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The 1918 Fanny Farmer Cookbook
Examples: grapes in bran, eggs in lime water, etc.
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. By Drying. Drying consists in evaporation of nearly all moisture, and is generally
combined
with salting, except in vegetables and fruits.
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1
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. By Evaporation. There are examples where considerable moisture remains, though much
is
driven off. Example: beef extract.
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2
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. By Salting, There are two kinds of salting,−dry, and corning or salting in brine.
Examples:
salt codfish, beef, pork, tripe, etc.
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. By Smoking Some foods, after being salted, are hung in a closed room for several hours,
where hickory wood is allowed to smother. Examples: ham, beef, and fish.
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0. By Pickling. Vinegar, to which salt is added, and sometimes sugar and spices, is
scalded;
and cucumbers, onions, and various kinds of fruit are allowed to remain in it.
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6
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1. By Oil. Examples: sardines, anchovies, etc.
2. By Antiseptics. The least wholesome way is by £lie use of antiseptics. Borax and
salicylic
acid, when employed, should be used sparingly.
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TABLE OF MEASURES AND WEIGHTS
2
cups butter (packed
solidly)
=
cups flour (pastry)
=
1 pound
1 pound
4
2
2
3
cups granulated sugar
1 pound
2/3 cups powdered sugar
1 pound
1/2 cups confectioners’
=
=
sugar
=
2/3 cups brown sugar
=
1 pound
1 pound
2
Chapter II − COOKERY
26
Page
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