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L. Gagnore cookbook, 1930-1940
Page 33
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in a moderate oven about 1/2 hr. If a knife inserted in the center of the custard comes out clean the custard is done. Serve cold. Review of Doughs and Batters A mixture of flour or meal and water thin enough to pour is called a batter. There are two kinds of batters: Drop and pour batter as drop cakes and griddle cakes. A mixture of flour or meal and water stiff enough to knead is called a dough. There are two kinds of dough; soft and stiff dough, as cookies and bread. Methods of Making Substances Light I- Mechanical Means 1-By beating air into the
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in a moderate oven about 1/2 hr. If a knife inserted in the center of the custard comes out clean the custard is done. Serve cold. Review of Doughs and Batters A mixture of flour or meal and water thin enough to pour is called a batter. There are two kinds of batters: Drop and pour batter as drop cakes and griddle cakes. A mixture of flour or meal and water stiff enough to knead is called a dough. There are two kinds of dough; soft and stiff dough, as cookies and bread. Methods of Making Substances Light I- Mechanical Means 1-By beating air into the
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