Food Facts You Should Know
How to Use Recipes
To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the…
Measurements and Equivalents
Learn to Measure Accurately. All the measurements in this book and in most standard cook-books and magazines are level. It will not do to…
Problems in Whipping Cream
1. Cream must be thick to whip easily. 2. Cream is thin if it contains less than 20 per cent. butter fat; it is thin when it is fresh and…
Viscogen or Sucrate of Lime
Mix thoroughly, put into jars or bottles and allow to stand 24 hours before using. This will keep indefinitely and is very useful to have…
Common Dishes
Ice-creams-2 to 4 tablespoons to 1 cup mixture. Custards (not used for ice-creams)-I to 2 tablespoons to 1 cup milk.
Directions for Frying
1. Put enough fat into the kettle to submerge to a depth of one or two inches the articles to be fried. Do not fill kettle more than…
Testing Fat for Frying
1. For large pieces of raw food-335° to 360° F. A one-inch cube of bread from the soft part of the loaf will cook to a golden brown in 1 to…
Egging and Crumming Foods for Frying
Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crummed or dipped in…
Why Custards Whey or Curdle
Custards usually whey or separate or curdle because they are cooked at too high a temperature. Soft custards may curdle when they are…
Precautions for Custards Made with Vinegar
If a soft custard mixture is to be made with vinegar or tomatojuice, as in some salad dressings, the custard should be removed from the…
Directions for Mixing Custards
Scald the liquid. This saves time in making all custards. Thoroughly mix eggs, seasoning (as salt), and flavoring (as sugar) by stirring…