Parsley and chervil should be dried in two ways.
When the herbs are to be used in a powdered form, tie
them in bunches, and hang them in a dry, shady place.
Keep them in bags or boxes. When the herbs are to
be used in a minced form in sauces, salads, and soups,
another method must be followed. Tie the herbs in
bunches ; lay them in a bowl, and cover them with boil-
ing water ; immediately pour off the water, and hang the
herbs in a dry, shady place. When dry, put them in
boxes or paper bags. When required for use, break off
the quantity desired ; soak in cold water for ten minutes,
and the herbs will be ready for use.
J
How to Make Lime Water.
Put about a pound of unslacked lime in a large bowl ;
pour over this three quarts of boiling water✪ How to Make Lime Water ; let it stand
for ten minutes ; then stir well with a stick. Place the
bowl in a cool place for eight or ten hours ; at the end
894 MISS PARLOA'S KITCHEN COMPANION.
of that time pour off the clear water, letting the sedi-
ment remain in the bottom of the bowl. Bottle the
clear water, and keep in a convenient place. A table-
spoonful of this may be added to a glass of milk to be
given to a patient with an acid stomach.
In case of burns, cover the burned parts with a cloth
wet in lime-water ; keep the cloth wet by pouring on a
little of the water as often as the cloth dries.
What Devonshire Cream is, and its Uses.
Put a pan of milk in a cool place for twenty-four
hours. At the end of that time place the pan on the
back of the range, and heat the milk slowly to the boil-
ing-point, being careful not to let it boil. Put the pan
in a cool place for six or twelve hours. At the end of
that time skim off the cream, which will be found firm,
and of a peculiarly sweet flavor.
In very hot weather the milk may be scalded after
it has stood for twelve hours. This cream is eaten on
mush, fruit, blanc-mange, toast, etc.
How to Stone Raisins.
Free the raisins from stems, and then put them in a
bowl. Cover them with boiling water, and let them stand
for two minutes. Pour off the water ; open the raisins,
and the seeds can be removed quickly and easily without
the usual stickiness.
How to Keep Food in a Refrigerator.
Food that has little odor itself, and food that absorbs
odors readily should be placed at the bottom of the re-
frigerator. All foods with a strong odor should be kept
on the top shelves. Sour milk or cream should not be
kept in the refrigerator. Salad dressings, Tartar sauce,
and celery should be covered closely, or they will flavor
WHAT ALL HOUSEKEEPERS SHOULD KNOW. 895
everything that is shut up with them. Pineapple, straw-
berries, and raspberries should not be shut into a common
ice-chest with milk or cream. In the refrigerators where
there is a circulation of dry air, butter, milk, cream, and
other delicate foods may be kept in the lower part of the
refrigerator, and the fruits, vegetables, etc., with stronger
flavors and odors may be kept on the top shelves. If
arranged in this way, there will be little danger that one
kind of food will absorb the flavor or odor of another.
It is a good plan to keep a small dish of powdered
charcoal on one of the upper shelves of the refrigerator,
as it is an excellent absorbent of odors. It should be
changed every few days.
Page 471 · 1 recipe record on this page
Presented as published in 1887. 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
Parsley and chervil should be dried in two ways. When the herbs are to be used in a powdered form, tie them in bunches, and hang them in a dry, shady place. Keep them in bags or boxes. When the herbs are to be used in a minced form in sauces, salads, and soups, another method must be followed. Tie the herbs in bunches ; lay them in a bowl, and cover them with boiling water ; immediately pour off the water, and hang the herbs in a dry, shady place. When dry, put them in boxes or paper bags. When required for use, break off the quantity desired ; soak in cold water for ten minutes,
and the herbs will be ready for use.
J
How to Make Lime Water.
Put about a pound of unslacked lime in a large bowl ; pour over this three quarts of boiling water ; let it stand for ten minutes ; then stir well with a stick. Place the bowl in a cool place for eight or ten hours ; at the end
of that time pour off the clear water, letting the sediment remain in the bottom of the bowl. Bottle the clear water, and keep in a convenient place. A tablespoonful of this may be added to a glass of milk to be given to a patient with an acid stomach.
In case of burns, cover the burned parts with a cloth wet in lime-water ; keep the cloth wet by pouring on a little of the water as often as the cloth dries.
What Devonshire Cream is, and its Uses.
Put a pan of milk in a cool place for twenty-four hours. At the end of that time place the pan on the back of the range, and heat the milk slowly to the boiling-point, being careful not to let it boil. Put the pan in a cool place for six or twelve hours. At the end of that time skim off the cream, which will be found firm, and of a peculiarly sweet flavor.
In very hot weather the milk may be scalded after it has stood for twelve hours. This cream is eaten on mush, fruit, blanc-mange, toast, etc.
How to Stone Raisins.
Free the raisins from stems, and then put them in a bowl. Cover them with boiling water, and let them stand for two minutes. Pour off the water ; open the raisins, and the seeds can be removed quickly and easily without the usual stickiness.
How to Keep Food in a Refrigerator.
Food that has little odor itself, and food that absorbs odors readily should be placed at the bottom of the refrigerator. All foods with a strong odor should be kept on the top shelves. Sour milk or cream should not be kept in the refrigerator. Salad dressings, Tartar sauce, and celery should be covered closely, or they will flavor
everything that is shut up with them. Pineapple, strawberries, and raspberries should not be shut into a common ice-chest with milk or cream. In the refrigerators where there is a circulation of dry air, butter, milk, cream, and other delicate foods may be kept in the lower part of the refrigerator, and the fruits, vegetables, etc., with stronger flavors and odors may be kept on the top shelves. If arranged in this way, there will be little danger that one kind of food will absorb the flavor or odor of another.
It is a good plan to keep a small dish of powdered charcoal on one of the upper shelves of the refrigerator, as it is an excellent absorbent of odors. It should be changed every few days.
Records on this page
How to Make Lime Water