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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
Davidis Studies (2002)

A. Miscellaneous receipts,   pp. [1]-12

Page [1]

A.-Miscellaneous Receipts.
1. To clarify Sugar. Dip the sugar in cold water,
put it in a medium sized kettle (preferably of brass or
nickel), allowing it to dissolve over a slow fire, skim-
ming off the broth until it is clear. In order to clarify
it particularly quick and clear, add the beaten white of
an egg, which will absorb the froth.
2. Frosting. To obtain very white frosting, which
is essential for most puddings and cakes, the freshest
whites of eggs are necessary. Beat in a large platter, in
a cool place, until it is thick and stiff enough to turn,
which will usually take from 5-10 minutes. A few
drops of lemon juice added to the whites of the eggs will
aid materially to stiffen the frosting. The frosting
should be used immediately when done, otherwise it is
apt to turn watery.
If the frosting is to be made into little balls for milk
or beer soups, or is to be used for ices or cakes, a small
quantity of pulverized sugar should be beaten with it.
3. Flour rubbed in Butter. Cook a piece of butter
in an iron kettle, add a tablespoonful of flour and stir
until it commences to curl and bubble. It must be well
done, but only lightly yellow in color; if water, bouillon,
or other liquid is stirred up with it, these should be cold,
because then it will remain nice and smooth. If the
floured butter is to be used in meat soups, stews, ra-
gouts, etc., it can be added to the dish while cooking,
after the latter has been skimmed, because it dissolves
completely when cooked for any length of time.
4. Browned Flour. Stir a good sized piece of but-
ter in a kettle until it commences to brown, add flour,
stirring constantly until it is nicely browned, being

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