Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 15

Table of Contents

1 cupful means half a pint.

1 teaspoonful of salt or spices means an even teaspoonful.

1 tablespoonful of flour, butter, etc., means a rounding spoonful.

Sauté means to cook in a pan with a little butter or drippings.

Frying means cooking by immersion in hot fat.

Blanching almonds means taking off the skins.

This is done by letting them lie in boiling water until the skins are loosened.

NO. 14. PAPER FRILLS. PAPER BOXES. CAKE DECORATIONS.

1. Pleated paper frill for concealing a baking dish.

2. Frill for leg-of-mutton bone.

3. Frills on wooden toothpicks for croquettes.

4. Frills for chop bones.

5. Board holding on a lace paper confectioners’ roses, of different colors, and other flowers for decorating cake.

6. Paper box holding silvered candy pellets for decorating cake.

7. Paper boxes for ices, or mixtures of creamed meats, or eggs.

8. Paper boxes for holding small iced cakes or candied fruits.

NO. 15. CASSEROLES AND BAKING DISHES.

1. A white china dish for holding creamed oysters, etc., or to hold a smaller dish which has been in the oven.

2, 3. Oblong and round baking dishes of glazed pottery, brown on the outside, white in the inside, which can be sent to the table.

4. Pipkin, to use the same as a casserole.

5. Casserole.

6, 7. Brown-ware dishes for shirred eggs.

8. China cups for individual creamed dishes.

9. Small casserole.

NO. 16 ICE PLANE.

NO. 17. HORS D’OEUVRES.

Hors d’oeuvres are relishes which are passed between the courses.

1. Olives.

2. Small heart stalks of celery and radishes in the same dish.

3. Curled celery. The celery is cut in two-inch lengths, which are scored across the ribbed side and then cut in narrow strips down to a quarter of an inch of one end. The pieces are then placed in cold water to make them curl.

4. Radishes cut in fancy shapes.

5. Pim-olas (olives stuffed with red peppers).

Blanching sweetbreads means whitening them by pouring cold water on them immediately after the hot water is poured off. A scale and a half-pint tin cup are indispensable cooking utensils, as the success of many dishes depends on exact weight and measurements.

Except in a few cases, receipts given in “Century Cook Book” are not repeated here.