The Raisin Center Cook Book (Classic Reprint)

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Excerpt from The Raisin Center Cook Book There are various ays sof makingbi cad. With milk, water, potatoes, etc., but the two points. Sweetness and lightness, remain always the chief conside ati on If milk is used, it sli<11ull1~scahl Cd and cooled as this pieyents its son1ing. Next 1 omes the mixing or springing of the bread. This is not a mere mi, {tune but an actual chemic al combination, and as we cannot use water alone to effect this, it must be supplemented by knead ing, and thus comes our most important part. 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.