|
Classic
Cook Books
< last page | next page >
page 12
stiff paste. When done fill into small wide-mouthed bottles, cork and let stand
one week before using.
44. Almond Paste. Shell the nuts, pour boiling water over them and let them
stand a few minutes. Then remove the skins, which will slip off easily, pound
the almonds to the finest paste, moistening them occasionally with either water,
the whites of eggs or arrac, as the receipt may require. Pounded dry makes the
almonds oily. A stone or porcelain mortar is the best.
45. To wash Currants. After picking the currants over put them into a sieve,
place this in a deep pan containing lukewarm water, and rub hard between the
hands. This loosens the small stems which will sink into the water; the latter
must be renewed several times. Before putting them into cakes, currants and
raisins must be dried.
46. To clean and stone Raisins. Remove the stems, pick them over carefully,
rinse in lukewarm water, then dry and stone them. Large raisins may be cut into
pieces before using.
47. Points about Lemons and how to keep them. There being so many lemons with a
bitter taste put on the market, it is better to test them before use, which is
particularly necessary when lemons are to be put into jeies, creams, blanc
manges, or used for soups and beverages. Do not neglect to wash and dry the
lemons before using them, and to remove the seeds and the white inner skin,
which also imparts a bitter taste.
To keep lemons, they should be wrapped in tissue paper and laid in a cool place
where there is a draft.
To keep lemon peel fresh, grate it on sugar, take off the yellow sugar very
carefully, and preserve this lemon sugar in a widemouthed bottle well corked. As
a substitute for the pure lemon juice, the extract of lemon can be used, which
usually gives satisfaction.
48. The Use and Preservation of Orange peel. Orange peel can in many cases be
substituted for lemon peel; it gives a very nice flavor to most sauces. In order
to keep well for a long time, peel the orange thinly with a sharp knife, chop
the peel very fine, mix with 2 tablespoonfuls of pulverized sugar, keep in a
well corked bottle.
< last page | next page >
Classic
Cook Books
|
