A Manual of Home-making |
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Common terms and phrases
½ cup acid allow ammonia amount baking baking powder basting bay leaf beef boiling water borax bread brine butter cake cereal chopped clean cloth cold water color cooked cooker cool corn cornstarch cotton cover cream custard dish double boiler dough dressing edge eggs featherstitched fibers finish fish flavor floor fold fresh fruit garment heat hot water hydrometer inches iron jars jelly kettle kitchen lard lemon juice light linen liquid material Mayonnaise meat mercerized cotton method milk minutes mixture mutton ounces oven packed paraffin parsley pastry pattern pieces placket pork Potassium permanganate potatoes pounds quart removed rinsed salad salt sauce seam serve side silk sirup skirt soap soft soufflé Sponge stains starch steam stirring stitch stove sugar tablespoons tbsp teaspoon temperature thick threads tomato utensils vegetables vinegar waist wall warm washed wool yeast yolks
Popular passages
Page 153 - Specific Gravity The ratio of the weight of any volume of a substance to the weight of an equal volume of another substance taken as standard at a constant or stated temperature.
Page 166 - CIRCULAR MEASURE 60 seconds = 1 minute 60 minutes = 1 degree 90 degrees = 1 quadrant 4 quadrants = 1 circle...
Page 166 - Dry Measure. — 2 pints = 1 quart; 8 quarts = 1 peck; 4 pecks = 1 bushel.
Page 621 - Meat packed in snow may be kept for a considerable length of time. The meat should first be frozen hard. After it is frozen an earthen jar or a barrel should be provided, and a thick layer of snow should be tamped tightly in the bottom of this. On the snow a layer of meat is packed, and covered with another layer of snow. Care must be taken to have a thick layer of snow between the meat and the inner surface of the. receptacle. Another layer of meat is then put on, and another layer of snow, and...
Page 629 - Some of these preparations also contain substances that cause digestive disorders when the meat is eaten. This is especially true of the various dips used to take the place of smoking. THE SMOKEHOUSE The smokehouse may be of any size or construction, to suit the needs of the owner. If the house is to be used only once and only a small amount of meat is to be smoked, a large barrel or a dry goods box may be used. If the house is to be permanent, it is often worth while to build it of brick, concrete,...
Page 630 - ... penetrate it. Meat that has been frozen should not be put into the smokehouse until it is thawed. In warm weather there is danger of getting the meat too hot, and for this reason it is good practice to let the fire die down every other day until the meat has become properly smoked. After the meat has become properly colored, it should be cooled (but not allowed to freeze) by opening the ventilator on the door, leaving it open until the meat hardens. It may then be packed away for future use....
Page 626 - If the brine shows signs of fermentation in warm weather, it should be drawn off, boiled, strained through a clean cloth, and after it is thoroughly cooled, poured back on the meat. The meat should be kept in a cool, dark place. At the end of thirty days the meat will be ready for use. If the pieces are larger than six inches square, a longer time may be allowed, according to the size of the pieces.
Page 251 - ... each gallon of water, use two tablespoons of a solution made by dissolving one pound of washing soda in one quart of boiling water. The solution should be bottled and kept on hand, as it is a useful cleansing agent (detergent). 3. For each gallon of water use one tablespoon of borax dissolved in one cup of water. If water is very hard, increase the amount of alkali used. Organic matter Organic material may be precipitated by the use of alum in the form of an alum-borax mixture. The sediment should...
Page 254 - In the case of the poorer powders a " filler " is used, that is, a substance giving weight to the powder and very properly considered an adulterant. The best powders contain large amounts of soap and only small amounts of alkali. A report is made of one of the poorer varieties of washing powder containing only 10 per cent of soap. Enough has been said in connection with the effect of alkalis and their use to guide the housekeeper in her purchase and use of these powders. There may be occasions when...
Page 255 - The several varieties of starch vary considerably in their ability to penetrate fabrics. The reason for the use of rice starch with finer fabrics by those considered to do a superior grade of laundry work, is because of its penetrative quality. It is said to penetrate the pores of a fabric more completely than does any other starch and to give a finer, smoother finish. Next to rice starch in penetrability comes wheat starch.