If the butter is hard, the inside of the bowl in which it
is to be creamed should be warmed. Pour hot water
into the bowl, let it stand for about a minute, pour it out
and wipe the bowl. Put in the butter, and cut it in small
pieces ; work it on the bottom of the bowl until it
becomes soft, then beat it until it is light and smooth by
running the spoon rapidly in a circle. After two minutes'
work the butter should be a light creamy mass, and will
then be ready for the addition of any other ingredients,
such as sugar or flour. The work can be done more
quickly and with less fatigue in this way than if the sugar
were added at once. The hot water should not stand
long enough in the bowl to heat the outside, and the
bowl should never be hot enough to melt the butter.
Butter should always be prepared thus for cake and for
pudding sauces.
HOW TO WASH BUTTER FOR GREASING PANS.
Rinse a bowl first in hot water and then in cold. Put
THINGS WORTH KNOWING. 609
a piece of butter into the bowl, and after covering it with
cold water✪ How to Wash Butter for Greasing Pans, work it with a spoon or with the hands until
all the salt has been washed out. Pour off the water,
and press out any water that may remain in the butter.
Butter thus prepared is used for buttering cake or bread
pans.
HOW TO SERVE SARDINES.
Regular covered dishes for serving sardines may be
purchased, but if these are not at hand, any small fancy
dish may be used. Drain the oil from the fish, arrange
the fish in the dish, and cover them with fresh olive oil or
not, according to taste. Place a dish of quartered lemons
near the sardines to be served with them.
HOW TO ROLL BREAD.
Cut off all the crust from a loaf of fresh bread.
Spread a thin layer of butter✪ How to Roll Bread on one end of the loaf, and
cut off this end in as thin a slice as possible, using a very
sharp knife ; then roll the slice up with the buttered side
inward, and lay it on a napkin. Continue in this way
until the requisite number of rolls are made, draw the
napkin firmly around them, pin it, and set the whole in a
cold place for several hours. Rolled bread is nice to
serve with raw oysters or at a supper or luncheon party.
HOW TO DRY BREAD-CRUMBS.
Place all the crusts and pieces of stale bread in a pan,
and set the pan in a warm oven or on a shelf over the
range. When the bread is so dry that it will crumble
between the fingers, put it in a bag made of strong cloth✪ How to Dry Bread-Crumbs
or ticking, and pound the bag with a wooden mallet until
39
6 1 0 THE PA TTEKN COOK-BOOK.
the bread is reduced to powder. Sift the powder through
a line sieve, and put it away in boxes or glass jars. It
will thus always be ready for breading purposes.
HOW TO OBTAIN ONION JUICE.
Pare an onion, and cut it into four pieces. Put one or
two of the pieces in a wooden lemon-squeezer, and
squeeze hard. One large onion should yield two table-
spoonfuls of jui✪ How to Obtain Onion Juicece. The squeezer should not be used for
anything else, as the wood retains both the odor and
taste of the onion. If the squeezers are not at hand, the
onions may be grated and the shreds pressed ; but this
process will not produce so much juice as the former one.
HOW TO MAKE AND USE A PASTRY BAG. ✪ How to Make and Use a Pastry Bag
Page 262 · 5 recipe records on this page
Presented as published in 1890. 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
If the butter is hard, the inside of the bowl in which it is to be creamed should be warmed. Pour hot water into the bowl, let it stand for about a minute, pour it out and wipe the bowl. Put in the butter, and cut it in small pieces ; work it on the bottom of the bowl until it becomes soft, then beat it until it is light and smooth by running the spoon rapidly in a circle. After two minutes' work the butter should be a light creamy mass, and will then be ready for the addition of any other ingredients, such as sugar or flour. The work can be done more quickly and with less fatigue in this way than if the sugar were added at once. The hot water should not stand long enough in the bowl to heat the outside, and the bowl should never be hot enough to melt the butter. Butter should always be prepared thus for cake and for pudding sauces.
HOW TO WASH BUTTER FOR GREASING PANS.
Rinse a bowl first in hot water and then in cold. Put
a piece of butter into the bowl, and after covering it with cold water, work it with a spoon or with the hands until all the salt has been washed out. Pour off the water, and press out any water that may remain in the butter. Butter thus prepared is used for buttering cake or bread pans.
HOW TO SERVE SARDINES.
Regular covered dishes for serving sardines may be purchased, but if these are not at hand, any small fancy dish may be used. Drain the oil from the fish, arrange the fish in the dish, and cover them with fresh olive oil or not, according to taste. Place a dish of quartered lemons near the sardines to be served with them.
HOW TO ROLL BREAD.
Cut off all the crust from a loaf of fresh bread. Spread a thin layer of butter on one end of the loaf, and cut off this end in as thin a slice as possible, using a very sharp knife ; then roll the slice up with the buttered side inward, and lay it on a napkin. Continue in this way until the requisite number of rolls are made, draw the napkin firmly around them, pin it, and set the whole in a cold place for several hours. Rolled bread is nice to serve with raw oysters or at a supper or luncheon party.
HOW TO DRY BREAD-CRUMBS.
Place all the crusts and pieces of stale bread in a pan, and set the pan in a warm oven or on a shelf over the range. When the bread is so dry that it will crumble between the fingers, put it in a bag made of strong cloth or ticking, and pound the bag with a wooden mallet until
the bread is reduced to powder. Sift the powder through a fine sieve, and put it away in boxes or glass jars. It will thus always be ready for breading purposes.
HOW TO OBTAIN ONION JUICE.
Pare an onion, and cut it into four pieces. Put one or two of the pieces in a wooden lemon-squeezer, and squeeze hard. One large onion should yield two tablespoonfuls of juice. The squeezer should not be used for anything else, as the wood retains both the odor and taste of the onion. If the squeezers are not at hand, the onions may be grated and the shreds pressed ; but this process will not produce so much juice as the former one.
HOW TO MAKE AND USE A PASTRY BAG.
Records on this page
How to Wash Butter for Greasing PansHow to Roll BreadHow to Dry Bread-CrumbsHow to Obtain Onion JuiceHow to Make and Use a Pastry Bag