Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of sugar
- a piece of paper rolled like a pipe stem
- a piece of charcoal put in kettle in which cabbage
- one egg is used in frosting
Directions
Salt will curdle milk; hence in preparing gravies, porridge, custard, etc., the salt should not be added till the dish is prepared.
To prevent the juice from running out of pies, make a hole in the center of the pie and insert a piece of paper rolled like a pipe stem, which will allow the steam to escape.
A piece of charcoal put in kettle in which cabbage or onions are cooking will absorb the odor.
Boiled cabbage is much sweeter when the water is changed while boiling.
Put a fresh slice of bread into the cake box, renew it occasionally ; it will keep the cake moist for a long time.
A dish of water, placed in an oven, will keep bread or cake from scorching.
In making any kind of sauce, stir the butter and flour together first, and the sauce will not be lumpy.
In making frosting beat sugar and eggs to- gether, as it makes it lighter.
When boiled frosting is not used, dredge the cake with flour and wipe carefully before putting on the frosting, then it will not run.
One cup of sugar for one egg is used in frosting.
A silver spoon put into a glass jar will temper it so that it can at once be filled with anything hot.
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even to the boiling point.
Use St. Louis flour when using sugar and eggs.
To make pie crust flaky place the pie under the cold water faucet just before putting it in the oven.
The white of an egg makes pie crust flaky.
In broiling fish place the flesh part down.
In cutting cottage pudding, use a hot knife.
When hot water is used in pudding sauces, add it just before serving, as the sauce is spoiled if allowed to stand after being made.
Chocolate should never be made in tin, but in porcelain, always using a silver spoon.
Cake should be frosted warm.
In frying batter, first dip the spoon in hot fat to prevent it from stringing.
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