Cookery book and general axioms for plain cookery

III. Cook it as gently as possible to make it tender. IV. Allow 20 minutes to each lb., and 20 minutes over. V. Keep the lid on to prevent the steam and flavour escaping. 13. Rules for Making Plain Cakes. T. Beat the fat to a cream II. Add the other ingredients "by degrees, beating it well all the time. . . • III. Put it intc a hot oven, and finish cooking it gradually. 14. Rules for Short Pastry. I. Keep everything about it very cool. II. Mix it as dry as possible. III. Roll it once only before using it. IV. Handle it as little as possible. V. Bake it in a good hot oven. V. Do not take it into a colder room until it is cool, or it will be heavy. This rule applies also to bread and cakes. 15. Rules for Frying. I. Enough fat to cover must be used. This is not wasteful, as it can be used over and over again if it is not burnt. II. Heat the fat slowly, to allow the water to escape. III. Make the fat quite hot before using it. IV. To test it, put a small piece of bread in; if it browns at once, the fat is ready. Y. Only two or three things should be fried at once, or the heat will be lowered too much. VI. Soft paper should be on the dish, and the things fried should be covered with paper to absorb the fat. VII. Strain the fat when it is cool into a little cold water, to clarify it. 16. Rules for Making Bread with. Yeast. I. Mix the yeast with luke-warm water — boiling water will destroy its power. Cold water (unless in very hot weather) will prevent its action. II. Knead the dough well at first, but very little when forming it into loaves. III. Put it into a hot oven to kill the yeast plant. If put into a cool oven, it will rise too much. IV. Finish baking more slowly. 17. Rules for Baking-Powder Bread. I. This kind of bread must not be put to rise like yeast bread, because the baking powder would lose its power. - II. Do not knead it with the hands, but beat it with a wooden spoon instead, and keep it cool like pastry. III. Put it into a hot oven at first to make it rise well, then cook it. more slowly. 18. Rules for Beef Tea. I. Shred the beef very finely to extract the juices. II. Let it stand in cold water as long as possible before cooking. III. Add a little salt to extract the juices. IV. Beef tea should never boil. 19. Rules for Making Coffee. I. When there is not a proper coffee-pot, tie the coffee in a small muslin bag. IL Scald the coffee-pot before putting in the coffee. III. The water must be boiling when it is poured on to the coffee. IV. Have each cup one-third full of hot milk (not boiling) before pouring in the coffee. Y. The milk must be heated slowly ; this makes it rich and creamy. Put the milk into a jug, and then place it in a pan of boiling water, VI. If the milk is heated in a saucepan, it should not be allowed to boil. VII. Coffee and tea-pots should be put away clean and dry every time they are used, and should not be allowed to stand with the tea leaves or coffee grounds in. 20, Rules for Batter. I. Beat it well to get the air in. II. Let it stand an hour or longer, for the starch grains to swell. This makes it lighter. III. Cook it in a hot oven. 21. Rules for Dried Beans, Peas and Lentils. I. Soak the beans, &c., in cold water over night.