The Candy Cook book
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In our eReader you can find the full English version of the book. Read The Candy 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 Candy Cook book
What reading level is The Candy Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
Stir vptil mixed, bring to boiling point, and boil witnout stirring to 23 8° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then bea* and stir with a spoon, or work with a spatuia* until candy begins to get sugary. Stir in the chopped raisins, press into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used instead of raisins.
Double Fudge I Make half the rule of Brown Sugar Fudge (see page 72...), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 51), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Double Fudge II Make Chocolate Fudge by any of the preced- ing recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Fudges 7j Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.
Divinity Fudge 2 cups sugar § cup water f cup corn syrup Whi* :s 2 eggs i cup water 1 teaspoon vanilla f cup sugar f cup chopped nuts Put two cups sugar, two +, -'rds cup corn syrup, and half a cup of water in saucepan.
What to read after The Candy Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Bradley Alice to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Stir vptil mixed, bring to boiling point, and boil witnout stirring to 23 8° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then bea* and stir with a spoon, or work with a spatuia* until candy begins to get sugary. Stir in the chopped raisins, press into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used instead of raisins.
Double Fudge I Make half the rule of Brown Sugar Fudge (see page 72...), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 51), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Double Fudge II Make Chocolate Fudge by any of the preced- ing recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Fudges 7j Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.
Divinity Fudge 2 cups sugar § cup water f cup corn syrup Whi* :s 2 eggs i cup water 1 teaspoon vanilla f cup sugar f cup chopped nuts Put two cups sugar, two +, -'rds cup corn syrup, and half a cup of water in saucepan.
What to read after The Candy Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Bradley Alice to read onlineMoreLess
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