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Essentials of Cookery Section Page
Bread Section Page
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additional for kneading amount baking powder barley beaten biscuits boiling water bran brown burners butter carbohydrate cellulose cheese chopped coal contains cookery corn meal cream of wheat croquettes crumbs cupful dampers dial digested dish double boiler doubles in bulk dough Fahrenheit flavor food substances food value fruit fuel gluten graham flour grain griddle griddle cakes heat hominy hot breads hot oven housewife kind leavening agents left-over liquid loaf loaves lukewarm macaroni material measuring meat melted fat menu method of cooking minutes mixture moist molasses muffins mush nuts prepared produce proportion protein quantity refrigerator rice rise rolled oats salt sauce Serve hot Serve Six shown in Fig slices soda soft sour milk sponge spoon starch steaming stir stove Sufficient to Serve sugar teaspoonful temperature toast tomatoes utensils variety vegetables waffle white flour whole-wheat whole-wheat flour yeast