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Classic
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sieve. This butter is used to spread on cakes. Instead of the sugar and
orangeflower water 1/4 pound of crushed hazelnuts or grated almonds can be used,
with the addition of a small quantity of lemon juice.
14. Fried Bread for Soupls and Dumplings. (Croutons.) Put the butter in the
fire, cut the bread into small pieces, or small figures if preferred, stir in
the butter until it becomes yellow. Do not allow it to become hard.
15. Eggs in Soups, Gravies and Stews. Eggs are not added to dishes of this kind
until they are cooked and taken from the fire. It is done in the following
manner: The yolks, which must be fresh are first stirred with a little cold
water, then add some of the boiling soup or gravy, increasing gradually and
continuing the stirring, then pour into the hot dish, constantly stirring, which
will prevent the eggs from curdling. Whole eggs--the yolks and whites
together--can be whipped up with a small quantity of water and some of the hot
soup added, keeping up a continual stirring. A whole egg is equal to two yolks
of eggs for the above purpose and more nutritious, but does not taste quite as
well as the clear yolks of eggs, and should, therefore, not be used for fine
dishes.
16. An excellent Goose Oil, which will remain sweet for a long time. The fat is
first set aside for a day in a cool place in water and the latter changed three
or four times. Then cut up the fat, add a small quantity of salt, put on the
fire and slowly try it out, being careful to stir frequently. When the oil is
quite clear and the remaining pieces of a light yellow color, the former is
poured through a strainer into a stone jar and set aside for about a week. Then
take the oil out of the jar, leaving the sediment and jelly. Put the oil on the
fire again, adding a few sour apples pared and quartered, cook until the apples
are soft and commence to roast, then again pour the oil through a fine strainer
into the jar and the next day cover with paper perforated with a needle. If it
is desired that the oil be of a firmer consistency, add a small quantity of
tried leaf lard.
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