Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc
The book Vegetarian Cook book : Substitutes for Flesh Food was written by author Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc Here you can read free online of Vegetarian Cook book : Substitutes for Flesh Food book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Vegetarian Cook book : Substitutes for Flesh Food a good or bad book?
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12— Cook Book Digitized by Google Li: JX?ii^ -rr- *'./.._, ^■n.Jdt/j ,' '^•'^tiifiii )K BOOK BREAD 3 a pitcher and a spoon; boiled water to cool by degrees F. Stir into it )atter, having added one one half of a teaspoonful napkin, and place on a keep at 120 degrees F. irs. Pour it into a warm ) of warm water, as warm 3 rising. (** Emptyings" a warm place, mix in 1 stiff enough to clear the 5e in the baking tin; put iegrees F., until twice its 1 a rather moderate oven. BREAD >s. ap. t 1/^ cup. t...e flour, and rub in well ; iff dough. Knead until ? pin to the desired thick- nt size for handling, and to be baked. With a pie half-inch squares. Bake Digitized by VjOOQIC BAKERY AND BREAKFAST DISHES 175 UNFERMENTED BREAD Sticks, Rolls, or Beaten Biscuits Pastry flour, 1 quart. Oil, 2 tablespoons. Salt. Water, about % cup. Add the. oil and salt to the flour, and nib well; then add enough water to make stiff dough. Grind in a vege- table mill, using a coarse die. Roll out on the molding board to the thickness of a lead pencil, and cut in strips by using a pie marker (a scalloped wooden or metal wheel about the size of a twenty-five cent piece attached to a short wooden handle ; a cut of this is represented elsewhere in this book).
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