A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

It is absolutely necessary to be clean and tidy in the kitchen, and have all the tools and utensils in the right place, ready and clean for use. Before beginning to cook or bake, make out your " bill of fare; " see what is needed and have all materials necessary for your "menu" on hand, and when making pastry or cake, have the different quantities weighed before you commence mixing, especially if you are alone. Always have hot water, and plenty of it handy. Make your dishes in such a way so those which can stand the longest are made first. Never let a dish stand after it is ready to go to the table, and if dished up too long it loses in taste. In presenting dishes for the table use both judgment and taste. A little ornamentation will set a dish off. The eye as well as the palate must be satisfied. A piece of nice cheese looks more tempting served on a fresh grape leaf, then on a white plate. The buying of material in its proper time should always be observed, and the best is the cheapest. Select yourself the most important materials and examine everything that comes in the kitchen for use. REMARKS ON COOKING UTENSILS. Cooking utensils comprise stew-pans in block tin and granite ware, double pan to roast meats, dripping pan to bake fish and meats, strainer, skimmer, sieves, spice box, meat board, paddles, good and sharp knives, and small cleaver. Pastry utensils comprise vessel with round bottom, to beat white of eggs, a Common Sense egg beater, paddles, cutters, flat sheet-iron pans, wash brushes, lady finger bag and tubes, bowls of wood and china, rolling pin, grater, a small mortar, and last, but not least, a scale which will weigh from one-half ounce to two pounds, and the necessary patience and good will to produce good results. A good sized kitchen table at least six feet long and three feet wide will come very handy and will be found a great help when there is only one table in a kitchen. PRACTICAL HINTS FOR THE KITCHEN. TO KEEP BUTTER. Mix well four parts of fine salt, two parts of powdered sugar and one part of saltpeter. To each pound of well washed butter use one ounce ot the above, press well in a clean jar and cover with a light brine. Keep in a cool place. PLAIN BUTTER. One-quarter pound of butter, one tablespoon of flour, melt the butter, add the flour, mix smooth, add a gill of hot water, pepper and salt, boil up. COOKING BUTTER. One pound of kidney suet, rendered slowly, one pound of melted butter, pour together in a stone jar, and use tor frying in place of lard. MAITRE D'HOTEL BUTTER. For steaks, cutlets or stews, melt one-half pound of fresh butter, pinch of salt and white pepper, -juice of one lemon and small handful of chopped fresh parsley, keep it cold until want to use. TO CREAM BUTTER. If too salty, wash in cold water, melt enough, stir with paddle or egg beater until light and white, then slowly add the balance of the material. BROWN SUGAR COLOR FOR SOUPS. GRAVIES, SAUCES, FRICASSEES AND STEWS. Slowly melt in an iron glazed stew pan one-half pound powdered sugar, stirred briskly; when brown, add one gill of hot water, let it boil until smooth ; keep in bottles. [18] TO PREPARE SWEETBREADS AND CALVES' BRAIN. Soak in cold water until the blood is drawn out, then add warm water three or four times, boiling up each time until they become white, then skin and cut. TO BLANCH AND MASCERATE ALMONDS. * Boil until the skin comes off easily, then throw them into cold water, skin and wash well, then dry under the stove until hard. To make them fine for cakes, use the same quantity of powdered sugar, add the sugar by handfuls and roll with rolling-pin on table until fine, then pass them through the sieve with your hands, add more sugar to the almonds until all have passed through. The almonds can be pounded in a mortar with water or white of eggs until fine.