As
a coloring for soups and gravies it is by no means as good as caramel or
burned sugar.
CARAMEL.
Half a pound of brown sugar; one tablespoonful of water. Put into a
frying-pan, and stir steadily over the fire till it becomes a deep dark
brown in color. Then add one cup of boiling water and one teaspoonful of
salt. Boil a minute longer, bottle, and keep corked. One tablespoonful
will color a clear soup, and it can be used for many jellies, gravies, and
sauces.
* * * * *
FISH.
The most essential point in choosing fish is their _freshness_, and this
is determined as follows: if the gills are red, the eyes prominent and
full, and the whole fish stiff, they are good; but if the eyes are sunken,
the gills pale, and the fish flabby, they are stale and unwholesome, and,
though often eaten in this condition, lack all the fine flavor of a
freshly-caught fish.
The fish being chosen, the greatest care is necessary in cleaning. If this
is properly done, one washing will be sufficient: the custom of allowing
fresh fish to lie in water after cleaning, destroys much of their flavor.
Fresh-water fish, especially the cat-fish, have often a muddy taste and
smell. To get rid of this, soak in water strongly salted; say, a cupful of
salt to a gallon of water, letting it heat gradually in this, and boiling
it for one minute; then drying it thoroughly before cooking.
Pages:
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165