Download 300 handcrafted soap by Marie Browning PDF

By Marie Browning

Soaps aromatic with cinnamon, "painted" with average coloring, stamped or laminated, that fizz within the bathtub, or even have a written message! those three hundred appealing, easy-to-make soaps are mild in your pores and skin and an impressive addition to rest room décor. All use an easy soften and pour approach, and any craft, grocery, health and wellbeing foodstuff and drug shop could have the provides you would like: a glycerin or coconut cleaning soap base, fragrances, ingredients (such as plant life and eco-friendly tea), colorants (spices, dried herbs, cosmetic-grade color), and molds. what is quite distinct are those recipes for bee-shaped fruited honey bars; deliciously scented lemon sage scrub; a center swirl with smaller, ornamental cleaning soap items embedded within; a French cameo; the leaf-shaped mountain remedy combination with gold luster strength; and lots of extra! A collection of Crafters selection booklet Club.

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Let this simmer for half an hour, and then pass it through the tammy. Then fry half a pound of PART II 43 mushrooms, and add them and their liquor to the sauce, thickening it, if necessary, with a little cornflour. A great improvement is a little liebig. Place your fish in the oven, and cook it gently in butter, with pepper and salt. When it is done, serve it with the sauce poured over it. _] THE MILLER'S COD (Cabillaud meunier) Cut your cod in slices, and roll them in flour. Put them to fry in a good piece of butter, adding chopped parsley, pepper and salt, and the juice of one lemon.

Take flour and butter and melt them to a thick sauce, adding a tumbler of water and Liebig which will turn your sauce brown. Fry half a pound of mushrooms in butter and when brown, add them and the liquor to your sauce with a good glass of madeira or sherry. Place your ham in the middle of the dish, surround it with the sweetbreads, and pour over all the Madeira sauce. [_Mme. ] HAM WITH MADEIRA SAUCE Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce, using plenty of butter, for this dish requires a great deal of sauce, and add to your "roux" some tomatoes in purée (stewed and run through a sieve), a little meat extract, some fried mushrooms, a few drops of good brandy or madeira to your taste.

Have some marine crayfish boiled, shell the tails, cut them in pieces, removing the black line inside. Cut three truffles into thick slices, heat them and the crayfish in some ordinary white sauce, enriched with the yolk of a raw egg, pepper and salt, and one dessertspoonful of tarragon vinegar. This must not be allowed to boil. When the cream is turned out into a hot silver dish, pour the ragout into the center, and put a hot lid on. This dish, and that on page 86−87, has been composed by a Scotch lady in honor of the King of the Belgians.

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