Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-03-27
Farm ano boussbolO.
Proverbs Il seeksry.

ures on cookery in Philadelphia Of
which the Times OF that city SAYS.
Miss Dods' lectures are full Of little
bits Of information that might prop
erly be called culinary proverbs. Here
are a few OF them:
There is . greenness in onions and
potatoes that renders them hard 10 d.
gest. For heslths cake put them in
warm water for sn hour before cooking
The only kind of stove with which
You can preserve q uniform heat is q gas
stove; with IL you can simmer Q pot for
an hour or boil il a, the same rate for 20
minutes.
Good -four is not tested by its color.
White -four may no, be the best. TIE
test OF good -four is by the amour, OF
wsier il absorbs.
In cooking 8 fowl. 10 ascertain when
IL Is done, put skewer into the breasi
and if the breast is tender the fowl is
done
A few dried or preserved cherries with
stones out. are the very best thing pos
sible to garnish sweet dishes.
Nelson's gelantime is the best, because
II is stronger than other kind.
Single cream is cream that has stood
on the milk y hours. II is best for tea
and coffee. Double cream stands on its
milk "a hours. and cream for butter fire.
qnently stands As hours. Cream that l.
10 be whipped should not be butter
cream, lest In whipping IL change 10
butter.
To beat the whites Of eggs quickly
pnt in pinch OF salt. The cooler the
eggs the quicker they will iro,h. Sail,
cools and also freshens them.
In boiling eggs hard put them in boil
ing water ten minutes and then put
them in cold water. 1t will prevent the
yolk from coloring black.
You must never attempt 10 boil the
dressing OF clear soup In The stock. for
IL will always discolor the soup.
In making any sauce put the butter
and -four In together and your sauce
will never be Iumpy.
Whenever you see your sauce boil
from the sides of The pan you may know
your -four or corn starch is done
Boiled fowl with sauce. over which
CRATE the yolk OF eggs, is magnificent
dish for luncheon.
Tepid water is produced by combin-
ing two-thitds cold and one-third boil
ing.
To make msccaroni tender put i, in
cold water and bring to boil. II will
then be much mere tender than if put
into hot water or stewed in milk.
The yolk of eggs binds the crust much
better than the whites. Apply II to the
edge with brush.
Old potatoes may be freshened up by
plunging them into cold water before
cooking them.
Never put q pudding that il TO be
steamed into an, Thing else than dry
mould.
Never wash rAisins that are to be used
in sweet dishes. 1t will make the pud-
ding heavy. To clean them, wipe in o
dry towel.
To brown sugar for sauce or for pud-
diugs, put the sugar in q perfectly dry
saucepan. II The pan is . least bit wet
the sugar will burn, and you will spoil
your saucepan.
Cullets aud steaks may be fried as
well as broiled, but they must be put in
hot butter or lard. The grease is no,
enough when it throws of . blush
smoke.
The water used in mixing bread must
be tspid. II IL is too hot the loaf will be
full of great holes.
To boil potatoes successfully: When
the skin breaks pour of the water
and let them finish cooking in their
own steam.
In making . crust Of any kind do no,
melt the lard in the -four. Melting will
injure the crust.
In boiling dumplings Of any kind put
them in the wafer one at . time. II they
are put in together they will mix with
each other.