Browned Flour. — Sift half a pound of flour into( Crumbs. — Dry slices of bread, otherwise wasted, a dripping pan, and set it in a hot oven. Look to (may be saved for crumbs, set on a tin in the oven, it occasionally and stir it well. When it is the | and allowed to become very crisp; then rolled, sifted, color of coffee which is half milk, take it out, and (and kept perfectly dry. put in a tin for use. You will require a third more } of this, for thickening, than of raw flour. \ Curry Powder. — India curry powder is the best, Molly. -and can be bought in small bottles. 112 COOKS IN CLOVER. Garlic. — This has a flavor like onions, but more | Never allow any meat or fish to lie, if you can delicate. A braid of garlic costs but a few cents, ) hang it up. and will keep a long time. A 'clove' of garlic is> one of the little sections into which the roots divide. All r^;/ meats should be cooked rare, and all ( 7vJiitc meats should be well done. Pepper. — Cayenne pepjDer is more wholesome J than black pepper ; it is stimulating while the latter { Stewing is the most economical mode of cooking is irritating. \ meats; broiling and roasting, the most healthful. Tapioca.— Flake and pearled tapioca have the All vegetables, when cut, may be kept fresh by same taste, but the latter is better for thickening (putting the stalks in water, soups, and for many kinds of puddings. It must < always be soaked before using. Be sure the water is at boiling point before put- ting into it the vegetables to be cooked. T H O D S i Sweet potatoes require nealy twice the time of To have a bright strong fire, the fire-pot must be Irish potatoes, either to bake or boil, kept free from cinders and ashes. | ) It is important that every form of food into which For scraping kettles, a large clam shell is excellent, jstarch enters, should be thoroughly cooked. Never grease pie plates ; sprinkle them lightly < with flour. i Put sugar on the bottom crust of fruit pies, and the juice will not run out; be careful not to have the oven too hot or the sugar will harden. To stone raisins easily, pour boiling water over them, and drain off. Put a small dish of water in the oven, when bak- ing cake, to prevent too rapid browning. All cakes in which molasses is used, are more apt to burn than others. Watch them weLl. Boiled custard frequently becomes curdled from over cooking; when it does, it may be returned to proper consistency by beating with an egg beater, as soon as taken from the stove. Weights and Measures. Four teaspoons of liquid — one tablespoon. Three teaspoons of dry material — one tablespoon. Four tablespoons of liquid — one wineglass. Eight tablespoons of liquid — one gill. Sixteen tablespoons of liquid — one cup. Four cups of liquid — one quart. , Four cups of flour — one pound or quart. Two cups of solid butter — one pound. Two cups of granulated sugar — one pound. Two and a half cups of powdered sugar — one pound. Three cups of meal — one pound. One pint of milk or water — one pound. One pint of chopped meat, solid, — one pound. Nine large, or ten medium eggs — one pound. Butter, the size of an egg — a quarter of a cup. COOKS IN CLOVER. MISCELLANEOUS.

AI-modernized reading of the original text

Browned Flour. — Sift half a pound of flour into( Crumbs. — Dry slices of bread, otherwise wasted, a dripping pan, and set it in a hot oven. Look to (may be saved for crumbs, set on a tin in the oven, it occasionally and stir it well. When it is the | and allowed to become very crisp; then rolled, sifted, color of coffee which is half milk, take it out, and (and kept perfectly dry. put in a tin for use. You will require a third more } of this, for thickening, than of raw flour. \ Curry Powder. — India curry powder is the best, Molly. -and can be bought in small bottles. Garlic. — This has a flavor like onions, but more | Never allow any meat or fish to lie, if you can delicate. A braid of garlic costs but a few cents, ) hang it up. and will keep a long time. A 'clove' of garlic is> one of the little sections into which the roots divide. All r^;/ meats should be cooked rare, and all ( 7vJiitc meats should be well done. Pepper. — Cayenne pepper is more wholesome J than black pepper ; it is stimulating while the latter { Stewing is the most economical mode of cooking is irritating. \ meats; broiling and roasting, the most healthful. Tapioca.— Flake and pearled tapioca have the All vegetables, when cut, may be kept fresh by same taste, but the latter is better for thickening (putting the stalks in water, soups, and for many kinds of puddings. It must < always be soaked before using. Be sure the water is at boiling point before putting into it the vegetables to be cooked. T H O D S i Sweet potatoes require nealy twice the time of To have a bright strong fire, the fire-pot must be Irish potatoes, either to bake or boil, kept free from cinders and ashes. | ) It is important that every form of food into which For scraping kettles, a large clam shell is excellent, jstarch enters, should be thoroughly cooked. Never grease pie plates ; sprinkle them lightly < with flour. i Put sugar on the bottom crust of fruit pies, and the juice will not run out; be careful not to have the oven too hot or the sugar will harden. To stone raisins easily, pour boiling water over them, and drain off. Put a small dish of water in the oven, when baking cake, to prevent too rapid browning. All cakes in which molasses is used, are more apt to burn than others. Watch them weLl. Boiled custard frequently becomes curdled from over cooking; when it does, it may be returned to proper consistency by beating with an egg beater, as soon as taken from the stove. Weights and Measures. Four teaspoons of liquid — one tablespoon. Three teaspoons of dry material — one tablespoon. Four tablespoons of liquid — one wineglass. Eight tablespoons of liquid — one gill. Sixteen tablespoons of liquid — one cup. Four cups of liquid — one quart. , Four cups of flour — one pound or quart. Two cups of solid butter — one pound. Two cups of granulated sugar — one pound. Two and a half cups of powdered sugar — one pound. Three cups of meal — one pound. One pint of milk or water — one pound. One pint of chopped meat, solid, — one pound. Nine large, or ten medium eggs — one pound. Butter, the size of an egg — a quarter of a cup. MISCELLANEOUS.

Cooks in clover