Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking
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In our eReader you can find the full English version of the book. Read Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking 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 Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking
What reading level is Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking book?
To quickly assess the difficulty of the text, read a short excerpt:
1 teaspoonful mustard.
1 teaspoonful powdered sugar.
3^ teaspoonful salt.
J^ saltspoonful cayenne.
Yolks of 2 raw eggs.
1 pint olive oil.
2 tablespoonfuls vinegar.
2 tablespoonfuls lemon juice.
Mix the first four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. "When the dress- ing is thick, thin it ...with a little lemon, then add oil and lemon alternately, and lastlj' the vinegar. When ready to serve, add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon, before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoonful of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistencj'.
What to read after Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
1 teaspoonful mustard.
1 teaspoonful powdered sugar.
3^ teaspoonful salt.
J^ saltspoonful cayenne.
Yolks of 2 raw eggs.
1 pint olive oil.
2 tablespoonfuls vinegar.
2 tablespoonfuls lemon juice.
Mix the first four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. "When the dress- ing is thick, thin it ...with a little lemon, then add oil and lemon alternately, and lastlj' the vinegar. When ready to serve, add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon, before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoonful of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistencj'.
What to read after Mrs. Lincoln's Boston Cook book : What to Do And What Not to Do in Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
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