The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1879-04-11
PROVERBS IN COOKING.

Miss Dodds has recently been deliver
ing a series Of lectures on cookery, at
Association Hall. in Philadelphia, which
have an absorbing interest for all persons
who delight in palatable and wholesome
dishes. We believe that extensive re-
form is possible and desirable in this re-
spect. and hence make room in this IS
sue of the FREEMAN for some valuable
information on her favOrite art, that
Miss Dodds has been giving the public in
her lectures They might properly be
called culinary proverbs
There is a greenness in onion and potatoes
that renders them hard to digest. For
heaIths sake put them in warm water for
an hour before cooking.
The only kind of a stove with which you
can preserve uniform heat is gas stove;
with it YOU can simmer pot for an hour or
boil it at the same rate for twenty minutes.
Good flour is not tested by its color White
flour may not be the best. The test of good
flour is by the amount of water it absorbs.
In cooking a fowl, to ascertain when it is
done put skewer into the breast and if the
breast is tender the fowl is done.
A few dried or preserved cherries, with
stones out, are the very best things possible
to garnSh sweet dishes.
Nelson's gelatine is the best, because it is
stronger than any other kind.
Single cream is cream that has stood on the
milk twelve hours 1t is the best for tea and
coffee. Double cream stands on its milk
twenty-four hours, and cream for butter fire.
quently stands forty-eight hours. Cream
that is to be whipped should not be butter
cream lest in whipping it change to butter
To beat the whites of eggs quickly put in !
pinch of salt. The cooler the eggs the quick
er they will froth. Salt cools and also fresh
ems them.
In boiling eggs hard put them in boiling
water ten minutes and then put them in colo
water. 1t will prevent the yolk from color
ing black.
You must never attempt to boil the dress
ing of clear soup in the stock, for it vii
always discolor the soup.
In making any sauce put the butter am
flour in together, and your sauce will neve
he Iumpy
Whenever YOU see your sauce boil from tn
sides Of the pan you may know your flour o
corn starch is done.
Boiled fowl with sauce, over which graf
the yolk of eggs, is magnificent dish 10
luncheon.
Tepid water is produced by combinin
two-thirds cold and one-third boiling.
To make maccaroni tender, put it in col
water and bring it to boil. 1t will then b
much more tender than if put in hot water {
stewcd in milk.
The yolk of eggs binds the crust much ''e
ter than the whites. Apply it to the edge
with brush.
Old potatoes may be freshencd up by plum.
ing them into cold water before cookiu
them.
Never put a pudding that is to be stcame
+ in anything else than dry mould.
Never wash raisns that are TO be used f,
sweet dishes 1t makes the pudding heav.
To clean them, wipe them in dry towel.
To brown sugar for sauces or for pudding
put the sugar III perfectly dry saucepan
Ii the pan j., the least bit vet the sugar wi
burn, and you win spoil your saucepan.
Outlets and steaks may be fried as well ;
broiled but must be put in hot butter or lar,
The grease is hot enough when it throws q
BLUSH smoke.
The water used in mixing bread must I
tcpid hot. If it is too hot, the loaf will be fu
of great holes.
To boil potatoes successfully when IL
skin breaks pour off the wat er and let the
finish cooking in their own steam.
In making a yrust of any kind do not me
the lard in the flour Melting will injure IL
( crust.
In boiling dumplings of any kind put the
in the water one at a time. If they are pr
in together they will mix with each other.
Yesterday she made clear soups from Il
soup stock prepared on Friday. For Il
stock she used two pounds of the middle C.
of the shin of beef, the sixth part of a he;
of celery, a very small piece of turnip, a lar
teaspoonful of carrot, one teaspoonful
black and white pepper, six or eight clOv