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Combining Ingredients (Cutting and Folding These)

Cutting and Folding. These are the terms used to express the incorporating of whites of eggs or cream, stiffly beaten, into another mixture without the loss of the air already contained in the eggs or cream. It is done by carefully cutting through to the bottom of the dish and folding the mixture over the eggs until they are thoroughly blended. Cooking Over Hot Water. The food is cooked in a vessel which does not come in direct contact with the source of heat; boiling water intervenes. The double-boiler is the proper utensil.

Larding. Remove the rind from salt pork and cut the fat into threads a fourth of an inch square and two or three inches long. These must be cold when used. Put in a larding needle and take stitches into the meat to be larded, one-half inch deep and one inch apart. Larding greatly improves the flavor of such meats as veal and liver.

Beating Eggs. When eggs are used to add lightness as well Baker's Whisk as to enrich food, they should be beaten stiff. Several forms of beaters are used. If a close texture is desired, use a Dover beater; if a looser texture, use the Baker's whisk or the flat beater.

Beating Cream. To be whipped or beaten well, cream must be what is known as double cream, that is, the cream from milk which has stood twenty-four hours. This can be beaten stiff in a very few minutes, if chilled, with any beater, but the best results will be obtained by the use of the churn beater. A much closer texture results from its use. 10000 Churn Beater Blanching Almonds or Other Nuts. Shell the nuts and pour boiling water over the meats. Allow them to stand five minutes. Drain, cover with cold water, and the skins will come off easily by pressure between the fingers.

Dover Beater TERMS USED IN THE COOKING OF MEATS Caramelizing Sugar. To make caramel for icecream or custard, put the required amount of sugar into a small granite saucepan over the fire, stir constantly until melted and pour at once into the mixture to be flavored.