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Classic
Cook Books
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page xviii
Many good laundresses advise soaping linen in warm water the night previous to
washing, as facilitating the operation with less friction.
Soap should be cut with a wire or twine, in pieces that will make a long square
when first brought in, and kept out of the air two or three weeks; for if it dry
quick, it will crack, and when wet, break. Put it on a shelf, leaving a space
between, and let it grow hard gradually. Thus, it will save a full third in the
consumption.
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 in any liquid, the first way is
best. When these fruits are cheap, a proper quantity should be bought and
prepared as above directed, especially by those who live in the country, where
they cannot always be had; and they are perpetually wanted in cookery.
When whites of eggs are used for jelly, or other purposes, contrive to have
pudding, custard, to employ the yolks also. Should you not want them for
several hours, beat them up with a little water, and put them in a cool place,
or they will be hardened and useless. It was a mistake of old, to think that the
whites made cakes and puddings heavy; on the contrary, if beaten long and
separately, they contribute greatly to give lightness, are an advantage to
paste, and make a pretty dish beaten with fruit, to set in cream.
If copper utensils be used in the kitchen, the cook should be charged to be very
careful not to let the tin be rubbed off; and to have them fresh done when the
least defect appears, and never to put by any soup, gravy,
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Classic
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