Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1880-08-05
Tvepty.rour Proverbs In Cooking.


Miss Dod's lectures are full of little
bits or information that might fairly be
called culinary proverbs. Here are a
ew of them:
There is a greenness in onions aud POI
tatoes that renders them hard to digest
For healths sake put them in warm
water for an hour before cooking.
The only kind of stove with which
you can preserve uniform heat is gas
stove; with you can simmer pot for
an hour, or boil il ut 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 flour is by the amount of
water it absorbs.
In cooking fowl, to ascertain when it
is done, put n skewer into the breast,
and if the breast is tender the fowl is
done.
A few dried or 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. 1t is best for
tea and coffee. Double cream stands on
its milk twenty-four hours, and cream
for butter frequently stands forty-eight
hours. Cream that is 10 be whipped
should not be butter cream, lest in whip
ping it change to butter,
To beat the whites of eggs quickly,
put in 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 never attempt to boil the
dressing of clear soup in the stock, tor
it will always discolor the soup.
In making any sauce, put the butter
and flour in tsgether, 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 whi.h
CRATE the yolk of eggs, is magnificent
dish for luncheon.
Tcpid water is produced by combining
two-thirds cold and one-third boiling
water
To make maccaroni tender, put it in
cold water and bring il to boil. 1t will
then be much more tender than if put
into hot water or stcwcd in milk.
The yolk of eggs bindg The crust much
better than the whites Apply it TO the
,lges with a brush.
Old potatoes may be freshened up by
plunging them into cold water before
cooking them.
Nevr put pudding that is to be
steamed into anything else than dry
mold.
Never wash raisns that arc to be used
in sweet dishes. 1t will make the pud-
ding heavy. To clean them wipe in 6
dry towel.
To brown sugar for sauce or for pud-
dings, put the sugar in perfectly dry
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 MS
well as broiled, but they must be put in
hot butter or lard. The grease Is hot
enough when it throws OFF blush
smoke
Tho water used in mixing bread must
be tcpid. 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 flour. Melting will
injure the crust.
In boiling dumplings Of any kind, put
them in the water one ut n time. If they
are put in together they will mix with
each other.