Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 download
Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 download
Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 by Tennessee University Service
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Author: Tennessee University Service
Number of Pages: 198 pages
Published Date: 01 Mar 2012
Publisher: Rarebooksclub.com
Publication Country: Miami Fl, United States
Language: English
ISBN: 9781130587777
Download Link: Publication - Agriculture Extension Service, University of Tennessee Volume 51-100
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...and cereals may be used. CLUB MEETING VII Cauliflower Soak the cauliflower in salted water, head down, for one half hour to draw out any insects. If the cauliflower is cooked whole, it should be wrapped in cheese cloth to keep it from breaking. Cook in boiling, salted water until tender. Drain and serve buttered or with white sauce or tomato sauce. Brussells Sprouts Cook according to the directions for cooking cabbage. Asparagus Cut the asparagus stalks the same length. Tie in bunches and stand on end in a kettle of boiling water. Let the water reach almost to the tips of the asparagus. Cook until tender. Drain and serve well seasoned and buttered or creamed. CLUB MEETING VIII Yeast Bread (2 loaves) 1 cake compressed yeast 2 tablespoons shortening y cup lukewarm water 2 tablespoons sugar 1 cup sweetmilk, scalded 1 tablespoon salt 1 cup hot water 1% to 2 quarts flour Dissolve the yeast in 14 cup lukewarm water. Put the cup of hot water in the mixing bowl. Dissolve the salt, sugar, and shortening in the hot water. Add the cup of sweet milk. When the mixture is lukewarm, add the yeast. Stir in enough flour to make a batter and beat well, then add enough flour to make a dough that can be handled. Knead until the dough is smooth and elastic, then place in a greased bowl. Brush the top with water to keep a crust from forming. Cover and set aside in a moderately warm place free from draft until the dough is double in bulk. This will take about 1% hours. When the dough is doubled in bulk, it should again be kneaded long enough to break up the large holes caused by the bubbles of gas. After which, mold the dough into loaves, place in well greased pans, filling each pan half full. Cover and let rise until double in bulk, which will require about 1 hour. The bre...
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Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 by Tennessee University Service
Author: Tennessee University Service
Number of Pages: 198 pages
Published Date: 01 Mar 2012
Publisher: Rarebooksclub.com
Publication Country: Miami Fl, United States
Language: English
ISBN: 9781130587777
Download Link: Publication - Agriculture Extension Service, University of Tennessee Volume 51-100
---------------------------------------------------------------
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...and cereals may be used. CLUB MEETING VII Cauliflower Soak the cauliflower in salted water, head down, for one half hour to draw out any insects. If the cauliflower is cooked whole, it should be wrapped in cheese cloth to keep it from breaking. Cook in boiling, salted water until tender. Drain and serve buttered or with white sauce or tomato sauce. Brussells Sprouts Cook according to the directions for cooking cabbage. Asparagus Cut the asparagus stalks the same length. Tie in bunches and stand on end in a kettle of boiling water. Let the water reach almost to the tips of the asparagus. Cook until tender. Drain and serve well seasoned and buttered or creamed. CLUB MEETING VIII Yeast Bread (2 loaves) 1 cake compressed yeast 2 tablespoons shortening y cup lukewarm water 2 tablespoons sugar 1 cup sweetmilk, scalded 1 tablespoon salt 1 cup hot water 1% to 2 quarts flour Dissolve the yeast in 14 cup lukewarm water. Put the cup of hot water in the mixing bowl. Dissolve the salt, sugar, and shortening in the hot water. Add the cup of sweet milk. When the mixture is lukewarm, add the yeast. Stir in enough flour to make a batter and beat well, then add enough flour to make a dough that can be handled. Knead until the dough is smooth and elastic, then place in a greased bowl. Brush the top with water to keep a crust from forming. Cover and set aside in a moderately warm place free from draft until the dough is double in bulk. This will take about 1% hours. When the dough is doubled in bulk, it should again be kneaded long enough to break up the large holes caused by the bubbles of gas. After which, mold the dough into loaves, place in well greased pans, filling each pan half full. Cover and let rise until double in bulk, which will require about 1 hour. The bre...
Read online Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 Buy and read online Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 Download and read Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent Download to iPad/iPhone/iOS, B&N nook Publication - Agriculture Extension Service, University of Tennessee Volume 51-100 ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent
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