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Free Books / Cooking / Hand-Book Of Practical Cookery / | ![]() |
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Draining |
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This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
To drain, is to put in a colander any thing that has been soaked, washed, or boiled, etc., in water or any other liquid, in order to dry it, or at least to let drop from it the water or other liquid that may be in it.
Salads of greens, as a general thing, are drained after being washed, before putting them in the salad-dish; they must be drained as dry as posible, but without pressing on them, as it would wilt the leaves, and give the salad an unsightly appearance.
A pan, after being buttered or greased, is dusted with flour, sugar, or even bread-crumbs, to prevent the mixture that is put in it from sticking. Sugar, etc., may also bo sprinkled over dishes with a dredger.
 
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