The international cook book

32. Rinse the pan with cold water before using it to scald milk. It will prevent milk from sticking. 33. Use a pastry cloth rather than a moulding board when making pastry. 34. Left-over bread dried and put through a meat grinder will furnish bread crumbs for all occasions. 35. A soap shaker will help use up odd ends of soap. 36. A soap shaker will prevent soap sticking to silver while it is being washed. 37. A scissors is necessary to complete kitchen equipment. 38. A food knife sharpener should be in every kitchen. 39. Canned foods should not be stored in a damp place. 40. A good can opener is an asset. 41. Parsley may be cut fine and dried, then saved for use during seasons when it is hard to obtain it. 42. Rinse mould with cold water before putting gelatine into it. 43. Chopped onion put into cold water several hours before using greatly improves the flavor. 44. Water should be boUing and salted before rice, noodles, macaroni, or sphagetti are added. 372 THE INTERNATIONAL COOK BOOK 45. Baking powder biscviits may be made and prepared for the oven several hours before needed, if automatic refrigeration is used. 46. To test a baked custard insert knife. If it comes out dean, custard is done. 47. Dip knife in hot water before cutting meringue. 48. An oven thermometer will insure good results if the stove used has no automatic control. 49. A thermometer is invaluable in deep fat frying. 50. A double boiler is advocated when long, slow cooking is desired. 51. Beating cocoa with a rotary egg beater prevents scum from forming over the top. 52. Tea should never be boiled. 53. Coffee should never be boiled after it has been made. 54. A syrup made by boiling sugar with water is the best means of sweetening fruit punches, or frozen desserts. 55. Salad dressing may be used to spread the bread for sand- wiches instead of butter if desired. 56. Butter should be kept in a covered refrigerator dish. 57. Left-over foods should be kept in covered refrigerator dishes. 58. Cucimiber, sliced and put into ice water for an hour or two, will crisp nicely for salad use. 59. Do not cut foods for salads too fine. 60. Time and energy will be saved in preparing breakfast if fruit, such as orange juice, is prejmred the day before. 61. Wipe apples before serving. 62. Fresh fruit should be washed before serving. 63. Nuts are best purchased in the shell. 64. Do not keep large quantities of perishable foods on hand. 65. Bananas, peaches, apples, or pears should not be peeled until ready to use. They will discolor if exposed to the air. 66. Do not cut cake until it cools. 67. Sponge, angel, and sunshine cakes should hang cold in the tin before removing carefully with a spatula. ^^. SECTION V Index 1 INDEX Afternoon Teas Page Discussion 51-54 Menus Si-54 Almond Bars 166 Almond Butter long 137 Almond Cake 115 Almond Cake FiUing 140 Almond Pie, Chef de Haay 331 Almond SooflSe 177 American Chop Suey 229 Anchovy Sauce 200 Angel Cake 123 Angel Food 122 Angel Food Delight 123 Angel Parfait 206 Angel Parfait with Candied Fruit . . . 206 Appetizing Sandwich 292 Apple and Almond Jelly 149 Apple Cake 91 Apple and Celery Salad 279 Apple Dessert 174 Apple Dumpling 174 Apple Jelly 149 A[^ Pie 254 Apple Pie, Chef Bom 319 Apple and Plum Jelly 149 Apple Pudding 270 Apple Sauce, N"o. 1 211 Apple Sauce, No. 2 213