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542
^1 MANUAL OF HOME-MAKING
Snow egf^i may be poached in milk, and the milk may bo used o/ier
in making custards.
Mirinffues Jor dcssrrts: (1) AUow 1 pound (2 en pa) of mifcai* and
teaspoon of salt to H ix^und (1 cu|») of fresh e|tg-whik^; (2) chiU the og;^^
whites; (3) add the salt; (4) beat them nlowiy at firwl, but futft^r as they j
grow stiff; (5) add 2 tablespoons of sugar ami beat it in Ihnroughly ; (6) add 1
2 tableapoon^ of sugar twice again, and eontinuc bt?atinf{ unlit the mixture I
can be cut ck^an with a knife; (7) add the remainder of the sugar , folding
it into the it\a^ lightly and smoothly; (8) taiik a |»iiH'e of diunp paper on
a hf>ard I inch thick; (9) drop the mixttirt* in npoonfulrt on the papi'r, giving
each spiKmful an oval, or egg shape; (10) dust tliem with gninulat>«l sugair; '
(II) set them in a vpr>^ slow oven to dr>'; (12) at the end increa**!' the heat
to brown them delicately, the baking requiring from % to I hour; (t3)
when they are baked, lift them from the paper, and take out t lie uncooked
centers, returning the shells to the oven to dr>' out; (14) when the aheOs
are cold, fill them with whipped cream, ice creaJn, or water icsej (15) flcrro
t he menngues at once.
Italian meringue. — Italian meringue is uftwl for icing oJcgb and on a
sauce. Directions for making it are given on page 4S8.
VarialioTitL: (1) Subi*titu(e ^ cup of grat^ pinea|>ple juice and pulp for |
the water; (2) to 2 egg-whites, allow 1 pound of maple »ugar cut int*i bits,
and }^ cup of water in place of the granulate<1 f»ugar ami the water; (3) aild
2 ounces of melted chocolate to the sirup when it reaches the thnsttd st
CHAPTER XXIX
VEGETABLES
By LuciLE Brewee
Although by means of proper stora^^e, vegetables can
kept beyotKl their season, the priee of protlucts held in this way
is necessarily higher than of those boufi:ht in season. Therefore,
the general rule should lie to use vegetables when they are in
season (page 550) »
Vegetables may l)e classified as follows according to the parts
of the plants used :
Tubers, — Potatoes, Jerusalem artichokes.
Roots. — Beets, earrots, pai^snipsj radishes^ sweet potatoes,
salsify, and turnips.
Bu/6s.— <iar!ic. onions, shallots.
Stems, — Asparagus^ eelery, chives.
Learns, — Brussels sprouts^ beet greens, cabbage, dandelion,
lettuce, sorrel, spinach, water cress.
Flowers, — Cauliflower
Fni/i.^Beans, corn, cucumbers, okra, qggplant, peao, lentils,
squash, tomatoes.
CAKE OF VEGETABLES IN THE HOME
Sunmier, or green, vegetables should be cooked as soon as
possible after being gatheretL If they most be kept, they should
be spread oa the floor of a cool, dry, well-ventilated cellar, or
placed in the ice chest. Lettuce should l>e sprinkled with cold
water, antl wrappefl in heavy paper or cloth. If vegetables are
wilted, they may be freshencHl by standing in cold water. Vege-
talik^s containing sugar lose some of the sweetness by standing.
Corn and peas lose their flavor more quickly in this way than
any others.
543
I
A MANUAL OF HOME-MAKING
Winter vegetables should be stored in a cool dry place. Po
Page 309
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
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<*<*
: 3
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3« «
pu
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> O
o u
542
^1 MANUAL OF HOME-MAKING
Snow egf^i may be poached in milk, and the milk may bo used o/ier
in making custards.
Mirinffues Jor dcssrrts: (1) AUow 1 pound (2 en pa) of mifcai* and
teaspoon of salt to H ix^und (1 cu|») of fresh e|tg-whik^; (2) chiU the og;^^
whites; (3) add the salt; (4) beat them nlowiy at firwl, but futft^r as they j
grow stiff; (5) add 2 tablespoons of sugar ami beat it in Ihnroughly ; (6) add 1
2 tableapoon^ of sugar twice again, and eontinuc bt?atinf{ unlit the mixture I
can be cut ck^an with a knife; (7) add the remainder of the sugar , folding
it into the it\a^ lightly and smoothly; (8) taiik a |»iiH'e of diunp paper on
a hf>ard I inch thick; (9) drop the mixttirt* in npoonfulrt on the papi'r, giving
each spiKmful an oval, or egg shape; (10) dust tliem with gninulat>«l sugair; '
(II) set them in a vpr>^ slow oven to dr>'; (12) at the end increa**!' the heat
to brown them delicately, the baking requiring from % to I hour; (t3)
when they are baked, lift them from the paper, and take out t lie uncooked
centers, returning the shells to the oven to dr>' out; (14) when the aheOs
are cold, fill them with whipped cream, ice creaJn, or water icsej (15) flcrro
t he menngues at once.
Italian meringue. — Italian meringue is uftwl for icing oJcgb and on a
sauce. Directions for making it are given on page 4S8.
VarialioTitL: (1) Subi*titu(e ^ cup of grat^ pinea|>ple juice and pulp for |
the water; (2) to 2 egg-whites, allow 1 pound of maple »ugar cut int*i bits,
and }^ cup of water in place of the granulate<1 f»ugar ami the water; (3) aild
2 ounces of melted chocolate to the sirup when it reaches the thnsttd st
CHAPTER XXIX
VEGETABLES
By LuciLE Brewee
Although by means of proper stora^^e, vegetables can
kept beyotKl their season, the priee of protlucts held in this way
is necessarily higher than of those boufi:ht in season. Therefore,
the general rule should lie to use vegetables when they are in
season (page 550) »
Vegetables may l)e classified as follows according to the parts
of the plants used :
Tubers, — Potatoes, Jerusalem artichokes.
Roots. — Beets, earrots, pai^snipsj radishes^ sweet potatoes,
salsify, and turnips.
Bu/6s.— <iar!ic. onions, shallots.
Stems, — Asparagus^ eelery, chives.
Learns, — Brussels sprouts^ beet greens, cabbage, dandelion,
lettuce, sorrel, spinach, water cress.
Flowers, — Cauliflower
Fni/i.^Beans, corn, cucumbers, okra, qggplant, peao, lentils,
squash, tomatoes.
CAKE OF VEGETABLES IN THE HOME
Sunmier, or green, vegetables should be cooked as soon as
possible after being gatheretL If they most be kept, they should
be spread oa the floor of a cool, dry, well-ventilated cellar, or
placed in the ice chest. Lettuce should l>e sprinkled with cold
water, antl wrappefl in heavy paper or cloth. If vegetables are
wilted, they may be freshencHl by standing in cold water. Vege-
talik^s containing sugar lose some of the sweetness by standing.
Corn and peas lose their flavor more quickly in this way than
any others.
543
I
A MANUAL OF HOME-MAKING
Winter vegetables should be stored in a cool dry place. Po