STIRRING is done by moving a spoon round and round, in ever-widen- ing circles, until the ingredients are thoroughly blended. The ingredients may be dry, or liquid or both. Flour is sifted to remove foreign matter that may be present and to lighten it. Dry ingredients are sifted together in order to mix them thoroughly. BEATING is done by cutting down with a spoon from the top to the bottom of a mixture, bring the spoon up to the surface, passing over and down through the mixture again and again. The object is to introduce air into the mixture and lighten it. CUTTING AND FOLDING is the process by which whites of eggs or cream, beaten very light, may be incorporated into another mixture with- out loss of the air bubbles formed. Put the two mixtures together; with a - .spoon cut down to the bottom of the dish, turn, bring to the top and fold over the mixture thus brought to the surface. Repeat until the ingredients are blended. KNEADING is a term applied to a combination of motions used with dough. The motions given to the dough are folding, pressing and turning. These repeated in the order given until the dough is smooth and velvety. The dough is folded with the finger tips, pressed down with the heel of the hands, then turned with the right hand. TOSSING is moving small articles about in a frying pan in which there is butter or seasoning or both, that the articles may be uniformly covered with the contents of the pan. This is done by shaking the pan as in pop- ping corn, or by turning the articles over and over with a spoon or fork. To EGG-AND-BREAD-CRUMB cover the article to be thus treated with sifted, soft bread crumbs, then dip in beaten egg diluted with milk or water to cover it completely, then again cover with crumbs. The crumbs of the results. stale (not dry) loaf (no crusts) grated or sifted gives the most pleasing Serving a dish AU GRATIN is presenting a dish covered with buttered cracker crumbs browned in the oven. Sometimes grated cheese is added to the crumbs, but this is not essential. To prepare, mix 1. cup of cracker crumbs (rolled on a board with a ‘“‘pin”’) with from one-fourth to one-third a cup of melted butter✪ Cracker Crumb Au Gratin; spread these over the (cooked) preparation and let the crumbs brown in a hot oven. COOKING OVER HOT WATER—The vessel in which the cooking is ws 35 i a 3 i done does not come in direct contact with the heat of the stove, boiling abet ~ water intervening. The double-boiler is the proper utensil. ae 2 The term POACHING is applied to the cooking of articles by means. s of a liquid kept just below the boiling point. Eggs are poached by emmersion (without the shells) in salted water; timbales, custards and souffles are poached in moulds or in other dishes surrounded by boiling water, which is thereafter kept just below the boiling point. ~ To BLANCH rice or vegetables, setthe article over a eariGk: fire 4 in an atundance of cold water, and heat to the boiling point; let boil from thre to ten minutes then drain, rinse in cold water, drain and set to cook in a koiling liquid: Rice is blanched to clean it, potatoes, onions, carrots, etc., to meke them more delicate. Always blanch vegetables to the used in stews and casserole dishes. : Macaroni is blanched after it is cooked tender. It is set to cook in rapi ly boiling, salted water; when tender drain and rinse in cold water, remove the starch upon the outside and to keep the pieces distinct. To BLANCH almonds cook three-or four minutes in boiling water, drain, cover with cold water and with the fingers slip the skin from the 1uts, one by one. FRYING is a form of cookery in which the article is immersed in fa at a high temperature, 3500 to 4000 Fahrenheit.

AI-modernized reading of the original text

STIRRING is done by moving a spoon round and round, in ever-widening circles, until the ingredients are thoroughly blended. The ingredients may be dry, or liquid or both. Flour is sifted to remove foreign matter that may be present and to lighten it. Dry ingredients are sifted together in order to mix them thoroughly. BEATING is done by cutting down with a spoon from the top to the bottom of a mixture, bring the spoon up to the surface, passing over and down through the mixture again and again. The object is to introduce air into the mixture and lighten it. CUTTING AND FOLDING is the process by which whites of eggs or cream, beaten very light, may be incorporated into another mixture without loss of the air bubbles formed. Put the two mixtures together; with a - .spoon cut down to the bottom of the dish, turn, bring to the top and fold over the mixture thus brought to the surface. Repeat until the ingredients are blended. KNEADING is a term applied to a combination of motions used with dough. The motions given to the dough are folding, pressing and turning. These repeated in the order given until the dough is smooth and velvety. The dough is folded with the finger tips, pressed down with the heel of the hands, then turned with the right hand. TOSSING is moving small articles about in a frying pan in which there is butter or seasoning or both, that the articles may be uniformly covered with the contents of the pan. This is done by shaking the pan as in popping corn, or by turning the articles over and over with a spoon or fork. To EGG-AND-BREAD-CRUMB cover the article to be thus treated with sifted, soft bread crumbs, then dip in beaten egg diluted with milk or water to cover it completely, then again cover with crumbs. The crumbs of the results. stale (not dry) loaf (no crusts) grated or sifted gives the most pleasing Serving a dish AU GRATIN is presenting a dish covered with buttered cracker crumbs browned in the oven. Sometimes grated cheese is added to the crumbs, but this is not essential. To prepare, mix 1. cup of cracker crumbs (rolled on a board with a ‘“‘pin”’) with from one-fourth to one-third a cup of melted butter; spread these over the (cooked) preparation and let the crumbs brown in a hot oven. COOKING OVER HOT WATER—The vessel in which the cooking is done does not come in direct contact with the heat of the stove, boiling water intervening. The double-boiler is the proper utensil. ae 2 The term POACHING is applied to the cooking of articles by means of a liquid kept just below the boiling point. Eggs are poached by immersion (without the shells) in salted water; timbales, custards and souffles are poached in moulds or in other dishes surrounded by boiling water, which is thereafter kept just below the boiling point. ~ To BLANCH rice or vegetables, setthe article over a brisk: fire 4 in an atundance of cold water, and heat to the boiling point; let boil from three to ten minutes then drain, rinse in cold water, drain and set to cook in a boiling liquid: Rice is blanched to clean it, potatoes, onions, carrots, etc., to meke them more delicate. Always blanch vegetables to the used in stews and casserole dishes. : Macaroni is blanched after it is cooked tender. It is set to cook in rapidly boiling, salted water; when tender drain and rinse in cold water, remove the starch upon the outside and to keep the pieces distinct. To BLANCH almonds cook three-or four minutes in boiling water, drain, cover with cold water and with the fingers slip the skin from the nuts, one by one. FRYING is a form of cookery in which the article is immersed in fa at a high temperature, 3500 to 4000 Fahrenheit.

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Cracker Crumb Au Gratin

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