•Ss /s% SIMMONS COLLEGE COOKERY Experiments and Recipes ^^^l^^r^'W^y- — - ■:--::-:-v"^-V *) *svtvv«v <sr*\^ C*o^(jkS* r SIMMONS COLLEGE COOKERY 1 Experiments and Recipes Copyright 1912 by Alice N. Dike Boston Published by the College 1912 £CI.A319867 4U) I ■ . a PRELIMINARY EXPERIMENTS 1. Fill a sauce pan two-thirds full of cold water, heat slowly and note the appearance and behavior of the two kinds of bubbles which appear. When does water simmer ? Boil ? Cool and note the presence or absence of bubbles. Taste and compare with unboiled water. 2. Note the temperature of water in the top of a double boiler when the water in the bottom is boiling;. 3. Sift a cupful of flour into a bowl using; the gravy strainer; with this flour (a) fill a cup by spoonfuls and level with a case knife ; (b) tap the cup with the handle of the knife and note decrease in volume ; (c) fill a tablespoon level with a knife and divide into halves, quarters, eighths, and six- teenths ; (d) find the number of level teaspoons of flour in one tablespoon ; (e) tablespoons in a cup ; (f) cups in a quart ; (g) make a table of equivalents using the following abbrevia- tions : c = cup tb = tablespoon t — teaspoon FRUITS RECIPES Apple-Sauce Wash, pare, and core a sour apple. Cut in pieces. Put in a saucepan with enough water to keep from burning. Cook until very soft, stirring occasionally and mashing the lumps. Add sugar to taste and flavoring if the apples are tasteless. Stewed Pear Wash, pare, quarter and core a pear. Simmer until tender and transparent in a syrup made by dissolving 1 or 2 lbs. of sugar in V?, c of boiling water. Stewed Prunes Pick over and wash the prunes, soak over night in water to cover, simmer in the same water until tender, add sugar and lemon to taste and simmer one-half hour. Steamed Prunes Pick over and wash the prunes, soak over night in water to cover, drain and steam on a plate in a steamer until very tender. Add sugar and lemon to taste and steam one-half hour. Steamed Dates Pick over and wash the dates in cold water, drain and put in the top of a double boiler. Steam one hour. Stewed Cranberries Consult various cook books for recipes. Try different rules and see which one gives a sauce (a) of the best consist- ency, (b) of the greatest sweetness for a given amount of sugar, (c) with the tenderest skins, (d) with the least bitterness, (e) of the best all around qualities. Baked Apples, Etc. Wash, core, (and pare). Put in an agate or earthenware baking dish, fill the centers, or sprinkle with sugar, and add a little hot water. Bake until soft basting every ten minutes. Sauted Apples Select firm apples, core, (pare) and cut crosswise in one- third inch slices. Heat a frying pan until it smokes slightly, put in a very little butter 'or other fat and let it run over the pan, put in the apples and cook slowly until brown, turn with- out breaking and brown on the other side, adding more fat if necessary to prevent sticking. Serve as a garnish to meat or on a separate dish sprinkled with sugar. Broiled Tomatoes Cut slightly green tomatoes in even one-third inch slices, brush with melted butter and broil until slightly brown on both sides. Sprinkle with salt and pepper and serve hot. Baked Stuffed Tomatoes ✪ Baked Stuffed Tomatoes

AI-modernized reading of the original text

•Ss /s% SIMMONS COLLEGE COOKERY Experiments and Recipes ^^^l^^r^'W^y- — - ■:--::-:-v"^-V *) *svtvv«v <sr*\^ C*o^(jkS* r SIMMONS COLLEGE COOKERY 1 Experiments and Recipes Copyright 1912 by Alice N. Dike Boston Published by the College £CI.A319867 4U) I ■ . a PRELIMINARY EXPERIMENTS 1. Fill a sauce pan two-thirds full of cold water, heat slowly and note the appearance and behavior of the two kinds of bubbles which appear. When does water simmer? Boil? Cool and note the presence or absence of bubbles. Taste and compare with unboiled water. 2. Note the temperature of water in the top of a double boiler when the water in the bottom is boiling. 3. Sift a cupful of flour into a bowl using the gravy strainer; with this flour (a) fill a cup by spoonfuls and level with a case knife ; (b) tap the cup with the handle of the knife and note decrease in volume ; (c) fill a tablespoon level with a knife and divide into halves, quarters, eighths, and sixteenths ; (d) find the number of level teaspoons of flour in one tablespoon ; (e) tablespoons in a cup ; (f) cups in a quart ; (g) make a table of equivalents using the following abbreviations : c = cup tb = tablespoon t — teaspoon FRUITS Apple-Sauce Wash, pare, and core a sour apple. Cut in pieces. Put in a saucepan with enough water to keep from burning. Cook until very soft, stirring occasionally and mashing the lumps. Add sugar to taste and flavoring if the apples are tasteless. Stewed Pear Wash, pare, quarter and core a pear. Simmer until tender and transparent in a syrup made by dissolving 1 or 2 lbs. of sugar in V?, c of boiling water. Stewed Prunes Pick over and wash the prunes, soak over night in water to cover, simmer in the same water until tender, add sugar and lemon to taste and simmer one-half hour. Steamed Prunes Pick over and wash the prunes, soak over night in water to cover, drain and steam on a plate in a steamer until very tender. Add sugar and lemon to taste and steam one-half hour. Steamed Dates Pick over and wash the dates in cold water, drain and put in the top of a double boiler. Steam one hour. Stewed Cranberries Consult various cook books for recipes. Try different rules and see which one gives a sauce (a) of the best consistency, (b) of the greatest sweetness for a given amount of sugar, (c) with the tenderest skins, (d) with the least bitterness, (e) of the best all around qualities. Baked Apples, Etc. Wash, core, (and pare). Put in an agate or earthenware baking dish, fill the centers, or sprinkle with sugar, and add a little hot water. Bake until soft basting every ten minutes. Sautéed Apples Select firm apples, core, (pare) and cut crosswise in one-third inch slices. Heat a frying pan until it smokes slightly, put in a very little butter or other fatand let it run over the pan, put in the apples and cook slowly until brown, turn without breaking and brown on the other side, adding more fat if necessary to prevent sticking. Serve as a garnish to meat or on a separate dish sprinkled with sugar. Broiled Tomatoes Cut slightly green tomatoes in even one-third inch slices, brush with melted butter and broil until slightly brown on both sides. Sprinkle with salt and pepper and serve hot. Baked Stuffed Tomatoes

Records on this page

Baked Stuffed Tomatoes

Cookery 1 experiments and recipes