Cutting^ or Folding, or Lifting, — Omelets, sponge cake, whipped cream, etc., should have the beaten white cut or folded in carefully to avoid breaking the air bubbles. Turn the mixture over with the spoon, cut through, lift up, and fold the materials together, lifting the part from below, up and over, and mixing very gently until just blended. Do not stir round and round, nor beat quickly. All mixtures which are raised with eggs alone, should have the j^olks and whites of the eggs thoroughly and separately beaten ; any very thin batter, like pop-overs, pancakes, or gems made without eggs, should be beaten vigorously just before baking. Graham or whole-wheat flour is better than white flour for gems that are made without eggs, because it contains more gluten. Shall we stir only one way? No; stir any way 3'ou please, so long as you blend or mix the materials. But after heating in air bubbles, don't break them by stirring^ unless 3^ou wish to keep up the game of cross purposes indefinitely. Always let the last motion, before turning into the pans, be one of quick, vigorous heating ; except in those receipts where folding instead of beating is indicated. The Boston Cook Book. 35 Table of Average Cost of Material used in Cooking. 1 cup of flour or meal . . . $0.01 1 pound of spaghetti . . . $( 1 cornstarch . . . ).16 .06 .10 20 1 can of tomatoes .... .15 .03 .18 1 cup of molasses .... .05 .15 .02 1 " devilled ham and tongue .30 1 tablespoonful of wine . . .02 1 tumbler of jelly .... .35 1 " " brandy .04 1 jar of marmalade .... .25 1 teaspoonful of vanilla . . 1 " spice . . . .02 .75 .02 1 " " soda, and 2 1 " chocolate . . • .40 teaspoonfuls of cream-tartar .02 ^ " nutmeg .... .32 1 tablespoonful of butter . . .03 Butter size of an egg . . . .05 ^ " cloves, cassia . . .15 1 tablespoonful of olive oil . .02 1 " ginger .... .10 2 tablespoonfuls of coffee . . .05 1 mustard .... .12 2 teaspoonfuls of tea . . . .01 " herbs, ground . . .10 1 quart of milkman's cream . .25 Package of whole herbs . . 8 1 Deerfoot cream .60 1 pound of cheese .... 1 " Parmesan cheese . .18 .16 .50 1 peck of potatoes .... .25 .50 1 pound of raisins .... 18 1 quart of onions .... .10 1 " currants .... .10 .02 1 " citron .... .18 1 " crackers . . . .10 1 bunch of celery .... .20 1 tapioca .... .07 1 handful of parsley . . . .05 1 rice ,00 1 bunch of watercresses . . .05 1 " macaroni . . . .18 .10 These prices are for the best materials, and are esti- mated for the season, from October to June, when butter and eggs are higher than during the summer. 36 The Boston Cook Book, BREAD AND BREAD MAKING. Importance of Bread. — Bread is one of the earliest, the most generally used, and the most important forms of food adopted by mankind. Nothing in the whole range of domestic life more affects the health and happiness of the family than the qualitj^ of its daily bread. With good bread, the plainest meal is a feast in itself ; without it, the most elaboratel}^ prepared and elegantly served menu is unsatisfactory.

AI-modernized reading of the original text

Cutting or Folding, or Lifting, — Omelets, sponge cake, whipped cream, etc., should have the beaten white cut or folded in carefully to avoid breaking the air bubbles. Turn the mixture over with the spoon, cut through, lift up, and fold the materials together, lifting the part from below, up and over, and mixing very gently until just blended. Do not stir round and round, nor beat quickly. All mixtures which are raised with eggs alone, should have the yolks and whites of the eggs thoroughly and separately beaten ; any very thin batter, like pop-overs, pancakes, or gems made without eggs, should be beaten vigorously just before baking. Graham or whole-wheat flour is better than white flour for gems that are made without eggs, because it contains more gluten. Shall we stir only one way? No; stir any way you please, so long as you blend or mix the materials. But after heating in air bubbles, don't break them by stirring unless you wish to keep up the game of cross purposes indefinitely. Always let the last motion, before turning into the pans, be one of quick, vigorous heating ; except in those receipts where folding instead of beating is indicated. The Boston Cook Book. Table of Average Cost of Material used in Cooking. 1 cup of flour or meal . . . $0.01 1 pound of spaghetti . . . $( 1 cornstarch . . . ).16 .06 .10 1 can of tomatoes .... .15 .03 .18 1 cup of molasses .... .05 .15 .02 1 " devilled ham and tongue .30 1 tablespoonful of wine . . .02 1 tumbler of jelly .... .35 1 " " brandy .04 1 jar of marmalade .... .25 1 teaspoonful of vanilla . . 1 " spice . . . .02 .75 .02 1 " " soda, and 2 1 " chocolate . . • .40 teaspoonfuls of cream-tartar .02 ^ " nutmeg .... .32 1 tablespoonful of butter . . .03 Butter size of an egg . . . .05 ^ " cloves, cassia . . .15 1 tablespoonful of olive oil . .02 1 " ginger .... .10 2 tablespoonfuls of coffee . . .05 1 mustard .... .12 2 teaspoonfuls of tea . . . .01 " herbs, ground . . .10 1 quart of milkman's cream . .25 Package of whole herbs . . 1 Deerfoot cream .60 1 pound of cheese .... 1 " Parmesan cheese . .18 .16 .50 1 peck of potatoes .... .25 .50 1 pound of raisins .... 1 quart of onions .... .10 1 " currants .... .10 .02 1 " citron .... .18 1 " crackers . . . .10 1 bunch of celery .... .20 1 tapioca .... .07 1 handful of parsley . . . .05 1 rice ,00 1 bunch of watercresses . . .05 1 " macaroni . . . .18 .10 These prices are for the best materials, and are estimated for the season, from October to June, when butter and eggs are higher than during the summer. The Boston Cook Book, BREAD AND BREAD MAKING. Importance of Bread. — Bread is one of the earliest, the most generally used, and the most important forms of food adopted by mankind. Nothing in the whole range of domestic life more affects the health and happiness of the family than the quality of its daily bread. With good bread, the plainest meal is a feast in itself ; without it, the most elaborately prepared and elegantly served menu is unsatisfactory.

Mrs. Lincoln's Boston cook book