World Famous Recipes

A DELICATE RECEIPT FOR ROAST MUTTON.

Jewish Recipes

Put the joint in a saucepan, cover it with cold water, let it boil for
half an hour, have the spit and fire quite ready, and remove the meat
from the saucepan, and place it immediately down to roast, baste it
well, dredge it repeatedly with flour, and sprinkle with salt;
this mode of roasting mutton removes the strong flavor that is so
disagreeable to some tastes.

Jewish Recipes

Easter Recipes

A NICE BREAKFAST CAKE.

Jewish Recipes

Make a paste of half a pound of flour, one ounce of butter, a very
little salt, two eggs, and a table-spoonful of milk, roll it out, but
first set it to rise before the fire; cut it into cakes the size of
small cheese plates, sprinkle with flour, and bake on a tin in a brisk
oven, or they may be fried in a clean frying pan; they should be cut
in half, buttered hot, and served quickly.

Jewish Recipes

Chicken Recipes

ORANGE SHERBERT. M. E. BEALE.

One tablespoon of gelatine, one pint of cold water, one cup of sugar,

six oranges or one pint of juice, one-half cup of boiling water. Soak

the gelatine in one-half cup of cold water ten minutes. Put the sugar

and remainder of cold water in a large pitcher; squeeze the juice into

the pitcher; add it to the gelatine after it is dissolved; strain into

the can, and freeze.

Chicken Breast Recipes

When I was organizing this chapter, I was tempted to include all of these microwave recipes in the “Cooking for Everyday” chapter. After all, the microwave is certainly becoming part of our everyday life.

The reason I didn’t is$well, there are two reasons. First, if I put all the microwave recipes in one chapter, you won’t have to waste time hunting for them. Second, there are a number of tips on using the microwave successfully, and I thought you might like to have them all in one place, also.

The microwave is a wonderful convenience, but in my case, I used to use it for reheating foods or for boiling water and not much else. Are you the same? Ah, but there’s so much more to it than that! Having spent time with the Perdue food technologists and home economists, and especially after studying the techniques and recipes from Rita Marie Schneider, the home economist who developed the majority of the Perdue microwave recipes, I’m a convert now. I’ve come to appreciate the versatility of the microwave as well as the speed.

There’s a reason I happen to have spent time with the Perdue experts. Once when Frank was microwaving nuggets for himself at HIGH, he found that by the time all of them were heated, one of them was badly overcooked and therefore, dried out and$what a dirty word this is in the Perdue household!$tough. Frank didn’t know that the microwave was the problem and instead assumed it was his product that was at fault.

How can I even tell you about the crisis that one tough “tender” caused! Frank didn’t seem as upset when a whole processing plant burned down the year before. Because of that one tough tender, he called the plant manager, the quality control people, the packaging people, the man who wrote the cooking directions, the food technologists, the woman who runs the tasting lab, and probably half a dozen other people as well. It didn’t matter that it was the weekend$the situation had to be addressed immediately! He kept repeating disconsolately , “I have no right to sell a product like this.”

Eventually, one of the Perdue food technicians came out to our house and checked the microwave and suggested that we’d get more even cooking if we used MEDIUM HIGH. She said that at this setting, the microwaves reach an equilibrium so heating is much more even. And when there are no hot spots and no cold spots, the chicken gets uniformly warm with no dried out tough parts.

While she was there, she had a number of other tips for me as well, and as I talked with other Perdue people, I collected still more. By now, knowing a few little tricks about the microwave, I know how to make much better use of it. Because of the time it saves in cooking, and the time it saves in clean-up (no baked on bits of food to scrub), I use the microwave about as often as my oven.

Tips for Using Your Microwave

_The best microwave tip I know is, learn about the “cold spots” in your microwave so you don’t end up with unevenly cooked chicken. To learn your microwave’s “cold spots,” line the bottom of your microwave oven with wax paper and then spread an eighth-inch layer of pancake batter over it. Turn the oven on HIGH, and then check it at 30 second intervals. At some point, (in my case after a minute and a half), you’ll see that in some places the batter is dried out and hard, while in others, it’s still soupy, as if the heat hadn’t touched it. Once I made this check, I gained an immense respect for the fact that microwaves don’t necessarily cook evenly, and I’ve made sure to compensate ever since by stirring or turning foods as directed in microwave recipes.

_Do not use utensils with metal trim (including the gold trim on fine china), handle clamps, or fastening screws. Metal trim can cause arcing (sparking). Aluminum foil, in small amounts on the other hand, won’t cause arcing in most microwaves as long as it doesn’t touch the sides of the oven.

_The coverings used in microwave cooking have definite purposes: use plastic wrap to steam and tenderize; use wax paper to hold in heat without steaming; use paper to

Asian Blogger

GIBLET SAUCE

Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.

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