"souvenir" Cook Book. Tried And Approved Recipes
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In our eReader you can find the full English version of the book. Read "souvenir" Cook Book. Tried And Approved Recipes 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 "souvenir" Cook Book. Tried And Approved Recipes
What reading level is "souvenir" Cook Book. Tried And Approved Recipes book?
To quickly assess the difficulty of the text, read a short excerpt:
FROSTING.
One cup sugar, one half cup milk, butter size of nut- meg ; boil ten minutes, and beat till cold, when it will be like whipped cream. When cold, pour melted chocolate over all ; cut in squares and put walnuts on top. Use coffee cups for all measuring.
54 SOUVENIR COOK BOOK.
CREAM CAKE.
Two eggs, one cup sugar, one half cup sweet cream, one and a half cups flour, two teaspoonfuls baking powder.
MRS. W.'S SPONGE CAKE.
Three gills powdered sugar, one half pint pastry flour, five eggs, th...e juice and grated rind of half a lemon, a little salt ; beat the sugar and yolks of the eggs together, then beat the whites to a stiff froth ; add the whites, then the flour, lastly the lemon. Bake one half hour in a moderate oven.
ROLL JELLY CAKE.
One cup sugar, three eggs, two teaspoonfuls warm but- ter, three tablespoonfuls milk, one and a half teaspoonfuls baking powder, one cup flour. Beat eggs, sugar, and butter together ; put baking powder into flour and sift, then add the milk. Bake in flat pans ; spread with jelly, and roll.
What to read after "souvenir" Cook Book. Tried And Approved Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Whitcomb, M. Houghton, [from Old Catalog] Comp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
FROSTING.
One cup sugar, one half cup milk, butter size of nut- meg ; boil ten minutes, and beat till cold, when it will be like whipped cream. When cold, pour melted chocolate over all ; cut in squares and put walnuts on top. Use coffee cups for all measuring.
54 SOUVENIR COOK BOOK.
CREAM CAKE.
Two eggs, one cup sugar, one half cup sweet cream, one and a half cups flour, two teaspoonfuls baking powder.
MRS. W.'S SPONGE CAKE.
Three gills powdered sugar, one half pint pastry flour, five eggs, th...e juice and grated rind of half a lemon, a little salt ; beat the sugar and yolks of the eggs together, then beat the whites to a stiff froth ; add the whites, then the flour, lastly the lemon. Bake one half hour in a moderate oven.
ROLL JELLY CAKE.
One cup sugar, three eggs, two teaspoonfuls warm but- ter, three tablespoonfuls milk, one and a half teaspoonfuls baking powder, one cup flour. Beat eggs, sugar, and butter together ; put baking powder into flour and sift, then add the milk. Bake in flat pans ; spread with jelly, and roll.
What to read after "souvenir" Cook Book. Tried And Approved Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Whitcomb, M. Houghton, [from Old Catalog] Comp to read onlineMoreLess
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