The Cookbook

THE COOKBOOK.

All meats intended for soups should be put over the fire in cold water, as the object is to extract the juice of the meat.

If a sugary crust is desired on meringue, sift powered sugar over it before it is placed in the over and have the latter cool.

A very good substitute for cream can be found in milk brought to the scalding point, but not boiled. It imparts a rich, golden color to coffee.

Salmon is as satisfying as a beefsteak, though not as digestible. It may be cooked in various ways, but is especially good baked with cream sauce.

Many vegetables are served alone – that is, as a separate course following the meat course. Among these are cauliflower in some fancy form, globe artichokes, asparagus, spinach or stuffed eggplant, tomatoes or bell peppers.