Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, &c., in a very dry place, ticketed. Pickles and sweetmeats should be ...
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Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, &c., in a very dry place, ticketed. Pickles and sweetmeats should be preserved from air: where the former are much used, small jars of each should be taken from the stock-jar, to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and, when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling any liquid, the first way is best. When whites of eggs are used for jelly, or other purposes, contrive to have pudding, custards, &c., to employ the yolks also. Gravies or soups put by, should be daily changed into fresh scalded pans. If chocolate, coffee, jelly, gruel, bark, &c., be suffered to boil over, the strength is lost. The cook should be charged to take care of jelly bags, tapes for the collared things, &c., which, if not perfectly scalded and kept dry, give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect. When sirloins of beef, loins of veal or mutton come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste everything as well as butter, fowls and game excepted; and for kitchen pies nothing else should be used. Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced; when put into hot water, or to the fire until thawed, no heat will dress them properly.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Fine. Trade paperback (US). Glued binding. 94 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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New. Trade paperback (US). Glued binding. 94 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
