The Cottage Kitchen. a Collection of Practical And Inexpensive Receipts
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In our eReader you can find the full English version of the book. Read The Cottage Kitchen. a Collection of Practical And Inexpensive 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 Cottage Kitchen. a Collection of Practical And Inexpensive Receipts
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To quickly assess the difficulty of the text, read a short excerpt:
Season when cold and spread between the cakes.
Old-fashioned Cup Cake.
1 cup of mUk.
1 cup of butter.
2 cups of stigar.
3 cups oi prepared flour.
4 eggs.
Mix as directed in receipt for Jelly Cake, but bake in a 206 COTTAGE KITCHEN.
buttered cake-mould, or in small tins. It is very delight-' ful baked in jelly-cake tins with cream filling, or with a meringue, made thus : Meringue Fiiling for Cake.
"White of 2 eggs, beaten very stiif, with 1 cup of pow- dered sugar (heaping). Stir all the sugar i...nto the whites before you begin to beat. Then lay aside the spoon and put in the Dover egg-beater, working it steadUy until it is very snowy and smooth. Now add the juice and half the grated rind of a lemon, or the juice and half the grated peel of an orange. Whip in well, spread between the cakes, adding more powdered sugar to the portion left for the top if you would frost the cake.
Marble Cake.
Mix in accordance with the rules given for Old-fash- ioned Cup Cake, but when ready for the pans take out a cupful of batter and beat into it two tablespoonfuls of grated chocolate, rubbed hard in a bowl, with a table- spoonful of milk.
What to read after The Cottage Kitchen. a Collection of Practical And Inexpensive Receipts?
You can find similar books in the "Read Also" column, or choose other free books by Harland Marion to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Season when cold and spread between the cakes.
Old-fashioned Cup Cake.
1 cup of mUk.
1 cup of butter.
2 cups of stigar.
3 cups oi prepared flour.
4 eggs.
Mix as directed in receipt for Jelly Cake, but bake in a 206 COTTAGE KITCHEN.
buttered cake-mould, or in small tins. It is very delight-' ful baked in jelly-cake tins with cream filling, or with a meringue, made thus : Meringue Fiiling for Cake.
"White of 2 eggs, beaten very stiif, with 1 cup of pow- dered sugar (heaping). Stir all the sugar i...nto the whites before you begin to beat. Then lay aside the spoon and put in the Dover egg-beater, working it steadUy until it is very snowy and smooth. Now add the juice and half the grated rind of a lemon, or the juice and half the grated peel of an orange. Whip in well, spread between the cakes, adding more powdered sugar to the portion left for the top if you would frost the cake.
Marble Cake.
Mix in accordance with the rules given for Old-fash- ioned Cup Cake, but when ready for the pans take out a cupful of batter and beat into it two tablespoonfuls of grated chocolate, rubbed hard in a bowl, with a table- spoonful of milk.
What to read after The Cottage Kitchen. a Collection of Practical And Inexpensive Receipts?
You can find similar books in the "Read Also" column, or choose other free books by Harland Marion to read onlineMoreLess
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