TO BROIL MEATS.
In broiling all meats, you must remember that the surface should not
be cut or broken any more than is absolutely necessary; that the meat
should be exposed to a clear, quick fire, close enough to sear the
surface without burning, in order to confine all its juices; if it is
approached slowly to a poor fire, or seasoned before it is cooked, it
will be comparatively dry and tasteless, as both of these processes
are useful only to extract and waste those precious juices which
contain nearly all the nourishing properties of the meat.
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TIP-TOP CAKE
1 lb. granulated sugar. 1 cup butter. 1 cup milk. 4 eggs. 1 lb. chopped raisins. (Citron may be used instead of raisins.) 1/2 a nutmeg, grated. 5 scant cups of flour. 5 teaspoonfuls baking powder. Mix together same as ordinary cake and bake in a loaf. Thi... TIPSY PUDDING
Cut stale sponge cake into thin slices, spread with jelly or preserves, put two pieces together like sandwiches and lay each slice or sandwich on the plate on which it is to be served. Wet each piece with wine, pour or spread a tablespoon of rich custard ... TO BAKE CAKES
Make sure the oven is in condition, it can better wait for the cake than the other way around. Light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven. For the coal range, have the oven the right temperat... TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to preserve the color. For salted almonds, prepare as above; put into a dripping pan with some lumps of butter; set into... To Boil a Ham
Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water. After it has boiled three hours add half a handful of whole cloves and at ... TO BOIL CABBAGE
Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added one tablespoon of salt; this is to draw out any insects that may be hidden in the leaves. Take from the water... TO BOIL CABBAGE
The outer leaves of the cabbage should be removed, then cut it into quarters and cut out the salt; wash it well in salt and water, and leave in the water for half-an-hour. Then put it into a colander and shake all the water from it. Place on the fire a la... TO BOIL CAULIFLOWERS
Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, putting the flower to the bottom of the saucepan. Keep uncovered all the time of cooking; take up with a slice and stra... TO BOIL FRENCH BEANS
Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of carbonate of soda; boil quickly without the lid for about ten minutes or a quarter of an hour. When soft, strain off and... TO BOIL GREEN PEAS
Shell the peas and wash them well; just cover them with cold water, season it with a little salt, sugar, and mint. Bring quickly to the boil and cook for about twenty minutes. When soft, but not broken, strain off the water and put them into a vegetable d... TO BOIL MEATS.
For all meats allow from fifteen to twenty minutes for each pound. Skim well. All fresh meats are to be put into boiling water to cook; salt meats into cold water. Keep the water constantly boiling, otherwise the meat will absorb the water. Be sure to ... TO BOIL NEW POTATOES
New potatoes may be either scraped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case they should be well washed in cold water, plunged into boiling water seasoned with salt and a sprig of mint, and boil... TO BOIL POTATOES
To boil potatoes properly much care and judgement are required. They should be peeled thinly, and well washed in cold water, but not soaked; put them into a saucepan and kept for this vegetable only. Just cover them with cold water seasoned with salt, and... To Boil Rice
Have plenty of salted water, with the juice of a lime in it. When boiling add rice that has been washed in three waters. Boil fast for sixteen minutes. Try a grain, and if done dash in a glass of cold water. Drain at once through a colander. Cover with a ... TO BOIL RICE
Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt. Throw in the rice and boil very quickly for five or six minutes. Take up a grain, and if it feels quite soft it is done; if not, boil an... TO BONE FISH
To bone a fish clean it first and remove the head. Then, beginning at the tail, run a sharp knife under the flesh close to the bone, scraping the flesh away clean from the bone. Work up one side toward the head; then repeat the same process on the other s... TO BROIL MEATS.
In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat should be exposed to a clear, quick fire, close enough to sear the surface without burning, in order to confine all ... TO BROIL STEAK BY GAS
Wipe steak with a damp cloth. Trim off the surplus fat. When the oven has been heated for from five to seven minutes, lay steak on a rack, greased, as near the flame as possible, the position of the rack depending on the thickness of the steak. Let the st... To Burn Almonds
Take a Pound of Jordan-Almonds, set them before a hot Fire, or in an Oven, 'till they are very crisp; then take three Quarters of a Pound of Sugar, one Ounce of Chocolate grated, and a Quarter of a Pint of Water, and boil these almost to a Candy; th... To Candy Cowslips Or Any Flowers Or Greens In Bunches
Steep Gum-Arabick in Water, wet the Flowers with it, and shake them in a Cloth, that they may be dry; then dip them in fine sifted Sugar, and hang them on a String, ty'd cross a Chimney that has a Fire in it: They must hang two or three Days 'till t... To Candy Little Green-oranges
Lay the Oranges in Water three Days, shifting them every Day; then put them into scalding Water, keeping them in a Scald, close cover'd, 'till they are green; then boil them 'till they are tender, and put them in Water for three Days more, shifting ... To Candy Orange-flowers
Take the Flowers full blown, pick the white Leaves, and put them in Water an Hour or two; then put them into boiling Water, letting them boil 'till they are tender; then drain them from that Water, and let them lye in cold Water, 'till you make a Sy... TO CLARIFY DRIPPING
When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cut the dripping into small pieces and pour over it suffi... TO CLARIFY FAT
The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes. Cut it into small pieces and put it into an old saucepan with about one quart of water. Boil until all the water is evaporated; the fa... TO CLARIFY SUET.
Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig of rosemary, or a little orange flower water while melting, this is a very useful preparation and will be found, if ... TO CLEAN FISH
The fish may be cleaned at the market, but needs to be looked over carefully before cooking. To remove the scales hold the fish by the tail and scrape firmly toward the head with a small sharp knife, held with the blade slanting toward the tail. Scrape sl... TO COOK ASPARAGUS
Take some good sized carrots, and after washing them well and cutting off the green tuft, cut each one across about two and a half inches from the leaves. Scoop out the inside yellow part, leaving a case of the redder part and a piece to form the bottom, ... TO COOK DRIED FISH
Put it into hot water, and boil gently for five minutes or longer if the fish is very thick. Take it out of water and put it on to a hot dish, rub a small piece of cold butter over it and cook for a few minutes either in the oven or in front of the fire. ... TO COVER JELLY GLASSES
There are three common methods of covering jelly tumblers: (1) Dip a piece of paper in alcohol; place it on top of the tumbler as soon as the jelly is cold; put on the tin cover and force it down firmly. (2) Cut a piece of paper large enough to allow it t... TO CURE BEEF. MRS. S. A. POWERS.
FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths pounds; coarse salt, three and one-half pounds; water, two gallons; boil together; let cool; pour over meat. Keep the meat under the brine. Always have the water boiling when you put y... TO DRAW GOOD GRAVY.
Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more water as the original quantity boils away. The gr... TO DRESS AND CLEAN POULTRY
Singe by holding the fowl over a flame from gas, alcohol or burning paper. Pick off pin feathers. Cut off the nails, then cut off the head, turn back the skin and cut the neck off quite close; take out windpipe and crop, cutting off close to the body. Cut...