Download 200 Crochet Flowers, Embellishments & Trims: Contemporary by Claire Crompton PDF

By Claire Crompton

Book Details:

Publisher: David & Charles
Publication Date: 2011-05-12
Number of Pages: 128
Website: Amazon

Synopsis from Amazon:

Over two hundred all-new crochet stitches, gildings and trims make this the one-stop store for all inventive crocheters. each sew is proven as a transparent swatch to teach the influence and texture, and the trend is given either written and as an easy-to-follow diagram. very easily grouped crochet motifs, stitches and edgings permit for simple looking and site of favorites. Teaches crafters easy methods to make the easiest of the textural, 3D nature of crochet - ideal while materials and knitting simply don't reduce it!

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Extra resources for 200 Crochet Flowers, Embellishments & Trims: Contemporary designs for embellishing all of your accessories

Sample text

At this point add the seasoning and a crushed clove of garlic, cover the saucepan, and place in a moderate oven, where it may cook At the end of this time the sauce for one and one-half hours. should be passed through a sieve or tammy, and it should boil while being stirred. Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin. pur^e of tomatoes is also used in cookery; it Remarks. is prepared in precisely the same fashion, except that the flour is omitted and only one pint of white stock is added.

The contents of this first stock-pot should include half of the vegetables mentioned, and the consomm6 thus obtained, after having been strained and cooled, will take the place of the water in the recipe, in accordance with the directions I have given above. The Uses of White Consomme White consomme used in the preparation of clarified consommes, in which case it undergoes a process of clarifying, the It also serves as the directions for which will be given later. It must be limpid. fowls, poached &c.

It is brilliant, clear, and perhaps more sightly thus, but the addition of a certain quantity of butter (four oz. per quart) makes it perfectly mellow, and admirably completes its — fragrance. 51— PROVEN9ALE SAUCE Peel, remove the seeds, press and concass twelve medium tomatoes. Heat in a sautd-pan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt add a crushed garlic clove, a pinch of powdered sugar, one teaspoonful of chopped parsley, and allow to melt gently for half an hour.

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