Chapter X: Part 10

=Fresh Egg Tests=: Hold in front of candle flame in dark room, and the center should look clear. Place in basin of cold water, and they should sink. Place large end to the check, and a warmth should be felt. They have rough shells.

USING PRESERVED EGGS

Fresh eggs preserved according to these directions will usually keep from 6 to 10 months and can be used satisfactorily for all purposes in cooking and for the table. If, however, preserved eggs are to be boiled, a small hole should be made with a pin in the larger end of the shell before placing them in the water, to allow the air in the egg to escape when heated and thus prevent cracking.

KITCHEN UTENSILS

ALUMINUM WARE

1 double boiler, 3 saucepans, assorted sizes, 1 stock kettle
(cheaper in iron but much heavier), 1 oblong cake pan, 2 pans,
assorted sizes, 2 and 4 qt, 1 griddle, 2 muffin pans (12 each),
1 flour dredger, 1 pitcher, 1 large baking pan, 1 omelet pan,
milk and cream dippers, 1 round cake pan with loosening bars for
removing cake.

TINWARE

2 pie tins, 1 bread box, 1 iron.

CROCKERY

Set of 3 mixing bowls, white or yellow, assorted sizes, 6
ramekins, 1 teapot, 6 custard cups, 4 jars for holding food.

ENAMEL OR GRANITEWARE

2 baking pans, 1 set bowls, assorted sizes, 1 roaster, 1 pan, 1
kettle.

IRON OR STEELWARE

1 iron frying pan, 1 waffle iron, 1 steel pan, 20×20.

SMALL KITCHEN IMPLEMENTS

1 set assorted French knives, 1 set cooking knives and forks, 1
bread knife, 1 spatula, 1 doz teaspoons, 1 long handled beating
spoon, 1 carving knife, 1 long fork, 1 vegetable knife, 1 doz
tablespoons, 1 slotted beating spoon.

GENERAL EQUIPMENT

The following articles will be found necessary for even a small organization and places should be planned for them.

1. Strong, plain, comfortable chair for workers, also one stool.

2. Deep enamel tray (not too heavy) or aluminum one with rolled rim. This is necessary for preparing and storing food.

3. Scale large enough to weigh at least 4 or 5 lbs., so that check may be kept on incoming goods.

4. Set of brushes:

1 wire, for scrubbing shelves, 1 bar, for general scrubbing, 1
small block brush, for vegetables.

5. One safety holder for fresh and burnt matches.

6. A box with handle for carrying easily is a daily necessity, containing the following:

1 dish drainer, hammer, screw driver, 1 match scratcher, shears,
1 egg boiler.

7. Small kitchen utensils:

1 can opener, 1 double chopper, 1 ice pick, 1 skimmer, 1 ice
cream scoop, 1 food chopper, 2 funnels, rolling pin, 1 sink
strainer, enamel; doughnut and biscuit cutter, aluminum;
measuring cups, aluminum; salt, pepper and spice boxes; 1 egg
boiler, 1 set of graters, tin; 1 tea kettle, aluminum; 1 pancake
turner, aluminum; 1 wire broiler, twine and paper holders, ice
and cabbage cutters, set of pastry tubes, doughnut or frying
basket; colander, enamel; planks for meat and fish.

CHINA

6 dinner plates, 9″; 6 dessert and salad plates, 7⅛″; 6 bouillon
cups, 6 coffee or tea cups, 6 sauce or vegetable dishes, 5″;
individual creams, 1½ oz.; 6 b. and b. plates, 6″; 1 sugar bowl,
1 cream pitcher.

GLASSWARE

1 doz. tumblers or goblets, 1 oil and vinegar cruet, 6 footed
sherbets.

SILVERWARE

1 doz. teaspoons, 1 doz. dessert spoons, 6 bouillon spoons, 6
iced tea spoons, 1 doz. table forks, 6 dessert forks, 1 doz.
medium knives.

LINEN

2 large linen table covers, 1 doz. round scalloped doilies, 15″
diameter; 1 doz. side towels, 18×32″; 1 doz. union linen kitchen
towels, 17×32″; 1 doz. mercerized cotton or linen napkins,
22×22″; 1 doz. cook’s towels, 16×32″; 6 scrub cloths, 18×28″.

Choose china from good open stock patterns that are appropriate for the type of room, and may always be “matched.”

TABLE ETIQUETTE

Before starting to set be sure the table is free from crumbs. Place the silence cloth, which may be a worn-out blanket or any suitable undercloth. It should not show when the table cloth is placed. The table cloth fold should be placed with crease of the fold on upper side and in the exact center of the table. The four corners should be at equal distances from the floor. Flowers, candlesticks, ferns, water bottle, etc., belong in center of table.

A “cover” is full equipment consisting of plate, silver, napkin and glass for each guest or diner. Covers should be alike, about 24″ from each other or, if at a small table, opposite each other.

Plates should be placed about 1″ from edge of table. If plates carry monogram the monogram should be nearest center of the table. The service plate should be the center of each cover.

=Placing Silver=: Place knives at right with sharp edge toward the plate; forks at left with the tines up; spoons at right of knives, bowls up. Silver belongs 1″ from edge of table. A simple rule to remember when much silver is used is to place silver in the order in which it is to be used, counting from the outside toward the plate. A fruit spoon which is to be used first would thus be farthest from the plate. Water glass belongs, right side up, at end of blade of knife.

=Breakfast=: Place a steel knife and fruit knife with sharp edge toward the plate. Cereal or fruit spoons should be placed with bowls up. One or two forks should be placed at left of plate with tines up.

=Luncheon=: Placing of silver depends upon dishes to be served. If a soup is to be served first then a soup spoon belongs on outside. Place two forks at left of plate and arrange other silver as indicated in paragraph, “Placing Silver.”

=Dinner=: As at luncheon placing of silver depends upon the dishes to be served. Usually at a full course dinner the oyster fork is placed farthest from the plate at the right, soup spoon next, silver knife next, and a steel knife closest to the plate. Other knives, if necessary, will be placed on table as needed. Two forks and a dinner fork are placed at the left of the plate. Here it is well to remember that the old idea of loading a table with silver is no longer considered good taste. Simplicity is the order of the day.

Small pepper and salt shakers are usually placed so as one set serves two persons.

Water is always served at the table from a water bottle after cubes of clean ice are dropped in glass with ice tongs. Water glasses are also always refilled at the table.

One piece of butter may be placed on butter chip or at the side of the bread and butter plate. Bread is sliced and placed on bread plate. Food and drink to which the guest must help himself is placed at a convenient height and always served from the left. Food on the table for which the diner must reach may be taken from either right or left.

KITCHEN ECONOMY

=Potatoes=: Select potatoes having the most perfect skin, free of “eyes” and heavy for size; may be bought by the sack, barrel or carload, or in real small quantities.

=Cabbage=: The firmest and heaviest heads are best; usually sold by weight.

=Cauliflower=: Select large, solid heads that are creamy white; wilted leaves and dark flower heads indicate staleness.

=Squash=: Hubbard and other varieties of fall or winter squash and pumpkins are selected by weight; those heavy for size are likely to be tender and of rich flavor.

=Turnips=: Medium-sized are generally sweetest, provided they are firm, heavy and free from green spots.

=Carrots, Parsnips and Salsify=: Are best when unwilted, solid, heavy and free from side roots.

=Cucumbers=: Select those of medium size that are dark green, straight, firm and not over-plump.

=Spinach=: Should be bright green in color, unwilted and crisp.

=Celery=: The dwarf type is much finer flavored than mammoth; either variety should be white, firm and crisp with unwilted leaves.

=Lettuce=: Head lettuce is considered superior to that known as “leaf-lettuce.” Firm, solid heads heavy for size are delicately flavored. The coarse outside leaves should be unwilted. Romaine, escarole and chicory belong to the same family and are tested the same as lettuce for freshness.

=Egg Plant=: Large, oval-shaped purple plants are best. They should be firm with brilliant skin.

=Tomatoes=: Smooth, firm, heavy tomatoes are least watery and best flavored. They are often bought when partly ripe and allowed to ripen.

=Onions=: Thin-skinned, solid onions are always best; mildest variety is the large Spanish onion.

=Peas and Beans=: Green peas and string beans should be young and freshly picked; pods of fresh peas are green and juicy, becoming yellow and withered when old. Fresh beans are crisp and snap when broken. The stringless beans now on the market save time in preparing them.

=Berries=: A dry surface indicates freshness in strawberries, raspberries and blackberries.

=Apples, Peaches, Plums, Cherries and Grapes=: Plumpness, brightness of skin and freedom from spots of decay are reliable indications of freshness.

=Grapefruit, Oranges and Lemons=: Are heavy for size.

=Melons=: Cantaloupes usually have a nice odor when they are fresh and good flavored. Press end of melon with finger and if it gives slightly, the melon is ripe, if hard, it is too green to cut.

=Honey Dew=: Test same as Cantaloupes.

=Watermelon=: The best variety are heavy for size.

=Fruits and Vegetables= are best when “cheapest” because the lowest prices are quoted when they are in season. They should be preserved when in season.

=Mutton=: The best mutton has abundant, white, clear and solid fat; leg bones are white; the scored skin on the forequarters red; the lean meat juicy, firmy and of a dark red color.

=Lamb=: Choose lamb that has hard, white fat on the back and about the kidneys, with pinkish-hued bones.

=Pork=: The lean of the best pork is a delicate pinkish red, juicy, firm and fine grained; the fat is white and the skin thin and pearly; when the skin is thick it indicates that the hog was old.

=Ham=: Medium-sized hams weighing from 8 to 12 lbs. are usually best. They should be plump and round, with short tapering shanks and small bones. The fat should be white and firm, the skin thin and unwrinkled.

=Turkey=: A moderate size turkey is more apt to be young than a larger one. Select 12 to 16-lb. birds that have no superfluous fat. A hen is preferable to a gobbler, being more plump and delicate in flavor. The legs of turkey should be black and smooth; the breastbone soft and pliable. If legs are rough, the breastbone hard, and the skin tough, the turkey was old. When turkeys or other fowls are fresh, the eyes are bright and full, the feet and legs smooth and limber.

=Goose=: The breast of goose should be plump and white, the feet yellow and flexible. If the windpipe is soft, the goose was young.

=Capons=: They retain the tenderness of young chickens while having the size and flavor of mature fowls. Select 7 to 8-lb. size.

=Chicken=: Press with the finger on the breastbone at the point nearest the tail. If the bone is soft and pliable, the chicken was young. Some butchers break this bone to deceive buyers. Poultry that is dark or slimy is stale and unfit for food. Poultry packed in ice will soak up from 3 to 14% water so insist on dry-packed birds when buying cold-storage poultry. In fresh killed poultry, the liver is firm and solid to the touch, while in thawed-out, cold-storage poultry, the liver is limp and soft to the touch.

=Eggs=: Fresh eggs look clear and semi-transparent in a strong light. To test, drop into a bucket or pan of water; those that are perfectly fresh will sink to the bottom and rest on the side; those that are stale will stand obliquely in the water, while those that are actually bad will take an upright position and float.

=Fish=: Choose those only with firm flesh, stiff fins, lively red gills, and full clear eyes.

=Test for Butter=: The “spoon” test is good for distinguishing fresh butter from renovated butter or oleomargarine: A small sample is melted in a spoon held over a slow fire; if it is fresh butter, it will boil quietly, with many small bubbles; oleomargarine and process butter will sputter and crackle.

=Test for Extracts=: Vanilla is sometimes adulterated with tonka bean extract. This can be detected by its odor, which is penetrating, almost pungent, in contrast to pure vanilla extract. Extracts made from artificial vanilla can be detected by evaporating about 1 oz. of vanilla to about ¼ its volume by placing it in a dish over boiling water. If pure, the resins become insoluble and settle to the bottom of the dish. Artificial extracts remain clear. Artificial extracts made by dissolving artificial vanilla in alcohol lack color which is supplied by adding caramel. To detect this, shake a sample of the extract. If pure the foam is colorless.

=Lemon Extract=: Place 1 tsp of extract in a glass tumbler and add 2 or 3 tsp water. If pure, the lemon oil will separate and rise to top after a short time, as lemon oil is insoluble in alcohol to which water is added.

=Baking Powder Test=: Add 1 tsp baking powder to 1 c hot water. Bubbles of gas will rise as the action of the baking powder takes place. The greater the bubbling the stronger the baking powder. Never allow baking powder to be exposed to the air.

=Baking Powder= made in quantity: Sift together 7 times or more, 5⅝ lb. cream of tartar, 2½ lb. soda, and 1¼ lb cornstarch.

FASTING AND ABSTAINING

EMBER DAYS

Ember days are those ordered by the church as days of fasting and abstinence. They occur at the beginning of the seasons and are:

1. Wednesday, Friday and Saturday after December 13.

2. Wednesday, Friday and Saturday of the week following Ash
Wednesday.

3. Wednesday, Friday and Saturday after Whit Sunday.

4. Wednesday, Friday and Saturday after September 14, which is
the Feast of the Exultation of the Cross.

DAYS OF ABSTINENCE

A day of abstinence is one on which Catholics are prohibited from using flesh meat at any of their meals. All Fridays of the year, except those on which a holiday of obligation falls, are days of abstinence. During the Lenten season, in addition to being days of abstinence, Fridays are also fast days.

Throughout the Latin Church, the law of abstinence prohibits all responsible Catholics from indulging in meat diet on days of abstinence.

Meat diet comprises the flesh, blood or marrow of such animals and birds that constitute flesh meat, according to appreciative, intelligent and law-abiding Christians.

On days of abstinence the use of fish, vegetables, molluscs, crabs, turtles, frogs and such cold-blooded creatures is not at variance with the law of abstinence. The sick, infirmed, mendicants, laborers, and such as find difficulty in procuring a fish diet are not bound to observe the law of abstinence, as long as such conditions prevail.

Regular days of abstinence are as follows:

1. All Fridays excepting those on which a holiday of obligation
falls.

2. The first and last Wednesday and the second and last Saturday
of Lent.

3. Wednesdays, Fridays and Saturdays of ember weeks.

4. The vigils of Christmas, Pentecost, Assumption and All Saints’
Days (In Canada, the vigil of St. Peter and Paul, and Wednesdays
of Advent, as well as all the ember days, are added to the list
of fast and abstinence days.)

FASTING

In the U. S. all the days of Lent, the Ember days, the vigil of Christmas, Pentecost, Assumption and All Saints Days are fast days. (In Canada the vigil of St. Peter and Paul, June 28, is a fast day.)

* * * * *

Fasting consists in eating but one full meal in twenty-four hours and that about mid-day. It also implies the obligation of abstaining from flesh meat during the same period unless legitimate authorities granted permission to eat meat. Pope Benedict XIV granted permission to eat meat on fast days, but prohibited the use of fish and flesh at the same meal on all fast days during the year, as well as the Sundays during Lent.

In the U. S. working men and their families may use flesh meat once a day throughout the year, except on Fridays, Ash Wednesday, Holy Saturday, and the vigil of Christmas. For working men during Lent, it is forbidden that fish and flesh be taken at the same meal. Flesh and fish may be eaten at the same meal at other times except on fast days and days of abstinence.

The quantity of food allowed at the one full meal permitted on fast days has never been defined, and one full satisfying meal may be partaken of without breaking the rule. Moreover a slight collation is now allowed in the evening, the full meal usually being taken at noon. In the U. S. and Canada fast day meals usually consist of milk, eggs, cheese, butter, bread, fish, and similar foods.

NOT REQUIRED TO FAST

Those exempt from fasting are:

The sick, the infirmed, convalescents, delicate women, men or women sixty years or over; families whose members cannot have the necessaries for a full meal at the same time, or who have nothing but bread, vegetables or such-like food; those to whom fasting brings headaches or loss of sleep; wives whose fasting incurs their husband’s indignation; children whose fasting arouses their parents’ wrath; in a word, all those who cannot comply with the obligation of fasting without undergoing more than ordinary hardships are excused because of their inability to fulfill the obligation.

THE COOK’S DICTIONARY

=A la carte=—French for according to the bill of fare at the
table.

=A la mode=—French for according to the style.

=Anchovy=—A fish caught in the Mediterranean.

=Anchovy Essence=—Consists of pounded anchovies cooked with
water, vinegar, spices, and mushrooms.

=Angelica=—A plant, the stalks of which are preserved, used for
decorating.

=Appetizers=—Cold hors d’oeuvres, side dishes, served preliminary
to the dinner, supposed to create an appetite for something more
substantial.

=Aspic=—Savory jelly.

=Au, Aux=—To or with.

=Baba Cakes=—Sweet Cakes raised with yeast.

=Bain-marie=—A double boiler.

=Bisque=—A paste or puree.

=Blanch=—To scald.

=Bombe=—Ices in a mold, an outside coating of one kind, a filling
of another.

=Bouchee=—Mouthful.

=Bouillon=—Beef Broth.

=Brioche=—A bread made rich with eggs.

=Brochette=—A skewer.

=Canape=—Pieces of toast or bread, spread with some mixture.

=Caviar=—Salted and smoked sturgeon roe.

=Curacao=—A cordial.

=Cutlets=—Steaks of veal, lamb, mutton or pork.

=Entree=—A made dish served as a course or between courses.

=Filet Mignon=—French for small pieces of beef served with sauce.

=Foie-gras=—Fat liver; especially the liver of fat geese.

=Fondue=—Cheese and eggs cooked together.

=Fondant=—Cooked and beaten sugar, ready to flavor and mold for
centers of bonbons.

=Francaise=—In French style.

=Frappe=—Half frozen.

=Fricasse=—Originally meat fried and served with a sauce.

=Gherkins=—Small cucumbers.

=Giblets=—The neck, liver, gizzard and heart of poultry or game.

=Glace=—Glossed over.

=Hors d’oeuvres=—Side dishes.

=Italienne=—In Italian style.

=Jardiniere=—Mixed vegetables.

=Koumiss=—Fermented milk.

=Macedoine=—A mixture of several fruits or vegetables.

=Marinade=—A pickle composed of vinegar, oil, salt, and pepper.

=To Marinate=—To pickle in a French dressing.

=Marrons=—Chestnuts.

=Mayonnaise=—Salad sauce.

=Meringue=—Mixture of sugar and white of eggs beaten together.

=Mignon=—Small.

=Mousse=—Moss, froth, something light and spongy.

=Mulligatawny=—Curry soup.

=Noir=—Black.

=Papillote=—Paper.

=Parfait=—Perfect.

=Pate=—Paste.

=Pilaf=—Turkish dish of rice and tomatoes.

=Potage=—Soup.

=Printaniere=—With young spring vegetables.

=Puree=—Ingredients rubbed through a sieve.

=Ragout=—A highly seasoned fish or meat dish.

=Rissoles=—Something crisp.

=Riz=—Rice.

=Roux=—Butter and flour mixed and used for thickening.

=Sabayon=—A custard flavored with wine.

=Salamander=—An iron, similar to a large poker, used for browning
surfaces which cannot be placed in the oven.

=Salmi=—A rich stew, generally of game.

=Scones=—Scotch name for baking powder biscuit.

=Sippett=—Small cubes of fried bread.

=Sorbet=—Frozen punch.

=Souffle=—A puff, something light and fluffy.

=Syllabub=—Old English name for whipped and flavored cream.

Now that you have gone through her own cookbook, undoubtedly you would be delighted to have

MOLLY GAVIN’S DIRECT PERSONAL ASSISTANCE

_Every Day of the Year_

Each week she writes entertainingly and helpfully for hundreds of thousands of readers of Catholic newspapers throughout the United States and Canada.

Each day she and her assistants answer hundreds of letters of women readers, giving them the help they ask, suggesting menus and new recipes, and sending out pamphlets.

Each month she adds new pamphlets to her list.

For information about them and for the names of the newspapers in which you may find MOLLY GAVIN’S cooking column, drop a line to

THE GRIMES COMPANY
National Press Building
WASHINGTON, D. C.

INDEX

Abstaining, 157

Beef, 88

Beverages, 12

Biscuits, 10

Bread, 8

Breads (Quick), 44

Breakfast Rolls, 10

Cake, 16

Candy, 20

Canning Fruit, 138

Canning Meats, 140

Canning Vegetables, 139

Cereals, 25

Cheese, 27

Chilled Desserts, 119

Chowders, 92

Coffee, 12

Cook’s Dictionary, 158

Cookies, 48

Desserts, Chilled, 119

Dictionary, Cook’s, 158

Doughnuts, 48

Dressing, 78

Dumplings, 63

Economy, Kitchen, 154

Eggs, 145

Ember Days, 157

Equipment, General, 153

Etiquette, Table, 154

Fasting, 157

Fish, 108

Fish, (Shell), 103

Fruit Economy, 155

Gingerbread, 48

Glassware, 153

Icings, 81

Kitchen Utensils, 153

Kitchen Economy, 155

Lamb, 94

Linen, 153

Meats, 84, 85, 88, 94, 99

Meats, Canning, 140

Methods of Cooking Meats, 86

Mutton, 94

Personal Service, 159

Pork, 99

Poultry and Game, 128

Preserves, 137

Puddings, 69

Quick Breads, 44

Salads, 58

Sandwiches, 54

Sauces, 73

Service, Personal, 159

Silverware, 153

Shellfish, 103

Soup, 32

Stews, 91

Sweetbreads, Tongues, Etc., 97

Syrup Table, 139

Table Etiquette, 154

Tea, 12

Tests, Kitchen, 156

Time Table for Canning Fruits, 138

Time Table for Syrup, 139

Time Table for Canning Vegetables, 139

Utensils, Kitchen, 153

Veal, 85

Vegetables, 38

Vegetable Economy, 154

Yeast, 8

TRANSCRIBER’S NOTE

The index was not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pg 6: ‘Farenheit’ replaced with ‘Fahrenheit’.
19: ‘on’ replaced with ‘in’ in “soda dissolved on”.
19: ‘and’ removed from “when cool and and dissolved yeast”.
19: ‘egg’ replaced with ‘butter’ in:
“add this to sugar and butter;”
22: ‘velvetry’ replaced with ‘velvety’.
26: ‘escalloped dished’ replaced with ‘escalloped dishes’.
30: ‘kurd’ replaced with ‘curd’.
31: ‘candided’ replaced with ‘candied’.
32: ‘low tem’ replaced with ‘low temp’.
36: ‘caramal’ replaced with ‘caramel’.
36: ‘cherry’ replaced with ‘sherry’.
36: ‘agg’ replaced with ‘egg’.
37: ‘thruogh’ replaced with ‘through’.
38: ‘commine’ replaced with ‘combine’.
40: ‘sprinke’ replaced with ‘sprinkle’.
41: ‘potatooes’ replaced with ‘potatoes’.
41: Added ‘1’ to
“Cut tender asparagus in 1-in lengths” for clarity.
41: ‘scar’ replaced with ‘sear’.
43: ‘parsely’ replaced with ‘parsley’.
46: ‘ainseed’ replaced with ‘aniseed’.
47: ‘thorhougly’ replaced with ‘thoroughly’.
50: ‘flower’ replaced with ‘flour’.
50: ‘moderaete’ replaced with ‘moderate’.
58: ‘terragon’ replaced with ‘tarragon’.
59: ‘rosetttes’ replaced with ‘rosettes’.
61: ‘Doquefort’ replaced with ‘Roquefort’.
61: ‘cutting’ is unclear, and has been inferred.
63: ‘letttuce’ replaced with ‘lettuce’.
63: ‘egg’ replaced with ‘eggs’.
64: ‘vegetatble’ replaced with ‘vegetable’.
64: ‘prunces’ replaced with ‘prunes’.
65: ‘stitck’ replaced with ‘stick’.
65: ‘sprinkel’ replaced with ‘sprinkle’.
69: ‘seecret’ replaced with ‘secret’.
69: ‘cup’ replaced with ‘cups’.
69: ‘custatrd’ replaced with ‘custard’.
70: ‘beated’ replaced with ‘beaten’.
76: ‘smoth’ replaced with ‘smooth’.
76: ‘sugar’ replaced with ‘vinegar’ in
“If the vinegar is very strong...”
77: ‘baten’ replaced with ‘beaten’.
77: ‘graually’ replaced with ‘gradually’.
77: ‘befor’ replaced with ‘before’.
83: ‘conucopia’ replaced with ‘cornucopia’.
87: ‘cottelene’ replaced with ‘cottolene’.
90: ‘sauted’ replaced with ‘sauteed’.
91: Chapter title ‘Stews and Chowders’ replaced with ‘Stews’.
92: Removed duplicate ‘to’ in: “the contents to grow stale;”
93: ‘romoved’ replaced with ‘removed’.
94: ‘opions’ replaced with ‘onions’.
95: ‘maket’ replaced with ‘market’.
100: Added ‘1’ to “score it in 1-in squares” for clarity.
102: ‘sal’ replaced with ‘salt’.
109: ‘to’ removed from ‘and to continue boiling’.
109: ‘fished’ replaced with ‘fleshed’.
109: ‘romoved’ replaced with ‘removed’.
111: ‘pay’ replaced with ‘pan’.
113: ‘SAUTERED’ replaced with ‘SAUTEED’.
113: ‘SAUTED’ replaced with ‘SAUTEED’.
120: ‘valnilla’ replaced with ‘vanilla’.
124: ‘carmel’ replaced with ‘caramel’.
124: ‘if’ replaced with ‘of’.
130: ‘majoram’ replaced with ‘marjoram’.
145: ‘tumeric’ replaced with ‘turmeric’.
145: ‘sterlized’ replaced with ‘sterilized’.
152: ‘preferable’ replaced with ‘preferably’.
153: ‘bock’ replaced with ‘block’.
153: ‘spatulas’ replaced with ‘spatula’.
153: ‘necesary’ replaced with ‘necessary’.
154: ‘flour’ replaced with ‘floor’.
157: ‘crambs’ replaced with ‘crabs’.
157: ‘memdicants’ replaced with ‘mendicants’.
158: ‘Caviare’ replaced with ‘Caviar’.
158: ‘Curacoa’ replaced with ‘Curacao’.