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Chapter XL − HELPFUL HINTS FOR THE YOUNG
HOUSEKEEPER
To Scald Milk. Put in top of double boiler, having water boiling in under part. Cover, and let
stand on top of range until milk around edge of double boiler has a beadlike appearance.
1
For Buttered Cracker Crumbs, allow from one−fourth to one−third cup melted butter to
each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and
light
2
rather than compact.
To Cream Butter. Put in a bowl and work with a wooden spoon until soft and of creamy
consistency. Should buttermilk exude from butter it should be poured off.
3
To Extract Juice from Onion. Cut a slice from root end of onion, draw back the skin, and
press onion on a coarse grater, working with a rotary motion.
4
To Chop Parsley. Remove leaves from parsley. If parsley is wet, first dry in a towel.
Gather
parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut
through and through. Again gather in fingers and recut, so continuing until parsley is finely
cut.
5
To Caramelize Sugar. Put in a smooth granite saucepan or omelet pan, place over hot part
of
range, and stir constantly until melted and of the color of maple syrup. Care must be taken to
prevent sugar from adhering to sides of pan or spoon.
6
To Make Caramel. Continue the caramelization of sugar until syrup is quite brown and a
whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the
consistency of a thick syrup. Of use in coloring soups, sauces, etc.
7
8
9
Acidulated Water is water to which vinegar or lemon juice is added. One tablespoon of the
acid is allowed to one quart water.
To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes;
drain, put into cold water, and rub off the skins. Dry between towels.
To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut.
Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER
696
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