Cooking Books

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...

PHILADELPHIA ICE CREAMS BURNT ALMOND ICE CREAM      1 quart of cream   1/2 pound of sugar     4 ounces of sweet almonds     1 tablespoonful of caramel     1 teaspoonful of vanilla extract     4 tablespoonfuls of sherry Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler.... more...

INTRODUCTION Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided if desired. SUNDAY NIGHT SUPPERS The following menus were arranged especially as Sunday night suppers, but they are equally... 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...

CHAPTER I GENERAL COMPOSITION OF FOODS 1. Water.—All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepared cereal products, as flour, corn meal, and oatmeal, which are apparently dry, have from 7 to 14 per cent. In general the amount of water in a food varies with the mechanical structure... more...

ENGLISH HOUSEWIFRY. 1. To make VERMICELLY SOOP. Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron: put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat... more...

CHAPTER I. Soups. STOCK OR CONSOMMÉ. This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time... more...

SOUPS. GENERAL REMARKS. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water. Soup should always be made entirely of fresh meat that has not been previously cooked. An exception to... more...

The Reason which induces me to address the following Piece to the Fair Sex, is, because the principal Matters contained in it are within the Liberty of their Province. The Art of Oeconomy is divided, as Xenophon tells us, between the Men and the Women; the Men have the most dangerous and laborious Share of it in the Fields, and without doors, and the Women have the Care and Management of every Business... more...

INTRODUCTION.Nothingis more obvious, than that experience purchased by the sacrifice of independence is bought at too dear a rate. Yet this is the only consolation which remains to many females, while sitting on the ashes of a ruined fortune, and piercing themselves with the recollection of the numerous imprudencies into which they have been led, simply for the want of better information. Not because... more...