It is always safe to open a barrel of flour at the bottom end.
You are sure that the whole barrel is good, if it is all right at the
bottom.
If the oven bakes too quickly from the bottom, set the baking tin
upon another tin with a thick paper under it.
For all loaf cakes, eggs, butter, etc., should be kept in a cold
place until ready for use.
For molasses cake of every description use a tablespoonful of
vinegar to evei’y batch. This will greatly improve both the color and
the flavor.
Always see that the oven is heated through before putting in the
bread or other bake stuff, then set a little basin of hot water in it
to produce steam or moisture and close all dampers.
Too much salt hinders bread from rising.
Many people like potatoes in bread, they contain much starch
and further fermentation, and make a. whiter loaf.
To whip sweet cream successfully, it should have stood at least
twelve hours, and is that called double cream.
To stone raisins without having them stick to the Angers, soak
them in hot water for two minutes, then plunge them into cold
water and drain.
Fruit to be added to loaf cake should first be rubbed well with
flour, this will prevent it from settling to the bottom.
Eight or nine common sized eggs weigh one pound.
Soft butter the size of an egg weighs one ounce and a half.
One quart of sifted flour (well heaped) weighs one pound.
One pint of Best Brown Sugar weighs thirteen ounces.
Two teacups (well heaped) of coffee A sugar weigh one pound.
Two teacups (level) of granulated sugar weigh one pound.
Two teacups of soft butter (well packed) weigh one pound.
One and one-third pints of powdered sugar weigh one pound.
Two tablespoonfuls of powdered sugar or flour weigh one ounce.
One tablespoonful (well rounded) of soft butter weighs one ounce.
Four teaspoonfuls are equal to one tablespoonful.
One tablespoonful (well heaped) granulated coffee A or Best Brown
Sugar equals one ounce.
One generous pint of liquid or one' pint of finely-chopped meat
packed solidly, weighs one pound, which it will be very convenient
to remember.
S IMS 1ST O N HAVING ARM AND HAMMER SO DA
7
Valuable Receipts.
PREPARED AND TESTED BY EXPERT COOKS.
SOUPS.
POTATO SOUP,
Three potatoes, one pint of milk or half milk and half water,
one teaspoonful chopped onion, one tablespoonful salt, one sprinkle
of white pepper, one-half tablespoonful sifted flour, one-half table-
spoonful of dripping. Wash and pare the potatoes, then put them into
boiling water and
cook till very soft.
Cook the onion in
the milk in double
boiler. When the
potatoes are done,
drain and mash
them. Add the
boiling milk and
the seasoning.
Hub them through
a strainer, and
put them back in¬
to the double boil¬
er to boil again.
Melt the dripping
in a small pan,
add the flour, and
stir till it thick¬
ens. Stir it into
the boiling soup.
Let it boil five
minutes. Add one
teaspoonful of finely chopped parsley✪ Potato Soup and serve hot, with croutons (tiny
squares fried bread). If the soup be too thick add a little more hot milk
or water.
SPINACH SOUP. ✪ Spinach Soup
Page 3 · 2 recipe records on this page
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
It is always safe to open a barrel of flour at the bottom end. You are sure that the whole barrel is good, if it is all right at the bottom.
If the oven bakes too quickly from the bottom, set the baking tin upon another tin with thick paper under it.
For all loaf cakes, eggs, butter, etc., should be kept in a cold place until ready for use.
For molasses cake of every description use a tablespoonful of vinegar to evei’y batch. This will greatly improve both the color and the flavor.
Always see that the oven is heated through before putting in the bread or other bake stuff, then set a little basin of hot water in it to produce steam or moisture and close all dampers.
Too much salt hinders bread from rising.
Many people like potatoes in bread, they contain much starch and further fermentation, and make a. whiter loaf.
To whip sweet cream successfully, it should have stood at least twelve hours, and is that called double cream.
To stone raisins without having them stick to the fingers, soak them in hot water for two minutes, then plunge them into cold water and drain.
Fruit to be added to loaf cake should first be rubbed well with flour, this will prevent it from settling to the bottom.
Eight or nine common sized eggs weigh one pound.
Soft butter the size of an egg weighs one ounce and a half.
One quart of sifted flour (well heaped) weighs one pound.
One pint of Best Brown Sugar weighs thirteen ounces.
Two teacups (well heaped) of coffee sugar weigh one pound.
Two teacups (level) of granulated sugar weigh one pound.
Two teacups of soft butter (well packed) weigh one pound.
One and one-third pints of powdered sugar weigh one pound.
Two tablespoonfuls of powdered sugar or flour weigh one ounce.
One tablespoonful (well rounded) of soft butter weighs one ounce.
Four teaspoonfuls are equal to one tablespoonful.
One tablespoonful (well heaped) granulated sugar or Best Brown Sugar equals one ounce.
One generous pint of liquid or one pint of finely-chopped meat packed solidly, weighs one pound, which it will be very convenient to remember.
Valuable Receipts.
PREPARED AND TESTED BY EXPERT COOKS.
SOUPS.
POTATO SOUP,
Three potatoes, one pint of milk or half milk and half water, one teaspoonful chopped onion, one tablespoonful salt, one sprinkle of white pepper, one-half tablespoonful sifted flour, one-half tablespoonful of dripping. Wash and pare the potatoes, then put them into boiling water and cook till very soft.
Cook the onion in the milk in double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning.
Rub them through a strainer, and put them back in¬ to the double boil¬ er to boil again.
Melt the dripping in a small pan, add the flour, and stir till it thick¬ ens. Stir it into the boiling soup.
Let it boil five minutes. Add one
teaspoonful of finely chopped parsley and serve hot, with croutons (tiny squares fried bread). If the soup be too thick add a little more hot milk or water.
SPINACH SOUP.
Records on this page
Potato SoupSpinach Soup