Three Meals a Day : a Collection of Valuable And Reliable Recipes in All Classes of Cookery
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In our eReader you can find the full English version of the book. Read Three Meals a Day : a Collection of Valuable And Reliable Recipes in All Classes of 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 Three Meals a Day : a Collection of Valuable And Reliable Recipes in All Classes of Cookery
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To quickly assess the difficulty of the text, read a short excerpt:
Dissolve ^ box of gela- tine m ^ pint of rich sweet cream ; place the saucepan in a vessel of hot water — not boiling — and stir until it is dissolved. Sweeten this with ^ cupful of white sugar. Put 1^ pints of rich cream in a large bowl. Flavor with vanilla or orange extract, or both. Set the bowl in a pan of ice-water or snow. When well chilled whip 352 THREE MEALS A DAY.
thoroughly with an egg-beater. Add, if wished, the well-beaten whites of 2 eggs and whip again ; they will give the cream ...a little more consistency and make it a little richer. Pour the dissolved gelatine and milk into a broad, shallow dish, stirring all the time to prevent lumps. When it is nearly cold stir the whipped cream in slowly; pour it into the dish containing the cake, and set away to cool, on ice if possible; ^ pint of the cream may be reserved, whipped to a froth, and spread over the top. The cream may be whipped while the gelatine is cooling.
Cream Charlotte Russe.— 1 pint sweet cream. 1 cupful sugar.
What to read after Three Meals a Day : a Collection of Valuable And Reliable Recipes in All Classes of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Cooke, Maud C to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Dissolve ^ box of gela- tine m ^ pint of rich sweet cream ; place the saucepan in a vessel of hot water — not boiling — and stir until it is dissolved. Sweeten this with ^ cupful of white sugar. Put 1^ pints of rich cream in a large bowl. Flavor with vanilla or orange extract, or both. Set the bowl in a pan of ice-water or snow. When well chilled whip 352 THREE MEALS A DAY.
thoroughly with an egg-beater. Add, if wished, the well-beaten whites of 2 eggs and whip again ; they will give the cream ...a little more consistency and make it a little richer. Pour the dissolved gelatine and milk into a broad, shallow dish, stirring all the time to prevent lumps. When it is nearly cold stir the whipped cream in slowly; pour it into the dish containing the cake, and set away to cool, on ice if possible; ^ pint of the cream may be reserved, whipped to a froth, and spread over the top. The cream may be whipped while the gelatine is cooling.
Cream Charlotte Russe.— 1 pint sweet cream. 1 cupful sugar.
What to read after Three Meals a Day : a Collection of Valuable And Reliable Recipes in All Classes of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Cooke, Maud C to read onlineMoreLess
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