The Rocky Mountain Cook book
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In our eReader you can find the full English version of the book. Read The Rocky Mountain 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 Rocky Mountain Cook book
What reading level is The Rocky Mountain Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
EGG PLANT.
Cut the egg plant in slices one-half an inch thick without removing the skin. Steam till tender, dip each slice in powdered crumbs then in egg, and in crumbs again, saute on both sides, in lard, butter or drippings till tender.
STUFFED EGG PLANT.
Boil the egg plant till tender, cut in halves, re- move the insides and mash, season with butter, pep- per and salt, if you like add two tablespoonfuls of grated cheese or one-half cup of almonds cut very fine, put back in the shells, cover ...with buttered crumbs, brown in the oven.
SALSIFY OR OYSTER PLANT.
Scrape and at once throw into cold water, with a little vinegar or lemon juice to keep from discoloring, cook in boiling salted water till tender (about one hour), drain, season with butter, salt and pepper, or cut in half-inch pieces and serve in cream sauce, or dip in fritter batter and fry in hot fat, or when cold brown in butter.
132 THE ROCKY MOUNTAIN COOK BOOK.
RAW TOMATOES.
Scald by pouring boiling water over them a few hours before using, peel and put on the ice, slice or serve whole with mayonnaise or French dressing; garnish with lettuce.
What to read after The Rocky Mountain Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Caroline Trask Norton to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
EGG PLANT.
Cut the egg plant in slices one-half an inch thick without removing the skin. Steam till tender, dip each slice in powdered crumbs then in egg, and in crumbs again, saute on both sides, in lard, butter or drippings till tender.
STUFFED EGG PLANT.
Boil the egg plant till tender, cut in halves, re- move the insides and mash, season with butter, pep- per and salt, if you like add two tablespoonfuls of grated cheese or one-half cup of almonds cut very fine, put back in the shells, cover ...with buttered crumbs, brown in the oven.
SALSIFY OR OYSTER PLANT.
Scrape and at once throw into cold water, with a little vinegar or lemon juice to keep from discoloring, cook in boiling salted water till tender (about one hour), drain, season with butter, salt and pepper, or cut in half-inch pieces and serve in cream sauce, or dip in fritter batter and fry in hot fat, or when cold brown in butter.
132 THE ROCKY MOUNTAIN COOK BOOK.
RAW TOMATOES.
Scald by pouring boiling water over them a few hours before using, peel and put on the ice, slice or serve whole with mayonnaise or French dressing; garnish with lettuce.
What to read after The Rocky Mountain Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Caroline Trask Norton to read onlineMoreLess
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