New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-21
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second washing. when they are put In the anS
70 Of from s%p to
two and a half hours emerge lustrous afnu AZ
and with the real prune mavop; ,he hoard
variance with the much-derioed pru"e Vi ''''
ing-house .oa ,,onarouslv
with cold water and soaked over night In the
morning they should be cooked In the water ro n
which they we're soaked oHdnS 5e Srs sbod be sim
mered for six more hours good way RECON- ,pan
jar. cover and cook in oven In this way there is
no danger of burning .., Tin or
iron as a noticcably bad taste is impaired to them
The proportions in cooking cranberries are IL PM
Serres YOU Wish the cranberres broken they
be cooked rapidly. pressing them asans'i r n
is desired add more sugar and less water. and rub
through Il straner to remove the, SEEDS
THE COOKING OF FATS.
Regarding the cooking Of fats, Miss Parloa said
that the lower the temperature at when rats couo
be cooked and the flavor retained. the more digest
ble they would be. II the temperature Is ra'seo
too high n disagreeable acid taste Is developed;
when water mixed with fat 1t cannot be ral S
To as high a temperature when fat Is clear. no
digestibility. therefore. Of roast basted Win q
little water in the pan Is greater than "heh oaS'e"
As in ali Kitchens more or less frying Is done Il
is imperative that IT should be done ncSes Of fat
In pan and frying in that is the worst possible;
to have fat enough in which to immerse the ar,
ticle The purer the fat the higher Ine uespvv , ~
which
burns at the lowest temperature and olive oil at
the highest III. ~.
Tho following shows the degrees at which the
various fats begin to burn Butter, 256 Fahrenheit
beef veal and mutton suet. 1902 Fahrenheit, cariieo
drippings, 1896: goose grease. 5D lard 5sl onVe
oil COS Medium heat is suitable for most Trying;
butter should usually be Mt 23s degrees; beef veal
and mutton suet 1885, clarified drippings. 0JZ; goose
grease 4i6; lard 33G; olive oil, 572
All fats should be heated gradually. Anything
moist like fish oysters or croquettes, should nave
but few put into the smoking tat at a time as
they reduce the temperature the poorer 1ats,
like lard dripplngs. arc better Tor croquettes
than olive oil rs the perfect croquetes shouIo Ue
juet heated through and creamy inside, .whue
brown outside. The temperature for FISH ana GRO
nuts
HOW TO BEAT EGGS.
In closing. Misc Parloa answered questions re-
rardng the beating Of eggs for cakes and me-
ringues II tho cells to be as in sponge
cake the beating should not be done with tho
Dover beater which il admirable for other things
but with one OF the wire beaters that HITS tho
white Of the egg up, entangling the air In lts
meshes This wire heater should also be used TOT
n merlngue. Beat the egg on a platter or IN
shallow bowl with upward motion until nght
and dry then add a tablespoonful OF sugar TO
each white Of egg. Allow the pudding or pie 70
cool little before spreading the meringue over IT,
ard cook very slowly in cool room. 49,
In the next lecture, the laundry. with prepare
tions for washing removing stains from draperies,
hannes, silks. colored articles and starchng, VIII
| be discussed.