The pieces of bread should be dried thoroughly by placing them in a pan on a shelf
over the stove. "When dry, roll them with a rolling-pin and sift them through a flour
sieve. The fine crumbs will be as fine as meal, and are used for what is called breading, —
covering chops or oysters, or croquettes by dipping them first in the crumbs, then in egg
beaten up, and again in the crumbs, and then frying them. The coarse crumbs are very
much better than flour for plum or bread pudding." Keep in paper bags.
CAKE.
/Pandarus. — He that will have a cake out of the wheat must needs tarry the grinding.
7'roiius. — Have I not tarried ?
Pandarus. — Ay, the grinding, but you must tarry the bolting.
Troilus. — Have I not tarried?
Pandarus. — Ay, the bolting, but you must tarry the leavening.
Troihis. — Still have I tarried.
Pandarus. — Ay, to the leavening ; but here's in a word ' hereafter ' the kneading, the making
of the cake, the heating of the oven and the baking ; nay, you must stay the cooling too.
or you may chance to burn your lips.
Troilus. — Patience herself, what goddess e'er she be.
Doth lesser blench at sufferance than I do.
— TROILUS AND CRESSIDA.
Ail the* ingredients for making cake must be of the best quality. Good flour, dry white sugar, remember-
i«g that there is no intermediate degrees of quality in butter and eggs, they are either good or bad. " English
currants come to us with so much of their native soil, that they should be thoroughly cleansed. " The process is
necessarily so long and troublesome that it is better to wash several pounds at once ; a year's supply. Put
them in a milk-pan with a quantity of warm water ; after rubbing them thoroughly pour off the water and put
the currants into the colander; rinse the pan, set the colander in it, and pour over the fruit as much cold water
as the pan will hold, then wash the currants well, and stir them about so that the clean water may run in as the
dirty water runs out. If needfaj take another water, and still another. Persevere until the fruit does not
change the color of the water, then let it drain in the colander for half an hour. Spread a large cloth on the
table, pour the currants in the centre, and rub them with the sides and ends, absorbing as much of the water
as possible ; when the cloth is quite damp spread a dry one, and cover it thinly with the fruit. This work
should be done in a good light, that all foreign substances may be seen and removed. Through the whole
process keep a constant "lookout for breakers" — fo<tf/£-breakers. Wash the currants in the afternoon, and
leave them on the second cloth in a warm room to dry over night ; in the morning put in jars and cover closely.
A "Raisin Stoner " saves the old tedious process of stoning raisins with a knife. They must first be
stemmed, then one by one put through this ingenious little machine ; the work is quickly and well donev
with comparatively clean fingers. Thanks also to this labor-saving age, we are no longer obliged to
grate sugar or grind spices. For beating eggs, use a large earthen bowl, and this kind of egg-beater — a
wooden handle with wire loops in the form of a spoon. Blanch almonds by pouring boiling water over them
and stripping off the skins.
Page 131
Presented as published in 1891. 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
The pieces of bread should be dried thoroughly by placing them in a pan on a shelf over the stove. "When dry, roll them with a rolling-pin and sift them through a flour sieve. The fine crumbs will be as fine as meal, and are used for what is called breading, — covering chops or oysters, or croquettes by dipping them first in the crumbs, then in egg beaten up, and again in the crumbs, and then frying them. The coarse crumbs are very much better than flour for plum or bread pudding." Keep in paper bags.
/Pandarus. — He that will have a cake out of the wheat must needs tarry the grinding.
7'roiius. — Have I not tarried ?
Pandarus. — Ay, the grinding, but you must tarry the bolting.
Troilus. — Have I not tarried?
Pandarus. — Ay, the bolting, but you must tarry the leavening.
Troihis. — Still have I tarried.
Pandarus. — Ay, to the leavening ; but here's in a word ' hereafter ' the kneading, the making
of the cake, the heating of the oven and the baking ; nay, you must stay the cooling too.
or you may chance to burn your lips. Troilus. — Patience herself, what goddess e'er she be. Doth lesser blench at sufferance than I do.
— TROILUS AND CRESSIDA.
Ail the* ingredients for making cake must be of the best quality. Good flour, dry white sugar, remembering that there is no intermediate degrees of quality in butter and eggs, they are either good or bad. " English currants come to us with so much of their native soil, that they should be thoroughly cleansed. " The process is necessarily so long and troublesome that it is better to wash several pounds at once ; a year's supply. Put them in a milk-pan with a quantity of warm water ; after rubbing them thoroughly pour off the water and put the currants into the colander; rinse the pan, set the colander in it, and pour over the fruit as much cold water as the pan will hold, then wash the currants well, and stir them about so that the clean water may run in as the dirty water runs out. If needfaj take another water, and still another. Persevere until the fruit does not change the color of the water, then let it drain in the colander for half an hour. Spread a large cloth on the table, pour the currants in the centre, and rub them with the sides and ends, absorbing as much of the water as possible ; when the cloth is quite damp spread a dry one, and cover it thinly with the fruit. This work should be done in a good light, that all foreign substances may be seen and removed. Through the whole process keep a constant "lookout for breakers" — food-breakers. Wash the currants in the afternoon, and leave them on the second cloth in a warm room to dry over night ; in the morning put in jars and cover closely.
A "Raisin Stoner " saves the old tedious process of stoning raisins with a knife. They must first be stemmed, then one by one put through this ingenious little machine ; the work is quickly and well done with comparatively clean fingers. Thanks also to this labor-saving age, we are no longer obliged to grate sugar or grind spices. For beating eggs, use a large earthen bowl, and this kind of egg-beater — a wooden handle with wire loops in the form of a spoon. Blanch almonds by pouring boiling water over them and stripping off the skins.