Year: 1879

The second Of Miss Dod's demonstrativ


lectures on cookery at Association HaI
was given yesterday. Miss bod s lecture
are fall Of little bits of information tha


might properly be called culinary prov
erbs. Here are few of them
There is greenness in ONIONS and po
| tatoes that renders them hard to digest
For hea|th's sake put them in warm waite
for an hour before cooking


The only kind Of stove with which
you can preserve uniform hea, is ga
stove; with it you can simmer pot 70
an hour, or boi! it at the same rate fo
twenty minutes.


Good tlour is not tested by its color
White -four may not be the best. The
test Of good flour is by the amount o
water it ahsorbs.
IL cooking fowl, to ascertain when i
Is done, put skewer into the breast, auc
'fthe breast is tender the fowl is done.
A few drie1 or preserved cherries with
stones out, are the very best things posi-
bic to garni>h sweet dishes.
Nelson's g-'atins ia the best, because il
is stronger than any other kind.


Single cream is cream that has stood or
the milk twelve hours. 1t is best for tea
and coffee. Double cream stands on its
milk twenty four hours, and cream 70,
butter frequently stands forty eight hours
Cream that is to be whipped should moi
be butter cream, lest in whipping it change
to butter.


To beat the whites Of eggs quickly, pu,
in pinch Of salt. The cooler the eggs
the quicker they will frotb. Salt coo's
and freshsns them.


In boiling eggs hard put them in boil
ing water ten minutes, and then put them
in cold water. |. will prevent the yolk
from coloring black.


You must never attempt to boil the
dressing Of clear soup in the stock, for
it will alway discolor the soup.


In making any sauce pu, the butter and
flour in together, and your sauce will
never be lumpy,


Whenever you see you 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 yok o. eggs, is magnificent
dish for luncheon.


Tepii water is produced bv combining
two thirds cold and ope,third boiling.


To make maccaroni tender put it in cold
water and bling to a boil. It 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 fteshened up by
p'unging them into cold water before
cooking them.


Never put puding that is to be steam
I'd into anything else than dry mold.


Never wash raisins that are to be used
in sweet dishes. It will make the pnd
ding heavy. To clean them, wipe in a
dry towel.


To brown sugar for sauces or puddings,
put the suga' in perfectly dry saucepan.
If the pan is the least bit wet the sugar
will burn, and you will spoil your sauce
pan.


Outlets and steaks may be fried as we'll
As bro!ed. but they must be put in hot
butter or lard. The g'ease is hot enough
when it throws of bluish smoke.


The water nsed 10 mixing bread must
be tepiI. II 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 d. not
melt the lard in the flour. Melting will
iniure the crust.


In boiling dumplings Of any kind put
them in the water one at a time. II they
are put in together they will mix with
each other.