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  1.  
  2.                          ╠IQUID AND OTHER
  3.  
  4.                              ═┼┴╙╒╥┼╙
  5.  
  6.  
  7.  
  8.  
  9.                                     ├OOKING ╘ERMS
  10.  
  11. ╙EAR........................... ╘O ┬ROWN THE SURFACE OF 
  12.                                 THE MEAT QUICKLY WITH
  13.                                 HEAT.
  14. ╙IMMER......................... ╘O COOK IN A LIQUID JUST 
  15.                                 BELOW THE BOILING POINT.
  16.                                 ┬UBBLES FORM SLOWLY AND
  17.                                 CALLAPSE JUST BELOW THE
  18.                                 SURFACE.
  19. ╙TEEP.......................... ╘O ALLOW FOOD TO STAND IN
  20.                                 HOT LIQUID TO EXTRACT FLAVOR
  21.                                 AND COLOR.
  22. ═ODERATE OVEN                   350 DEGREES
  23.  
  24.                             ┼QUIVALENT ═EASURE
  25.  
  26.  
  27. ─ASH................................2 TO 3 DROPS OR LESS
  28.                                     THAN 1/8 TEASPOON
  29. 1 TABLESPOON........................3 TEASPOONS
  30. 1/4 CUP.............................4 TABLESPOONS
  31. 1/3 CUP.............................5 1/3 TABLESPOONS
  32. 1/2 CUP.............................8 TABLESPOONS
  33. 1 CUP...............................16 TABLESPOONS
  34. 1 PINT..............................2 CUPS
  35.  
  36.  
  37.  
  38. ╘O BE ├ONTINUED IN ╥┼╟╔╙╘┼╥┼─ ╓┼╥╙╔╧╬ ALONG WITH MANY MORE ┼QUI.═EASURES AS WELL AD ╙UBSTITUTIONS!!!!!!!!!!!!!!!!!!