Cooking Books

THE CATCHING OF UNSHELLED FISH "First catch your hare," the old cookery books used to say, and hence it is proper, in a treatise devoted entirely to the cooking of Unshelled Fish, to pay passing attention to the Catching, or what the Head of the House terms the Masculine Division of the Subject. As it is evident that the catching must, in every case precede the cooking—but not too far—the... more...

SAUCES The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of... more...

REMARKS ON BREAKFAST COOKERY. "Dinner may be pleasant, So may social tea;But yet methinks the breakfast Is best of all the three." The importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries, quite as much as by those who little dream of the delightful, palate-pleasing compounds made from "unconsidered... more...

The Chemistry of Food and Nutrition By A.W. Duncan, F.C.S.   We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which... more...