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Classic
Cook Books
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page 10
only a quart of water to every pound of veal, mutton, or beef bone.
To determine whether a fish is fresh, watch that its flesh is firm and thick,
its scales glistening, and its eyes prominent.
When dropped into a bowl or pan containing cold water, eggs that are absolutely
fresh will immediately sink to the bottom and rest there; eggs which are not
perfectly fresh will stand on end or rise a little.
Delicious dishes can be obtained only from the use of the purest and best
quality of ingredients. A good cook needs to be as well a discriminating
purchaser.
Glass measures recording pints and quarts of liquid and ounces and pounds of
solids (like sugar), with the fractions thereof, are handy and sanitary.
TO BOIL RICE
Use an iron pot. Wash the rice thoroughly in many waters, until, in fact, the
water is as clear as for drinking. To one cupful of rice add
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Classic
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