Wholesome fare, or, The doctor and the cook : a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere.

  • Delamere, Edmund S., 1809-
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare, or, The doctor and the cook : a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere. Source: Wellcome Collection.

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    bottom and burning, take a saucepan from wliose inside every trace or vestige of grease lias been removed. Rinse it well with cold water, throw out the water, and do not wipe the inside of the saucepan. Put in your milk immediately, and set it on the fire. The thin film of moisture remaining between the milk and the bottom of the saucepan—which will soon become a film of steam or vapour—will prevent the milk from sticking at the outset and burning. It icill stick and burn afterwards, if not taken off in time. This mode of keeping milk from burning might be made the subject of a learned dissertation. It is analogous to Professor Tyndall’s beautiful experiment of making a drop of water two inches in diameter, and moulded into a rosette with a pretty crimped border, dance rhythmically upon vapour escaping from its own under-surface. In composite dishes, stews, &c., containing a variety of articles,—such as small onions, turnips, carrots, mush- rooms, oysters, sweetbreads, cocks’-combs, forcemeat balls, — some will take longer cooking than others. Some require twenty minutes or half an hour’s sharp boiling; others need be little more than well warmed through. If not prepared beforehand, they must take their chance as to the time they can be allowed to cook; if ready prepared, they can be put in successively, and each cooked for its proper time ; if ready cooked, the cook is independent of their peculiar requirements, and can make them obedient to her will precisely when she wants them. How often have sea-kale and asparagus got sodden or cold, while the melted butter to pour over