Lowney's cook book

When fat is put on the range to heat for frying, put in a cube of bread. If the fat is forgotten, the bread will burn first, and the odor of the burned crumb will attract the attention. The burned flavor cannot be removed from burned fat. 10 lownet's cook book How to try out Suet Cut the suet in small pieces, place in top of double boiler, cover, and cook over hot water until all the fat is tried out ; strain through a cheese cloth. This can be done in the oven if the top of the range is crowded. How to Lard Larding is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide, and with aid of the larding needle drawing these pieces through the surface of the meat, taking a stitch an inch long and a quarter inch deep. How to test Fat for Frying Heat the fat. When a blue smoke begins to appear, drop in a cube of bread ; if the bread browns a golden brown in forty seconds, the fat is hot enough for any food which has previously been cooked. Uncooked food requires a longer time to fry; the cube of bread should brown in sixty seconds for such food. Food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time — not enough to cool the fat. How to make Croquettes For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle. Chill before shaping. For vegetable croquettes the vegetables should be boiled, then washed and seasoned. Chill before shaping. To Shape. — Allow one rounding tablespoon of croquette mixture for each croquette, roll into a round ball, roll ball in crumbs, then shape either like a cylinder or pyramid ; when all are perfect and uniform, dip in egg, then in crumbs. How to prepare Sweetbreads Soak in cold water from the time they come from the market until used. Drain, cover with two cups cold water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion ; simmer for one half hour, drain, cover with cold water, remove tubes and membranes. Broil whole ; or if for larding, dip in Qgg^ wrap in cheese cloth, and press under weight over night. How to care for the Refrigerator Select a large refrigerator, of simple construction and of hardwood, — the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, remove instantly any food spilled in any of the compartments. Wash the ice compartment and food chambers at least once a week with hot soapsuds, and for economy's sake do this when the ice is low. Pour boiling water down the waste pipe. Sal soda dissolved in the water tends to keep every part sweet and clean. Shelves and all portable parts, when washed and scalded, should be placed in the sun to dry ; if this is impossible, dry before a fire. Keep a good supply of ice, in the ice chamber; it is cheaper in the end. Never keep the doors or covers of the refrigerator open unnecessarily long ; it wastes the ice. A good refrigerator properly cared for should last at least twenty-five years. How to Caramelize