The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-03-18
Proverbs In CoOhery.

Philadelphia Tines.
The second Of Miss Dods' demonstrativl
lectures on cookery at Association Hal
was giveny yesterday. Miss Dods' lecturei
are full Of little bits Of information tina
might properly be called culinary pro
verbs. Here are u few Of them:
There lisa greenness In onions and pota
toes that renders them hard TO digest. Fol
health's sake puttnein in warm water fol
an hour before cooking.
The only kind Of stove with which
you can preserve q uniform heat Is gas.
stove; with It you can simmer pot for an
hour, or boil It at the same rate fortwenty
minutes.
Good aOur Is not tested by It's color.
White -four may not be the best, The
test Of good flour Is by the amount OF wa.
ter II absorbs.
In cooking fowl, to ascertain when Il
Is done, put q skewer into the breast, and
II tho breast Is tender the fowl Is done.
A few dried or preserved cherries with
stones out, arc tho very best things pos.
stbleto garnish sweet dishes.
Nelson's gelatne Is the best, because It
Is stronger than any other kind.
Single cream Is cream that has stood on
the milk twelve hours. II Is best for tea
and coffee. Double cream stands on ils
milk twenty.iour hours, and cream for
butter frequently stands forty.eight hours.
Cream that Is to be whipped should not be
butter cream, lest In whipping It changeto
butter
To beat the whites Of eggs quickly, put
in pinch Of salt. The cooler the egg the
quicker they will freth. Salt cools aud also
freshens them.
In boiling eggs hard put them in boiling
water ten minutes, and then put them In
cold water. 1t will prevent the yolk from
coloring black,
You must never attempt to boil the
dressing Of a clear soup In the stock, for 1t
will always discolor the soup.
In making any sauce put the butter and
Hour in together, and your sauce will
never be lumpy.
whenever you see your sauce boil from
the sides OF the pan you may know your
Hour or corn starch Is done.
Boiled fowl with sauce, over which
CRATE the yolk Of eggs, Is q magnificent
dish for luncheon.
Tepid water Is produced by combing
two.thirds cold and one-third boiling.
To make maccaroni tender put 1t in cold
water and bring II to a boil. Il will then
be much more tender than II put into
hot water or stewed in milk,
The yolk OF eggs binds the crust much
better than the whites. Apply 1t TO the
edges with brush.
Old potatoes may be freshened up By
plunging them into cold water before
them.
Never put q pudding that is to be steam
ed into anything else than dry mould.
Never wash raisins that are TO be used
in sweet dishes. 1t will make the pudding
heavy. To clean them, wipe in a dry
towel.
To brown sugar for sauces or puddings,
put the sugar in perfectly dry saucepan.
II the pan is the least bit wet the sugar
will burn, and you will burn your sauce.
pan.
Outlets and steaks may be fried as well
as brolled, but they must be put in hot
butter or lard. The grease is hot enough
when itthrows of blush smoke.
The water used in mixing bread must be
tepid. II It 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 ewn steam.
In making a crust OF any kind do not
melt the lard in the flour. Melting will
iniure the crust.
In boiling dumplings of any kind put
them in the water one at time. II they
each other