Cut a piece of strong cotton cloth twelve inches square
and fold it from two opposite corners, so as to give it a
triangular shape. On one side fell the two^ edges to-
gether, thus making a bag shaped like a " dunce-cup " ;
and cut off the point at the apex just enough to permit a
short tin tube✪ How to Make and Use a Pastry Bag, somewhat like a tailor's thimble, to be
pushed through. The tube for eclairs measures about
three-quarters of an inch in diameter at the smaller end,
that for lady fingers three-eighths of an inch, and that for
meringues and kisses half an inch. The tubes used for
decorating with frosting are very small.
Fill the bag with the mixture, gather the cloth together
at the top with the left hand, hold the point of the tube
close to the pan on which the work is to be done, and
press the mixture out with the right hand. It is neces-
sary to have two or three of these bags if as many tubes
are needed, for the tubes should fit very closely.
THINGS WORTH KNOWING. 6l I
HOW TO KEEP ICE FOR A SICK-ROOM.
Tie a piece of coarse white flannel over a pitcher,
leaving a cup-shaped depression in the center of the
pitcher. Place the broken ice in the flannel, and cover it
tightly with thicker flannel. The ice may be kept in this
way all night, and the water that drips from it may be
poured off as wanted. The water should never be
allowed to rise to the height of the bag, however.
HOW TO CHOP SUET.
Cut the suet into pieces, remove the membrane,
sprinkle the suet with flour, and chop it in a cool place.
It will not become soft and sticky when treated in this
way.
HOW TO MAKE CLARET VINEGAR.
Claret-wine when sour, maybe made into excellent vine-
gar in this way. Place the wine in a small cask or jug, and
add a pint of " mother" to every four quarts of wine. If
this is not possible, a twenty-four inch square of common
brown paper✪ How to Make Claret Vinegar may be used ; but the vinegar will ripen
less quickly than if the " mother " from other vinegar
were available. Set the cask in the sun, uncorked ; and
tie a piece of thin muslin cheese-cloth or tarlatan over the
cork-opening. It should be ready to use in five or six
weeks.
HOW TO MAKE TARRAGON VINEGAR.
Put two bunches of fresh tarragon✪ How to Make Tarragon Vinegar in a quart preserv-
ing jar, fill the jar with white-wine vinegar, cover tightly,
and set it away in a cool, dark place for two or three
weeks ; then strain, and bottle. Fill the jar once more
6l2 THE PATTERN COOK-BOOK.
with tresh vinegar, and set it away. Tliis will be ready
to use in a month, but it need not be strained until the
first is used. This vinegar is delicious in any kind of
salad and in many sauces.
HOW TO KEEP FOOD IN THE ICE-CHEST.
Page 263 · 3 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
Cut a piece of strong cotton cloth twelve inches square and fold it from two opposite corners, so as to give it a triangular shape. On one side fell the two edges together, thus making a bag shaped like a " dunce-cup " ; and cut off the point at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs measures about three-quarters of an inch in diameter at the smaller end, that for lady fingers three-eighths of an inch, and that for meringues and kisses half an inch. The tubes used for decorating with frosting are very small.
Fill the bag with the mixture, gather the cloth together at the top with the left hand, hold the point of the tube close to the pan on which the work is to be done, and press the mixture out with the right hand. It is necessary to have two or three of these bags if as many tubes are needed, for the tubes should fit very closely.
HOW TO KEEP ICE FOR A SICK-ROOM.
Tie a piece of coarse white flannel over a pitcher, leaving a cup-shaped depression in the center of the pitcher. Place the broken ice in the flannel, and cover it tightly with thicker flannel. The ice may be kept in this way all night, and the water that drips from it may be poured off as wanted. The water should never be allowed to rise to the height of the bag, however.
HOW TO CHOP SUET.
Cut the suet into pieces, remove the membrane, sprinkle the suet with flour, and chop it in a cool place. It will not become soft and sticky when treated in this way.
HOW TO MAKE CLARET VINEGAR.
Claret-wine when sour, maybe made into excellent vinegar in this way. Place the wine in a small cask or jug, and add a pint of " mother" to every four quarts of wine. If this is not possible, a twenty-four inch square of common brown paper may be used ; but the vinegar will ripen less quickly than if the " mother " from other vinegar were available. Set the cask in the sun, uncorked ; and tie a piece of thin muslin cheese-cloth or tarlatan over the cork-opening. It should be ready to use in five or six weeks.
HOW TO MAKE TARRAGON VINEGAR.
Put two bunches of fresh tarragon in a quart preserving jar, fill the jar with white-wine vinegar, cover tightly, and set it away in a cool, dark place for two or three weeks ; then strain, and bottle. Fill the jar once more
with tresh vinegar, and set it away. Tliis will be ready to use in a month, but it need not be strained until the first is used. This vinegar is delicious in any kind of salad and in many sauces.
HOW TO KEEP FOOD IN THE ICE-CHEST.
Records on this page
How to Make and Use a Pastry BagHow to Make Claret VinegarHow to Make Tarragon Vinegar