A Handbook of Home Economics

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Little, Brown,, 1912 - Cookery - 98 pages
 

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Page 59 - Now score one side of the fish with a sharp knife, making the scores about one inch apart, and put a strip of salt pork in each gash.
Page 37 - ... Egg dealers become very expert in judging eggs by testing them by this and other methods. The age of eggs may be approximately judged by taking advantage of the fact that as they grow old their density decreases through evaporation of moisture. According to Siebel a new-laid egg placed in a vessel of brine made in the proportion of two ounces of salt to one pint of water, will at once sink to the bottom. An egg one day old will sink below the surface, but not to the bottom, while one three days...
Page 33 - ... When the usual tea is replaced by a hot supper, it is necessary to have warm plates, and to change the plates when the sweets are served. WAITING ON THE TABLE The waitress should stand at the back of the mistress, or while the meat is being carved at the back of the carver. She should take each plate, as it is ready to serve, in her right hand, and place it before the person " for whom it is intended. If vegetables or a sauce are to be served with the meat, they should follow as quickly as possible,...
Page 14 - ... cheesecloth, and press out all moisture. To i cup apple juice add i to 2 tablespoons mint juice. Color green with vegetable coloring matter. Make as for any fruit jelly. Orange marmalade 12 thin-skinned oranges 3 lemons Wash and slice as thin as paper or grind fine. For every quart of fruit add i quart of water and let stand over night.
Page 41 - CUSTABD. 2 cups hot milk. 3 egg yolks, i cup sugar. Speck salt. Flavoring. Beat the yolks slightly and add the sugar and salt. Pour the hot milk over this mixture, stirring constantly. Cook in a double boiler, stirring until the mixture thickens and will form a coating on the spoon. Cool and flavor. If the custard curdles, beat with an egg beater. If the whites of the eggs are to be used, beat them very stiff and add three tablespoons of powdered sugar. Place by spoonfuls...
Page 38 - ... and garnish with a sprig of parsley. Have a shallow pan two-thirds full of boiling salted water, allowing one teaspoon salt to one pint water. Put a slightly buttered muffin ring on a buttered skimmer in the water. Break an egg into the ring. The water should cover the egg. When there is a film on top and the white is firm, carefully take up skimmer, remove ring, loosen egg with a knife and place on the toast; salt slightly. The toast may be buttered if desired. EGG POACHED IN MILE 1 egg.
Page 39 - Beat whites until stiff, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well "puffed" and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like...
Page 42 - There should be about one-sixth the total depth of cream — the narrowing neck of the bottle may make it seem even more. The milk should keep sweet twentyfour hours, and when it tastes sour it should separate into curds and whey, not be simply a uniform white mass, as is likely to happen when soda is used to keep it.

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