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Classic
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page 255
HINTS ON COOKING
When salt hams or tongues are cooked they should be instantly thrown into cold
water, as the change from the boiling water they were cooked in, to the cold
water, instantly loosens the skin from the flesh, and it peels off without
trouble.
Fresh vinegar should be added to chopped capers, because it brings out their
flavor, and makes the sauce more appetizing.
Butter sauce should never be boiled, as it becomes oily if boiled in making. The
whites and yolks of eggs should be beaten separately, because the tissues of
both can be better separated; and a tablespoonful of water beaten with each is
an improvement, and should never be omitted.
Onions, turnips and carrots should be cut across the fibre, as it makes them
more tender when cooked.
Plenty of fast-boiling water should be used in cooking vegetables, as the
greater the volume of water the greater the heat. If only a little water is used
the whole affair soon cools, the vegetables become tough, and no length of time
will render them tender.
In boiling greens, it is best to throw into them soda with the salt, as the soda
extracts the oil in them which is injurious to the digestion; from one-half to a
whole teaspoonful of soda for a pot of greens is the right quantity.
Parsley should never be boiled in soda, but in boiling water and salt; boil from
one to two minutes, and then
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Classic
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