close the oven door gently, never on any account slam it, as this spoils
the pastry.
Small cakes, as a rule, require a hot oven, and large cakes
a moderate oven ; but fruit cakes require a slower oven than plain
cakes. A light cake, such as a sponge cake, requires a moderate oven.
Fruit for cakes should be well cleaned in a cloth with flour. Never wash
the fruit, as this would make the cake heavy. Fruit is apt to sink to the
bottom when the cake has been rather much beaten after the fruit has
been added, or very often when the oven has been too cool.
Eggs for cakes should always be broken separately into a cup before
mixing with others, as this will prevent one bad one spoiling the rest.
The yolks and whites should be separated, the specks removed, and
then all the yolks transferred to one bowl, and the whites to another. The
yolks may be beaten with a fork till they are light and frothy, but the
whites must be whisked to a solid froth, and no liquor remains at the
bottom of the bowl.
Moulds for cakes should be thickly greased with lard, and it is
a good plan to place some well-greased paper between the mould and
the cake.
278
A FEW USEFUL HINTS.
( Verbum sapientibus satis est.)
For Pastry. — Add a little lemon juice ; it makes it crisper and more digestible.
For Apple Sauce. — Add a pinch of salt ; it improves the flavour.
For Cracked Eggs. — Add a little vinegar to the water in which they are to be boiled.
For Smell of Onions.— Frying pan : heat a little vinegar. Hands : hold over
smouldering brown paper.
For Smell of Fish on Forks. — Stand in wet tea leaves.
For Stain of Blaeklead on Carpet.— Spread a paste of fuller’s earth and water ;
when thoroughly dry brush off.
i<or Knives Loose in Handles. — Fill hole in halt with powdered resin ; heat shaft
of knife red-hot and place in haft.
01 Removing a Tight Screw. Hold a red-hot poker to the head for a few seconds *
when cold it will come out easily.
For Cleaning White Enamel Paint. — After washing, dry and rub with flannel dipped
in dry whiting.
For a Sick-Room.— Burn some lump camphor upon a shovel ; wait a few minutes
then drop oil of lavender in a basin of hot water ; this will both purify and
perfume the air.
Cookery Time Table.
(Average Time Specified.)
BOILING.
All Salt Meats
Fresh Meats
Fowl (Young)
Fowl (Old)
Rabbit
Turkey. .
Cod and Hake
Mackerel, Whiting
Haddock, Gurnet . .
f lb. Suet Pudding . .
Larger Suet Pudding
ROASTING.
Fresh Beef and Mutton
Pork, Veal and Lamb. .
Fowls (small) . .
15 mins, to 1 lb.
and 15 mins,
over.
1 hour to 1 lb.
| to 1 hour.
3 to 4 hrs (slowly) j
| to 1 hour.
f- hour to 1 lb.
20 mins, to 1 lb.
15 to 30 mins.
2 hours.
Much longer, ac¬
cording to size.
f- hr. to 1 lb. and
\ hr. over.
20 mins, to 1 lb.
and 20 mins,
over.
1 hour.
ROASTING — continued.
Fowls (lai'ge) . .
Turkey
Duck
Goose . . • •
Game . .
Pigeon
Rabbit . .
. . if to 2 hours.
. . hour to 1 lb.
. . 1 1 to 2 hours.
. . f hour to 1 lb.
. . Time according
to size.
. . | to | hour.
. . 1 hour.
STEWING.
Beef. Mutton and Veal . 2 hours.
Rabbit
Hare (jugged)..
Sheep’s Hearts
Tripe
. . if to 2 hours.
. . 2 to 2f hours.
. . if to 2f hours.
..if to 2 hours
(slowly).
REMARKS.
In stewing, never allow to boil. In
frying, always use smoking hot fat. In
baking, test oven before using.
28o
Page 46
Presented as published in 1900. 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
close the oven door gently, never on any account slam it, as this spoils the pastry.
Small cakes, as a rule, require a hot oven, and large cakes a moderate oven ; but fruit cakes require a slower oven than plain cakes. A light cake, such as a sponge cake, requires a moderate oven. Fruit for cakes should be well cleaned in a cloth with flour. Never wash the fruit, as this would make the cake heavy. Fruit is apt to sink to the bottom when the cake has been rather much beaten after the fruit has been added, or very often when the oven has been too cool.
Eggs for cakes should always be broken separately into a cup before mixing with others, as this will prevent one bad one spoiling the rest. The yolks and whites should be separated, the specks removed, and then all the yolks transferred to one bowl, and the whites to another. The yolks may be beaten with a fork till they are light and frothy, but the whites must be whisked to a solid froth, and no liquor remains at the bottom of the bowl.
Moulds for cakes should be thickly greased with lard, and it is a good plan to place some well-greased paper between the mould and the cake.
A FEW USEFUL HINTS.
( Verbum sapientibus satis est.)
For Pastry. — Add a little lemon juice ; it makes it crisper and more digestible.
For Apple Sauce. — Add a pinch of salt ; it improves the flavour.
For Cracked Eggs. — Add a little vinegar to the water in which they are to be boiled.
For Smell of Onions.— Frying pan : heat a little vinegar. Hands : hold over smouldering brown paper.
For Smell of Fish on Forks. — Stand in wet tea leaves.
For Stain of Blacklead on Carpet.— Spread a paste of fuller's earth and water ;
when thoroughly dry brush off.
For Knives Loose in Handles. — Fill hole in haft with powdered resin ; heat shaft of knife red-hot and place in haft.
01 Removing a Tight Screw. Hold a red-hot poker to the head for a few seconds * when cold it will come out easily.
For Cleaning White Enamel Paint. — After washing, dry and rub with flannel dipped in dry whiting.
For a Sick-Room.— Burn some lump camphor upon a shovel ; wait a few minutes then drop oil of lavender in a basin of hot water ; this will both purify and perfume the air.
Cookery Time Table.
(Average Time Specified.)
BOILING.
All Salt Meats
Fresh Meats Fowl (Young)
Fowl (Old)
Rabbit Turkey. .
Cod and Hake Mackerel, Whiting Haddock, Gurnet . . f lb. Suet Pudding . . Larger Suet Pudding
ROASTING.
Fresh Beef and Mutton Pork, Veal and Lamb. .
Fowls (small) . .
15 mins, to 1 lb. and 15 mins, over.
1 hour to 1 lb.
| to 1 hour.
3 to 4 hrs (slowly) j
| to 1 hour.
f- hour to 1 lb.
20 mins, to 1 lb.
15 to 30 mins.
2 hours.
Much longer, ac¬ cording to size.
f- hr. to 1 lb. and \ hr. over.
20 mins, to 1 lb. and 20 mins, over.
1 hour.
ROASTING — continued.
Fowls (large) . .
Turkey
Duck
Goose . . • •
Game . .
Pigeon Rabbit . .
. . if to 2 hours.
. . hour to 1 lb.
. . 1 1 to 2 hours.
. . f hour to 1 lb.
. . Time according to size.
. . | to | hour.
. . 1 hour.
STEWING.
Beef. Mutton and Veal . 2 hours.
Rabbit
Hare (jugged).. Sheep’s Hearts
Tripe
. . if to 2 hours.
. . 2 to 2f hours.
. . if to 2f hours. ..if to 2 hours (slowly).
REMARKS.
In stewing, never allow to boil. In frying, always use smoking hot fat. In baking, test oven before using.
28o