This is a delicious dish.
In making Crust of any kind, do not melt the lard in flour. Melting
will injure the crust.
In boiling dumplings of any kind, put them in the water one at a
time. If they are put in together they will mix with each other.
If you flavor a rhubarb pie with nutmeg it will improve it greatly and
make it taste like a fresh apple pie.
To brown sugar for sauce or puddings, put the sugar in a perfectly
dry saucepan. If the pan is the least bit wet, the sugar will burn and
you will spoil your saucepan.
Whenever you see your sauce boil from the sides of the pan you may
know your flour or corn-starch is done.
Sour Apple Sauce is greatly improved by the addition of a table-
spoonful of butter to a quart of sauce, and, moreover, there is much less
sugar needed. A little lemon peel✪ Sour Apple Sauce makes a fine flavor.
Jelly Molds should be greased with cold butter. When you wish to
DOMESTIC COOKERY SCIENCE. 195
remove the jelly or pudding, plunge the mold into hot water, remove
quickly, and the contents will come out in perfect form and without any
trouble.
Never put a pudding that is to be steamed in anything else than a
dry mold.
To clean raisins, wipe them with a dry towel. Never wash them, for
it will make cakes or puddings heavy,
If ripe cherries are put in water the wormy ones will always rise.
In making any sauce, put the butter and flour in together and your
sauce will never be lumpy.
To brown sugar for puddings, put the sugar on in a perfectly dry pan.
If the pan is the least wet the sugar will burn and spoil both it and
the pan.
Biscuits broken, and the crumbs are good for puddings.
Morning's milk is richer than that of evening.
Single Cream is cream that has stood on the milk twelve hours. It
is the best for tea and coffee. Double cream stands on its milk twenty-
four hours, and cream for butter frequently stands forty-eight hours.
Cream that is to be whipped should not be butter cream, lest in whip-
ping it change to butter.
When milk sours, scalding will render it sweet again. The whey
separates from the curd, and the former is better than shortening in
bread.
Take a cup of cream off the milk pans every morning when you
make bread ; it will make the bread moist, white and delicate, and you
will hardly miss it from the cream.
To beat the Whites of Eggs quickly, put in a pinch of salt. The
cooler the eggs the quicker they will froth. Salt cools and also freshens
them.
In boiling eggs hard put them in boiling water ten minutes, and then
put them in cold water. It will prevent the yolks from coloring black.
In icing cakes, dip the knife frequently into cold water.
Bread. — As far as it is possible, have bits of bread eaten before they
become hard. Spread those that are not eaten, and let them dry, to be
pounded for puddings, or soaked for brewis. Brewis is made of crusts
and dry pieces of bread, soaked a good while in hot milk, mashed,
salted and buttered like toast. Above all, do not let crusts accumulate
in such quantities that they cannot be used. The water used in mixing
bread must be tepid hot. If it is too hot the loaves will be full of holes.
Page 173 · 1 recipe record on this page
Presented as published in 1886. 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
This is a delicious dish.
In making Crust of any kind, do not melt the lard in flour. Melting will injure the crust.
In boiling dumplings of any kind, put them in the water one at a time. If they are put in together they will mix with each other.
If you flavor a rhubarb pie with nutmeg it will improve it greatly and make it taste like a fresh apple pie.
To brown sugar for sauce or puddings, put the sugar in a perfectly dry saucepan. If the pan is the least bit wet, the sugar will burn and you will spoil your saucepan.
Whenever you see your sauce boil from the sides of the pan you may know your flour or corn-starch is done.
Sour Apple Sauce is greatly improved by the addition of a tablespoonful of butter to a quart of sauce, and, moreover, there is much less sugar needed. A little lemon peel makes a fine flavor.
Jelly Molds should be greased with cold butter. When you wish to
DOMESTIC COOKERY SCIENCE. 195
remove the jelly or pudding, plunge the mold into hot water, remove quickly, and the contents will come out in perfect form and without any trouble.
Never put a pudding that is to be steamed in anything else than a dry mold.
To clean raisins, wipe them with a dry towel. Never wash them, for it will make cakes or puddings heavy,
If ripe cherries are put in water the wormy ones will always rise.
In making any sauce, put the butter and flour in together and your sauce will never be lumpy.
To brown sugar for puddings, put the sugar on in a perfectly dry pan. If the pan is the least wet the sugar will burn and spoil both it and the pan.
Biscuits broken, and the crumbs are good for puddings.
Morning's milk is richer than that of evening.
Single Cream is cream that has stood on the milk twelve hours. It is the best for tea and coffee. Double cream stands on its milk twentyfour hours, and cream for butter frequently stands forty-eight hours. Cream that is to be whipped should not be butter cream, lest in whipping it change to butter.
When milk sours, scalding will render it sweet again. The whey separates from the curd, and the former is better than shortening in bread.
Take a cup of cream off the milk pans every morning when you make bread ; it will make the bread moist, white and delicate, and you will hardly miss it from the cream.
To beat the Whites of Eggs quickly, put in a pinch of salt. The cooler the eggs the quicker they will froth. Salt cools and also freshens them.
In boiling eggs hard put them in boiling water ten minutes, and then put them in cold water. It will prevent the yolks from coloring black.
In icing cakes, dip the knife frequently into cold water.
Bread. — As far as it is possible, have bits of bread eaten before they become hard. Spread those that are not eaten, and let them dry, to be pounded for puddings, or soaked for brewis. Brewis is made of crusts and dry pieces of bread, soaked a good while in hot milk, mashed, salted and buttered like toast. Above all, do not let crusts accumulate in such quantities that they cannot be used. The water used in mixing bread must be tepid hot. If it is too hot the loaves will be full of holes.
Records on this page
Sour Apple Sauce