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Image from page 376 of "Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .." (1895) | by Internet Archive Book Images
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Image from page 376 of "Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .." (1895)

Identifier: smileyscookbooku00smil

Title: Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..

Year: 1895 (1890s)

Authors: Smiley, James Bethuel, [from old catalog] ed

Subjects: Cookery, American cbk

Publisher: Chicago, Smiley publishing company

Contributing Library: The Library of Congress

Digitizing Sponsor: Sloan Foundation

 

 

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Text Appearing Before Image:

be rubbedoff, and then both should be cut in small j)ieces. Vanilla sugar is prepared by cutting up the pods, puttingthem in a mortar with 10 or 12 times as much sugar, and i3oundingfine; then pass it through a fine sieve, pound again if necessary, andkeep in a bottle tightly corked. Or the beanscan be cut up, put in a jar, covered with thesugar, and covered tightly. Use the sugar asneeded, adding more as long as the beans fla-vor it. Syrup of vanilla is simple syrup flavoredwith essence of vanilla. The vanilla bean is the fruit of a plant (an orchid)indigenous to Mexico, Peru. Brazil, etc. The fruit is cyl- tonka bean. indrical in shape and is filled with small, black, oily seeds. Its odor is due to the presence of benzoic acid, and is so powerful that it issaid to intoxicate those who climb the trees to gather it. Vanilla is not suitablefor flavoring food for invalids because of its medicinal qualities. It is a ^entlestimulant and promotes digestion. The Mexican beans are the best.

 

Text Appearing After Image:

858 CAKE The tonka beans are the seeds of the Diptervs oOorata, whici is a native ofGuiana. The odor comes from a volatile oil which they contain. Rose Water.—This can be iDrepared by putting- a large pinch ofcarbonate of magnesia, and 4 drops of kissanlik otto of rose into 2pints of pure water; then filter through fine muslin or filter paper.If the otto is good it will make a fine rose water, and will keep in-definitely. Orange Flower Water.—This can be prepared the same way, using4 droias of oil of neroli Begarade, instead of the otto of rose. To Grate Lemon Peel.—Lemon peel gives a different flavor fromany extract. There is a right and wrong way to grate it. Theflavor comes from an essential oil found only in the yellow rind atthe surface. The white part underneath is bitter, contains no lemonflavor, will curdle milk or cream, and is objectionable. Thereforegrate a lemon carefully, aiming to remove all the yellow surface, hutno more. Begin at the end, turn the lemon round as

 

 

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Taken circa 1895