ISBN: 1330393171

Paperback, [EAN: 9781330393178], Forgotten Books, Forgotten Books, Book, [PU: Forgotten Books], Forgotten Books, Excerpt from Practical Housekeeping: A Careful Compilation of Tried and Ap… Plus…

Paperback, [EAN: 9781330393178], Forgotten Books, Forgotten Books, Book, [PU: Forgotten Books], Forgotten Books, Excerpt from Practical Housekeeping: A Careful Compilation of Tried and Approved RecipesThe old saying, bread is the staff of life, has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky biscuit for supper, cover a multitude of culinary sins; and there 18 no one thing on which the health and comfort of a family so much' depends as the quality of its home made loaves.Opinions as to what constitutes good bread differ, perhaps, as much as tastes and opinions concerning any thing else, but all will agree that bread, to be good, ought to be light, sweet - that is, free from any perceptible acid or yeasty taste - flaky, granular or not liable to become a doughy mass, and as white as the grade of flour used will allow. If members of the family have delicate digestive powers, they will not use new bread, and therefore must have such as will keep with little change of texture and none of quality or taste, for several days. To obtain these qualities in bread, use the best flour, as in families where no bread is wasted, the best is cheap est. The good old Genesee Valley white winter wheat, of Western New York, makes a flour unsurpassed in quality. The Michigan, Ohio, Indiana and Missouri white winter wheat grades are much the same, but the Minnesota hard spring wheat new process flour is the equal of the best, and is so much superior in strength that one-eighth less is used in all recipes for bread and cake. The common or straight brands are used by the great majority of families, and from all of them good, uniform and palatable bread may be made.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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 s, 6, Cookbooks, Food & Wine, 4264, Asian Cooking, 4196, Baking, 4219, Beverages & Wine, 4207, Canning & Preserving, 7661753011, Celebrities & TV Shows, 4229, Cooking Education & Reference, 4252, Cooking Methods, 4208, Cooking by Ingredient, 4201, Desserts, 4327, Entertaining & Holidays, 4285, Italian Cooking, 4256, Kitchen Appliances, 4234, Main Courses & Side Dishes, 4245, Outdoor Cooking, 4251, Professional Cooking, 4257, Quick & Easy, 4262, Regional & International, 4317, Special Diet, 4300, U.S. Cooking, 4336, Vegetarian & Vegan, 1000, Subjects, 283155, Books<

2017, ISBN: 1330393171

[EAN: 9781330393178], Neubuch, [PU: Forgotten Books, United States], Language: English . Brand New Book ***** Print on Demand *****.Excerpt from Practical Housekeeping: A Careful Compilat… Plus…

[EAN: 9781330393178], Neubuch, [PU: Forgotten Books, United States], Language: English . Brand New Book ***** Print on Demand *****.Excerpt from Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes The old saying, bread is the staff of life, has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and ?aky biscuit for supper, cover a multitude of culinary sins; and there 18 no one thing on which the health and comfort of a family so much depends as the quality of its home made loaves. Opinions as to what constitutes good bread differ, perhaps, as much as tastes and opinions concerning any thing else, but all will agree that bread, to be good, ought to be light, sweet - that is, free from any perceptible acid or yeasty taste - ?aky, granular or not liable to become a doughy mass, and as white as the grade of ?our used will allow. If members of the family have delicate digestive powers, they will not use new bread, and therefore must have such as will keep with little change of texture and none of quality or taste, for several days. To obtain these qualities in bread, use the best ?our, as in families where no bread is wasted, the best is cheap est. The good old Genesee Valley white winter wheat, of Western New York, makes a ?our unsurpassed in quality. The Michigan, Ohio, Indiana and Missouri white winter wheat grades are much the same, but the Minnesota hard spring wheat new process ?our is the equal of the best, and is so much superior in strength that one-eighth less is used in all recipes for bread and cake. The common or straight brands are used by the great majority of families, and from all of them good, uniform and palatable bread may be made. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at 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.<

ISBN: 9781330393178

Paperback, [PU: Forgotten Books], Excerpt from Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes The old saying, bread is the staff of life, has sound reason in… Plus…

Paperback, [PU: Forgotten Books], Excerpt from Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes The old saying, bread is the staff of life, has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky biscuit for supper, cover a multitude of culinary sins; and there 18 no one thing on which the health and comfort of a family so much' depends as the quality of its home made loaves. Opinions as to what constitutes good bread differ, perhaps, as much as tastes and opinions concerning any thing else, but all will agree that bread, to be good, ought to be light, sweet - that is, free from any perceptible acid or yeasty taste - flaky, granular or not liable to become a doughy mass, and as white as the grade of flour used will allow. If members of the family have delicate digestive powers, they will not use new bread, and therefore must have such as will keep with little change of texture and none of quality or taste, for several days. To obtain these qualities in bread, use the best flour, as in families where no bread is wasted, the best is cheap est. The good old Genesee Valley white winter wheat, of Western New York, makes a flour unsurpassed in quality. The Michigan, Ohio, Indiana and Missouri white winter wheat grades are much the same, but the Minnesota hard spring wheat new process flour is the equal of the best, and is so much superior in strength that one-eighth less is used in all recipes for bread and cake. The common or straight brands are used by the great majority of families, and from all of them good, uniform and palatable bread may be made. 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., General Cookery<

ISBN: 1330393171

Taschenbuch, [EAN: 9781330393178], Forgotten Books, Forgotten Books, Book, [PU: Forgotten Books], Forgotten Books, 64085011, Kochen & Genießen, 64086011, Backen, 64210011, Besondere Anläs… Plus…

Taschenbuch, [EAN: 9781330393178], Forgotten Books, Forgotten Books, Book, [PU: Forgotten Books], Forgotten Books, 64085011, Kochen & Genießen, 64086011, Backen, 64210011, Besondere Anlässe, 64224011, Besonderes Zubehör, 332687011, Biologische Küche, 64097011, Einmachen & Einkochen, 64124011, Gastronomie, 64110011, Getränke, 64136011, Kochen im Freien, 1317045031, Kochen nach Zutaten, 64223011, Kochkunst & Techniken, 64149011, Nachschlagewerke, 64225011, Natürlich Essen, 64142011, Profikochen, 64150011, Regional & International, 64145011, Schnell & Einfach, 64201011, Spezielle Ernährung, 54071011, Genres, 52044011, Fremdsprachige Bücher<

2017, ISBN: 1330393171

[EAN: 9781330393178], Neubuch, [PU: Forgotten Books], This item is printed on demand for shipment within 3 working days.