Miscellaneous
Forgotten Things
A simple device and some will power in the beginning is really all that is necessary to stay the ghost of forgotten things. The…
The Secret of Whipping Cream
In whipping cream the secret of success is to have cream and dish as cold as possible. If the froth is skimmed off, as is sometimes…
Whipped Cream
Whipped cream, added the last moment before serving, is an improvement to all cream soups. A definite idea of the amount of thickening…
Good Food
One of the secrets of having good food is to serve all the hot foods very hot, and all the cold foods very cold, always have hot plates…
To Measure Spices
Salt and pepper and allspice and soda and cream tartar are always measured by level spoonfuls unless the recipe specifies to the contrary…
Sauteing
Sauteing, which means cooking by tumbling or tossing about in a small quantity of hot fat, is a modified form about in a small quantity of…
Clarified Butter
To clarify butter heat it to boiling point, and let simmer gently until the salt settles and a frothy scum arises, leavuntil the salt…
Frying
Frying means cooking by immersion in hot fat, butter or oil. There is no English word for what is called frying in a spoonful of fat, first…
Crabs (Chicken and other small pieces)
Chicken and other small pieces of meat should either be thoroughly rolled in flour or dipped in beaten egg and rolled in dry crumbs…
White and Brown Roux
Roux is a thickening of flour and butter for sauces. When carefully made it will keep for a month. For white roux take one-half of a pound…
Montpelier Butter
Take two ounces each of fresh chervil, tarragon, burnet, chives and garden cress or pepper grass, yolks of two hard boiled eggs, two…
Ravigotte Butter
Made as above, omitting the pickles, capers, anchovies and eggs and adding four ounces more of butter.
Cucumber Salad (Twelve green cucumbers six)
Twelve green cucumbers, six onions, two green peppers, one tablespoonful of mustard seed, one tablespoonful of celery seed, one-half cupful…
Butters of Various Kinds
In making butters of various kinds for sandwiches, first rub the butter to a cream then blend with it the flavor the butter to a cream then…
Browned Flour
Every kitchen should have browned flour on hand, as it saves a great deal of trouble, besides being quite as necessary at times as many…
Paprika
This condiment has been mentioned in many of these recipes, and, as there are doubtless many who do not know what it is, it may be well to…
To Prepare Meats and Fish
It is not advisable to bone small fish, and all fish, as well as meats of every kind, are of finer flavor when cooked with the bones left…
Bouquet Garni
Twenty-eight vegetables which are divided into three groups. First, herbs for soup making. Second, herbs for • flavoring, seasoning or…
Chives and Shallots
Chives and shallots are dainty little members of the onion family, much used as a flavoring principle for soups, salads, sauces and…
The True Origin of Pim Olas
A group of gentlemen were sampling freshly opened cases of olives; an open can of Spanish pimientos stood near. Without special thought one…
Lavender Water
To make lavender water, mix together, shaking well, half a pint of rectified spirits of wine, two drachms of essential oil of lavender and…
Violet Perfume
A violet perfume may be easily made by putting half an ounce of orrisroot, broken into small pieces in a bottle with two ounces of alcohol…
A Day's Recipe
"Take a little dish of water cold And a little leaven of prayer, And a little of morning gold, Dissolved in the morning air. Add to your…
To Season Sausage
To every twelve pounds of meat, nine tablespoonfuls of salt, nine tablespoonfuls of sage, six tablespoonfuls of black pepper, one…
Recipe for Corning Beef
One-quarter of beef weighing from 130 to 150 pounds, cut in pieces weighing from 4 to 5 pounds; pack closely in a cask, without salt, take…
Pickle for Corned Beef and Hams
Nine pounds of salt, six gallons water, one ounce of saltpetre, one ounce pearlash, one pound of brown sugar, one quart of molasses; boil…
Pickle for Beef
To a patent pail of water, three pounds coarse salt, I ounce of saltpetre, I pound of brown sugar. Boil and skim. Pour over the meat when…
Ham Pickle
To 100 pounds meat, nine pounds salt, five ounces saltpetre, four ounces ground pepper, one quart molasses or two pounds brown sugar, one…
Seasoning for Sausage
To every twelve pounds of meat, one-third fat and twothirds lean, eight level spoonfuls of salt, seven of sage, five or six of black…
Corned Beef
Five pounds salt, three pounds of sugar, one ounce of saltpetre to one hundred pounds of beef. Take enough water to cover the beef, put…
Dried Beef Pickle
To every gallon of water add one and one-half pounds of salt, one pound of sugar, one-half ounce of saltpetre.
Spiced Corned Beef
To ten pounds of beef take two cupfuls of salt, two cupfuls of molasses, two tablespoonfuls of saltpetre, one tablespoonful of pepper, one…
Household Hints
A few drops of camphor in the water to bathe the face, will prevent the shinning appearance which so many skins have, especially in warm…
A Pleasant Hint
For a room that has become close, either from use or tobacco smoke, can be made sweet and habitable by placing one-half ounce of spirits of…
Care of the Coffee Pot
The coffee pot should never be washed in the water used for other dishes. In the beginning the various wire strainers should be rinsed with…