Rose Water — This can be prepared by puttinL^- a large pinch of carbonate of magnesia, and 4 drops of kissaulik otto of rose into 2 pints of pure water✪ Rose Water; then filter through fine muslin or filter paper. If the otto is good it will make a fine rose water, and will keep in- definitely. Orange Flower Water. — This can be prepared the same way, using 4 drops of oil of neroli Begarade, instead of the otto of rose. To Grate Lemon Peel. — Lemon peel gives a different flavor from any extract. There is a right and wrong way to grate it. The flavor comes from an essential oil found only in the yelloio rind at the surface. The white part underneath is bitter, contains no lemon flavor, will curdle milk or cream, and is objectionable. Therefore grate a lemon carefully, aiming to remove all the yellow surface, hut no more. Begin at the end, turn the lemon round as it is grated, and work evenly, and it can be easily and smoothly done. This gives the zest as it is called. Orange peel can be grated the same way. Either can be used for sherbets, cakes, puddings, etc. They can be kept on hand for use by mixing them with powdered sugar, (use 4 parts sugar to 1 part grated peel) and keep in tightly corked l^ottes. COOKING IN HIGH ALTITUDES. In all high altitudes the rule is to use less butter and sugar, and more flour and eggs. If too much butter is used in such regions the cake will fall, so that very rich cakes cannot be made there. The greater the elevation the more difficulty is experienced. Cakes having no butter like sponge cake, are easily made in high altitudes. (See also our " Denver cake.") The filling for layer cakes can be made quite rich in such regions, if desired. The reason for the foregoing rule appears to be this: The object in beating eggs is to fill them with air, which the tenacious albumen of the egg holds, and carries into the cake, but in high altitudes the air thus incorporated is much lighter than at sea level, and the cake will fall unless it is "held up," so to speak, by a stiff batter; hence the rule is to "Double the flour, or divide the egg, and useless butler." It is found in these regions that powdered sugar works better than granulated. At an altitude of 6,000 feet above sea level, for an ordinary cake recipe use only one-half as much sugar, and from one-fourth to one-half as much butter as the recipe calls for. At that altitude not over one-half cup of butter can be used, as a rule, in any cake. This rare atmosphere is very dry, and quickly dries cake and bread. These should be kept in a close box, in which vessels of water are placed to keep the air moist Owing to this dryness of the air, however, meats will keep much longer than in damper climates. The effect of light air on boiling water we have explained on page 16. It is difficult to cook anything by boiling at all, above what is known as " the timber line." Eggs must be boiled 10 minutes to even be "soft" on Pike's Peak LAYEE CAKES 359 LAYER CAKES.

AI-modernized reading of the original text

Rose Water — This can be prepared by putting a large pinch of carbonate of magnesia, and 4 drops of kissailik otto of rose into 2 pints of pure water; then filter through fine muslin or filter paper. If the otto is good it will make a fine rose water, and will keep indefinitely. Orange Flower Water. — This can be prepared the same way, using 4 drops of oil of neroli Begarade, instead of the otto of rose. To Grate Lemon Peel. — Lemon peel gives a different flavor from any extract. There is a right and wrong way to grate it. The flavor comes from an essential oil found only in the yellow rind at the surface. The white part underneath is bitter, contains no lemon flavor, will curdle milk or cream, and is objectionable. Therefore grate a lemon carefully, aiming to remove all the yellow surface, hut no more. Begin at the end, turn the lemon round as it is grated, and work evenly, and it can be easily and smoothly done. This gives the zest as it is called. Orange peel can be grated the same way. Either can be used for sherbets, cakes, puddings, etc. They can be kept on hand for use by mixing them with powdered sugar, (use 4 parts sugar to 1 part grated peel) and keep in tightly corked bottles. COOKING IN HIGH ALTITUDES. In all high altitudes the rule is to use less butter and sugar, and more flour and eggs. If too much butter is used in such regions the cake will fall, so that very rich cakes cannot be made there. The greater the elevation the more difficulty is experienced. Cakes having no butter like sponge cake, are easily made in high altitudes. (See also our " Denver cake.") The filling for layer cakes can be made quite rich in such regions, if desired. The reason for the foregoing rule appears to be this: The object in beating eggs is to fill them with air, which the tenacious albumen of the egg holds, and carries into the cake, but in high altitudes the air thus incorporated is much lighter than at sea level, and the cake will fall unless it is "held up," so to speak, by a stiff batter; hence the rule is to "Double the flour, or divide the egg, and useless butler." It is found in these regions that powdered sugar works better than granulated. At an altitude of 6,000 feet above sea level, for an ordinary cake recipe use only one-half as much sugar, and from one-fourth to one-half as much butter as the recipe calls for. At that altitude not over one-half cup of butter can be used, as a rule, in any cake. This rare atmosphere is very dry, and quickly dries cake and bread. These should be kept in a close box, in which vessels of water are placed to keep the air moist Owing to this dryness of the air, however, meats will keep much longer than in damper climates. The effect of light air on boiling water we have explained on page 16. It is difficult to cook anything by boiling at all, above what is known as " the timber line." Eggs must be boiled 10 minutes to even be "soft" on Pike's Peak

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Rose Water

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