White Bait - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

White Bait -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints WHITE BAIT. This is such ...



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Showing posts with label Housekeeping. Show all posts
Showing posts with label Housekeeping. Show all posts

Preserving and Bottling - Useful Cooking And Housekeeping Tips

Preserving and Bottling - Useful Cooking And Housekeeping Tips

Attention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home.
The more sugar that is added to fruit the less boiling it requires.
If jellies be over-boiled, much of the sugar will become candied, and leave the jelly thin.
Every thing used for the purpose of preserving should be clean and very dry, particularly bottles for bottled fruit.
Fruit should boil rapidly before the sugar is added, and quietly afterwards—when preserves seem likely to become mouldy, it is generally a sign they have not been sufficiently boiled, and it will be requisite to boil them up again—fruit for bottling should not be too ripe, and should be perfectly fresh; there are various methods adopted by different cooks: the fruit may be placed in the bottles, and set in a moderate oven until considerably shrunken, when the bottles should be removed and closely corked; or the bottles may be set in a pan with cold water up to the necks, placed over the fire; when the fruit begins to sink remove them, and when cold fill up each bottle with cold spring water, cork the bottles, and lay them on their sides in a dry place.
To bottle red currants—pick them carefully from the stalk, and add, as the currants are put in, sifted white sugar; let the bottles be well filled and rosin the corks, and keep them with their necks downwards.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore

Special Hints For Young Housekeepers | Useful Cooking And Housekeeping Tips

Special Hints For Young Housekeepers | Useful Cooking And Housekeeping Tips

Special Hints For Young Housekeepers | Useful Cooking And Housekeeping Tips

1. In making soups or gravies which require colouring the outer skins of the onion should be left on. 

2. When thickening soups, gravies, etc., mix the flour, cornflour, arrowroot, etc., to a smooth cream with cold liquid first, then stir continually from the bottom and against the sides of the saucepan or other vessel to prevent lumps.

3. The dripping from roast mutton, when used for making pastry, sometimes has an unpleasant flavour. If a few drops of vinegar and of oil be beaten up with it, it will be found quite as good as beef dripping.

4. Home-dried herbs are much cheaper than bought ones. About June buy the herbs, rinse them slightly in cold water, strip off the leaves, place the various kinds of herbs on separate pieces of white paper, in the oven or on top of it. When the leaves are quite crisp, rub them through a wire sieve, and bottle them up tight.

5. When chopping onions, let cold water run on the wrists for a minute. This will prevent the eyes from watering.

6. When the juice of lemons is required, and the lemons are hard, place them on a baking sheet in the oven for a few minutes; they will become quite soft. To keep them from getting mouldy, wrap each one in tissue paper, and keep separate.

x7. Stale scraps of bread should be put in a tin in the oven, and baked a nice brown. When quite crisp, they should be pounded and bottled. These “raspings” will be found very useful.

8. Bread should be kept in a glazed earthenware pan, which should have a cover, and must be cleaned frequently.

9. To disguise the disagreeable odours which often ascend from the kitchen during the process of cooking, throw a handful of cedar dust on the top of the grate. (This—called “Dust of Lebanon”—.)

10. Milk is the best thing for removing fresh ink stains, but it must be applied immediately, and the stained part washed.

11. A little powdered sugar sprinkled on a fire, which is almost out, will invariably revive it. Salt sprinkled on a fire clears it for grilling, roasting, etc.

12. House flannels should be herringboned all round before they are used. This ensures their lasting longer, and prevents sinks being stopped up by the ravellings.

13. It is a decided economy to order soap in large quantities. It should be cut up when new, and stored for several weeks in a warm place to dry. Candles also last longer if kept some weeks.

14. All stores should be kept in air-tight tins or glazed jars.

15. Liquid browning, for colouring soups and gravies, should be made as follows, and kept in a bottle for use:—Put 2 oz. pounded loaf sugar in a small iron saucepan; let it melt, stirring with an iron spoon; when very dark (but not black), add ½ pint hot water; let it boil up, and when cool, bottle it. A few drops are sufficient to colour a quart of liquid.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen