10 "Ficheiro:Fr-biscuit.ogg".

Ficheiro:Fr-biscuit.ogg

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Ficheiro:Fr-biscuit sec.ogg

DescriptionFr-biscuit sec.ogg English: Paris French pronunciation of "biscuit sec" Source Own work Author Jjackoti...


Ficheiro:The domestic adviser (IA domesticadviser00nell).pdf

in 2 or "i layers and add fruit jelly. eggs. FROSTING. Beat white of 1 ogg to a stilT froth, stir into it 7 teaspoonfuls pulverized wliiie sugar; ttiis...


Ficheiro:Lake Umbagog journals, 1871-1916 (inclusive) (IA lakeumbagogjour11brew).pdf

in Massachusetts, oi sg .''a ; ^ovnd tv<f hosts, one Juno 3 with four oggs .oil advnr.eed,, tho other Juno 7 nith'four'in a' similar condition. Tho...


Ficheiro:The Morristown cook book (IA morristowncookbo00vogt).pdf

some of the potatoes then raw onions and pork then some of the soaked biscuit. Repeat this process until all your material is used up. Cover all these...


Ficheiro:Cookery for the million (IA b28131319).pdf

Potatoe Pudding ... Butter Chops ... 164 1~0 Bombay Pudding ... 1~6 Biscuits ••• IS’5 C Cheap Cocoanut Bread Pudding . . . 167 1 Cocoanut Maccaroons...


Ficheiro:The Appledore cook book- containing practical receipts for plain and rich cooking (IA appledorecookboo00parlrich).pdf

Third Bread, Brown Broad, Brown Bread, No. 2, Brown Bread, No. 3, Raised Biscuit, 59 Raised r>iscuit. No. 2, . VEGETABLES ... .59 ... ... . . . . ...


Ficheiro:Food views in the news; a weekly service for food editors of western dailies (IA foodviewsinnews1946unit 3).pdf

of tho Sc^jno grade, 1/hen is a fresh egg? ilot necessarily a nov;ly laid ogg. If eggs are not gath- orod ci_uickly and cooled innediatoly, the q_ualities...


Ficheiro:Radio round-up on food ... (San Francisco) (IA radiorounduponfo1946unit 13).pdf

t anxiot^- from the standpoint of nutrition, ¥c have poultry, fish, and oggs, all in rolativoly plentiful supply, fiid all oxcollont protoin foods. And...


Ficheiro:The Cook not mad, or, Rational cookery (microform) - being a collection of original and selected receipts, embracing not only the art of curing various kinds of meats and vegetables for future use (IA cihm 89823).pdf

inwards tender, mince I fine, add half loaf bread; half poqnd butter, four oggBf salt, pepper, -sweet marjoram, sftge, summer savory, thyme, mix the whole...