Saturday, November 29, 2008

Kitchen Talk (1)

Advice: #1 Miscellaneous (1909)

Kitchen Economy

Cereals that have been left over from a breakfast need not be wasted.

They are excellent if fried like mush and served the next morning with syrup or honey.

Strain clear soup or consomme through a folded towel laid on a colander. Care should be taken not to squeeze it, for some of the small particles of egg used in clearing will be pushed through. Fresh fish, to be kept well over night, should be salted and laid on an earthen vessel, not placed on a board or shelf. When the fish is frying it is undesirable to cover the pan: this makes the flesh soft instead of firm but flakey. (1)

For the Luncheon

There is nothing that makes a luncheon so attractive as pretty table linen, and the centerpiece is the most important of all. It should be approximately 24 inches in diameter, plate doilies ten inches and the smaller size eight inches. The smaller ones are needed for the glasses and the bread and butter plates. Heavy, firm linen, worked with mercerized cotton not too fine, should be used. Great care should be exercised in embroidering it and especially in regard to the padded, scalloped edge: if it wears rough and shows a fringe of threads the beauty of the piece is spoiled. (1)

For the Cook

Always put a cauliflower in cold water, so as to draw out any insects. If salt is added to the water, it kills the insects and they are left in the vegetable. When buying nutmegs choose small ones in preference to large ones, as they have a nicer flavor. To test the quality, prick them with a needle. If they are good, the oil will instantly spread round the puncture.

To clean a porcelain kettle, fill it half full with hot water and put in a tablespoonful of powdered borax: let it boil. If this does not remove all the stains, scour with a cloth rubbed with soap and borax.

When making puddings, always beat the yolks and whites of eggs separately, and use the whites as the last ingredient. When tin moulds are used for boiling or steaming puddings, remember to grease the cover of the mould as well as the mould itself with butter. In order to get the pudding to come easily from the mould, plunge the latter in cold water for a moment. (2)

Source: (1) The Morning Examiner, (Ogden, Utah) January 10, 1909.
(2) The San Francisco Call (San Francisco, California) May 29, 1910.


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