Coffee Percolator

A percolator has replaced the old-fashioned coffee-pot in many homes. The coffee should be ground very fine, as less is then required. It is best to pour the required amount of boiling water on the ground coffee and allow to percolate only a few minutes. If cold water is used the percolator begins to work much before the water reaches the boiling point. Coffee, like tea, should be extracted with boiling water, otherwise more tannin is drawn out, which is harmful to flavor and digestion.

A dash of salt added to coffee, and also to tea, will add to the flavor.

Cocoa And Chocolate

A very convenient and quick way of preparing cocoa and chocolate is to cook together a large quantity of the cocoa or chocolate (1 cup), sugar (1 cup), cornstarch (1/2 cup), salt (1 teaspoon), and water (2 cups) until smooth and glossy. Put into glass jars. When desired for use, take out quantity necessary (2 teaspoons to a cup) ; add the milk; heat, flavor, beat well, and serve.

Marshmallows

Marshmallows may be used in place of whipped cream in cocoa or chocolate. They melt and form a foamy covering, thus preventing the formation of the skin, which is undesirable.

Meringue

Meringue, such as that used in the Floating Island, may be cooked by heating 1/2 cup milk in a flat pan set over hot water. When scalding, drop the meringue by spoonfuls on top, cover, and let cook 5 minutes. When the meringue is cooked the proportion of sugar is decreased, using but 1 tablespoon to 1 egg-white.

This process may be used any time when baking is not feasible.

Sweetening Iced Beverages

Since sugar does not dissolve readily in cold fruit juice, cold tea, etc., it is very convenient to use sugar syrup instead.

Make it in quantity, one part sugar to one of water, and keep in tight jars ready for use when needed.

Substitution For Cornstarch

If desired to use flour instead of cornstarch in making Blanc Mange, etc., use double the quantity, as flour has only half the thickening power of cornstarch. Potato starch, rice flour and arrow root also can be substituted.

Poaching Eggs

Milk may be substituted for water in poaching eggs. The result is not only very delicious, but also possesses an increased food value. When poaching in milk, always set the poaching pan over hot water.

Boiled Frosting

Boiled frosting may be kept from hardening too rapidly by the following process: When the syrup drops thick like honey (2300 F.) add 5 tablespoons to the white of 1 large egg, well beaten. Beat well. Cook the remainder of the syrup to the soft ball stage (2380 F.), then add to the egg and syrup mixture.

White Sauce

There are three kinds of White Sauce generally used -thin, medium, and thick. The Thin is used for scalloped dishes, cream soups, cream toast, etc. The Medium is used for creamed vegetables, fish, etc., and the Thick for making croquettes and souffles.

For Thin White Sauce use 1 tablespoon flour to 2 tablespoons butter and 1 cup milk.

For Medium White Sauce use 2 tablespoons flour, 2 tablespoons butter and 1 cup milk.

For Thick White Sauce use 4 tablespoons flour to 3 tablespoons butter, and 1 cup milk