Be careful of your selection. When decided upon, give your entire atten- tion and thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. This only makes them sour, hard, and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with smiles and flavoring with kisses to taste. Then wrap them in a mantel of charity, keep warm with a steady fire of domestic devotion. When thus prepared they will keep for years. RHUBARB CONSERVE Three quarts of rhubarb, cut in pieces; three quarts Franklin cane sugar; ten cents worth almonds cut in pieces; juice of two oranges and one lemon. Peel the yellow off lemon and put through meat grinder, also the orange peel and one pound raisins✪ Rhubarb Conserve. Cook all together until thick. This amount should make eighteen glasses. ORANGE MARMALADE Six oranges, three lemons, six pounds sugar, five quarts water✪ Orange Marmalade. Remove seeds and grind oranges and lemons in food chopper. Pour over them the five quarts of water and let stand twenty-four hours. Boil two hours, then add the sugar and boil until moderately thick. This will make twelve glasses of marmalade. — MEMO — ( 94 ) DEFINITION OF TERMS USED IN COOKING USED IN COOKERY A la Creole — Cooked with tomatoes, onions and peppers. A la Printaniere — A soup or stew served with young spring vegetables. Aspic — A savory jelly for meats, fish, vegetables and salads. Frequently used as a garnish. Au Gratin — Cooked with browned crumbs and usually with grated cheese. Bain-marie — A vessel containing hot water in which other vessels containing foods are placed to keep hot without further cooking. Literally a double boiler on a large scale. Bechamel — A rich white sauce made with stock, milk or cream. Bisque — A thick white sauce or soup generally made from shellfish. Blanch — To whiten by scalding. Bouillon — A meat broth. Bombe — Moulded ices having the outside one variety and the centre another. Bouquet of Herbs — A bunch of various flavoring herbs, used for soups or stews. Braise — To cook in a closely covered stewpan with vegetables, having a gen- tle heat, that neither flavor nor juices are lost by evaporation. Canape — A finger strip of bread or toast spread with a savory compound, usually either fish or egg, daintily garnished and served as an appetizer before lunch or dinner. Croustades — Small pieces of bread fried or toasted. Used as a garnish for minced or hashed meat. En Brochette — Small portions of meat, such as chicken livers, cooked with bacon on a skewer. Entree — A savory made dish served as a course itself, or between heavier courses, at dinner. Farci — Stuffed. Fondue — Cheese and eggs cooked together. Frappe — Half frozen. Glace — Glazed over. In savory dishes with meatstock, boiled down to a glaze; in sweet cookery, iced or brushed over with white of egg. Hors-d' oeuvres — Small dishes served during the first course of a dinner. Jardiniere — Mixed vegetables. Lard — To insert strips of fat pork or bacon in meats deficient in fat, with a larding needle. ( 95 ) Macedoine — A mixture of vegetables or fruits. Marinate — To make savory in a mixture of seasonings: oil and vinegar, or oil and lemon juice. Meringue — White of egg and sugar beaten together.

AI-modernized reading of the original text

Be careful of your selection. When decided upon, give your entire attention and thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. This only makes them sour, hard, and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with smiles and flavoring with kisses to taste. Then wrap them in a mantel of charity, keep warm with a steady fire of domestic devotion. When thus prepared they will keep for years. RHUBARB CONSERVE Three quarts of rhubarb, cut in pieces; three quarts Franklin cane sugar; ten cents worth almonds cut in pieces; juice of two oranges and one lemon. Peel the yellow off lemon and put through meat grinder, also the orange peel and one pound raisins. Cook all together until thick. This amount should make eighteen glasses. ORANGE MARMALADE Six oranges, three lemons, six pounds sugar, five quarts water. Remove seeds and grind oranges and lemons in food chopper. Pour over them the five quarts of water and let stand twenty-four hours. Boil two hours, then add the sugar and boil until moderately thick. This will make twelve glasses of marmalade. ( 94 ) DEFINITION OF TERMS USED IN COOKING USED IN COOKERY A la Creole — Cooked with tomatoes, onions and peppers. A la Printaniere — A soup or stew served with young spring vegetables. Aspic — A savory jelly for meats, fish, vegetables and salads. Frequently used as a garnish. Au Gratin — Cooked with browned crumbs and usually with grated cheese. Bain-marie — A vessel containing hot water in which other vessels containing foods are placed to keep hot without further cooking. Literally a double boiler on a large scale. Bechamel — A rich white sauce made with stock, milk or cream. Bisque — A thick white sauce or soup generally made from shellfish. Blanch — To whiten by scalding. Bouillon — A meat broth. Bombe — Moulded ices having the outside one variety and the centre another. Bouquet of Herbs — A bunch of various flavoring herbs, used for soups or stews. Braise — To cook in a closely covered stewpan with vegetables, having a gentle heat, that neither flavor nor juices are lost by evaporation. Canape — A finger strip of bread or toast spread with a savory compound, usually either fish or egg, daintily garnished and served as an appetizer before lunch or dinner. Croustades — Small pieces of bread fried or toasted. Used as a garnish for minced or hashed meat. En Brochette — Small portions of meat, such as chicken livers, cooked with bacon on a skewer. Entree — A savory made dish served as a course itself, or between heavier courses, at dinner. Farci — Stuffed. Fondue — Cheese and eggs cooked together. Frappe — Half frozen. Glace — Glazed over. In savory dishes with meatstock, boiled down to a glaze; in sweet cookery, iced or brushed over with white of egg. Hors-d' oeuvres — Small dishes served during the first course of a dinner. Jardiniere — Mixed vegetables. Lard — To insert strips of fat pork or bacon in meats deficient in fat, with a larding needle. ( 95 ) Macedoine — A mixture of vegetables or fruits. Marinate — To make savory in a mixture of seasonings: oil and vinegar, or oil and lemon juice. Meringue — White of egg and sugar beaten together.

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Rhubarb ConserveOrange Marmalade

Trinity cook book