The Buckeye Cook book
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In our eReader you can find the full English version of the book. Read The Buckeye Cook book 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 Buckeye Cook book
What reading level is The Buckeye Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
If a dealer imposes on you, drop him at once. Meat should always be wij^ed with a dry, clean towel as soon as it comes from the butcher's, and in loins the pipe which runs along the bone should be removed, as it soon taints. Never buy bruised meat.
When found necessary to keep meat longer than was expected, sprinkk pepper, either black or red, over it. It can be washed off easilj' when ready for cooking. Powdered charcoal is excellent to prevent meat from tainting.
Meat which has been kept on i...ce must be cooked immediately, but it is jnuch better to place meats, poultry, game, etc., by the side of, not on, ice is it is the cold air, not the ice, which arrests decay. All meats excepi v^eal, are better when kept a few days in a cool place.
Buying Beef. — Select that which is of a clear cherry-red color after a resh cut has been for a few moments exposed to the air. The fat should be )f a light straw color, of a firm and waxy consistency, and'the meat marbled throughout with fat. If the beef is immature, the color of the lean part will Toe pale and dull, the bones small, and the fat verj' white.
What to read after The Buckeye Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods, Comp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If a dealer imposes on you, drop him at once. Meat should always be wij^ed with a dry, clean towel as soon as it comes from the butcher's, and in loins the pipe which runs along the bone should be removed, as it soon taints. Never buy bruised meat.
When found necessary to keep meat longer than was expected, sprinkk pepper, either black or red, over it. It can be washed off easilj' when ready for cooking. Powdered charcoal is excellent to prevent meat from tainting.
Meat which has been kept on i...ce must be cooked immediately, but it is jnuch better to place meats, poultry, game, etc., by the side of, not on, ice is it is the cold air, not the ice, which arrests decay. All meats excepi v^eal, are better when kept a few days in a cool place.
Buying Beef. — Select that which is of a clear cherry-red color after a resh cut has been for a few moments exposed to the air. The fat should be )f a light straw color, of a firm and waxy consistency, and'the meat marbled throughout with fat. If the beef is immature, the color of the lean part will Toe pale and dull, the bones small, and the fat verj' white.
What to read after The Buckeye Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods, Comp to read onlineMoreLess
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