Milk, in its genuine state, varies considerably in the quantity of cream it will throw up, depending on the material with which the cow is fed. The cow that gives the most milk does not always produce the most cream, which varies fifteen or twenty per cent.
Eggs vary considerably in size; in the following receipts we mean the full-sized hen’s egg; if you have only pullet’s eggs, use two for one. Break eggs one by one into a basin, and not all into the bowl together; because then, if you meet with a bad one, that will spoil all the rest: strain them through a sieve to take out the treddles.
N.B. To preserve eggs for twelve months, see [N.B.] to [No. 547]. Snow, and small beer, have been recommended by some economists as admirable substitutes for eggs; they will no more answer this purpose than as substitutes for sugar or brandy.
Flour, according to that champion against adulteration, Mr. Accum, varies in quality as much as any thing.
Butter also varies much in quality. Salt butter may be washed from the salt, and then it will make very good pastry.
Lard varies extremely from the time it is kept, &c. When you purchase it, have the bladder cut, and ascertain that it be sweet and good.
Suet. Beef is the best, then mutton and veal; when this is used in very hot weather, while you chop it, dredge it lightly with a little flour.
Beef-marrow is excellent for most of the purposes for which suet is employed.
Drippings, especially from beef, when very clean and nice, are frequently used for kitchen crusts and pies, and for such purposes are a satisfactory substitute for butter, lard, &c. To clean and preserve drippings, see [No. 83].
Currants, previous to putting them into the pudding, should be plumped: this is done by pouring some boiling water upon them: wash them well, and then lay them on a sieve or cloth before the fire, pick them clean from the stones;—this not only makes them look better, but cleanses them from all dirt.