The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1879-03-30
PROVERBS IN COOKERY.
[Phlladelphia Tirses.l


The second Of Miss DoGs demonstrative
lectures on cookery at Association Hall was
given yesterday. Miss Dods' lectures are
full Of little bits Of information that nigh,
properly be called culinary proverbs. Here
are few Of them:
There is greenness In onions and potatoes
that renders them hard to digest. For
health's sake put them In warm water for an
hour before cooking.
The only kind Of O. stove with which You
can preserve q uniform heat Ia gas stove
with 1t you can simmer a pot for an hour or
boil 1t at the same rate for twenty minutes.
Good flour is not tested by its color. White
hour may not be the best The test Of good
flour 10 by the amount Of water 1t absorbs. !
In cooking fowl, TO ascertain when It III
done, put skewer into the breast, and III the
breast is tender the fowl is done.
few dried or preserved cherries with
stones out, are the very best things possible
to garnish sweet dishes.
Nelson's gelatine is the best, because Il IA
stronger than any other kind.
Single cream is cream that has stood on the
milk twelve hours. 1t Is best for tea and
coffee. Double cream stands on jfs milk
twenty-four hours, and cream for butter fire.
quently stands forty-eight hours. Cream
that Is to be whipped should not be butter
To beat the whites Of eggs quickly, put In a
pinch Of salt. The cooler the eggs the quicker
they will froth. Salt c0ols and 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 Dress
ing Of a clear soup In the stock, for 1t will al
ways di5color the SOUP.
N kinn !.
Hour In together, and your sauce will never
Ue lumpy.
Whenever you see your sauce boil frora1 the
sides OF the pan you may know your flour or
cOrn-starch Is done.
Boiled fowl with sauce, over which crate
the yolk OF eggs, is magnificent dish for
luncheon.
Tepid water Ia produced by combining two
thirds cold and oDe-third boiling
40 make naccaroni tender put 1t In cold
water and bring 1t to boil It will then be
much more tender than II put into hot water
or stewed In milk.
The yolk Of eggs binds the crust much bet
ter than the whites. Apply 1t to the edges
with brush.
Old potatoes may be freshened up by plung-
ing them into cold water before cooking
them.
Never put pudding that Is to be steamed
into anything else than dry mold.
Never wash raisins that are to be uaad In
sweet dishes. 1t will make the pudding heavy.
10 clean them. wipe In dry towel.
10 brown sugar for sauces or buildings. nut
the sugar 10 perfectly dry saucepan. III the
pan is the least bit wet the sugar will burn,
and you will spoil your saucepan.
Outlets and steaks may be fried az well az
oroiIed, but they must be put In hot butter or
lard. The grease Is hot enough when it throws
of blush smoke.
Inc water used In mixing bread must be
tepid. IL 1t Is too hot the loaf will be full of
great holes
To boil potatoes successfully: When the
skin breaks pour off the water and let them
hni8h cooking In their own steam
In making crust Of any kind do not melt
the iard In the flour. Melting will iniure the
crust. 'AO
In boiling dunplings of any kind put them
In together they will mix with each other.