Vaughan's Vegetable Cook book (4th Edition)
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In our eReader you can find the full English version of the book. Read Vaughan's Vegetable Cook book (4th Edition) 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 Vaughan's Vegetable Cook book (4th Edition)
What reading level is Vaughan's Vegetable Cook book (4th Edition) book?
To quickly assess the difficulty of the text, read a short excerpt:
CHICAGO RECORD.
PEAS AND LETTUCE.
Use a pint of peas and two young lettuces cut small. Put in as littlewater as possible to use and not burn, let them boil until tender, thenadd a square of sugar, the yolks of two eggs well beaten and twotablespoonfuls of cream. Stir together a short time but do not boil.
PEAS AU PARMESAN.
Grate one and one-half ounces of cheese, add to it two tablespoonfuls ofcream, a gill of milk, a tablespoonful of butter, saltspoonful of saltand four shakes of pepper. Place... in an enameled pan and stir over thefire until the butter and cheese are dissolved. Then put in a pint and ahalf of fresh young peas, previously boiled until tender, drained andseasoned with a half-teaspoonful of salt. Stir the mixture a fewmoments. Serve as hot as possible.
CHICAGO RECORD.
GREEN-PEA SALAD.
Shred some lettuce and add to it the peas--they should be boiled with alittle mint, and be quite cold. Add the salad dressing just beforeserving.
PEA AND NUT SALAD.
Use one cupful of chopped pecan nuts to three cupfuls of French peas.
What to read after Vaughan's Vegetable Cook book (4th Edition)?
You can find similar books in the "Read Also" column, or choose other free books by Anonymous to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
CHICAGO RECORD.
PEAS AND LETTUCE.
Use a pint of peas and two young lettuces cut small. Put in as littlewater as possible to use and not burn, let them boil until tender, thenadd a square of sugar, the yolks of two eggs well beaten and twotablespoonfuls of cream. Stir together a short time but do not boil.
PEAS AU PARMESAN.
Grate one and one-half ounces of cheese, add to it two tablespoonfuls ofcream, a gill of milk, a tablespoonful of butter, saltspoonful of saltand four shakes of pepper. Place... in an enameled pan and stir over thefire until the butter and cheese are dissolved. Then put in a pint and ahalf of fresh young peas, previously boiled until tender, drained andseasoned with a half-teaspoonful of salt. Stir the mixture a fewmoments. Serve as hot as possible.
CHICAGO RECORD.
GREEN-PEA SALAD.
Shred some lettuce and add to it the peas--they should be boiled with alittle mint, and be quite cold. Add the salad dressing just beforeserving.
PEA AND NUT SALAD.
Use one cupful of chopped pecan nuts to three cupfuls of French peas.
What to read after Vaughan's Vegetable Cook book (4th Edition)?
You can find similar books in the "Read Also" column, or choose other free books by Anonymous to read onlineMoreLess
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