The Community Cook Book Part 21

If raisins and currants are rolled in flour before putting in a cake, they will not sink to the bottom.

When cutting fresh bread, have the knife very hot.

Put a pinch of salt in the whites of eggs to make them whip better.

Stains on knives, however obstinate, will disappear if rubbed with a piece of raw potato.

Put a slice of potato in the deep fat when frying doughnuts.

If potatoes are pared and laid in cold water just before boiling, they will be much whiter.

Rice will absorb three times its measure of water and a large quant.i.ty of milk or stock.

One ounce of b.u.t.ter equals two level tablespoonfuls.

One ounce of flour equals four tablespoonfuls.

Allow two level teaspoonfuls of baking powder to each cup of flour when no eggs are used.

A USEFUL TABLE.

Three teaspoonfuls equal one tablespoonful.

Four tablespoonfuls equal a quarter cup.

One cup of b.u.t.ter or sugar equals one-half pound.

Two cups of flour equals one-half pound.

One rounded tablespoonful of b.u.t.ter, one ounce.

One quart sifted pastry flour equals one pound.

One pint of granulated sugar equals one pound.

One pint of b.u.t.ter equals one pound.

One pint of ordinary liquid, one pound.

PROPORTIONS.

One teaspoonful baking powder to one cup flour.

One teaspoonful cream of tartar and one-half teaspoonful soda to two cups flour.

A little over an ounce of gelatine to a quart of liquid.

MILK.

Sour milk is used to raise doughs and batters, by adding to one pint solidly sour milk one teaspoonful soda. Mixtures which contain mola.s.ses require more soda.

BEVERAGES

"I drink to the general joy of the whole table."

CHOCOLATE.

Use one and one-half squares of bitter chocolate, one-fourth cup sugar, three cups milk, one cup boiling water and a few grains of salt. Scald the milk. Melt the chocolate in small saucepan, place over hot water, add sugar, salt, and gradually the boiling water. When smooth, place on the fire and boil for one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces of vanilla chocolate may be subst.i.tuted for the bitter; as it is sweetened, less sugar is needed.

CHOCOLATE.

German chocolate, three sticks in a boiler; let melt. Add one pint hot milk, let boil, then stir it for five minutes. Serve with whipped cream on top. Melt in double boiler.

COCOA.

One and one-half tablespoonfuls prepared cocoa, two tablespoonfuls sugar, two cups boiling water, two cups milk, and very little salt.

Scald milk. Mix cocoa, sugar and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat two minutes with Dover egg beater until frothy.

COFFEE.

Use one tablespoonful of coffee to a cup, and one for the pot. Moisten with cold water and mix well with the white of egg. Make with boiling water and boil five minutes. Then let it stand in a hot place ten minutes. Do not simmer--merely keep hot.

COFFEE.

One cup ground coffee, seven cups cold water, one-fourth an egg. Scald granite-ware pot, dilute the egg with one-half cup of the cold water, stir into the coffee and mix thoroughly. Add the rest of the water and bring to a boil slowly. Remove to back of stove, add one tablespoonful of cold water, and allow it to stand a few minutes.

COMMITTEE JULEP.

Five lemons, two oranges, two cups water, one bunch fresh mint, three bottles ginger ale, one and one-half cup sugar; ice. Squeeze the juice from lemons and oranges, add leaves from mint, sugar and water. Let stand thirty minutes, add a large piece of ice and ginger ale. Serve in small gla.s.ses.

GRAPE JUICE.

Many people are not aware of the excellent qualities of this delightful and refreshing beverage. It is soothing to the nerves and aids the appet.i.te. When prepared according to the recipe given below it makes a delicious and wholesome drink for persons in robust health, and in addition to this will prove beneficial to those of frail const.i.tutions.

Stem grapes and put them into a kettle with enough water to show. Heat slowly, until grapes are soft enough to mash. Put them in a cheese-cloth bag, and when cool enough, press till every drop of juice is extracted.

To two quarts of juice add one cup of sugar; heat and stir until sugar is thoroughly dissolved. Bottle, cork and seal. When serving this drink, dilute with water according to taste.