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Books Books 1 - 9 of 9 on ... the shell to the other, and letting the white drop from it into a basin beneath.....
" ... the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it is broken, that none may accidentally escape notice. Whisk the yolks until they appear light,... "
Dainty Dishes for Indian Tables ... - Page 255
1881 - 448 pages
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Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice ...

Eliza Acton - Cooking - 1845 - 608 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. ORANGE-FLOWER MACAROONS....
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Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice ...

Eliza Acton - Cookery - 1845 - 382 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. ORANGE-FLOWER MACAHOONS....
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The ladies' new book of cookery: a practical system for private families in ...

Sarah Josepha Buell Hale - Cookery, American - 1852 - 474 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. Icing for Cake. —...
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Mrs. Hale's New Cook Book: A Practical System for Private Families in Town ...

Sarah Josepha Buell Hale - Cookery, American - 1857 - 480 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. Icing for Cake. —...
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Modern Cookery: In All Its Branches: Reduced to a System of Easy Practice ...

Eliza Acton - Cooking - 1858 - 608 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. ORANGE-FLOWER MACAROONS....
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Modern Cookery, for Private Families: Reduced to a System of Easy Practice ...

Eliza Acton - Cookery, English - 1860 - 643 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl...whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed with the cake directly. SUGAR-GLAZINGS AND...
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The principles and practice of vegetarian cookery. By the author of 'Fruits ...

John Smith (of Malton.) - 1860
...as any liquid remains at the bottom of the vessel, the whites must be longer beaten. When a portion taken up with the whisk and dropped from it remains standing in points, it is in a proper state for souffles, etc, and should be mixed with the other ingredients immediately. Some...
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Vegetable Cookery: Including a Complete Set of Recipes for Pastry ...

John Smith (of Malton.) - Cookery (Vegetables) - 1866 - 241 pages
...as any liquid remains at the bottom of the vessel, the whites must be longer beaten. When a portion taken up with the whisk and dropped from it remains standing in points, it is in a proper state for souffles, etc., and should be mixed with the other ingredients immediately. Some...
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Fifty Years in a Maryland Kitchen

Mrs. B. C. Howard - Cooking - 1881 - 380 pages
...notice. Whisk the yolks until they appear light, and the whites until they are a quick solid froth. While any liquid remains at the bottom of the bowl,...whisk, and dropped from it, remains standing in points, they arc in the proper state for use, and should be mixed with the cake directly. It is a great mistake...
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