Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1880-05-08
Twenty-f0ur Proverbs i'm
Cooking.

Cooking.
Miss Dod's lectures are full of
little bits of information that
might fairly be called culinary
proverbs. Here are few of them !:
There is a greenness in onions
and potatoes that renders them
hard to digest. For health's sake
put them ia warm water for an
hour before cooking.
The only kind of stove with
which you can preserve a uniform
heat Is gas stove: with 1t you
can simmer pot for an hour, or
boil it at the same rate for twenty
minutes.
| Good flour Is not tested by its
color. White flour may not be
the best. The test of good -four Is
by the amount of water it absorbs.
In cooking fowl, to ascertain
when it is done. put skewer into
the breast, and if the breast is ten
der the fowl is done.
A few dried or preserved cher
ries, 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.
1t is best for tea and coffee. Dou-
BILE cream stands on its milk TWEEN
ty-four hours. Cream that is to
be whipped should not be butter
cream, lest in whipping it change
to 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 boiling water. 1t will preveD.
the yolk from coloring black.
You must never attempt to boil
the dressing of a clear soup in the
stock, for it 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 -four 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
combining two-thirds cold aud
one-third boiling water.
To make maccaroni tender, put
1t in cold water and bring it to a
boil. 1t will then be much more
tender than if put into hot water
or stewed in milk.
The yolk ofeggs binds the crust
much better than the whites. APP
ply it to the edges with a brush.
Old potatoes may be freshened
by plunging 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 used in sweet dishes. II will
make the pudding heavy. To
clean them wipe in dry towel.
To brown sugars for sauce or for
buildings, put the sugar in a per-
leCtiy uTy saucepan. Ii the pan is
the least bit wet, the sugar will
burn and you will spoil your
saucepan.
Outlets and steaks may be fried
as well as broiled, but they must
be put in hot butter or lard. The
grease Is hot enough when it
throws off blush smoke.
The water used in mixing bread
must be tepid. If it 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 finish
cooking in their own steam.
In making crust of any kind,
do not melt the lard in -four.
Melting will injure the crust.
In boiling dumplings of any
kind, put them in the water one
at time. If they are put In to-
gether they will mix with each
| other.
Mr. To fhe. Dr0ablx,xa