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Author:
Publisher:
ISBN: 9781330483558
Category : Cooking
Languages : en
Pages : 40
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Book Description
Excerpt from Desserts for Everybody's Table Water or milk, a pint is a pound. One cup of butter is one-half a pound. One cup of flour is four ounces. One cup of sugar is seven ounces. One cup of molasses is twelve ounces. Two cups of sugar weigh one pound. Two cups of butter weigh one pound. Two tablespoonfuls of melted butter is one ounce. Two tablespoonfuls of sugar is one ounce. Two tablespoonfuls of flour is one ounce. Butter size of an egg weighs one-half ounce. One tablespoonful of liquids weighs one-half ounce. One quart of sifted flour weighs one pound. Ten eggs weigh one pound. Five cups of sifted flour equals one pound. Eight tablespoonfuls are one gill. One wine glass is half a gill. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN: 9781330483558
Category : Cooking
Languages : en
Pages : 40
Get Book Here
Book Description
Excerpt from Desserts for Everybody's Table Water or milk, a pint is a pound. One cup of butter is one-half a pound. One cup of flour is four ounces. One cup of sugar is seven ounces. One cup of molasses is twelve ounces. Two cups of sugar weigh one pound. Two cups of butter weigh one pound. Two tablespoonfuls of melted butter is one ounce. Two tablespoonfuls of sugar is one ounce. Two tablespoonfuls of flour is one ounce. Butter size of an egg weighs one-half ounce. One tablespoonful of liquids weighs one-half ounce. One quart of sifted flour weighs one pound. Ten eggs weigh one pound. Five cups of sifted flour equals one pound. Eight tablespoonfuls are one gill. One wine glass is half a gill. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN: 9781330494554
Category : Cooking
Languages : en
Pages : 208
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Book Description
Excerpt from The Dessert Book: A Complete Manual From the Best American and Foreign Authorities, With Original Economical Recipes About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Desserts
Languages : en
Pages : 32
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Book Description
Author: Thomas J. Murrey
Publisher:
ISBN: 9781330483213
Category : Cooking
Languages : en
Pages : 64
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Book Description
Excerpt from Puddings and Dainty Desserts Quite a revolution has been created in the dessert of the American dinner-table. The time was when the array of sweets, creams, and ices would occupy half the menu of a private dinner-party, and the sight of these to guests already satisfied with good things was anything but agreeable. Happily these displays are seen no more in good society, for none but Mrs. Moneybags from the backwoods would think of presenting more than one or two choice sweets to her guests. For the daily dinner nothing can be more acceptable than sweets combined with fruits, small light puddings, and ethereal trifles, such as souffles, whipped creams, etc. While many of these recipes are intended to supply this want, a few there are which will be found somewhat elaborate, and are intended for special occasions. Certain recipes given here might appear with equal propriety under either of several of the various general divisions of this book, but as an alphabetical index of each division is given, no confusion should occur. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author: Janet M. Hill
Publisher: Forgotten Books
ISBN: 9780267431557
Category :
Languages : en
Pages : 48
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Book Description
Excerpt from Dainty and Artistic Desserts: With Menus Special Recipes It is only necessary to say that all Burnett products, whether new or old, rank with Burnett's Vanilla in honesty of manu facture and in excellence of results in use. To recommend them at further length to experienced housekeepers is superfluous. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: May E. Southworth
Publisher: Forgotten Books
ISBN: 9781527749801
Category : Cooking
Languages : en
Pages : 96
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Book Description
Excerpt from One Hundred and One Desserts Peeled and sliced, on the bot tom; sprinkle with sugai', cinnamon and butter; cover With bread crumbs. Put another layer of ap ples and proceed as before till the dish is full. Have the last layer of the crumbs. Cover the dish and bake three-quarters of an hour; remove cover and brown. Serve With Ma ple sauce and cream. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Olive Green
Publisher:
ISBN: 9781330484227
Category : Cooking
Languages : en
Pages : 542
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Book Description
Excerpt from Everyday Desserts About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Miss. S. T. Stone
Publisher: Forgotten Books
ISBN: 9780332111322
Category : Cooking
Languages : en
Pages : 70
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Book Description
Excerpt from The Sunny Side Dessert Book This cream was served at a Columbian Tea, given by Mrs. Eccles, February 14th, 1893, at Central Hotel, Charlotte, North Carolina. S. S. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Florence E. D. Muzzy
Publisher: Forgotten Books
ISBN: 9781396621413
Category : Cooking
Languages : en
Pages : 138
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Book Description
Excerpt from A Dessert for Every Day in the Year: Together With Pudding Sauces, Recipes for Invalids, a Few Miscellaneous Recipes, and Numerous Facts Worth Remembering In a few cases we have given recipes which, perhaps, could not properly be called desserts but in many families all is not in the name, and any light finish to a dinner is all that is required. Each recipe is credited, as far as possible (and with many thanks), to the source from which it came. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: A. C. Hoff
Publisher: Forgotten Books
ISBN: 9780267807697
Category : Cooking
Languages : en
Pages : 68
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Book Description
Excerpt from International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe: The Dessert Book, From the International Cooking Library In presenting to the public this book on international dessert and pastry specialties we feel that we are pre senting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
