The original Appledore cook book - containing practical receipts for plain and rich cooking (1881) (14587630658)

Identifier: originalappledor00parl (find matches)

Title: The original Appledore cook book : containing practical receipts for plain and rich cooking

Year: 1881 (1880s)

Authors: Parloa, Maria, 1843-1909

Subjects: Cooking, American

Publisher: Boston : C.E. Brown

Contributing Library: Boston Public Library

Digitizing Sponsor: Boston Public Library

Text Appearing Before Image:

of allkinds. I do not know of one kind of soup that is improvedby the addition of butter. When you let steak stand in the oven or on the heartha few minutes after buttering, you will find that the butterhas become oily, and you have the true flavor of neitherthe meat nor butter, but an unpleasant oily flavor. I havegiven only the simplest modes of cooking meats in thisdepartment, and many may think, perhaps, that I have beentoo minute; but I have not forgotten the time when theselittle hints, as how to put things together, as well as thequantities and kinds to take, would have been of untoldvalue to me; and I know that every day there are younghousekeepers, and young girls who have to work in younghousekeepers kitchens, who need just these hints to makethe simplest dishes what they should be. To STveeten Tainted Meat,Cover the meat with sweet milk, and let it stand an houror two, and, unless the meat is very bad, it will make itperfectly sweet. Soaking in saleratus water is also good.

Text Appearing After Image:

To Clean Poultry. First singe over blazing paper or alcohol; then cut offthe feet and tips of the wings, and the neck as far as it looksdark; then, with the blade of a knife, take out all the pin-feathers ; now turn the skin of the neck back, and with thefore-finger and thumb draw out the crop and wind-pipe; cuta slit in the lower part of the fowl, and draw out the intestines,being careful not to break the gall-bag, as it will spoil theflavor of the meat. It will be found near the upper partof the breast-bone and attached to the liver. Now washthoroughly in several waters, and drain. If the poultry is atall strong, let it stand in water several hours, with eithercharcoal or saleratus. Split the gizzard, and take out theinside and inner lining; wash and put on to boil in twoquarts of cold water (this is for the gravy).66 POULTRY, 67 Roast Turkey. Prepare as directed; make a dressing with six poundedcrackers, one teaspoonful of pepper, one tablespoonful ofsalt, one of sage, one of summe

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1881

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