{"product_id":"a-poetical-cookbook-the-finest-works-are-of-the-table-9781805475965","title":"A Poetical Cookbook: The Finest Works Are of The Table","description":"\u003cp\u003e • Author(s): Maria J Moss\u003cbr\u003e • Publisher: Tansen Publisher\u003cbr\u003e • Publisher Imprint: Tansen Publisher\u003cbr\u003e • BISAC: Methods - Baking\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBasil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eCelery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, \u0026amp;c., in a very dry place, ticketed.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003ePickles and sweetmeats should be preserved from air: where the former are much used, small jars of each should be taken from the stock-jar, to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and, when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling any liquid, the first way is best.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhen whites of eggs are used for jelly, or other purposes, contrive to have pudding, custards, \u0026amp;c., to employ the yolks also. Gravies or soups put by, should be daily changed into fresh scalded pans.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eIf chocolate, coffee, jelly, gruel, bark, \u0026amp;c., be suffered to boil over, the strength is lost.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThe cook should be charged to take care of jelly bags, tapes for the collared things, \u0026amp;c., which, if not perfectly scalded and kept dry, give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhen sirloins of beef, loins of veal or mutton come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste everything as well as butter, fowls and game excepted; and for kitchen pies nothing else should be used.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eMeat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced; when put into hot water, or to the fire until thawed, no heat will dress them properly. \u003c\/p\u003e","brand":"Tansen Publisher","offers":[{"title":"Paperback","offer_id":45125404262551,"sku":"9781805475965","price":1136.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781805475965.webp?v=1767650802","url":"https:\/\/atlanticbooks.com\/products\/a-poetical-cookbook-the-finest-works-are-of-the-table-9781805475965","provider":"Atlantic Books","version":"1.0","type":"link"}