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Classic
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A.--Miscellaneous Receipts.
1. To clarify Sugar. Dip the sugar in cold water, put it in a medium sized
kettle (preferably of brass or nickel), allowing it to dissolve over a slow
fire, skimming off the broth until it is clear. In order to clarify it
particularly quick and clear, add the beaten white of an egg, which will absorb
the froth.
2. Frosting. To obtain very white frosting, which is essential for most puddings
and cakes, the freshest whites of eggs are necessary. Beat in a large platter,
in a cool place, until it is thick and stiff enough to turn, which will usually
take from 5--10 minutes. A few drops of lemon juice added to the whites of the
eggs will aid materially to stiffen the frosting. The frosting should be used
immediately when done, otherwise it is apt to turn watery.
If the frosting is to be made into little balls for milk or beer soups, or is to
be used for ices or cakes, a small quantity of pulverized sugar should be
beaten, with it.
3. Flour rubbed in Butter. Cook a piece of butter in an iron kettle, add a
tablespoonful of flour and stir until it commences to curl and bubble. It must
be well done,but only lightly yellow in color; if water, bouillon, or other
liquid is stirred up with it, these should be cold, because then it will remain
nice and smooth. If the floured butter is to be used in meat soups, stews,
ragouts, etc., it can be added to the dish while cooking, after the latter has
been skimmed, because it dissolves completely when cooked for any length of
time.
4. Browned Flour. Stir a good sized piece of butter in a kettle until it
commences to brown, add flour, stirring constantly until it is nicely browned,
being
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Classic
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