and end, and fill the incisions with a dressing made of bread crumbs, salt, pepper, summer savory and butter. Press it well in. Then rub the ham with salt, and cover with sage well rubbed in. Place in the oven to roast, basting well. It requires a long time to cook and must be thoroughly done. When done, pour oft the fat, and make the gravy as for other meats.
Potted Ham. Take the remains of a boiled ham, cut in small pieces, and pound it, little by little, in a mortar, softening it during the process with a little melted butter.
What to read after Methods of Canning Fruits And Vegetables By Hot Air And Steam And Berries By Th?
You can find similar books in the "Read Also" column, or choose other free books by H I Blits to read onlineMoreLess
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