MILK IN THE DIET 1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for the nourishment of their young. The word milk as it is commonly used, however, refers to cow's milk, because such milk is employed to a greater extent as human food than the milk from any other animal. Cow's milk in its perfectly fresh raw state is a yellowish-white,... 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...

Preface Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day. "I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate-Science, with... more...

PREFACE The following Receipts and Directions are not collected from books, nor interspersed with old women's nostrums; but they are, in very truth, the result of my own LONG EXPERIENCE in trade, founded on chemical principles, which are principles of never-erring nature. Perhaps I had never thought of this Method of communicating my little knowledge, had it not been for many gentlemen in the... 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...

The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is... 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...

=BREADS= =Bannocks= 1 Cupful of Thick Sour Milk 1/2 Cupful of Sugar 1 Egg 2 Cupfuls of Flour 1/2 Cupful of Indian Meal 1 Teaspoonful of Soda A pinch of Salt Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup. =Boston Brown Bread= 1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1... 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...

PREFACE. As this treatise is calculated for the improvement of the rising generation of Females in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line... more...