File:American cookery (1915) (14761546266).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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eviled, fish-balls,fish-cakes, curried fish, in omelets or insalad. Query No. 2602. — How may maple syrupbe used in candy-making, when maple sugar cannot be obtained? Maple Syrup in Candy-Making Use part granulated or coffee Asugar and allow one cup and a quarteror half (according to density of syrup)for each cup of maple sugar designatedin the recipe. Query No. 2603. — How may vinegar bemade from left over jellies and fruit juices? Vinegar from Fruit Juices andJellies Let the fruit juice and jelly, mixedtogether, stand covered with cheesecloth (in a jug) in a warm place until itferments, when it will be vinegar. Bythe addition of mother or vinegarplant the process may be hastened. Prepare as above, only adding thewhites last, folding them into the mix- QuERY No. 2604. — Why does bread whilebaking crack open at the side, even though theoven is not too hot? Why Bread Cracks in Baking Try having the dough a Httle lighterbefore it is set into the oven. The oven ADVERTISEMENTS Bring
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Buy advertised Goods — Do not accept substitutes391 392 AMERICAN COOKERY should be of such heat that the loafcrusts over on the outside and browns alittle in spots during the first fifteenminutes; • this heat should also put anend to further rising. The bread wouldseem to crack, either because it had notrisen sufficiently before it was put intothe oven, or, more probably, because theoven was not hot enough at first orstrong heat was not continued longenough. Query No. 2605. — What causes timbalecases to be full of blisters, soft and shapeless? Trouble with Timbale Cases Soft, shapeless timbales mean toolittle liquid in the mixture and insuffi-cient cooking. Timbale cases will havefewer *blisters, if no white of egg beused in the batter. A good recipe isgiven below. Let the batter stand anhour or more before use. Pour part ofit into a cup a little larger than thetimbale iron. Do not set the cup downon the stove even for an instant. Thebatter should be thin, often a teaspoon-ful o

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