Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1880-08-26
Some Choice Proverbs i'm Cooking.

Miss Dodd's lectures are full of little
bits of information that might fairly be
called culinary proverbs. Here are a
few of them:
There IS II greenncss in onions and
potatoes that renders them hard to di-
gest. For health's sake put them in
warm water an hour before cooking.
The only kind Of a stove with which
you can preserve uniform heat is a
gas stove; with it you can simmer a
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 flour is the amount of wa
ter it absorbs.
In cooking fowl, to ascertain
whether it is done, put a 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 the
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 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 prevent the yolk
from coloring black.
You must never attempt to boil the
dressing of clear soup in the stock,
for it will always discOler the soup.
In making any sauce, put the butter
and flour 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 lucheOn.
Tepid water is produced by combin-
ing two-thirds cold and One-third boil
ing water.
To make maccaroni tender, put it
in cold water and bring it to boil.
1t will then be much more tender
than if 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 brush.
Old potatoes may be freshened up
by plunging them into cold water before
cooking them.
Never put pudding that is to be
steamed into anything else than a dry
mould.
Never wash raisins that are to be
used in sweet dishes. 1t will make the
pudding heavy. To clean them wipe
them with Il dry towel.
To brown sugar for sauce or buildings,
put the sugar in perfectly dry sauce
pan. 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
was as broiled, but they must be put
into 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 loa: 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
inlure the crust.
In boiling dumplings of any kind, put
hnI MT n .at
they are put in together they will mix
with aach otbar