Scientific cooking with scientific methods

To Scald Milk. — Fill lower part of double boiler partly full of boiling water, and place milk in upper part. Cover and place over flame until the milk forms bubbles around the edge. Acidulated Water. — This is water to which one tablespoon of vinegar or lemon juice is added to one quart of water. Fluid to Remove Spots on Furniture. — Use four ounces of ammonia, one ounce of glycerine, one ounce of Castile soap (white), and one-half ounce of alcohol. Dissolve the soap in soft hot water, using half a gallon. Add the remaining ingredients, apply with soft sponge, and polish with flannel. This will not hurt the furniture, and can be applied to dress fabrics — even silk. To Butter Cracker Crumbs. — Allow one-fourth cup of cracker crumbs to a tablespoon of melted butter. Pour on slowly and stir with fork that each crumb may be entirely coated. They want to be light and easily distributed over the top of the dish for which they are to be used. To Extract Juice from Onion. — Cut piece from side of onion, pull back the brown skin, press onion on a coarse sieve, and work with a rotary motion. To Chop Parsley. — Wash, dry on towel, remove leaves, gather very compactly between thumb and forefinger, and with a pair of scissors cut fine as much as you wish. This can be done with a sharp vegetableknife, but the scissors are best. To Shred Almonds. — Use blanched almonds, and cut them lengthwise of the nut. To Caramel Sugar. — Put into a smooth granite or aluminum skillet, and place over flame and stir constantly until melted and a light golden color, using care not to burn, and keep it free from the pan and spoon. You can use as much hot water as you have sugar, and cook to a thick syrup and use for sauces, creams, etc. To Make Glaze. — Four quarts of good stock reduced to one cup. To Prevent Salt from Lumping. — Mix one teaspoon of cornstarch w^ith half a cup of salt. Macaroon Crumbs. — Use dry macaroons, pound, and sift through coarse sieve. To Clean Range After Frying. — If fat spatters on the range during the process of frying, clean at once with newspapers. To Clean Frying-pans that are Used with Fat. — Drain all the fat out you can, wipe the articles with newspapers, and half the work of cleaning is done. Stains from Claret Wine. — As soon as claret is spilled on a cloth, cover the spot with salt, let stand a few moments, and rinse in cold water. To Clean Tumblers. — Tumblers in which milk has been served should first be rinsed in cold water before washing with the hot soapsuds. Washing Glass or China in Cold Weather. — Put the article in the hot water on the side so the expansion will be same all over. If the air is very frosty and the tumbler is put in on the bottom, it will probably break at the point where the hot water reaches, from the fact that there is no expansion at the top. To Wash Water Bottles.— Fill the bottle half full of soapsuds with a little ammonia added to them, and use some shot. Shake well for some moments. Empty, rinse with hot water, polish outside, and let stand to drain and dry inside. To Clean Mirrors and Windows. — Rub over with chamois skin wrung out of clean hot water, then polish with dry chamois skin. This saves much work and also strength.