Just a Few Tried and True Receipts
Author: Isabel Harris Metcalf
Publisher: Forgotten Books
Published: 2015-06-26
Total Pages: 95
ISBN-13: 9781330219522
DOWNLOAD EBOOK →Excerpt from Just a Few Tried and True Receipts: Being a Manuscript Cookbook Printed and Sold for the Benefit of the Providence Day Nursery Association and Social Settlement Work in the City of Providence, Rhode Island The temperature for deep-fat frying varies between 345° and 400° F. When the fat will brown a bit of stale bread in 40 seconds by the clock, the correct temperature has been reached for croquettes, cooked vegetables to be browned, and small fish, as trout and oysters. For fritters, doughnuts, cheese-balls, and so forth, the bread should be browned in one minute, and for lamb chops, veal cutlets and French-fried potatoes, the bread should brown in a minute and a half. 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.
