The Saline County journal. [volume] (Salina, Kan.) 1871-1893, 1879-03-20
PROVERBS IN COOKERY.

MIS- Deds rslline Asv 10 Prspase var,sas
ssro - Nirs Dishes.
Prom sAs Phslaaslpah Tina
The second Of Miss Dods den,onstrativs
lectures on cookery at Association Hall
was given yesterday to an audience nearly
double the size Of the one that listened to
her on Friday She completed the max
ing Of the bread for which she set the
sponge on Friday. made clear soups.
trussed and dressed fowl. made a dish OF
maecaroni au parEesan and nn:shed NE
programme by making ahandsome Char
!oste Russo. AZ On Saturday night, ct the
Franklin Institute, and al the hrss lecture
at Association Hall. her dishes were all
successful, and the audience was warm
in the expression OF its oonerstuiAf'ons
and approbanon. Miss po3s lectures ere
full of little bits o! information that msght
properly be called culinary prcverhs.
Here are few Of thsc.:
There Is n greenness in onions and 20
tatoes that renders them hard to digest
For heal,h's sake put them In warm We
ter for an hour before cooking.
The only kind Of stove with which -.
can preserve uniform heat 10 a gas stove;
with il you can simmer pot for an hour
or boil 10 as the same rate for twenty MIN
ltes.
Good -four 10 not tested ~ its eolcs.
White -four may aot bs the best The
test of good -four is BY tae amount OF Va
ter it absorbs.
In cooking fowl. to ascertain wten IL =
done put skewsr into tie escast, ana
If the breast is tender the fowl Is done.
A few dried OF preserved chetrles. with
| stones out, are the very best things possa-
BILE TO garuish sweet dishes
Nelson's gelantine is the best, because
| it Is stronger than any other KIND.
Single cream 10 cream that has stood on
the milk for twelve honn. II ~ best for
| tea and coffee Double cream stands ON
| its milk twenty four hour. and cream for
butter frequently stands forty-eight hours.
Cream that is 20 be whipped should not
| be butter cream, lest IN whipping II
change to butter.
To beat the whites Of eggs quickly put
| IN pint Of salt. The cooler the eggs the
quicker they will froth. Salt cools and al
so freshens them.
In boiling eggs hard put them IN boil
| ing water ten minutes and then nut them
in cold ~ater. II will prevent the yolks
from turning black.
You must never attempt TO boil the
diess,ng Of clear soup IN tie stock, 'or u
| will always discolor the soup.
In making any sauce put the butter and
-four in together and your sauce viii never
be lumpy.
Whenever you see your sauce boil from
the sides OF the pan you may know your
-four or corpstsSch IL done.
Boiled fowl with sauce. over which you
crate your yolk Of eggs, Is magnificent
dish for luncheon.
! Tepid water is produced by combining
two-thirds cold and one-third boiling.
| To make maccaroni tender. put II IN
cold water and bring il 10 a boil. 10 VII
then be much more tender than II put In
hot water or stewed mia.
The yolk Of egg binds tho crust much
better than the whites. Apply II TO tne
edges with brush
Old potatoes may be freshened up BY
| plunging them into cold water before
cooking them.
Never put a pudding that - TO be
steamed in anything else than dry
mould.
Never wash raisins that are 10 bc used
in svee, dxhes. IL will make the pudding
heavy. To clean them wipe them IN dry
towel.
To brown sugar for sauces or for pad.
dings put the sugar in . perfectly dfy
sauce pan. II the pan is the least bat
wet the sugar will burn. and you viii
spoil your saucepan. =,
Cu,lets. and steaks may be fried a. well
as troiled, but they must bs put In hot but
ter or lard. The grease is hot enough
when il throws OF blush smoke.
The water used in mixing bread must
he tepd hot. lift is too hot, the loaf
will be full OF great holes.
To boil potatoes suocessfully-When The
SKIN breaks pour Of the water and LET
them finish cooking in their ovn steam.
In making a crust Of any kind do not
melt the lard in the -four. Melting VIII
injure the crust.
in boiling dumplings Of any kind pat
thai IN the water one NJ time. IL they
are put in together they Will miI With
each other.
i Yesterday she made eieag soups from
the stock soups prepared ON Fndzy. fos
1.-THE stock she used tro pounds 81 the md
die cut Of the shin q beef. the sixth par
Of head Of celery. a very small piece Of
ltuuip. a large tssspoonfal OF carrot ons
.~npoonful Of black and vhste whole
pepper. six or eigh, cloves and . small
onion. Immerse in ave psnts OF cold "a
ter and boil a. in all stocks. To make
the clear soups strain the stock, remove
from it all TIE shreds Of meat and remove
from the top Of il all the grease. and cool
in q s,ex-pan. Separate the yolk and
white Of too eggs. and 10 the whites add
! a LITTLE salt. Do no; use the yosks. u
! the shell. are perfectly clean pa; ,hsm -
TOO. Add hall gill Of cold water. and
. Do, !; INTO the stock. and Whist the con
tent. OF the simmering pen with too forks
The inssas, IL hollis the white a The esr'
} will gather all .b. impurities at The .sf
fare. Bod quickly t~o or three minutes
and POOR il al once through . clean hitch
en- towel. and try 70 prevent The erns'
from coming cut 81 the pan The soup =
nov perfectly eleu. II can BE ms1'
brown by adding few drops q caramel
bot clear soup ~ the nsosi fAsl 'ossn''
nowadays.