The Physiology of Taste Harders book of Practical American Cookery volume 1
The Physiology of Taste Harders book of Practical American Cookery volume 1
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In our eReader you can find the full English version of the book. Read The Physiology of Taste Harders book of Practical American Cookery volume 1 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 Physiology of Taste Harders book of Practical American Cookery volume 1
What reading level is The Physiology of Taste Harders book of Practical American Cookery volume 1 book?
To quickly assess the difficulty of the text, read a short excerpt:
THE PHYSIOLOGY OF TASTE. 211 Put the Mushrooms in pint tin cans and add enough of the juice to cover them. Then solder on the covers and boil the cans in a hot water bath for two hours.
* MUSHROOMS PRESERVED IN JARS.
No. 905. Cook the Mushrooms the same as in No. 876 (adding a little more butter than usual), let them get cold and then put them in glass jars holding one quart and cover them air tight. Then boil them for one hour and a half in a hot water bath. Much de- pends upon the quality of ...the Mushrooms, and they should be pre- pared as soon as possible after they are plucked.
MUSHROOM TRIMMINGS, PRESERVED FOR FINE HERBS.
No. 906. Take the trimmings of Mushrooms, wash them care- fully, chop them finely, then put them in a towel and press out all of the moisture. Take a sufficient quantity of shallots to equal one- eighth of the amount of Mushroom trimmings, chop them finely and press them in a towel. Mix the trimmings and shallots, and put them in a saucepan with a piece of butter.
What to read after The Physiology of Taste Harders book of Practical American Cookery volume 1?
You can find similar books in the "Read Also" column, or choose other free books by Jules Arthur Harder to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
THE PHYSIOLOGY OF TASTE. 211 Put the Mushrooms in pint tin cans and add enough of the juice to cover them. Then solder on the covers and boil the cans in a hot water bath for two hours.
* MUSHROOMS PRESERVED IN JARS.
No. 905. Cook the Mushrooms the same as in No. 876 (adding a little more butter than usual), let them get cold and then put them in glass jars holding one quart and cover them air tight. Then boil them for one hour and a half in a hot water bath. Much de- pends upon the quality of ...the Mushrooms, and they should be pre- pared as soon as possible after they are plucked.
MUSHROOM TRIMMINGS, PRESERVED FOR FINE HERBS.
No. 906. Take the trimmings of Mushrooms, wash them care- fully, chop them finely, then put them in a towel and press out all of the moisture. Take a sufficient quantity of shallots to equal one- eighth of the amount of Mushroom trimmings, chop them finely and press them in a towel. Mix the trimmings and shallots, and put them in a saucepan with a piece of butter.
What to read after The Physiology of Taste Harders book of Practical American Cookery volume 1?
You can find similar books in the "Read Also" column, or choose other free books by Jules Arthur Harder to read onlineMoreLess
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