The Complete Cook Plain And Practical Directions for Cooking And Housekeeping
The Complete Cook Plain And Practical Directions for Cooking And Housekeeping
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In our eReader you can find the full English version of the book. Read The Complete Cook Plain And Practical Directions for Cooking And Housekeeping 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 Complete Cook Plain And Practical Directions for Cooking And Housekeeping
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Hog's Lard. The inside fat or leaf of a pig should be beaten with a lard-beater, or rolling-pin ; then put it into a jar or earthen pot, in a large kettle of boiling water, till it is melted ; add a little salt and a little rosemary the last may be left out if not preferred. When melted, pour it into jars or bladders, nicely cleaned. The bits of skins that are left are called crittens, and chopped up with apples or currants to make fritters, or a pie. Lard is frequently melted in a brass kettle... over a slow fire. It is better to surround it with water.
470. Clarified Sugar is merely brought to a syrup in the following PICKLES. 129 manner: Break up the sugar in large lumps, and allow a pint of water to every two pounds of sugar ; but whatever quantity is em- ployed, keep out a quarter of a pint cold. Put the sugar and water in the preserving pan, with the white of one egg well beaten, to every two pounds of sugar. When the sugar is dissolved, set it on the fire, and when it boils fast, throw in the quarter of a pint of cold water; this is intended to throw up the scum.
What to read after The Complete Cook Plain And Practical Directions for Cooking And Housekeeping?
You can find similar books in the "Read Also" column, or choose other free books by J M Sanderson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Hog's Lard. The inside fat or leaf of a pig should be beaten with a lard-beater, or rolling-pin ; then put it into a jar or earthen pot, in a large kettle of boiling water, till it is melted ; add a little salt and a little rosemary the last may be left out if not preferred. When melted, pour it into jars or bladders, nicely cleaned. The bits of skins that are left are called crittens, and chopped up with apples or currants to make fritters, or a pie. Lard is frequently melted in a brass kettle... over a slow fire. It is better to surround it with water.
470. Clarified Sugar is merely brought to a syrup in the following PICKLES. 129 manner: Break up the sugar in large lumps, and allow a pint of water to every two pounds of sugar ; but whatever quantity is em- ployed, keep out a quarter of a pint cold. Put the sugar and water in the preserving pan, with the white of one egg well beaten, to every two pounds of sugar. When the sugar is dissolved, set it on the fire, and when it boils fast, throw in the quarter of a pint of cold water; this is intended to throw up the scum.
What to read after The Complete Cook Plain And Practical Directions for Cooking And Housekeeping?
You can find similar books in the "Read Also" column, or choose other free books by J M Sanderson to read onlineMoreLess
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