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Classic
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careful not to scorch. Flour can be browned without butter, and preserved for
future use. Put it into a small kettle and place over a slow fire, and stir
constantly until lightly browned. A better process is to put the flour into a
baking pan, and to brown in the oven.
5. Cleaning and scalding Rice. Rice should be carefullv picked over, rubbed
between the hands in water and then put on the fire in cold water, and before it
commences to boil pour it into a sieve. This process is particularly essential
if the rice is to be used in the sickroom, or for milk-dishes, because the acids
sometimes contained in the rice, causing the milk to curdle, are thereby
removed.
6. To prepare Sago. Sago should also be carefully picked over, washed, placed on
the fire in cold water, and after warming; up, poured into a sieve. After
repeating this once it is ready for use.
7. Browned Butter. Put the butter into an iron kettle on a slow fire and stir
until brown; it dissolves at first, and then slowly commences to brown.
Whatever is intended to be browned, must be put into the butter after the latter
is browned, otherwise the color will not be nice. Care must be taken, however,
to prevent even the slightest scorching.
8. Clarified or Melted Butter, designed principally for Crullers, Doughnuts,
Fritters, etc. Butter for this purpose must be clarified; if not, it will bubble
and run over when the crullers, etc., are put into it. Put it into a medium
sized iron kettle over a slow fire until it is light and clear, which will take
about two hours. The froth not dipped from the top, partly settles at the
bottom. As soon as the cooking sould is not longer heard, the butter is heated
to the required degree; remove it for the fire, let it stand about ten minutes,
take off the remaining froth and pour ther clear butter into a perfectly clean
stone jar, taking care to prevent any of the sediment being poured with it.
After it is cool cover it with paper, put on this a layer of salt about one-half
inch deep, and set it aside, uncovered, in a cool, airy place.
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