"Slicer" Quotes from Famous Books
 ... bottom; let it stand whilst it begins to rise up, then have a little fair water, and as they rise keep putting it in whilst they be well risen, then take them off the fire, and let them stand a little to sadden; have ready a sieve with a clean cloth over it, and take up the curds with a laddle or egg-slicer, whether you have; you must always make them the night before you use them; this quantity will make a large dish if your cream be good; if you think your curds be too thick, mix tho them two or three spoonfuls ...
— English Housewifery Exemplified - In above Four Hundred and Fifty Receipts Giving Directions - for most Parts of Cookery • Elizabeth Moxon |
