=If the Freshness of Eggs is Doubtful=
Break each one separately into a cup, before mixing together. Yolks and whites beaten separately, make a cake much lighter than when beaten together.
=When Bread Cooks Too Quickly=
When your bread is browning on the outside, before it is cooked inside, put a clean piece of brown paper over it. This will prevent scorching.
=To Remove the Odor of Onions=
Fill with cold water kettles and sauce pans in which they have been cooked adding a tablespoonful of bread soda and the same of ammonia.
Let stand on the stove until it boils. Then wash in hot suds and rinse well. A pudding or bean pot, treated in this way, will wash easily.
Wood ashes in the water will have the same effect.
=Never Leave a Gla.s.s of Water or Medicine, Uncovered in a Room=
This is very _important_. Water will absorb all the gases, with which a room is filled from the respiration of those sleeping in the room.
=Weights and Measures=
4 Teaspoonsfuls equal 1 tablespoonful of liquid.
4 Tablespoonfuls equal half a gill.
2 Coffee-cupfuls equal 1 pint.
2 Pints equal 1 quart.
4 Coffee-cupfuls of sifted flour equal 1 pound.
1 Quart of unsifted flour equals 1 pound.
1 Pint of granulated sugar equals 1 pound.
1 Coffee-cupful of cold b.u.t.ter pressed down equals 1 pound.
An ordinary tumbler holds the same as a coffee cup.
It is well to have a tin or gla.s.s cup, marked in thirds or quarters for measuring.
=When to Salt Vegetables=
Every kind of food and all kinds of vegetables need a little salt when cooking. Do not wait until the vegetables are done. Salt the water they are boiled in after they begin to boil.
=What to Serve With Meats=
_Roast Beef and Turkey_
Squash, turnips, onions and cranberry sauce.
_Roast Pork_
Spinach, onions and apple sauce.
_Roast Lamb_
Mint sauce.
_Roast Mutton_
Currant jelly and vegetables.
With all kinds of meat and fowl pickles are always good. Make your own pickles, after recipes found in this book.
=The Length of Time to Cook Meats=
_Lamb_
Roast a leg of lamb three hours. Wash clean, sprinkle over it a little flour and salt and put into a pan, with cold water. While it is cooking, take a spoon and pour over it the water from the pan, three or four times.
_Veal_
Roast veal three hours, treating it the same way as lamb. When you have removed it from the pan, make a smooth paste, by wetting two or three tablespoonfuls of flour with cold water, and stir into the water left in the pan. Pour in more water, if the size of your family requires it.
_Beef_
Roast beef requires fifteen minutes for each pound. Do not salt beef, until you take it from the oven.