Elements of the Theory and Practicee of Cookery: A Textbook of Household Science, for Use in Schools |
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½ cupful ½ teaspoonful acid albumin bacteria baked baking-powder beat beef boiling water bone bread broiled brown burning butter cake carbon dioxide cereals cheese chicken chops clean coal cocoa coffee cold water contain cooked cool cornstarch cover cream cream of tartar croquettes crumbs dampers dextrin digested dishes dissolved double boiler dough Edible portion eggs fire fish flavor flour food value foodstuffs fruit frying gelatine gluten grains grease heat hot water inch jelly keep lemon juice liquid meat milk minutes mixed mixture mutton one-half onion oven oxygen oysters parsley peas pepper pepsin pieces pint plant plate potatoes pound proteids quart QUICK BREADS recipe rennet rice roasted rottenstone salad salt saucepan Scalded milk Serve slices soak soda soft soup spoon starch steak steam stew stir strainer substance sugar tablespoonfuls taste thick tissue tomato vegetables Wash wheat yeast yolk