How to Cook Well

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D. Lothrop, 1886 - Baking - 425 pages
 

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Page 368 - Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges ; take off and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces ; drain all the juice that will come away, without pressing them, over the sugar ; heat this, stirring until the sugar is dissolved, adding a very...
Page 368 - Grate the rind of the remaining oranges ; take off and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces ; drain all the juice that will come away, without pressing them, over the sugar ; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes ; put in the boiled shreds, and cook ten minutes ; then the chopped fruit and grated...
Page 8 - Measure. 2 pints make 1 quart, 8 quarts make 1 peck, 4 pecks make 1 bushel, 36 bushels make 1 chaldron. Liquid or Wine Measure. 4 gills make 1 pint, 2 pints make 1 quart, 4 quarts make 1 gallon, 31 J gallons make 1 barrel, 2 barrels make one hogshead.
Page 262 - Pour into the dish in which it is to be served. Beat the whites of the eggs to a stiff froth ; then stir in the reserved half cupful of sugar and the juice of the lemon.
Page 381 - Select cucumbers 7 from six to eight inches long. Wash and wipe them carefully, then put a layer of them in a big stone jar; one that will hold at least four gallons. Then put in a layer of grape leaves and a bunch of dill seed on the stalk. Go on in this way till the jar is full, topping it with plenty of cabbage leaves. On the very top put a large stone. Fill up with the brine, and let it stand. Quiet fermentation ' ; takes place. In about two or three weeks your cucumbers are done, and ought to...

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