BRINE FOR PICKLES. To prepare a brine for pickles, make the brine
strong enough to bear up an egg, using about 2% cups of salt to 1 gallon
of water. Place the fresh, green cucumbers✪ Brine for Pickles in this brine as soon as picked
from the vines. Do not wash the cucumbers unless absolutely necessary.
as this will tend to make them rot.
HOW TO KEEP EGGS. Pack fresh eggs small end down in salt but
do not let the eggs touch each other. Small holes should be made in the
bottom of the box to allow the moisture to drain off. Eggs packed in this
way will keep a long time. z
TO PRESERVE COLOR IN BOILED VEGETABLES. By adding a very
little more salt than is usual to the water in which green vegetables✪ To Preserve Color in Boiled Vegetables are
boiled and cooking them in an uncovered vessel they will retain their green
color. If soft water is used, salt should be put in the water at first that ©
they may retain their flavor and substance.
TO FREEZE ICE CREAM. Use one part Rock Salt to three parts of
finely crushed ice✪ To Freeze Ice Cream for ordinary freezing. Place one layer of ice first in the
bottom, then pack in the above proportion, turning the handle of the freezer
occasionally to. shake and pack down the moisture; then freeze, turning —
slowly at first. Do not pour off the brine before the freezing is completed,
for it is the brine that is valuable in the freezing. When frozen, pour off
the brine and repack with ice and salt, using one part salt to four of the
ice. For mousse and cream molds use a little more salt.
TO POACH EGGS PROPERLY. Always add a little salt✪ To Poach Eggs Properly to the water
in which eggs are being poached, to set the whites.
TO PREPARE MEATS AND FOWLS FOR COOKING. When there is
considerable blood in fresh meat that you wish to extract, and when fowls
‘are dressed and prepared ready to cook, cover well with salt and let stand
several hours or overnight; when ready to cook, rinse in fresh; cold water✪ To Prepare Meats and Fowls for Cooking |
and cook as desired.
TEN YEARS, WELL SATISFIED WITH MAGNET
Arthur Benoit, Embrun, Ont., says:—We have used our Magnet Cream
Separator for ten years and found it very SE
8S
a Fa
‘TO REMOVE THE ODOR OF ONIONS FROM KNIVES AND COOK-
G VESSELS, When knives have been used to cut onions, or when cook-
1: vessels. have come in contact with onions, rub them off with a damp
‘eloth, then rub thoroughly with salt and wash well with warm water✪ To Remove the Odor of Onions from Knives and Cook Vessels. All
irace oi the odor will be removed. The hands may be made fresh and
lean by rubbing them with salt.
TO REMOVE THE MUDDY TASTE FROM FISH. Soak fish for a
hort time before cooking in strong salt water✪ To Remove the Muddy Taste from Fish, made from salt and clean,
fresh water. This will remove the muddy taste that so often accompanies
ish.
TO PREVENT MILK FROM SOURING. By adding a tiny pinch of salt
to the milk✪ To Prevent Milk from Sour when fresh it will keep a much longer time.
TO MAKE EGGS BEAT QUICKLY. A tiny pinch of salt✪ To Make Eggs Beat Quickly added to the
whites of eggs will cause them to beat up quickly.
_ . TO PREVENT FISH FROM STICKING TO THE PAN WHEN FRYING.
via _ Sprinkle a little salt✪ To Prevent Fish from Sticking to the Pan When Frying in the skillet before placing the fish in it to fry and it
4 will not stick to the skillet.
_ + ~+TO KEEP CUT HAM FROM SPOILING. In slicing from a large ham,
- rub the cut side and bone with salt✪ To Keep Cut Ham from Spoiling. This will keep the ham from grow-
_ ing rancid.
TO PREVENT DISAGREEABLE ODORS FROM CERTAIN VEGE-
_ TABLES WHEN BOILING. By adding salt to the water in which cabbage
a3 ‘and greens are boiled, ard leaving the vessel uncovered, little, if any, of the
Z _ disagreeable odors will arise.
a _ TO PREPARE POTATOES TO BAKE. If potatoes are boiled in salted
_ water for ten minutes before being placed in the oven, they will bake more
rapidly and, being warm, they. will require less heat.
TO COOK FOODS QUICKER IN A DOUBLE BOILER. In using a
‘double boiler you can get more heat by putting enough salt in the water to
lake a strong brine, because water boils at 212° F., while brine boils at
26°. Use one cup salt to each quart of water. ~
✪ To Prevent Disagreeable Odors from Certain Vegetables When Boiling
Page 78 · 14 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
BRINE FOR PICKLES. To prepare a brine for pickles, make the brine
strong enough to bear up an egg, using about 2% cups of salt to 1 gallon
of water. Place the fresh, green cucumbers in this brine as soon as picked
from the vines. Do not wash the cucumbers unless absolutely necessary.
as this will tend to make them rot.
HOW TO KEEP EGGS. Pack fresh eggs small end down in salt but
do not let the eggs touch each other. Small holes should be made in the
bottom of the box to allow the moisture to drain off. Eggs packed in this
way will keep a long time. z
TO PRESERVE COLOR IN BOILED VEGETABLES. By adding a very
little more salt than is usual to the water in which green vegetables are
boiled and cooking them in an uncovered vessel they will retain their green
color. If soft water is used, salt should be put in the water at first that ©
they may retain their flavor and substance.
TO FREEZE ICE CREAM. Use one part Rock Salt to three parts of
finely crushed ice for ordinary freezing. Place one layer of ice first in the
bottom, then pack in the above proportion, turning the handle of the freezer
occasionally to. shake and pack down the moisture; then freeze, turning —
slowly at first. Do not pour off the brine before the freezing is completed,
for it is the brine that is valuable in the freezing. When frozen, pour off
the brine and repack with ice and salt, using one part salt to four of the
ice. For mousse and cream molds use a little more salt.
TO POACH EGGS PROPERLY. Always add a little salt to the water
in which eggs are being poached, to set the whites.
TO PREPARE MEATS AND FOWLS FOR COOKING. When there is
considerable blood in fresh meat that you wish to extract, and when fowls
‘are dressed and prepared ready to cook, cover well with salt and let stand
several hours or overnight; when ready to cook, rinse in fresh; cold water |
and cook as desired.
TEN YEARS, WELL SATISFIED WITH MAGNET
Arthur Benoit, Embrun, Ont., says:—We have used our Magnet Cream
Separator for ten years and found it very SE
8S
a Fa
‘TO REMOVE THE ODOR OF ONIONS FROM KNIVES AND COOK-
G VESSELS, When knives have been used to cut onions, or when cook-
1: vessels. have come in contact with onions, rub them off with a damp
‘eloth, then rub thoroughly with salt and wash well with warm water. All
irace oi the odor will be removed. The hands may be made fresh and
lean by rubbing them with salt.
TO REMOVE THE MUDDY TASTE FROM FISH. Soak fish for a
hort time before cooking in strong salt water, made from salt and clean,
fresh water. This will remove the muddy taste that so often accompanies
ish.
TO PREVENT MILK FROM SOURING. By adding a tiny pinch of salt
to the milk when fresh it will keep a much longer time.
TO MAKE EGGS BEAT QUICKLY. A tiny pinch of salt added to the
whites of eggs will cause them to beat up quickly.
_ . TO PREVENT FISH FROM STICKING TO THE PAN WHEN FRYING.
via _ Sprinkle a little salt in the skillet before placing the fish in it to fry and it
4 will not stick to the skillet.
_ + ~+TO KEEP CUT HAM FROM SPOILING. In slicing from a large ham,
- rub the cut side and bone with salt. This will keep the ham from grow-
_ ing rancid.
TO PREVENT DISAGREEABLE ODORS FROM CERTAIN VEGE-
_ TABLES WHEN BOILING. By adding salt to the water in which cabbage
a3 ‘and greens are boiled, ard leaving the vessel uncovered, little, if any, of the
Z _ disagreeable odors will arise.
a _ TO PREPARE POTATOES TO BAKE. If potatoes are boiled in salted
_ water for ten minutes before being placed in the oven, they will bake more
rapidly and, being warm, they. will require less heat.
TO COOK FOODS QUICKER IN A DOUBLE BOILER. In using a
‘double boiler you can get more heat by putting enough salt in the water to
lake a strong brine, because water boils at 212° F., while brine boils at
26°. Use one cup salt to each quart of water. ~