Show KITCHEN WISDOM I should be peeled as POTATOES P thin as possible Turnips must be peeled thicker taking as a J guide the line that appears just inside the skin Carrots parsnips and should be scraped Sweet po potatoes potatoes potatoes and beets are ire boiled in their skins If a range has bias become red from over overheating overheating heating or rust before applying stove blacking rub the surface well wen with vine vinegar vinegar vinegar gar allowing it to dry Blacken when the stove is slightly warm not hot When buying fowls for fricassee never allow the butcher to splinter the bones by chopping with the cleaver Ask him to remove the sinews from the legs and cut through the joints If meat when cooking has to be turned be careful never to pierce it with witha a fork Boiled or stewed meats should be seasoned when cooking Broiled and fried meat should be salted and seasoned after removing from the fire Corned beef ham or any salted meat should be put in cold or lukewarm water Fresh meat should be immersed in rapidly boiling water to prevent loss of juices Allow both kinds to boil quickly at first removing any scum that rises then push to back part of stove to simmer allowing thirty min minutes minutes utes to the pound for corned beef eighteen to twenty minutes for ham hamand hamand hamand and mutton Boiled meat should al always always a ways be left in in its own liquor to cool Peas and beans should never be I swimming in water They should be with as little liquid as possible to retain flavor of the vegetables but must be constantly watched to prevent burning There is no reason why the disagree disagreeable able odors of boiling cabbage and cauli cauliflower cauliflower cauliflower flower should fill the house Have the water boiling rapidly and plenty of it itin itin itin in an uncovered kettle Cut the cab cabbage cabbage cabbage bage and cauliflower in pieces put in a little at a time to prevent the water from cooling and with a fork push it under the water every few minutes Inthis In Inthis this way cabbage should cook in twenty five minutes Before it is ready for the oven Oen bread should rise to twice its original size size Therefore do not put in more than enough to half fill the pans or the loaves may be an ugly shape and the rising dough may overflow into the oven When frying in deep fat never nver n ver put too much food in your our at once or the heat of the fat will be he b reduced and the outer surface of the food instead of being crisp and dr dry will vit absorb the fat lose flavor or juice and become greasy and indigestible When boiling beets peas squash corn or turnips a little sugar in the water will improve them themA A skilful cook attributes her hei famed success in making delicious mayonnaise to the fact that she always adds a few drops of onion juice Salt mackerel should be soaked over overnight overnight overnight night with the skin side up Change the time water the last thing thin before going to bed and again upon rising Salt fish should be broiled i |