Reader - Classes 5-6 by PDF

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Extra resources for Reader - Classes 5-6

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Then mash it and put it through the colander. While it is warm, mix in everything in the rule except the eggs; let it cool, and put these in last, beating them till light. Line the pie−tin with crust, and pour in the filling and bake. This rule is a very nice one; it makes two pies. 54 Cranberry Pie Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick, put in a heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with berries, put strips of crust across, and bake.

Heat the milk with the butter, salt, and pepper in it; mash the potatoes well, either with the wooden potato−masher or with a wire one, and put in the milk little by little. When they are all free from lumps, put them through the potato−ricer, or pile them lightly in the tureen as they are. Do not smooth them over the top. Sweet Potatoes If they are large, scrub them well and bake in a hot oven for about forty minutes. If they are small, make them into−− Creamed Sweet Potatoes Boil the potatoes, skin them, and cut them up in small slices.

French Peach Pie Put the crust in the pie−pan as before; boil a cup of sugar with two tablespoonfuls of water till it threads. Lay quarters of peaches in the paste, around and around, evenly, no one on top of the other. Break ten peach−stones and arrange evenly on top; the pour the syrup over, and put a few narrow strips of crust across the pie, four each way, and bake. Pumpkin Pie 1 small pumpkin. 2 1/2 cups of pulp. 2 cups of milk. 1 tablespoonful molasses. 2 eggs. 1 teaspoonful each of salt, ginger, cinnamon, and butter.

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Reader - Classes 5-6


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