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14A THE OSHAWA TIMES, Thursdey, Awgast 31, 1967 SSSR RB SR Rep Nites ite AEoeamansaponaennn one ny % nisoatens ca. | ~ COOKERY TERMS AND DEFINITIONS AT-A-GLANCE BAKE -- To cook by dry heat, usually in an oven. BASTE --To ladle water, drip- pings or other liquod over food while baking or roast- ing. BATTER -- A semi-liquid mix- ture of flour, liquid, etc., thin enough to be poured. BEAT -- To mix smooth and light with a brisk, even, rotary motion. BLANCH -- To submerge in boiling water for a_ short time and then plunge into cold water. BLEND -- To combine gently until even and smooth BOIL -- To cook in liquid at boiling temperature BOILING POINT -- The tem- perature reached when a mixture maintains a_ full bubbling motion on its sur- CODDLE -- To cook slowly and gently in a liquid just below the boiling point. COMBINE -- To mix enough to mingle ingredients. COOK -- To prepare, using heat. CREAM -- To make soft, smooth and creamy. CUBE -- To cut in even-sided pieces. CUT-IN -- To distribute a solid mixture in small pieces evenly through a dry mix- ture, using a culting motion, DICE -- To cut into cubes DISSOLVE -- To combine in solution a dry and a liquid substance. DOT -- To scatter small pieces over the surface. DOUGH -- A stiffened mixture of flour, liquid, etc., thick enough to be kneaded or pieces by rubbing against a grater GRILL -- See "Broil". GRIND -- To reduce to small pieces or powder, INFUSE -- fo steep without boiling. JULIENNE -- To cut food into match-like strips. KNEAD --To roll and press firmly with the heel of the hand. MARINATE -- To mix with an oil and acid mixture and chill MASH -- To make soft by beat- ing or pressing MASK -- To cover completely, as with mayonnaise. MELT -- To heat until liquid. MINCE -- To cut or chop very fine. MIX -- To combine ingredients until evenly distributed. ROAST -- To cook, uncovered, in the oven without added moisture SAUTE --To cook in a small amount of fat or salad oll until brown and tender. SCALD -- To bring to a tem- perature just below the doil- ing point. SCORE -- To cut narrow grooves or gashes . SHRED -- To cut or tear in thia strips or pieces. SIFT -- To put through a fine sieve. SIMMER -- To cook in a liquid just below the boiling point. SKEWER -- To pierce with, or string on, pointed thin pieces of wood or metal SOFTEN -- To mash_ until smooth and creamy. STEAM -- To cook, covered, over boiling. water. STEEP --To extract flavor by face. rolled. BRAISE -- To brown meat or DREDGE -- To coat with a dry MUSH -- A soft, thick mixture. soaking in hot liquid. vegetables in a small substance. PASTE -- A fine, smooth mix- STERILIZE -- To free from amount of fat or salad oil; then to cover and cook slowly in the juices or in a small amount of added liquid DUST -- To sprinkle or coat lightly with a dry substance. EVAPORATE -- To heat until dry and concentrated. FLOUR -- To cover with a thin ture. PAN-BROIL -- To cook, uncov- ered, in hot. skillet (un- greased or greased) pouring off fat as it accumulates . living micro-organisms, as by the use of boiling water. STIR -- To blend ingredients, using circular motion. STOCK -- A liquid in which food BREAD -- To cover with fine film of flour. PARBOIL -- Partially cook in has been cooked. bread or cracker crumbs FOLD -- To combine, using a boiling water. STUFF -- To pack a mixture ; before. cooking motion beginning vertically PARE -- To cut off outer cover into a cavity. '3 BREW -- To cook in "hot liquid down through the mixture, ing. TOAST -- To brown by dry b until flavor is extracted. continuing across the bot- PEEL -- To strip off outer cov- heat. BROIL -- To cook by direct tom of the bowl and ending ering. TRUSS -- To fasten closely or heat with an upward and over PLANK -- To cook ami serve tightly. CHOP -- To cut into smail, motion. on a heavy wooden board UNMOLD -- To loosen and re- even pieces. FRY -- To cook in fat or salad made for the purpose. move from a container. COATS SPOON -- When a mix- oil until brown and tender. PUREE -- To make a smooth, WHIP -- To incorporate air into ture forms a thin even film GARNISH -- To decorate. semi-liquid mixture by rub- a mixture by beating with a on the spoon. GRATE -- To cut into fine bing through a sieve. brisk, even rotary motion. er ORES SES Bes Reo AGE TERE RES TIER ce SLES MME: Bp ROS os HES LL a ; with butter and your favorite; bowl add Bran and mix well ; | i Fe BISCUITS, MUFFINS, ROLLS hoa B: Walsh | Combine egg, milk, oil and ba i a | eM }nanas, Add to dry ingredients : ORANGE-GLAZED BEETS , \% cup butter (or margarine) | margarine and sugar, add eggs | BANANA BRAN MUFFINS jew rags Pein et bs No cooking required for this|1 egg beaten | and coffee essence, then the dry|1 cup sifted flour | Send " aa Ae abd Lec waligh tsp. vanilla | ingredients add fruit last. Roll; , tun: baking soda 7 errero. Mian pene: Ap : Be | Mix well: | into balls and flatten with fork,! "* "= "> ° j at 375 deg. 30 to 35 minutes om + OUP pee ere ge ;,, Then add dates, 114 cups) brush the top with egg. Put on) @ tsp. salt , until done. ; - Si a Sarg wih aaa unlena peel ' tiour, % tsp. baking soda (dis-| a greased cookie sheet for 15 to! % cup sugar (8 large or 16 small muffins) iy ie lemon ince | solved in % cup hot water). Add | 20 min. Oven 350 deg. 1 cup bran Helen Fisher 4 cup le « 'anes sores meinen iene : : 4% cup (or less) chopped wal. | Margaret Walker | 1 egg well beaten 4% tbsp. salt ita |2 tbsps. Sour milk or butter- | "PRESTO SI 1 i-lb. can (2 i) J Bake at 300 degrees for 144 | BANNOCK | milk style beets, well draine hours. é |2 tbsps. salad oil or melted : In a small bowl, combine; Natale Collins 4 cups all-purpose flour | shortening 8 For Every honey, orange peel and juices. | 1 tsp. salt 2 cups thinly sliced ripe bana- Occasion... Add ained beets, mix gently. DATE LOAF 3 tsps. baking powder nas i Refrigerate several hours turn-| 1 packet dates % cup shortening Sift dry ingredients into a | i ing occ esionally: Drain; serve 2 cups flour 4 cups milk " as a relish 'iche /1 cup sugar Sift dry ingredients into iste i : Mrs. J. Fisher 1 ege = bowl. Add shortening and cut it 25 PRINCE ST, | 1 tsp. baking soda in with pastry blender. Add : ' \ 1 tsp. baking powder | milk using fork to stir until | Say it Best ! 13% cup pre-sifted flour |1 cup boiling water | dough follows the fork. Place r 1', tsp. baking powder H \% lb. margarine | dough on floured flat surface. | H E E D $ | 1 tsp. salt Cut dates into small pieces,| Knead lightly with fingertips | M cup butter put into bowl and sprinkle the| about 10 times. Roll out about | FLORIST 3% cup sugar baking soda on top, pour the cup} 1 inch thick. Brush with milk 2 eggs of boiling water on top of this. | and prick several places on top | 28 SIMCOE N. 2 tsp. orange rind Cream margarine and sugar. | With fork. Bake in pre- heated | OSHAWA 44 cup milk Add egg and flour then the bak-, ven at 400 degs. for 10 min- Sheriff 728-7386 A ing powder, add date mixture. | utes. Reduce heat to 350 degs. | | Mix well. Bake in two small} and bake another 20 minutes. | loaf tins lined with wax paper. | Remove from oven and place oa 1-3 cup chopped nut meats Glaze: 2 tsps. orange juice 1 tbsp. sugar 576-0140 Stir flour, baking powder and salt together. Cream butter, add sugar gradually, beating be- tween additions. Beat in eggs, one at a time, add orange rind Add dry ingredients alternately Oven 350 deg. for about 1 hr. | wire rack. This is good spread PKHTR Bs --S Margaret Walerk COFFEE BUNS | \%4 Ib. margarine or *Crisco | zero 1 WE'LL HELP YOU RAISE THE ROOF! addition. Fold in nuts. Pour into 114 tsp. cream of Tartar a greased loaf pan. Bake in a tsp. baking soda moderate oven (350 deg. F.) 50-| 14 Ib. sugar 60 min. Cool 19 mins, mix}1 tbsp. coffee essence orange juice and sugar together Raisins for glaze and spread on loaf| Mix dry ingredients cream with brush. Return loaf to oven - - for 1 min. Let cool. H Lillian Evans " with milk, mixing well after each; 9 teacups flour 1 1 Holland Lumber Co. Ray Holland at Holland Lumber Ltd. believes that home building and home remodelling is a family affair, too! That's why, when he is consulted regarding your Home building or modernization project he also pays special at- tention to your present and future family needs. This special attention is FREE! It's all a part of his effort in of- fering satisfaction, Twice @ week delivery. DIAPER SERVICE Call today . . | starts today! Pick up & Delivery. PEL'S Cleaning Centre BLAIR PARK PLAZA y DATE AND NUT LOAF 1 cup dates, cut fine, cover with 1 cup boiling water and let stand till cool Whitb: 1 cup brown sugar ) 668-4671 Ray Holland also pays special attention to the quality of lumber and building materials you buy. Because here, too, he en- FREE deavours to provide a satisfactory product in complete selection. To avoid misunderstanding, the Holland Lumber Ltd, is NOT HOME q in the home building or modernization business. They are in DELIVERY ' ~~ ATTENTION FARMERS ! WHY PAY MORE? SAVE ne PREMIUM QUALITY Gasoline - Diesel and Motor Oils Farm Tanks Available Out of Oshawa, Whitby and District CALL COLLECT DX oil 668-3341 the Lumber and building supply business. But, if you wish, Ray will gladly recommend a reputable firm to do your building project for you. Why not oonsult him next time hubby is tempted to use a nail and hammer! HOLLAND LUMBER || | LTD. i ecpigelseae EAST AT RITSON RD. NORTH 725-4709