How to Cook in Casserole Dishes

by Marion Harris Neil

TO PEEL AND GRATE A LEMON

To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith.

To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible.

A small brush is excellent for removing the rind from the grater.

TO BLANCH ALMONDS

Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color.

TO BLANCH PISTACHIO NUTS

Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins.

TO MAKE BROWN BREAD CRUMBS

Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered.