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Wine cellar management PLUS
A software to manage your
6 oz. fine wheatmeal, 1/2 lb.
3 eggs, the weight of 2 in
an International wine guide.
private wine cellar and
castor sugar, 4 eggs, any
fine wheatmeal, of 8 in
Cellar management includes
recipe collection. Record
flavouring to
taste. Beat
castor sugar,
30 fields per record (10
your purchases, consumption
up the eggs, sift in the
some
raspberry and currant
user definable), Visual rack
and other information about
sugar, then the flour, and
jam. Mix the ingredients as
display, Customizable
your wines, e.g. origin,
bake
the mixture in a
directed in
display and Reports, Graphs.
vintage, price, tasting
well-greased cake tin in a
‘Sponge
Cake,’ line a
Wine notes, Wine information.
notes etc. Record recipes
moderate oven from 1 to1-1/2
large, square, flat baking
and pair them with wines.
hours.
tin with buttered paper,
pour
the mixture into it,
Date: Jan, 04 2007 Date: Mar, 02 2007 Date: Feb, 20 2007 Date: Feb, 20 2007 |
|
Creams may be divided into
MAYONNAISE SAUCE.–This is
8 sponge cakes, 1 pot of
On looking down this list it
two classes–whipped cream,
the most delicious of all
apricot jam, 1 pint of milk,
will be observed that in
flavoured
in a variety of
cold sauces. It is
composed
3 eggs, 1/2 oz.
of butter.
many cases cream–or,
at
ways, and the solid moulds
entirely of raw yolk of egg
Slice the sponge cakes
any rate, milk–is
of cream, which when turned
and oil, flavoured with a
lengthways, grease a mould
recommended. We can well
out
look extremely elegant,
dash of
vinegar. When made
with the
butter; line it
imagine the
but which when tasted are
properly it should be of the
neatly with some of the
housekeeper
exclaiming,
somewhat disappointing.
consistency of butter
slices of the sponge
‘I don”t call this
in
summer time.
cakes;press them to the
economy.’
mould to keep them in
Date: Feb, 20 2007 Date: Feb, 20 2007 Date: Feb, 20 2007 Date: Feb, 20 2007 |
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