The Royal Baker and Pastry Cook: A Manual of Practical Cookery (Classic Reprint) - PDF free download eBook

Cover of The Royal Baker and Pastry Cook: A Manual of Practical Cookery (Classic Reprint)
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Introduction

Excerpt from The Royal Baker and Pastry Cook: A Manual of Practical Cookery In baking loaf cake, remember that unless you place a piece of paper over for protection at first, a top crust will be...

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Details of The Royal Baker and Pastry Cook: A Manual of Practical Cookery (Classic Reprint)

Original Title
The Royal Baker and Pastry Cook: A Manual of Practical Cookery (Classic Reprint)
ISBN13
9781332805679
Edition Format
Paperback
Number of Pages
56 pages
Book Language
English
Ebook Format
PDF, EPUB

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Some brief overview of this book

Excerpt from The Royal Baker and Pastry Cook: A Manual of Practical Cookery In baking loaf cake, remember that unless you place a piece of paper over for protection at first, a top crust will be formed at once that prevents the raising. When cake is well raised, remove the paper for browning on top. Advice TO the cook.

Great cleanliness, as well as care and attention, are Excerpt from The Royal Baker and Pastry Cook: A Manual of Practical Cookery In baking loaf cake, remember that unless you place a piece of paper over for protection at first, a top crust will be formed at once that prevents the raising. When cake is well raised, remove the paper for browning on top. Advice TO the cook.

Great cleanliness, as well as care and attention, are required from a cook. Keep your hands very clean; try to prevent your nails from getting black or discolored; don't scatter in your kitchen; clean up as you go; put cold water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf.

Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as the soup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can be burned), then soak in warm water to which soap-powder or a little ammonia has been added, ' finishing with mineral soap.

Wash your pudding-cloths, scald, and hang them to dry directly after using them; air them before you put them away, or they will be musty; keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be careful never to throw anything but water down sink.

Do not throw cabbage water down it; throw it away out of doors; its smell is very bad. Never have sticky plates or dishes; use very hot water for washing them; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good.

Let there be no waste in the kitchen. 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.


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