Cooking Books

CARVING. Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More... more...

INTRODUCTION This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its... more...

Medicines made of Lemmons. To take away the Spots, or red Pimpels of the face. Take halfe a pint of raine water, and halfe a pint of good Verjuice, seeth it till it be halfe consumed, then whilst it boils fill it up againe with juyce of Lemmon, and so let it seeth a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water... more...

Of the Manner of clarifying Sugar, and the different Ways of boiling it. Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary Repetitions of them, which would... more...

GENERAL DIRECTIONS. The following directions may appear trite and common, but it is of the greatest consequence that they be strictly observed: Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a half dirty napkin, or give the vessel a mere rinse in water and think that it is then fit for use. See that it be dried and pure from all smell before you put in any ingredient. Never use the... more...

COOKED FISH Canapés Cold boiled fish makes excellent canapés. To each half pint of fish allow six squares of toasted bread. If you have any cold boiled potatoes left over, add milk to them, make them hot and put them into a pastry bag. Decorate the edge of the toast with these mashed potatoes, using a small star tube; put them back in the oven until light brown. Make the fish into a creamed fish. Rub... more...

PREFACE. There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfils the requirements, and even that one is, I find, rather severely criticised by ladies who know anything about the matter. To have to live by some of them would almost make... more...

BREADS, BISCUITS AND ROLLS Dr. Price's Baking Powder may be used instead of yeast to leaven bread. It does precisely the same work; that is, raises the dough, making it porous and spongy. The great advantage of bread made by this method is in time saved, as it can be mixed and baked in less than two hours. Milk bread needs little or no shortening, and less flour is required than when water is... more...

PREFACE. In presenting our friends and the public with the thirteenth edition of our "Home Comforts," we have the pleasure to remark that so greatly has the book been appreciated, that the large number of FIVE HUNDRED THOUSAND copies has been called for. The value of the Jubilee Edition was enhanced by some new recipes; these are repeated in the present edition, to which, also, some valuable... more...

To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities. Right Honourable, and Right Worshipful, HE is an Alien, a meer Stranger in England, that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured... more...