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School and Home Cooking
Greer
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In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?
Since it is desirable to serve the slices of toast whole, which are the better for French Toast,—large or small pieces of bread?
What is the advantage of placing a bit of fat on each slice of bread just before turning it?
Why is it advisable to add butter to the sirup only when the latter is to be served hot?
What is the purpose of adding sugar to corn sirup? (See Corn
Sirup.)
EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.—Pour 2 tablespoonfuls of boiling water over 1 te. . . Read More
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Community Reviews
This book is so much fun to read. It is really an old food science cookbook. It contains food science experiments and recipes as well as historical perspectives and techniques on cooking. To read it as a historical book is incredibly entertaining. Much of the information is outdated, and even the re