The 1918 Fanny Farmer Cookbook

Macaroon Dust. Dry macaroons pounded and sifted.

To Shell Chestnuts. Cut a half−inch gash on flat sides and put in an omelet pan, allowing

one−half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in

oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By

this

method shelling and blanching is accomplished at the same time, as skins adhere to shells.

Flavoring Extracts and Wine should be added if possible to a mixture when cold. If added

while mixture is hot, much of the goodness passes off with the steam.

Meat Glaze. Four quarts stock reduced to one cup.

Mixed Mustard. Mix two tablespoons mustard and one teaspoon sugar, add hot water

gradually until of the consistency of a thick paste. Vinegar may be used in place of water.

To Prevent Salt from Lumping. Mix with corn−starch, allowing one teaspoon corn−starch

six teaspoons salt.

To Wash Carafes. Half fill with hot soapsuds, to which is added one teaspoon washing

soda.

Put in newspaper torn in small pieces. Let stand one−half hour, occasionally shaking. Empty,

rinse with hot water, drain, wipe outside, and let stand to dry inside.

After Broiling or Frying, if any fat has spattered on range, wipe surface at once with

newspaper.

To Remove Fruit Stains. Pour boiling water over stained surface, having it fall from a

distance of three feet. This is a much better way than dipping stain in and out of hot water; or

wring articles out of cold water and hang out of doors on a frosty night.

To Remove Stains of Claret Wine. As soon as claret is spilt, cover spot with salt. Let stand

a few minutes, then rinse in cold water.

To Clean Graniteware where mixtures have been cooked or burned on. Half fill with cold

water, add washing soda, heat water gradually to boiling−point, then empty, when dish may

easily washed. Pearline or any soap−powder may be used in place of washing soda.

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER

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