, 1879-03-14
fsftttvE,tU9 IN COOKERY.
Eat|at{s|rHt8 7fnttt.

I'1tUVE'tII9 IN COOKERY.
Pafiaaenhta 7ftnts
The second Of Miss Dotls' dcnonstra.iro lcct-
urcs On cookery at Association iinll was given
yesterday. Miss Doaa' lectures nrc full OF little
bits OF information TINT might properly ba
called culinary proverbs. lIere arc d few Of
them: ..r
There is a grccn1,css In onions md potatoes
thnt renders them hurd to digest. For l,caltt's
saka mt them tu warm water for an hour before
cooking.
The only kind Of d stovo With which ron can
prescrvc uniform heat is q gas.stovc; with 1t
you Gun simmer pot for ut holr, or boll IL at
thc samc rate for twenty minutes.
Good -four 10 not tested by It's color. White
nnnr n,nv nut be tho bast. The test ot good
: flour is By tic amount Of water 4 ab.orhs.
In cooking fowl: to .,ss aseeftaan when u H.. Is
breast is tender tic fowf Is donc.,
few dried or preserved cl1errias with Htnncs
nut, ,rc the very best things posbib'o sogarnisl'
'"Ss SeIson's aI rra.tno ia the best, because it is
stronger than any other KIND.
Stnnlu cream Is cream md has stood on the
milk tworc lluurs. 1t is a,css for leu and coffee
Double cream ftn'',ls on rs mix twentv.lo9r
furt weight 1Iollrs. Crcntn that tt 10 10 WHIPPED
Should not be huttcr cream, lest In whspr!l'g It
change to butter.
pincl az ot sait H. tic cooler tbc cgg Inc quicker
they will truth. Salt ro0ls und also freslens
thr1n. ,-
In boiling ccgs hard nut them In boiling water
leu minutes, and then put slem ~ eol! ~, water.
Yol must never attempt 10 boil the dressing
OF aclcar eoup In tho Stock for It will always
uiscolOr the snup.
In making my sauco put INC nnttet ataA
-four In together, urd youF sauce will never bc
Whenever yon sec your eauco bail from the
sides Of the pan you may Know your Hour or
cprtl.st1rch is done. ,
yolk Of eggs, is magnificent dish Tor Luncheon.
1epid water 10 produced by combining two
thirds cold and onc-thrd boiling.
water mi br!ng Il 10 boil. il Will then be
lnurlI more tender than II put Into hot water
or slowed Ii, milk.
The .o}k Of eggs binds the crust mitch l,cttcr
than if,e whites Apply It to t'c edges With
brus11.
Old potatoes may BE- fresheucd up by plung
Ing them into cold water brfore cooklnE them:
Never put pudding tlat Is to 1e steamed
into nnytninE elae than M 7 dry mold. h. - l..
sweet dishes. 1t will make tho pudding heavy.
| To clean them, wipe In DRY towel.
To brow,, sugar for sauccs Or plddnss.. nut
| tle sugar in perfectly dry BauccpA!- II the
pnl, Is tr least bit wet the sagar will burn, mud
| you will spoil your saucepan.
| Outlets aud steaks may t,o fried ns we'll rs
| btuilyd, but they mtst be put IN hot butter or
lard. rlIc crcasc is hot enough whom It throws
! oil u blush smoke.
The water used III mixing bread must bo tep[i1.
II It Is too hot the Loaf will ho full Of great
holes.
10 boil potatoes successfully: Wien the 6kin
brcaks pour oil tho water asld let them finish
cooking In illetr own steam.
| lu milking Il crust OF anv kind do not melt
tic lard in tho Hour. Melting will injusc The
| crust.
III boiling lumplngs Of my kind put them in
tile water one ut tin,e. II they are cut In To-
| Ccthcr they WILL mix with eag utllrr.