The Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin
The Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin
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In our eReader you can find the full English version of the book. Read The Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin 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 Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin
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To quickly assess the difficulty of the text, read a short excerpt:
Dissolve a teaspoon- ful of saleratus in a little hot water, and when the batter is risen turn it into the middle of the flour, and tuin the saleratus in with it ; then knead well, and make into loaves. Set them where they will be warm, and let them rise forty-five minutes. Bake in a quick oven. It will take uearly a pint of flour to knead the dough on the board.
BREAD. 77 Be as particular to raeisure. Your flour as you are to measure tta milk and water. This bread is not so health- . Ci*~ ful ...as hog. Veast bread, and is more difficult to make ; but it makes the nicest dry toast and delicious sandwiches.
Graham Bread, Take two quarts of Graham (never sift it) and one of flour, half a cup of yeast, one scant spoonful of salt, half a cup of brown sugar, and warm water enough to make a stiff batter, and let it rise. If you rise it over night, be sure to set it in a cool place, as it sours much quicker than fine flour. It will rise in a warm place in four hours. When risen, mix with it a teaspoonful of saleratus dissolved in warm water, and flour enough to shape it into loaves ; put it in the pans, and let it rise thirty- five minutes, and bake tilowly an hour and a quarter.
What to read after The Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin?
You can find similar books in the "Read Also" column, or choose other free books by Parloa And Home Made Candy By Hill to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Dissolve a teaspoon- ful of saleratus in a little hot water, and when the batter is risen turn it into the middle of the flour, and tuin the saleratus in with it ; then knead well, and make into loaves. Set them where they will be warm, and let them rise forty-five minutes. Bake in a quick oven. It will take uearly a pint of flour to knead the dough on the board.
BREAD. 77 Be as particular to raeisure. Your flour as you are to measure tta milk and water. This bread is not so health- . Ci*~ ful ...as hog. Veast bread, and is more difficult to make ; but it makes the nicest dry toast and delicious sandwiches.
Graham Bread, Take two quarts of Graham (never sift it) and one of flour, half a cup of yeast, one scant spoonful of salt, half a cup of brown sugar, and warm water enough to make a stiff batter, and let it rise. If you rise it over night, be sure to set it in a cool place, as it sours much quicker than fine flour. It will rise in a warm place in four hours. When risen, mix with it a teaspoonful of saleratus dissolved in warm water, and flour enough to shape it into loaves ; put it in the pans, and let it rise thirty- five minutes, and bake tilowly an hour and a quarter.
What to read after The Appledore Cook book Containing Practical Receipts for Plain And Rich Cookin?
You can find similar books in the "Read Also" column, or choose other free books by Parloa And Home Made Candy By Hill to read onlineMoreLess
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