To Extract Onion Juice. Cut a slice from root end of onion, scrape juice from center with edge of teaspoon. To Chop or Mince (onion, etc.). Cut off slice. Cut surface in }-inch squares, as deep as required. Hold firmly on cutting board and slice thinly. To Dice, follow same method, cutting squares of required size. After Marking in Squares, Slice Off with Sharp Knife To Cut Parsley, Mint, ete. Wash and dry on towel. Hold firmly in thumb and fingers and cut with sharp knife on cutting board or use scissors. To Dredge. Sprinkle with flour, etc., from shaker-top container. To Use French Cutter or Baller. Peel firm fruit or vegetables. Place edge of cutter firmly on surface. -Roll first right to left, then left to right, with even pressure. Continue until food shows through hole in cutter. Without relaxing pressure, twist handle of cutter to complete the ball. Lift out ball. To Melt Chocolate. Melt over hot water in small double boiler or in small bowl over teakettle. One or two squares may be melted on wax paper set in warm place on stove (not hot). EQUIPMENT AND METHODS ¥ To Cut Sticky Foods. Use scissors or sharp knife dipped in cold water. To Grate Orange and Lemon Peel. Wash fruit, dry, and grate before peeling. Do not grate beyond the color margin. Clean grater with point of knife. To Chop Ice. Chop small quantities with ice shaver in a coffee can or small, deep container. Place large chunks in canvas bag and pound with wooden mallet. To Acidulate Water. Add 1 tablespoon lemon juice or vine- gar to each quart water. CONDIMENTS AND SEASONINGS Thoughtful seasoning may make a good dish into a memorable one. Experiment with various condiments and seasonings, but use them subtly so that the effect is elusive rather than overpowering. Brands of spices differ surprisingly in both strength and quality. Choose condiments with care and buy in small quantities since they deteriorate with time, especially if ground. Store in tightly closed containers. Herbs. The old-time potherbs have again come into vogue as part of a well-planned garden. Fresh or dried, their leaves and flowers add interest to various dishes. To prepare herbs for storing. After the dew has disappeared in the morning, pick just the young and tender leaves which appear prior to the plant’s flowering to allow a second growth of leaves as tender as the first. To retain the seed pods, gather the entire plant just before the seeds have matured. Caraway, dill, mustard, cardamom, coriander, fennel are among the seeds used for seasoning. Dry leaves in a very slow oven (not over 130° F.) or tie in a loose bunch and hang in the shade until all of the mois- ture disappears. Parsley requires about 2 hours drying in the oven, other herbs about 1 hour. Crush to a powder with rolling pin, pack in air-tight containers and label. Seeds must be spread thinly on a cloth rack and dried in the sun, turning daily. As both leaves and seeds of fennel are used, the flower stalks should be picked as they develop during the early season, gathering just the tender leaves. Later allow the flower heads to mature, gather- ing the seeds for winter’s store. 32 THE BOSTON COOKING-SCHOOL COOK BOOK Aux Fines Herbes means with the addition of finely chopped herbs, usually a mixture of several, such as fresh parsley, water- cress, chives, and tarragon. A Kitchen Bouquet or Bouquet Garni improves the flavor of many soups and sauces; tie in a small bag, 4% carrot cut length- wise, 1 leek, a few sprigs of parsley, sprig of celery, bit of thyme, 2 cloves, and 14 bay leaf. Remove bag before serving. Anise is an herb growing naturally in Egypt, cultivated for its aromatic seeds. Used to flavor confections, cookies, and so on. Allspice, see Pimento.

AI-modernized reading of the original text

To Extract Onion Juice. Cut a slice from root end of onion, scrape juice from center with edge of teaspoon. To Chop or Mince (onion, etc.). Cut off slice. Cut surface in ½-inch squares, as deep as required. Hold firmly on cutting board and slice thinly. To Dice, follow same method, cutting squares of required size. After Marking in Squares, Slice Off with Sharp Knife To Cut Parsley, Mint, ete. Wash and dry on towel. Hold firmly in thumb and fingers and cut with sharp knife on cutting board or use scissors. To Dredge. Sprinkle with flour, etc., from shaker-top container. To Use French Cutter or Baller. Peel firm fruit or vegetables. Place edge of cutter firmly on surface. Roll first right to left, then left to right, with even pressure. Continue until food shows through hole in cutter. Without relaxing pressure, twist handle of cutter to complete the ball. Lift out ball. To Melt Chocolate. Melt over hot water in small double boiler or in small bowl over teakettle. One or two squares may be melted on wax paper set in warm place on stove (not hot). To Cut Sticky Foods. Use scissors or sharp knife dipped in cold water. To Grate Orange and Lemon Peel. Wash fruit, dry, and grate before peeling. Do not grate beyond the color margin. Clean grater with point of knife. To Chop Ice. Chop small quantities with ice shaver in a coffee can or small, deep container. Place large chunks in canvas bag and pound with wooden mallet. To Acidulate Water. Add 1 tablespoon lemon juice or vinegar to each quart water. CONDIMENTS AND SEASONINGS Thoughtful seasoning may make a good dish into a memorable one. Experiment with various condiments and seasonings, but use them subtly so that the effect is elusive rather than overpowering. Brands of spices differ surprisingly in both strength and quality. Choose condiments with care and buy in small quantities since they deteriorate with time, especially if ground. Store in tightly closed containers. Herbs. The old-time potherbs have again come into vogue as part of a well-planned garden. Fresh or dried, their leaves and flowers add interest to various dishes. To prepare herbs for storing. After the dew has disappeared in the morning, pick just the young and tender leaves which appear prior to the plant’s flowering to allow a second growth of leaves as tender as the first. To retain the seed pods, gather the entire plant just before the seeds have matured. Caraway, dill, mustard, cardamom, coriander, fennel are among the seeds used for seasoning. Dry leaves in a very slow oven (not over 130° F.) or tie in a loose bunch and hang in the shade until all of the moisture disappears. Parsley requires about 2 hours drying in the oven, other herbs about 1 hour. Crush to a powder with rolling pin, pack in air-tight containers and label. Seeds must be spread thinly on a cloth rack and dried in the sun, turning daily. As both leaves and seeds of fennel are used, the flower stalks should be picked as they develop during the early season, gathering just the tender leaves. Later allow the flower heads to mature, gathering the seeds for winter’s store. Aux Fines Herbes means with the addition of finely chopped herbs, usually a mixture of several, such as fresh parsley, watercress, chives, and tarragon. A Kitchen Bouquet or Bouquet Garni improves the flavor of many soups and sauces; tie in a small bag, 4% carrot cut lengthwise, 1 leek, a few sprigs of parsley, sprig of celery, bit of thyme, 2 cloves, and 14 bay leaf. Remove bag before serving. Anise is an herb growing naturally in Egypt, cultivated for its aromatic seeds. Used to flavor confections, cookies, and so on. Allspice, see Pimento.

Boston Cooking-School cook book