Part 7
Bake at 400° F. (hot oven) for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.
NOTE: If fruit is sweet, decrease amount of sugar; if unusually tart, increase sugar.
_Variations_
_Blueberry pie._—Use 3 cups fresh blueberries instead of apples. Omit cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with 2 tablespoons lemon juice. Bake 50 to 60 minutes.
_Cherry pie._—Instead of apples, use 1 can (1 pound) pitted red sour cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch to 2 tablespoons. Add ⅛ teaspoon almond extract and a few drops of red food coloring, if desired. Bake 40 to 45 minutes.
_Peach pie._—Use 3 cups fresh sliced peaches instead of apples. Use only ¼ teaspoon cinnamon. Bake 40 to 50 minutes.
Vanilla cream pie
_8-inch pie, 6 servings_
1 8-inch pastry shell (p. 64) 3 tablespoons cornstarch ¼ cup sugar ½ teaspoon salt 2 cups milk 2 egg yolks, beaten 2 tablespoons butter or margarine 1 teaspoon vanilla ½ cup whipping cream 1 tablespoon confectioner’s sugar
Prepare, bake, and cool pastry shell.
Mix cornstarch, sugar, and salt in heavy saucepan. Gradually stir in milk.
Cook over moderate heat, stirring constantly, until thickened. Simmer 1 minute longer.
Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. Stir in fat and vanilla.
Set saucepan in cold water to cool. Stir frequently. Change water occasionally.
Pour filling into pastry shell. Chill thoroughly.
Before serving, whip cream until stiff and beat in confectioner’s sugar. Spread over pie.
NOTES: _Use only clean, sound-shelled eggs in this recipe._
Use whipped dessert topping instead of whipped cream, if desired.
_Variations_
_Coconut cream pie._—Stir ½ to 1 cup shredded coconut, as desired, into the hot filling with fat and vanilla.
_Banana cream pie._—Slice 2 bananas into pie shell before adding filling.
_Chocolate cream pie._—Increase sugar to ¾ cup. Cut 1½ ounces bitter chocolate into cream filling after adding milk.
Graham cracker crust
_8- or 9-inch pie_
⅓ cup butter or margarine 2 tablespoons sugar 1¼ cups graham cracker crumbs
Stir fat and sugar together in a saucepan over low heat until fat is melted. Blend in cracker crumbs. Press evenly into piepan. Chill.
Pecan pie
_9-inch pie, 8 servings_
1 unbaked 9-inch pastry shell (p. 64) 1 cup pecan halves 3 eggs, beaten ½ cup sugar 1 cup dark corn sirup ¼ teaspoon salt 1 teaspoon vanilla ¼ cup melted butter or margarine
Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell.
Combine remaining ingredients and pour over nuts. Bake at 375° F. (moderate oven) 30 to 40 minutes, or until the filling appears set when the pie is gently moved.
Pumpkin pie
_8-inch pie, 6 servings_
1 unbaked 8-inch pastry shell (p. 64) 1 cup canned pumpkin ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ⅛ teaspoon cloves 1 cup milk, half-and-half, or evaporated milk ½ cup sugar 1 egg, slightly beaten ½ teaspoon salt
Prepare unbaked pastry shell.
Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix well. Pour into pastry shell.
Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife inserted in center comes out clean. Filling may be soft but will set on cooling.
Quick meringue-topped pie
_8-inch pie, 6 servings_
1 baked 8-inch pastry shell (p. 64) 1 package (3 to 4 ounces) pudding and pie filling mix, any flavor 2 egg whites ¼ teaspoon salt ¼ cup sugar
Prepare pastry shell.
Make pie filling according to package directions. Cool filling slightly; then pour into baked pastry shell.
Beat egg whites until foamy. Add salt and beat until soft peaks form. Add sugar gradually, beating constantly, and continue beating until stiff peaks form.
Pile meringue on pie while filling is still warm. Bake at 350° F. (moderate oven) 15 to 20 minutes, or until lightly browned.
NOTE: _Use only clean, sound-shelled eggs in this recipe._
Lemon chiffon pie
_8-inch pie, 6 servings_
1 8-inch graham cracker crust (p. 65) or baked pastry shell (p. 64) 1 tablespoon unflavored gelatin ¼ cup cold water 3 egg yolks ½ cup lemon juice ½ teaspoon grated lemon rind ¾ cup sugar 3 egg whites ¼ teaspoon salt
Prepare graham cracker crust or pastry shell.
Soften gelatin in cold water. Beat egg yolks slightly. Add juice, rind, and half the sugar. Cook over low heat, stirring constantly, until mixture begins to thicken, 10 to 15 minutes.
Add gelatin; stir until dissolved. Chill until mixture begins to thicken.
Beat egg whites until foamy. Add salt and beat until soft peaks form. Slowly add remaining sugar, beating constantly until stiff. Fold into chilled mixture.
Pour into crust and chill until firm.
NOTE: _Use only clean, sound-shelled eggs in this recipe._
_Variation_
_Lime chiffon pie._—Use ½ cup lime juice and ½ teaspoon grated lime rind in place of lemon. Add a few drops of green food coloring to dissolved gelatin before chilling.
Fruit delight pie
_9-inch pie, 8 servings_
1 9-inch graham cracker crust (p. 65) 1 envelope whipped dessert topping mix 1 package (8 ounces) cream cheese, at room temperature ¼ cup confectioner’s sugar ¼ teaspoon vanilla ½ cup chopped pecans 1 cup canned blueberry, peach, or cherry pie filling
Make graham cracker crust.
Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar, and vanilla until smooth. Stir in nuts.
Pour into pie shell. Top with pie filling. Chill at least 3 hours before serving.
Spiced prune cake
_Two 8- or 9-inch layers_
1 package spice cake mix (for 2-layer cake) 1¼ cups drained, pitted, and chopped cooked prunes
Prepare cake batter according to package directions. Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.
Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p. 69).
Velvety white cake
_Two 8-inch layers_
2 cups cake flour 1¼ cups sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup softened butter or margarine or shortening 1 cup milk 4 egg whites, unbeaten 1 teaspoon vanilla ¼ teaspoon almond extract, if desired
Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Add remaining milk, egg whites, and flavoring; beat until creamy.
Pour into two 8-inch greased and floured layer cakepans. Bake at 375° F. (moderate oven) 25 to 30 minutes, or until the cake surface springs back when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.
Gingerbread
_6 to 9 servings_
½ cup shortening ½ cup brown sugar, packed 1 egg ½ cup molasses 1½ cups flour ½ teaspoon salt ¾ teaspoon baking soda ½ teaspoon ginger ½ teaspoon cinnamon ½ cup boiling water
Beat shortening and sugar until creamy. Add egg and molasses; beat well.
Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.
Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 350° F. (moderate oven) 35 to 40 minutes. Serve warm.
Upside-down cake
_6 servings_
2 tablespoons butter or margarine ½ cup brown sugar, packed 6 drained canned peach halves 6 drained maraschino cherries, halved 12 pecan halves 1 recipe quick coffee cake batter (p. 62)
Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar over fat. Arrange fruit and nuts in sugar mixture.
Prepare coffee cake batter and pour over fruit; spread evenly. Bake at 350° F. (moderate oven) 30 to 40 minutes.
Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing pan.
_Variations_
Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of drained canned crushed pineapple for the fruit.
_Timesaver_
Instead of quick coffee cake batter, use a 1-layer package of cake mix, prepared by package directions.
Cherry cobbler
_6 servings_
½ recipe sweet biscuit dough (p. 60) ⅔ cup sugar 2 tablespoons cornstarch 1 can (1 pound) pitted red sour cherries, water pack ⅛ teaspoon almond extract Few drops red food coloring 1 tablespoon butter or margarine
Make biscuit dough but do not roll out.
Blend sugar and cornstarch in a 1-quart saucepan. Gradually stir in cherries. Cook over moderate heat until thickened and clear, stirring constantly. Remove from heat. Add flavoring, food coloring, and fat. Pour into a 1½-quart casserole.
Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake at 425° F. (hot oven) 15 to 20 minutes, or until filling bubbles and topping is lightly browned.
_Timesaver_
_Quick cherry cobbler._—Use 1 can (1 pound 5 ounces) cherry pie filling. Heat to boiling and stir in 1 tablespoon butter or margarine. For biscuit topping, combine 1 cup packaged biscuit mix and 1 tablespoon sugar. Add ⅓ cup milk and 1 tablespoon melted butter or margarine; stir until moistened. Drop by spoonfuls onto hot cherry filling and bake as directed.
Chocolate cake
_Two 8-inch layers_
1¾ cups cake flour 1⅓ cups sugar 1 teaspoon salt 1 teaspoon baking soda ½ cup softened butter or margarine 1 cup milk 1 teaspoon vanilla 2 eggs 2 or 3 ounces (2 or 3 squares) unsweetened chocolate, melted
Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Mix in remaining milk, vanilla, and eggs. Add chocolate; beat until creamy.
Pour into two 8-inch greased and floured layer cake pans. Bake at 350° F. (moderate oven) 30 to 35 minutes, or until the cake surface springs back when touched lightly. Cool cake a few minutes before removing from the pans. When cool, frost with creamy chocolate frosting (this page).
NOTE: For a loaf cake, use a greased and floured 9- by 12-inch cakepan. Bake about 40 minutes.
Creamy white frosting
_For 8-inch layer cake or 9- by 12-inch loaf cake_
About 2½ cups confectioner’s sugar ⅓ cup softened butter or margarine 3 tablespoons milk 1 teaspoon vanilla
Beat about 2 cups of the sugar with all other ingredients until frosting is creamy and smooth. Beat in enough of the remaining sugar for a frosting that will spread evenly. Spread on cooled cake.
_Variation_
_Creamy chocolate frosting._—Mix in 1 or 2 ounces (1 or 2 squares) of melted chocolate. Or increase milk to ¼ cup and use ⅓ cup cocoa. Beat until creamy and smooth.
Caramel-nut frosting
_For 8-inch layer cake or 9- by 12-inch loaf cake_
½ cup butter or margarine 1 cup brown sugar, packed ¼ cup milk 2 cups confectioner’s sugar ⅔ cup finely chopped pecans or walnuts ½ teaspoon vanilla Nut halves, as desired
Combine, fat, brown sugar, and milk. Cook over medium heat, stirring constantly, only until mixture boils and sugar is dissolved. Cool slightly.
Beat confectioner’s sugar into cooked mixture until frosting reaches spreading consistency. Add chopped nuts and vanilla; mix well.
Spread on cooled cake. Garnish with nut halves.
Orange bavarian cream
_6 servings_
1 tablespoon unflavored gelatin ¼ cup cold water ¾ cup orange juice 2 tablespoons lemon juice ½ teaspoon grated orange rind ⅓ cup sugar ¼ teaspoon salt 1 cup whipping cream 1 cup fresh orange sections, cut in pieces
Soften gelatin in water. Combine fruit juices, orange rind, sugar, and salt; heat to simmering. Dissolve gelatin in hot mixture. Chill until mixture begins to thicken.
Whip cream only until stiff. Fold whipped cream and orange sections into gelatin mixture. Pour into a 1-quart mold and chill until firm.
Oatmeal cookies
_3 to 4 dozen cookies_
1 cup flour 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup shortening 1 cup brown sugar, packed 1 egg ¾ teaspoon vanilla 1½ cups quick-cooking rolled oats
Mix flour, baking powder, soda, and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in rolled oats. Chill.
Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350° F. (moderate oven) 10 to 15 minutes.
Remove from baking sheet while warm.
_Variations_
_Raisin-oatmeal cookies._—Add ½ cup raisins with the oats.
_Coconut- or nut-oatmeal cookies._—Add ½ cup flaked coconut or ½ cup chopped nuts with the oats.
_Orange-oatmeal cookies._—Add 2 tablespoons orange juice and 1 teaspoon grated orange rind to shortening and sugar mixture. Add ½ cup raisins and ½ cup chopped nuts with the oats. Chill dough thoroughly; drop from teaspoon onto baking sheet.
Peanut butter cookies
_4 to 5 dozen cookies_
1 cup shortening 1 cup peanut butter 1 cup granulated sugar 1 cup brown sugar, packed 2 eggs 1 teaspoon vanilla 2½ cups flour ½ teaspoon salt ¾ teaspoon baking soda ½ teaspoon baking powder
Beat shortening and peanut butter until creamy. Gradually add sugars, beating thoroughly after each addition. Beat in eggs and vanilla.
Mix remaining ingredients and blend into peanut butter mixture. Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Flatten each cookie. Criss-cross top of each cookie with a fork, if desired.
Bake at 375° F. (moderate oven) 10 to 15 minutes.
Remove from baking sheet while warm.
_Variation_
_Top-hat cookies._—Roll balls of dough in granulated sugar before placing on baking sheet. Do not flatten. Bake 10 minutes; then remove from oven and press a milk chocolate candy kiss into center of each cookie. Return to oven and bake 2 to 5 minutes longer, or until cookies are done.
Molasses snaps
_3 to 4 dozen cookies_
¾ cup shortening 1 cup brown sugar, packed 2 eggs ¼ cup molasses 2¼ cups flour 2 teaspoons baking soda ½ teaspoon salt ½ teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger ½ cup chopped nuts, if desired ½ cup raisins, if desired
Beat shortening and sugar until creamy. Beat in eggs and molasses.
Mix dry ingredients and stir in raisins and nuts, if used. Stir flour mixture into molasses mixture.
Drop dough from a teaspoon onto a lightly greased baking sheet; space cookies about 2 inches apart. Bake at 375° F. (moderate oven) 10 to 12 minutes, or until set but not hard.
Remove from baking sheet while warm.
Chocolate sparkles
_5 to 6 dozen cookies_
1 cup softened butter or margarine 1¼ cups sugar 2 eggs 2 ounces (2 squares) unsweetened chocolate, melted ½ teaspoon vanilla 2⅔ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt ¼ cup sugar
Beat fat and 1¼ cups sugar until creamy. Beat in eggs; add melted chocolate and vanilla.
Mix flour, cream of tartar, soda, and salt. Stir into chocolate mixture; blend well. Chill dough.
Shape dough into balls about 1 inch in diameter. Roll balls in ¼ cup sugar and place about 2 inches apart on an ungreased baking sheet. Bake at 400° F. (hot oven) 8 to 10 minutes.
Remove from baking sheet while warm.
_Variations_
_Cinnamon-sugar cookies._—Omit chocolate. Roll balls of dough in a mixture of ¼ cup sugar and 1 tablespoon cinnamon; bake as directed.
_Chocolate chip cookies._—In place of 1½ cups granulated sugar, use ½ cup granulated sugar and 1 cup brown sugar. Beat sugars with butter or margarine. Omit the chocolate. Stir ⅔ cup chopped nuts and 1 package (12 ounces) chocolate chips into the dough. Drop dough from a teaspoon onto an ungreased baking sheet and bake as directed.
Apple crisp
_6 servings_
2 tablespoons granulated sugar ¼ teaspoon cinnamon 4 cups pared, sliced tart apples ¼ cup water ½ cup flour ⅛ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup brown sugar, packed 3 tablespoons softened butter or margarine
Mix granulated sugar with ¼ teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples in a greased 8- by 8- by 2-inch baking pan. Sprinkle with the water.
Blend flour, salt, cinnamon, nutmeg, and brown sugar. Mix in fat to make a crumbly mixture. Spread over apples. Bake uncovered at 350° F. (moderate oven) 40 minutes or until lightly browned and apples are tender.
Baked apples
_6 servings_
6 large baking apples 6 tablespoons sugar 2 tablespoons butter or margarine Cinnamon, as desired ½ cup water
Wash and core apples. Pare apples one-third of the way down or slit the skin around the apple about half-way down.
Place apples in a baking dish. Put sugar and butter or margarine in the center of each apple. Sprinkle with cinnamon. Pour the water around apples to prevent sticking.
Bake uncovered at 400° F. (hot oven) until tender, 45 minutes to 1 hour.
_Variation_
_Cranberry-baked apples._—Omit the sugar, fat, and cinnamon. Combine ¾ cup chopped raw cranberries, ½ cup sugar, and 3 tablespoons chopped nuts. Stuff apples with this mixture before baking.
Brownies
_16 brownies_
2 ounces (2 squares) unsweetened chocolate ⅓ cup shortening or oil 1 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla ⅔ cup flour ½ teaspoon baking powder ½ teaspoon salt ½ cup chopped nuts
Melt chocolate and fat together over low heat. Cool slightly. Mix sugar with eggs.
Stir chocolate mixture into eggs gradually. Add vanilla.
Mix dry ingredients, stir in nuts, and add to chocolate mixture.
Spread batter in a greased 8-inch square baking pan. Bake at 350° F. (moderate oven) 25 to 30 minutes or until crust is shiny and brownies begin to shrink from pan. Cool in pan. Cut into 2-inch squares.
_Variation_
_Chewy brownies._—Follow directions above, but omit baking powder.
Baked custard
_6 servings_
4 eggs, slightly beaten ⅓ cup sugar ¼ teaspoon salt 3 cups hot milk 1 teaspoon vanilla Nutmeg, as desired
Combine eggs, sugar, and salt. Stir in the milk gradually. Add vanilla.
Pour into custard cups. Sprinkle with nutmeg. Set cups in a pan of hot water.
Bake at 325° F. (slow oven) 30 to 40 minutes, or until the tip of a knife inserted in the center comes out clean.
Raisin-nut bread pudding
_6 servings_
2 cups milk 1 tablespoon butter or margarine ¼ cup brown sugar, packed 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon vanilla 2 egg yolks, slightly beaten 4 slices bread, cut in 1-inch cubes ½ cup raisins ½ cup slivered almonds 2 egg whites ¼ teaspoon salt
Heat milk. Stir in fat, sugar, cinnamon, nutmeg, and vanilla.
Stir a little of the milk mixture into egg yolks; then stir yolks into rest of milk mixture. Add bread cubes, raisins, and half the nuts.
Beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold egg whites into pudding mixture. Pour into greased 1-quart casserole. Sprinkle top with rest of nuts. Place casserole in pan of hot water.
Bake at 325° F. (slow oven) 1¼ to 1½ hours, or until the tip of a knife inserted in the center comes out clean.
Quick ice cream desserts
_Pecan balls._—Toast pecans by spreading 1½ cups in a shallow pan, and baking at 300° F. (slow oven) 15 to 20 minutes, or until lightly browned. Cool and chop. Shape 1 quart ice cream into 6 balls. Roll balls in pecans. Place on a tray covered with wax paper and return to freezer until firm. Just before serving, top balls with hot fudge sauce. Makes 6 servings.
_Snowballs._—Shape 1 quart ice cream into 6 balls. Roll balls in ½ cup flaked coconut. Return balls to freezer as directed above. Makes 6 servings.
_Ice cream sandwiches._—Slice 1 quart ice cream into 6 slices. Place each slice between 2 graham crackers (plain, cinnamon-flavored, or chocolate-coated). Serve immediately or return to freezer until time to serve. Makes 6 sandwiches.
_Buttered nut sundae._—Add ½ cup chopped pecans or walnuts to 2 tablespoons melted butter or margarine in a frypan. Toast nuts over low heat for 15 to 20 minutes, stirring as needed, until they are lightly browned. Stir in ¼ cup brown sugar (packed) and ¼ cup water; simmer 2 minutes. Pour warm sauce over ice cream. Makes about ¾ cup or enough for 6 sundaes.
Ways to Use Leftovers
Don’t throw good leftover food away. Use your cooking skill—and your imagination—to make leftovers tasty.
Some leftovers make good second meals merely by reheating. Others are better prepared in a new way—with seasonings, sauces, crisp toppings. Try leftover fruit in muffins, vegetables in omelets. Substitute 2 leftover egg yolks for 1 whole egg in baked custard. And soups often become richer, more delicious when leftovers are added.
Listed below are some of the ways in which leftovers may be used.
Egg yolks, in—
Baked custard Cakes, cookies Homemade noodles Mock hollandaise sauce Scrambled eggs
Egg whites, in—
Cakes Meringue Souffles
Hard-cooked egg or yolk, in—
Casseroles Egg sauce Garnish Salads Sandwiches Thousand island dressing
Buttermilk, in—
Cakes, cookies Quick breads
Sour cream, in—
Beef stroganoff Cakes, cookies Salad dressings Sauce for vegetables
Cooked meats, poultry, fish, in—
Casseroles Creamed foods Curries Hash Patties Potpies Salads Sandwiches
Meat or poultry drippings and broth, in—
Gravies Sauces Soups Stews
Cooked potatoes, in—
Fried or creamed potatoes Meat or potato patties Meat-pie topping Potatoes in cheese sauce Salads Soups, stews, or chowders
Cooked snap beans, lima beans, corn, peas, carrots, in—
Casseroles Creamed dishes Meat, poultry, or fish pies Salads Sauces Scalloped vegetables Soups Stews Vegetables in cheese sauce
Cooked leafy vegetables, chopped, in—
Creamed or scalloped vegetables Omelets Souffles Soups
Vegetable cooking liquids, in—
Gravies Sauces Soups Stews
Cooked or canned fruits, in—
Fruit cups Fruit sauces Gelatin desserts Prune cake Quick breads Salads Shortcake Upside-down cake Yeast breads
Fruit cooking liquids or fruit sirups, in—
Fruit cups Fruit sauces Fruit drinks Gelatin mixtures Tapioca puddings
Cooked wheat, oat, or corn cereals, in—
Fried cereal Meat loaf or patties Souffles Sweet puddings
Cooked rice, noodles, macaroni, spaghetti, in—
Baked macaroni and cheese Casseroles Macaroni salad Meat or cheese loaf Spanish rice
Bread, in—
Bread pudding Croutons Dry crumbs for breading meat, poultry, or fish Fondues French toast Meat loaf, salmon loaf Sardine puff Stuffings
Cookies or unfrosted cake, in—
Crumb crust for pies Ice cream sandwiches Refrigerator cake (cake strips or cookies layered with pudding or whipped cream and chilled) Toasted cake slices, served with fruit or ice cream
Cooking Terms
=Bake= To cook in an oven or oven-type appliance in a covered or uncovered container.
=Barbecue= To roast slowly on a spit or rack, usually basting with a highly seasoned sauce. Also, foods cooked in or served with barbecue sauce.
=Baste= To pour melted fat, drippings, or other liquid over food to moisten it during cooking.
=Boil= To cook in water or other liquid at boiling temperature (212° F. at sea level). Bubbles rise continually and break on the surface.
=Braise= To cook meat or poultry slowly in steam from meat juices or added liquid trapped and held in a covered pan. Meat may be browned in a small amount of fat before braising.
=Broil= To cook uncovered on a rack placed directly under heat or over an open fire. _Pan broil._—To cook in uncovered pan over direct heat, pouring fat off as it accumulates.
=Caramelize= To heat sugar or food containing sugar until a brown color and characteristic flavor develop.
=Fold= To combine two mixtures (or two ingredients such as beaten egg white and sugar) by gently cutting down through mixture, turning over, and repeating until well mixed.
=Fry= To cook in fat without water, uncovered. _Pan-fry or saute._—To cook in frypan in a small amount of fat. _Deep-fry or french-fry._—To cook in a deep kettle, in enough fat to cover or float food.
=Grill= Same as broil.
=Knead= To press, stretch, and fold dough or other mixture to make it elastic or smooth. Bread dough becomes elastic; fondant becomes smooth and satiny.
=Marinate= To let foods stand in a liquid (usually mixture of oil with vinegar or lemon juice) to add flavor or to make more tender.
=Parboil= To boil until partly cooked.