A Manual of Home-making
Martha Van Rensselaer, Flora Rose, Helen Canon
Macmillan, 1919 - Cookery - 661 pages
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acid added allowed amount appearance arrangement baking become boiling bottom bread butter cake cereal clean cloth cold color contain cooked cool cotton cover cream desired directions dresses easily edge effect eggs fabric feet fibers finish fire fish flavor floor flour fold fresh fruit furnishings garment give given hand heat inches iron juice keep kind kitchen less light linen liquid material measure meat method milk minutes mixture necessary needed ounces oven pattern pieces plain possible pounds reading removed salt sauce seam serving side silk skirt soap soft space stains starch stitch sugar surface tablespoons teaspoon temperature threads turn usually vegetables waist wall warm washing weight wood
Page 149 - 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 162 - CUBIC MEASURE 1728 cubic inches = 1 cubic foot 27 cubic feet = 1 cubic yard...
Page 625 - 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 633 - Green hickory is best, but other hardwoods or corncobs may be used if hickory is not available. Resinous woods should never be used, as they give an objectionable flavor to the meat. Corncobs are commonly used, but are not so satisfactory as hickory because of the fine ash that is forced upward by the heat and settles on the meat, giving it a dirty appearance. Juniper berries and fragrant woods are sometimes added to the fire, to give desired flavors. Proprietary smoking preparations are not to be...
Page 606 - Steamers are made in copper and in tin. Water-seal outfits. The cover of the water-seal outfit is so devised that a seal of water holds it down tight, and thus the steam in the space above the cans is held under slight pressure. The temperature of steam under pressure is above that of .boiling water.
Page 247 - 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 246 - 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.
Page 634 - If warm hams are piled one upon another before they are cooled sweating occurs where the two touch, and decomposition soon sets in. The meat may be kept in the smokehouse for a time if the weather is not too warm, but the house should be kept free from flies. If the smoked meat is to be used immediately, no further care is needed ; but if it is to be held until summer it should be wrapped in clean, white paper, and a covering of muslin sewed on to protect it from insects. It should be kept where...
Page 594 - This will prevent the opening of any dried product, that cannot be consumed in a short time. The upper part of the bag is twisted to form a neck. The neck is bent over and tied with a string. The entire bag is then painted with a coat of melted paraffin by means of a small brush or a frazzled end of a piece of rope.
Page 629 - ... too hot. Put the pieces of fat into a kettle, and add a little water, not more than a quart, to keep the fat from burning until some of the lard has melted. Keep the kettle hot until the cracklings are brown and rise to the top. Skim off the cracklings, and press out the lard that remains in them. Draw off the melted lard, and add a little baking soda to help whiten it. The lard should be stirred while it is cooling, in order to make it as white as possible. BEEF Beef is not so commonly cured...