soil^ enough for the winter's use, it need cost but moder-
ately. Celeraic, or turnip-rooted celery is another salad
that is yery popular with our German friends; it is a
bulbous celery, the root being the part eaten ; these are
cooked like potatoes, cut in slices, and dressed with oil
and yinegar, or mayonnaise, it is exceedingly good.
Potato salad is always procurable, and in summer at
lunch, instead of the hot yegetable, or in winter when
green salad is dear, is yery yaluable. It may be yaried
by the addition, one day, of a few chopped pickles, an-
other, a little onion, or celery, or parsley, or tarragon, a
little rayigotte butter beaten to cream with the yinegar^
or with meat, as follows : Boil the potatoes in their skins,
peel them, cut them into pieces twice the thickness
of a fifty-cent piece, and put them into a salad bowl with
cold meat (bouilli from soup is excellent) ; put to them
a teaspoonful of salt, half that quantity of pepper, two
tablespoonfuls of yinegar, three or eyen four of oil, and
a teaspoonful of chopped parsley✪ Potato Salad. You can yary this by
putting at different times some chopped celery or pickles,
oliyes, or anchoyies.
CHAPTER VII.
OK FRYING Ai^D BROILIl^^^G.
Pryh^tg is one of the operations in cookery in which
there are more failures than any other^ or^ at least, there
appear to be more, because the failure is always so very
apparent. Nothing can make a dish of breaded cutlets
on which are bald white spots look inviting, or livid-
looking fish, just flaked here and there with the bread
that has been persuaded to stay on. And, provided you
have enough fat in the pan— there should always be
enough to immerse the article ; therefore use a deep iron
or enameled pan — there can be but two reasons why you
fail. Your fat has not been hot enough, or your crumbs
have not been fine and even.
Many suppose when the fat bubbles and boils in the
pan that it is quite hot ; it is far from being so. Others
again are so much nearer the truth that they know it
must become silent, that is, boil and cease to boil, before
it is ready, but even that is not enough; it must be silent
some time, smoke, and appear to be on the point of burn-
ing, then drop a bit of bread in; if it crisps and takes
color directly, quickly put in your articles.
These articles, whether cutlets or fish, must have been
carefully prepared, or herein may lie the second cause of
failure. Any cookery book will give you directions how
to crumb, follow them ; but what some do not tell you
is, that your bread-crumbs should be finely sifted; every
55
56 Culture and Cooking,
coarse crumb is liable to drop off and bring with it a
good deal of the surrounding surface.
I also follow the French plan in using the egg, and
mix with it oil and water in the proportion of three
eggS;, one tablespoonful of oil, one of water, and a little
salt, beat together and use. It is a good plan to keep a
supply of panure or dried bread-crumbs always ready.
Cut any slices of baker's bread, dry them in a cool oven
so that they remain quite colorless, or they will not do
for the purpose. When as dry as crackers, crush under
a rolling-pin, and sift ; keep in a jar for use.
Page 31 · 1 recipe record on this page
Presented as published in 1885. 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
soil enough for the winter's use, it need cost but moderately. Celeraic, or turnip-rooted celery is another salad that is very popular with our German friends; it is a bulbous celery, the root being the part eaten ; these are cooked like potatoes, cut in slices, and dressed with oil and vinegar, or mayonnaise, it is exceedingly good. Potato salad is always procurable, and in summer at lunch, instead of the hot vegetable, or in winter when green salad is dear, is very valuable. It may be varied by the addition, one day, of a few chopped pickles, another, a little onion, or celery, or parsley, or tarragon, a little ravigotte butter beaten to cream with the vinegar or with meat, as follows : Boil the potatoes in their skins, peel them, cut them into pieces twice the thickness of a fifty-cent piece, and put them into a salad bowl with cold meat (bouilli from soup is excellent) ; put to them a teaspoonful of salt, half that quantity of pepper, two tablespoonfuls of yinegar, three or eyen four of oil, and a teaspoonful of chopped parsley. You can yary this by putting at different times some chopped celery or pickles, oliyes, or anchoyies.
CHAPTER VII.
ON FRYING AND BROILING.
Frying is one of the operations in cookery in which there are more failures than any other^ or^ at least, there appear to be more, because the failure is always so very apparent. Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or lividlooking fish, just flaked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan— there should always be enough to immerse the article ; therefore use a deep iron or enameled pan — there can be but two reasons why you fail. Your fat has not been hot enough, or your crumbs have not been fine and even.
Many suppose when the fat bubbles and boils in the pan that it is quite hot ; it is far from being so. Others again are so much nearer the truth that they know it must become silent, that is, boil and cease to boil, before it is ready, but even that is not enough; it must be silent some time, smoke, and appear to be on the point of burning, then drop a bit of bread in; if it crisps and takes color directly, quickly put in your articles.
These articles, whether cutlets or fish, must have been carefully prepared, or herein may lie the second cause of failure. Any cookery book will give you directions how to crumb, follow them ; but what some do not tell you is, that your bread-crumbs should be finely sifted; every
56 Culture and Cooking,
coarse crumb is liable to drop off and bring with it a good deal of the surrounding surface.
I also follow the French plan in using the egg, and mix with it oil and water in the proportion of three eggs,, one tablespoonful of oil, one of water, and a little salt, beat together and use. It is a good plan to keep a supply of panure or dried bread-crumbs always ready. Cut any slices of baker's bread, dry them in a cool oven so that they remain quite colorless, or they will not do for the purpose. When as dry as crackers, crush under a rolling-pin, and sift ; keep in a jar for use.
Records on this page
Potato Salad