The Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery
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In our eReader you can find the full English version of the book. Read The Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery 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 Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery
What reading level is The Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
They are gen- erally served with a little French Dressing (page 82) to moisten the vegetable, and then Mayonnaise (page 83) [79] VEGETABLE SALADS— Continued is placed on each portion. Boiled Dressing (page 84) is commonly used for potato salad.
Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined.
FRUIT SALADS Apples, cherries, pineapples, oranges, grapefruit, melons, bananas, etc., when used for salads should be prepared by peeling, removing stones... or cores, and slicing or cutting into small cubes or dice, depending upon the kind of fruit.
These salads are ordinarily served with French Dressing (page 82), sometimes with the addition of Mayonnaise (page 83), and whipped cream in equal parts. Com- binations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads.
What to read after The Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Browne, Susanna Shanklin to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
They are gen- erally served with a little French Dressing (page 82) to moisten the vegetable, and then Mayonnaise (page 83) [79] VEGETABLE SALADS— Continued is placed on each portion. Boiled Dressing (page 84) is commonly used for potato salad.
Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined.
FRUIT SALADS Apples, cherries, pineapples, oranges, grapefruit, melons, bananas, etc., when used for salads should be prepared by peeling, removing stones... or cores, and slicing or cutting into small cubes or dice, depending upon the kind of fruit.
These salads are ordinarily served with French Dressing (page 82), sometimes with the addition of Mayonnaise (page 83), and whipped cream in equal parts. Com- binations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads.
What to read after The Plain Sailing Cook Book; a Collection of Simple Recipes for Beginners in Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Browne, Susanna Shanklin to read onlineMoreLess
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