Embroidered Facts Classic Reprint

Author : Albert Alonzo Wentz
Publisher :
ISBN 13 : 9781332208494
Total Pages : 70 pages
Book Rating : 4.2/5 (84 download)

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Download or read book Useful Tips written by Albert Alonzo Wentz and published by . This book was released on 2015-08-05 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Useful Tips: A Handybook of Miscellaneous Information - To keep every grain of rice separate and distinct, cook it in a pot of rapidly boiling water with the lid off. - A teaspoonful of lemon juice to a quart of water will make the rice very white and keep the grains separate when boiled. - By soaking beans, peas or other dried vegetables thoroughly, much fuel will be saved in the cooking. - A little vinegar added to the water in which vegetables are washed will prove effectual in removing dirt. Salt will do the same thing. - Soak new potatoes in water that has a little soda dissolved in it, and you will find that they scrape and clean beautifully. - To keep potatoes white when cooking them place an onion in the water with the potatoes Or, soak in cold water for two hours before boiling. - Butter potatoes when putting them into the oven to bake, as the fat softens the skin. - Before baking potatoes, prick with a fork so that the air can escape and prevent their bursting while cooking. - A well beaten white of an egg whipped into mashed potatoes before serving them will add greatly to the looks and to the taste of the dish. - Add one-fourth teaspoonful of baking powder to mashed potatoes while beating. They will be light and fluffy. - When cooking spinach never put water in the pot. Wash the vegetable thoroughly and put over the fire. It will create sufficient water to cook itself. - Salt sprinkled on parsley when chopping will make it chop much finer and easier. - A few drops of lemon juice or vinegar put in the water in which cauliflower is to be cooked will greatly preserve its whiteness. - By turning a cauliflower head downward it cooks more quickly and improves in flavor. - When cooking cabbage never add the salt until the vegetable is cooked as it makes the cabbage tough. Instead, when the water boils put in a pinch of baking soda and add the salt five minutes before serving. - Cabbage, carrots, cauliflower, onions and turnips should be boiled in a large amount of water and taken off immediately and drained. Too little water will turn them black. - Vegetables grown under ground should be cooked in cold water, adding the salt before they are done, and they should be kept covered while cooking. Fresh or green vegetables should be put on in boiling water and left uncovered, so they will keep their color. - String beans will cook in half the time if cut lengthwise instead of being broken in two parts. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.