The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1880-08-12

rwenty-fsur Proverbs In CoekInE.=
Miss Dod's lectures are full of little
bits Of information that might fairly be
called culinary proverbs. Here are a
few OF them:
There Is n greatness in onions and
potatoes that renders them hard 10 d.
gest. For health's sake put them in
warm water for an hour before cooking
The only kind Of a stove with which
you 4 preserve a uniform heat is a
gas stove; with it you can simmer a pot
for an hour. OF boil il at the same
rate for twenty minutes.
Good flour is not tested by its color.
White -four may not be the best. The
test Of good -four is by the amount Of
water it absOrbs.
In cooking a fowl, 10 ascertain when
II is done, put a skewer into the breast,
and If the breast is tender the fowl is
done.
A few dried OF preserved cherries,
with stones out, are the very best thing
possible to garnish sweet dishes.
Single cream is cream that has stood
on the milk twelve hours. II is best
for tea and coffee. Double cream stands
on its milk twenty-four hours, and
cream for butter frequently stands
f~orty-eight hours Cream that is to be
whipped should not be butter cream,
lest in whipping IL change 10 butter.
To beat the whites Of eggs quickly,
put In a pinch OF salt. The cooler the
eggs the quicker they will froth. Salt
cools and also freshens them.
In boiling eggs hard put them in boil
ing water. 1t will prevent the yolk
from coloring black.
You must attempt 10 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 -four 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 flour or corn starch is done.
Boiled fowl with sauce, over which
CRATE the yolk Of eggs, is a magnificent
dish for luncheon.
Tepid water is produced by combin-
ing two-thirds cold and one-third boil
ing water.
To make maccaroni tender, put 1t in
cold water and bring 1t TO n boil. IL
will then be much more tender than IL
put into hot water or stewed in milk.
The yolk of eggs binds the crust much
better than the whites. Apply it to the
edges with n brush.
Old potatoes may DO freshened up by
plunging them into cold water before
cooking them.
Never put n pudding that is TO be
steamed into anything else than a dry
mold.
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.
~ tc"h sugar ioi oauCo VI puu-
dings, put the sugar In q perfectly dry
saucepan. [If the pan is the least bit
wet, the sugar will burn, and you will
spoil your saucepan.
Outlets and steaks may be fried as
we'll rs broiied, but they must be put
in hot butter or lard. The grease is
hot enough when 1t throws of blueish
smoke.
The 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 of the water and
let them finish cooking in their own
steam.
In making q crust Of any kind, do
not melt the lard in flour. Melting
will injure the crust.
In boiling dumplings Of any kind,
put them in the water one at n time.
II they are put in together they will
mix each other.