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Inside this Book – Melt 1/2 cup of sugar in a skillet and permit it to burn. When the sugar is burnt black and while it is hot add 1/2 cup of boiling water and stir the syrup rapidly. Boil it until it is the consistency of molasses, and cool it. Cream the butter with the 1 1/2 cups of sugar and when these ingredients are well blended, beat in the egg yolks and add the 2 cups of flour alternately with the water. Beat the batter for five minutes, then add the burnt sugar, the vanilla and the 1/2 cup of flour sifted with the baking powder. Add the salt to the egg whites, beat them until they are stiff and fold them lightly into the batter. Bake the cake in greased layer pans in a moderate oven—375°. Ice the cake with White Icing, allowing 2 teaspoons of burnt sugar for every egg white in addition to the vanilla.
Inside this book –The Joy of Cooking PDF Book by Irma S. Rombauer – Add the salt to the egg whites and beat them until they are foamy, add the cream of tartar and beat them until they are stiff. Fold in the sugar, 1 tablespoonful at a time, and add the flavoring. Sift a small amount of the combined cocoa and flour over the egg mixture and fold it in. Repeat this until all the flour is used. Pour the dough into an ungreased tube pan and bake the cake in a slow oven 275° for 30 minutes. Increase the heat to a moderate oven 325° and bake it 30 minutes longer. When it is cool, cover the cake with White Icing and a coating of bitter chocolate.
The Joy of Cooking by Irma S. Rombauer PDF : eBook Information
- Full Book Name – The Joy of Cooking
- Author of this Book – Irma S. Rombauer
- Language – English
- Book Genre – Non-Fiction, Reference, Cooking, Food
- Download Format – PDF
- Size – 503 KB
- eBook Pages – 111
- Price – Free