Restaurant Facilities for Shipyard Workers ..
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In our eReader you can find the full English version of the book. Read Restaurant Facilities for Shipyard Workers .. 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 Restaurant Facilities for Shipyard Workers ..
What reading level is Restaurant Facilities for Shipyard Workers .. book?
To quickly assess the difficulty of the text, read a short excerpt:
Twenty-four roasting pans, 18 by 24 inch.
One himdred dozen mugs. Twenty-four roasting pans, 16 by 20 inch.
Two thousand knives. Forty-eight basting spoons.
Two thousand forks. Seventy-two granite-ware pans, 18 by 22 Two thousand five hundred teaspoons. inch.
Two thousand table or dessert spoons. Twenty-four granite-ware bread trays, 18 by One thousand five hundred ice cream sau- 24 inch.
cers. Three large soup ladles.
Fifty dozen salt casters. Sixty-four dozen glasses tor milk.
Fifty dozen pep...per casters. One large potato peeler.
Fifty dozen cruets. One bread mixer.
Two thousand five hundred butter chips. One bread slicer.
1 When large quantities of food h.ive to bo nurchased, a platform scales is suggested as well as a small cook's scales. Ir is most Important that everything should bo weighed and choclrcd.
2 There should always be at least two sinks provided, one tor the cook's own use, and the other, or others, for the general washing up.
a t^ms with earthenware linings are recommended, as the ordinary uiUiiied urns show a tendency after a time to impart an unpleasant taste to the tea, (Appendix to Memorandum No.
What to read after Restaurant Facilities for Shipyard Workers ..?
You can find similar books in the "Read Also" column, or choose other free books by United States Shipping Board Emergency Fleet Corporation. Industrial Service Section to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Twenty-four roasting pans, 18 by 24 inch.
One himdred dozen mugs. Twenty-four roasting pans, 16 by 20 inch.
Two thousand knives. Forty-eight basting spoons.
Two thousand forks. Seventy-two granite-ware pans, 18 by 22 Two thousand five hundred teaspoons. inch.
Two thousand table or dessert spoons. Twenty-four granite-ware bread trays, 18 by One thousand five hundred ice cream sau- 24 inch.
cers. Three large soup ladles.
Fifty dozen salt casters. Sixty-four dozen glasses tor milk.
Fifty dozen pep...per casters. One large potato peeler.
Fifty dozen cruets. One bread mixer.
Two thousand five hundred butter chips. One bread slicer.
1 When large quantities of food h.ive to bo nurchased, a platform scales is suggested as well as a small cook's scales. Ir is most Important that everything should bo weighed and choclrcd.
2 There should always be at least two sinks provided, one tor the cook's own use, and the other, or others, for the general washing up.
a t^ms with earthenware linings are recommended, as the ordinary uiUiiied urns show a tendency after a time to impart an unpleasant taste to the tea, (Appendix to Memorandum No.
What to read after Restaurant Facilities for Shipyard Workers ..?
You can find similar books in the "Read Also" column, or choose other free books by United States Shipping Board Emergency Fleet Corporation. Industrial Service Section to read onlineMoreLess
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