Susanna Shanklin Browne

Name: The Plain Sailing Cook Book — Introductory
Author: Susanna Shanklin Browne

The Plain Sailing Cook Book — Introductory (1922)

Summary

“The Plain Sailing Cook Book — Introductory”, published in 1922, is a work by Susanna Shanklin Browne. It explores elements such as spoon, cooking and recipe.

Quotes from The Plain Sailing Cook Book — Introductory (Susanna Shanklin Browne)

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ In general, it may be said that the amateur cook comes to grief far more often through using too much rather than too little heat. Very seldom, if ever, is the full heating, capacity of an oven or a surface burner required in cooking anything. In preparing to cook, it is sometimes necessary to secure the maximum temperature in the shortest possible time; and in such a case the burners may of course be turned on full. But during the actual cooking process, it is seldom indeed that the best results will not be achieved with a somewhat reduced heat. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ When nothing is left in the shell but the yolk, this should then be put into another bowl. If the white is beaten first, it will not be necessary to wash the beater before beating the yolk.
When frying anything in "deep fat," from two to three pounds of fat should be used, and the kettle containing the fat should be set over a slow fire at least ten minutes before the frying process begins. The fat must be carefully watched and handled, as a serious accident can easily be caused by its spilling or catching fire. It should never be smoking hot for cooking ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ A jar or bowl in which to pour all fat and drippings left from cooking meat, especially bacon and other forms of pork, should be kept conveniently at hand. This fat may be used for frying eggs, potatoes, etc., and may also be used instead of butter in making muffins and in greasing muffin-pans.
Bits of stale bread and crackers should always be saved, and from time to time rolled out on a bread-board into crumbs. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ Do not forget that, with very few exceptions, the recipes in this book are planned to serve two persons only. If more than two persons must be served, the amounts of the various materials and usually the cooking time should be increased proportionately beyond the amounts and the time stated in the recipes. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ Then set out the various utensils called for in the recipe to be followed, and see that you have conveniently at hand all the materials that will be required. In turning to the shelves or cupboard for small amounts of staple materials—sugar, flour, salt, etc.—place the receptacles back immediately where they came from after the material needed for the recipe has been taken out. Do not confuse and hinder your operations by having the work-table strewn with cans and jars and dishes that properly belong upon the shelves. Have a place for everything, and keep everything in its place. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ Successful results in cookery are in large part dependent upon the exact measurement of materials. Do not attempt to cook without the aid of a standard measuring-cup, clearly marked for the half, third, and quarter cups ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ Measure everything in these utensils, and in these only.
Level measurements are called for in all the recipes in this book. Every reference to a "cup" of material means a level cupful; every reference to a "spoon" means a level spoonful. Fill the cup or spoon with the material to be measured, then with a palette or other straight-edged knife scrape off all the material that is not actually contained in the cup or in the bowl of the spoon. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ However, in nearly all cases the directions given may be successfully followed no matter what fuel or kind of stove is used, although the problem of heat-regulation is much more easily controlled with gas than with coal or wood. Important as this problem is, only a few rather rough suggestions for dealing with it satisfactorily can be given here. Actual experience is the only trustworthy guide. ”

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Source: Wikisource

Susanna Shanklin Browne, The Plain Sailing Cook Book — Introductory (1922)

“ The tissue-paper wrappings of oranges, grapefruit, etc., should always be straightened out and placed on a hook in the kitchen, for use in draining fried food, in wiping out greasy pans and dishes before washing, and in numerous other ways. ”

Susanna Shanklin Browne

Summary

Quotes from The Plain Sailing Cook Book — Introductory (Susanna Shanklin Browne)

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