- When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam.
- Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast.
- To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with a hammer, striking the small end of the nut.
- If beef or mutton drippings are used in making a pie-crust, beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon. This effectually removes all taste.
- When a cake sticks to a pan, set it for a few minutes on a cloth wrung out of cold water. It will then come out in good shape.
- Heat the blade of the bread-knife before cutting a loaf of fresh bread. This prevents the usual breaking and crumbling of the slices. For cutting hot fudge, first dip the blade of the knife in boiling water.
- Nothing is better for pudding molds than jelly tumblers with light tin covers. One can readily tell when the puddings are done without removing the covers.
- The juice will not boil out of apple or berry pies if you dot bits of Swift's Premium Oleomargarine near the outer edge.
- A little salt in the oven under the baking-tins will prevent burning on the bottom.
- There is nothing more effective for removing the burned crust from cake or bread than a flat grater. It works evenly and leaves a smooth surface.
- Use a wooden potato masher for stirring butter and sugar together for a cake. It is much quicker than a spoon.
Friday, August 26, 2011
Kitchen Tips from 1911
Labels: ~Kitchen Helps