General Books

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...

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 AND CHOWDERS [Illustration] Onion Soup Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a... 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 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...

INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are: There are numbers of substitutes for these, such as butterine, oleomargarine and... more...

MEATS AND POULTRY. To Boil Fresh Meat. In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled. Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done. A round of beef that is stuffed, will take more than three hours to boil, and if not... 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...

THE COMPLEAT COOK: Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of Flesh and Fish, &c. To make a Posset, the Earle of Arundels Way.. Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on the fire, and let it boyl a little while, and as it is boyling take a Pot or Bason, that you meane to make your Posset in, and put in three... more...

MRS. WILSON'S COOK BOOK Bread, the staff of life, must be palatable and good if we are to be satisfied with it when we eat. Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread? Bread may truly be called the staff of life, as it will maintain life longer than any other single food. Yet many women think bread-making is a simple task; that the... more...