Three quarts of tomatoes for bisque, one gallon of
solid oysters., thirty pounds of turkey, four good sized
chickens for pie, twelve spring chickens to fry, three
for patties or croquetts, six cans of peas, ten quarts of
Saratoga potatoes, two quarts of cranberries for jelly,
three pints of olives, one and one-half galons of salad,
one and one-half gallons of ice or sherbet, two gallons
of bulk ice cream or six and one-fourth bricks.
TABLE OF MEASUREMENTS.
Four salt spoons equal one teaspoon, three tea-
spoons dry material four of liquid, equal one table-
spoon, six tablespoons equal one-half cup, two gills
equal one cup, two cups one pint, four cups of flour,
two solid of butter, two of granulated sugar, three of
meal, two of solid meat and nine large eggs equal, one
pound.
"Au gratin" — Means that the dish is prepared with
white sauce, covered with bread crumbs and baked. It
is an excellent way to dispose of left overs and to serve
many vegetables.
Ail escalloped dishes, are much nicer if made with a
good white sauce poured over them, instead of the us-
ual way of using bits of butter and milk or water.
Cracker or bread crumbs for covering the tops of
scallops, etc., should be first well greased in melted
butter.
Bread crumbs are better for covering articles for fry
ing, as cracker crumbs absorb the grease.
When the mold contains ice cream, wrap a cloth
about it wrung from hot water ; when it contains a hot
FRAGMENTS
285
pudding, wring the cloth from cold water to remove
from mold.
The smaller the cake the hotter the oven should be..
In creaming butter and sugar, if butter is hard,
warm the sugar or the bowl.
To keep frosting- from cracking add one teaspoon
of cream to each white of an egg.
Use a knife wet with hot water to cut a frosted cake.
Fine granulated sugar makes a better cake than the
coarse grade. Confectioner's sugar will make a
smoother frosting than the powdered.
Different jellies may be used to tint frostings.
To take a cake from a pan, lay a clean towel on the
table, invert the cake pan over it and put a cloth folded
two or three thicknesses wet in cold water, over the
bottom of the pan.
Two apples placed in the cake box will keep the con-
tents moist.
Set dry figs, raisins or dates on a plate, in a steamer.
In half an hour they will be as plump as when fresh.
Dry and roll lightly in confectioner's sugar before put-
ting them away.
A good balance of spices is three tablespoons of cin-
namon, one of ground mace, one grated nutmeg, two
teaspoons of cloves, and two teaspoons of allspice.
A drop of cinnamon extract and three or four drops
of vanilla added to a pot of chocolate will greatly im-
prove the flavor.
Cut new bread with a very hot knife to prevent its
crumbling.
Uselce cream scoops to mold mashed potatoes in
little pyramids, rub each with butter and lemon in
gas broiler.
Rinse the pan with cold water or rub with butter to
prevent milk scorching.
A spoonful of vinegar added to the lard prevents
doughnuts from absorbing fat ; added to water makes
old fowls tender and fish firmer and whiter.
A good substitute for butter and beef drippings for
frying: Boil best kidney suet in milk, allowing one-
half cup to one pound of suet ; lift from bottom occa-
286
.FRAGMENTS
Page 137
Presented as published in 1907. 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
Three quarts of tomatoes for bisque, one gallon of solid oysters,, thirty pounds of turkey, four good sized chickens for pie, twelve spring chickens to fry, three for patties or croquettes, six cans of peas, ten quarts of Saratoga potatoes, two quarts of cranberries for jelly, three pints of olives, one and one-half galons of salad, one and one-half gallons of ice or sherbet, two gallons of bulk ice cream or six and one-fourth bricks.
TABLE OF MEASUREMENTS.
Four salt spoons equal one teaspoon, three teaspoons dry material four of liquid, equal one tablespoon, six tablespoons equal one-half cup, two gills equal one cup, two cups one pint, four cups of flour, two solid of butter, two of granulated sugar, three of meal, two of solid meat and nine large eggs equal, one pound.
"Au gratin" — Means that the dish is prepared with white sauce, covered with bread crumbs and baked. It is an excellent way to dispose of left overs and to serve many vegetables.
Ail escalloped dishes, are much nicer if made with a good white sauce poured over them, instead of the usual way of using bits of butter and milk or water.
Cracker or bread crumbs for covering the tops of scallops, etc., should be first well greased in melted butter.
Bread crumbs are better for covering articles for fry ing, as cracker crumbs absorb the grease.
When the mold contains ice cream, wrap a cloth about it wrung from hot water ; when it contains a hot
pudding, wring the cloth from cold water to remove from mold.
The smaller the cake the hotter the oven should be..
In creaming butter and sugar, if butter is hard, warm the sugar or the bowl.
To keep frosting- from cracking add one teaspoon of cream to each white of an egg.
Use a knife wet with hot water to cut a frosted cake.
Fine granulated sugar makes a better cake than the coarse grade. Confectioner's sugar will make a smoother frosting than the powdered.
Different jellies may be used to tint frostings.
To take a cake from a pan, lay a clean towel on the table, invert the cake pan over it and put a cloth folded two or three thicknesses wet in cold water, over the bottom of the pan.
Two apples placed in the cake box will keep the contents moist.
Set dry figs, raisins or dates on a plate, in a steamer. In half an hour they will be as plump as when fresh. Dry and roll lightly in confectioner's sugar before putting them away.
A good balance of spices is three tablespoons of cinnamon, one of ground mace, one grated nutmeg, two teaspoons of cloves, and two teaspoons of allspice.
A drop of cinnamon extract and three or four drops of vanilla added to a pot of chocolate will greatly improve the flavor.
Cut new bread with a very hot knife to prevent its crumbling.
Uselce cream scoops to mold mashed potatoes in little pyramids, rub each with butter and lemon in gas broiler.
Rinse the pan with cold water or rub with butter to prevent milk scorching.
A spoonful of vinegar added to the lard prevents doughnuts from absorbing fat ; added to water makes old fowls tender and fish firmer and whiter.
A good substitute for butter and beef drippings for frying: Boil best kidney suet in milk, allowing onehalf cup to one pound of suet ; lift from bottom occa-