To Flavor with Lemon Zest.
Never use the white part of the peel of a lemon for flavoring. It is bitter. The little globules of oil in the surface of the rind contain all the pleasant flavor of the peel. It may be thinly pared off, avoiding the white pulp. Professional cooks, however, rub loaf-sugar over the surface. The friction breaks the oil-ducts, and the sugar absorbs the oil. It is called zest. The sugar is afterward pounded fine for certain dishes, such as creams, meringues, etc.; or it can be simply melted in custards and beverages.
The Cook’s Table of Weights and Measures.
1 quart of sifted flour = 1 pound.
1 quart of powdered sugar = 1 pound and 7 ounces.
1 quart of granulated sugar = 1 pound and 9 ounces.
1 pint of closely packed butter = 1 pound.
Butter, size of an egg = about 2 ounces.
10 eggs = 1 pound.
3 cupfuls of sugar = 1 pound.
5 cupfuls of sifted flour = 1 pound.
1 heaping table-spoonful = ⅙th of a gill.
4 gills = 1 pint; 2 pints = 1 quart; 4 quarts = 1 gallon.
In my receipts, I prefer, generally, the use of terms of measure to those of weight, because the former are more convenient for the majority of housekeepers.
To Chop Suet.
Sprinkle flour over it while chopping, which will prevent the pieces from adhering.
Rising-powder Proportions.
To 1 quart of flour, use 2½ tea-spoonfuls of baking-powder; or,
To 1 quart of flour, use 1 tea-spoonful of soda, and 2 tea-spoonfuls of cream of tartar; or,