Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense
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In our eReader you can find the full English version of the book. Read Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense 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 Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense
What reading level is Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense book?
To quickly assess the difficulty of the text, read a short excerpt:
To one quart of water put six large spoonfuls of sago, the same of sugar, boil to a jelly, stir it all the time while boiling, flavor to your taste, put into moulds, and eat with cream.
IPre served Pick off all the stems, and to every quart of fruit add a quart of sugar ; mix well with the sugar and put them PRESERVES, JELLIES, BLANC-MANGE, &c. 93 over a slow fire till the syrup commences to form, then put them over a hot fire, and let them boil quickly for fifteen minutes, skimming it well. Pu...t them boiling hot into stone jars, seal up tightly.
3?i*e seirvecl Olierries.
The bright red cherry is the best ; do not take off tho stems ; wash and drain them, weigh them, and allow three quarters of a pound of sugar to a pound of cherries ; put them into wide-mouthed bottles, cork them lightly, place the bottles in a kettle of water, cold (keep the bottles apart to prevent them from striking), put the kettle on the range, and let it boil for nearly three hours. As the water boils away, replenish it ; after the bottles are taken from the water and cooled a little, cement tho corks closely, and put in a dry place.
What to read after Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense?
You can find similar books in the "Read Also" column, or choose other free books by S G Knight to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To one quart of water put six large spoonfuls of sago, the same of sugar, boil to a jelly, stir it all the time while boiling, flavor to your taste, put into moulds, and eat with cream.
IPre served Pick off all the stems, and to every quart of fruit add a quart of sugar ; mix well with the sugar and put them PRESERVES, JELLIES, BLANC-MANGE, &c. 93 over a slow fire till the syrup commences to form, then put them over a hot fire, and let them boil quickly for fifteen minutes, skimming it well. Pu...t them boiling hot into stone jars, seal up tightly.
3?i*e seirvecl Olierries.
The bright red cherry is the best ; do not take off tho stems ; wash and drain them, weigh them, and allow three quarters of a pound of sugar to a pound of cherries ; put them into wide-mouthed bottles, cork them lightly, place the bottles in a kettle of water, cold (keep the bottles apart to prevent them from striking), put the kettle on the range, and let it boil for nearly three hours. As the water boils away, replenish it ; after the bottles are taken from the water and cooled a little, cement tho corks closely, and put in a dry place.
What to read after Tit Bits Or How to Prepare a Nice Dish At a Moderate Expense?
You can find similar books in the "Read Also" column, or choose other free books by S G Knight to read onlineMoreLess
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