The American Pastry Cook a book of Perfected Receipts
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In our eReader you can find the full English version of the book. Read The American Pastry Cook a book of Perfected Receipts 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 The American Pastry Cook a book of Perfected Receipts
What reading level is The American Pastry Cook a book of Perfected Receipts book?
To quickly assess the difficulty of the text, read a short excerpt:
Petits Pains.
Take a portion of the dough flat as it lies and without working it at all, spread it with hands and rolling-pinto a sheet less than an inch thick. Cut this into 2 inch squares. Take two opposite cor- ners and press them into the middle, making long cushion shapes with pointed ends. Place them smooth side up on baking pans with plenty of room betwsen. Brush over with water. Let rise nearly an hour. Just before putting in the oven cut them lengthwise with a down stroke so as to near...ly divide the two halves. Bake in a hot oven about ten minutes.
534. Baker's French Loaves.
The same as the preceding, of larger size. Cut the entire piece of dough in about 10 pieces. Flat- ten out without kneading Bring two opposite cor- ners together and press them into the middle and press the loaf sides together in long, pointed shape. There are two ways of proceeding.
1. Place each loaf with tbe smooth side down in a flowered napkin or piece of c eaa fljur s ck and set them to rise an hour that way, ia a deep pan or box just touching.
What to read after The American Pastry Cook a book of Perfected Receipts?
You can find similar books in the "Read Also" column, or choose other free books by Jessup Whitehead to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Petits Pains.
Take a portion of the dough flat as it lies and without working it at all, spread it with hands and rolling-pinto a sheet less than an inch thick. Cut this into 2 inch squares. Take two opposite cor- ners and press them into the middle, making long cushion shapes with pointed ends. Place them smooth side up on baking pans with plenty of room betwsen. Brush over with water. Let rise nearly an hour. Just before putting in the oven cut them lengthwise with a down stroke so as to near...ly divide the two halves. Bake in a hot oven about ten minutes.
534. Baker's French Loaves.
The same as the preceding, of larger size. Cut the entire piece of dough in about 10 pieces. Flat- ten out without kneading Bring two opposite cor- ners together and press them into the middle and press the loaf sides together in long, pointed shape. There are two ways of proceeding.
1. Place each loaf with tbe smooth side down in a flowered napkin or piece of c eaa fljur s ck and set them to rise an hour that way, ia a deep pan or box just touching.
What to read after The American Pastry Cook a book of Perfected Receipts?
You can find similar books in the "Read Also" column, or choose other free books by Jessup Whitehead to read onlineMoreLess
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