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قراءة كتاب A Course of Lectures on the Principles of Domestic Economy and Cookery

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A Course of Lectures on the Principles of Domestic Economy and Cookery

A Course of Lectures on the Principles of Domestic Economy and Cookery

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دار النشر: Project Gutenberg
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Putting a few capers into it, makes caper sauce. A teaspoonful of anchovies dissolved in it makes anchovy sauce. It is easily made the basis of a great many sauces, the name of which depends on preferred addition to the white sauce. Egg sauce is made by adding chopped hard boiled eggs to white sauce.

Question by a Lady. Would you ever substitute cornstarch for flour?

Miss Corson. You can if you wish. You must use your own discretion about the quantities. Simply get the thickness of thick cream.

Question. Is it better to use a porcelain vessel, or will tin do?

Miss Corson. Use any saucepan made of material thick enough to prevent burning.

Question. Do you put the fish right into the water, or have you a fish kettle?

Miss Corson. If you are using a fish kettle you will have a little wire frame. You can lay the fish on that, or you can tie it up in a cloth, if you wish to.

Question. Then how can you tell when it is done?

Miss Corson. If you tie it in a cloth you must leave a little space so that you can test it.

Question. How much pepper did you say to put in the sauce?

Miss Corson. About a quarter of a salt spoon; that is, a good pinch of pepper. One of the ladies asked me about using a thick sauce pan—porcelain-lined sauce pan; you will find the advantage of thick sauce pans of all kinds is that they are less likely to burn than thin ones. The thinner the metal the sauce pan is made of, the more likely it is to burn. There are so many different kinds of utensils that every lady can take her own choice. Black sauce pans, lined with tin or with porcelain; tin sauce pans, thin ones, and thick ones made of block tin. You notice that I use copper sauce pans. Coppers are the most durable; they are lined with tin, and they have to be relined about once a year; the cost of relining is very little—comparatively little; I think it costs me about three cents a foot to have them relined, and the copper never wears out. If you buy a copper sauce pan you have got something that lasts you all your life, and you can leave it as an heirloom; if you don’t want to do that, you can sell it for old copper for nearly as much as you paid for it. In using copper, you must never let them become bare on the inside. If the tin wears off and the copper is exposed to any acid in the food cooked, it is apt to form a poisonous combination. But with proper care and cleanliness, copper sauce pans are perfectly safe.

Question. Do you prefer them to the galvanized iron?

Miss Corson. Yes, I do, on the score of cleanliness, economy and ease in cooking.

Question. Do you use a wooden spoon from choice?

Miss Corson. Yes; of course you can understand, ladies, that I could very soon scrape the tin off of the inside of a sauce pan with a metal spoon, a knife, or anything of that sort. Copper sauce pans should be cleaned with a rag, a little Sapolio and hot water. If they are cleaned as fast as they are used they are no more trouble to keep clean than any other sauce pan. I use in stirring simply a small pudding stick—an old-fashioned wooden pudding stick. It does not scrape the sauce pans, and there is no danger of uncooked flour accumulating on the sticks, as it does in the bowl of a spoon. If you are stirring with a spoon, some of the half-cooked flour might get in the bowl of the spoon, and then your sauce would have the taste of the raw flour. I will leave the stick in the sauce pan and pass it about so that you can see what I mean. Anyone can whittle these little sticks out, using any kind of hard wood. Do not use soft wood. You will have noticed, ladies, if you have ever put sauce of this kind, thick sauce, to keep hot, it may have grown very much thicker by standing; in such case add a little more milk or water, and a little more seasoning when you are ready to use it.

Question. How do you make perfectly clear sauce?

Miss Corson. You can make a nearly clear thick sauce by using arrow root. Of course, a clear thin sauce is simply sugar dissolved in water, with butter or flavoring as you like.

POTATOES, STEWED IN BUTTER.

The potatoes are peeled and sliced in rather small slices of even size; put them over the fire in enough salted boiling water to cover them, boil them until they begin to grow tender; not till they break, but just till they begin to grow tender; after the potatoes are boiled tender drain them, and suppose you have a pint bowl full of potatoes, use about two heaping tablespoonfuls of butter; melt the butter in a scant half cupful of milk. When the butter is melted put the potatoes into it, and with a spoon lift them very carefully from the bottom, always without breaking them, until they have absorbed the milk and butter; then season them with salt and white pepper, and they will be ready to serve. Season them palatably; I could not give you the quantity of seasoning because it would depend upon the salt that the potatoes had absorbed from the water. You should taste them first before seasoning at all, and then if they need any more salt add a very little at a time. If you simply want the potatoes nicely stewed you don’t add so much butter, a scant tablespoonful, and milk enough to moisten them; but this receipt is an exceedingly nice one—rather rich, but very nice.

(At this point the fish was done, and Miss Corson continued.)

You notice, ladies, that I take off the skin of the fish before taking it up. That is very easy; it slips off easily, and without it the fish is much nicer to serve at the table. In serving sauce with fish you pour some around it, not over it; or you serve the fish on a napkin, and the sauce in a dish, as you prefer. If you serve the fish in a folded napkin garnish it with a few sprigs of parsley, if you can get them, or with a lemon sliced, if you do not live—as some unfortunate people do—“fifty miles from a lemon.” Lemons are very nice always with any kind of fish. Parsley can be bought here all winter long. I have learned that from the advertisements in the papers already; and a little of it makes a great difference in the appearance of a dish.

Question. Can you tell us how we can tell whether a frozen fish is stale or fresh?

Miss Corson. You can after you have thawed it in cold water; you can tell by the smell. (Laughter.) The way to thaw frozen fish is to put it into perfectly cold water and keep it in a cold place until all the frost is drawn out. Of course the most of the fish in this market would be frozen in the winter. This one has been frozen.

Question. Can you tell us how to carve a whole fish?

Miss Corson. You would have a rather sharp knife and spoon; a fish knife, though it looks pretty, is not good to serve fish with because it is apt to be dull; you want a knife that will cut down through the fish without tearing it, without attempting to cut down through the bone, unless you know where the joints are located.

Question. Would you cook a fish with the fins?

Miss Corson. The latest fancy of fish lovers in New York, the members of the Ichthyophagous Club, who are supposed to be the leaders in the fashions of fish, is to have the fish served with the fins, head and tail on; and with some fish they want even the scales; and then they simply lift off the skin, the entire skin, before they begin to

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