. The Century cook book : with a new supplement of one hundred receipts of especial excellence. it serves as well as the moreexpensive brands. Coxs gelatine costs fifteen cents abox, containing one and one half ounces. It is clear,and needs only to be strained to make a transparent jelly. Isinglass comes in thin sheets, is very clear, andmakes a brilliant jeUy. It costs ten cents ah ounce,and there are eight and one half sheets of the white,thirteen sheets of the red, to an ounce. For dissolving and proportions, see page 412. Unsweetened chocolate costs about thirty-eight cents Miocolate. a po
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. it serves as well as the moreexpensive brands. Coxs gelatine costs fifteen cents abox, containing one and one half ounces. It is clear,and needs only to be strained to make a transparent jelly. Isinglass comes in thin sheets, is very clear, andmakes a brilliant jeUy. It costs ten cents ah ounce,and there are eight and one half sheets of the white,thirteen sheets of the red, to an ounce. For dissolving and proportions, see page 412. Unsweetened chocolate costs about thirty-eight cents Miocolate. a pound. It is usually divided into squares weighing one ounce each. Sweetened chocolate costs about fifty cents per pound, and is usually divided into bars, each weighing a little less than one and a quarter ounces. Break the chocolate into pieces, and put them intoa dry pan on the fire, where the heat is chocolate melts quickly, and must be carefullywatched, or it will bum. Add a few spoonfuls ofmilk to melted chocolate to dissolve it before addingit to custards. To meltAoeolate,. PASTBT BAG AND TUBES.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
