Name: The art of cookery
Author: Emma P. Ewing

^mm^ YJ. % EWINC mm mk •Ar.t THE , ART OF COOKERY A MANUAL FOR HOMES AND SCHOOLS BY EMMA P. EWING Superintendent of the Chautauqua School of Cookery , formerly Professor of Domestic Economy in the Iowa State Agricultural College, and of Household Science in Purdue University, Indiana. ^ •/>'/^:^'\ \i.> '.' ^- THE BOWEN-MERRILL COMPANY Publishers INDIANAPOLIS, INDIANA / Copyright, 1896 By Flood & Vincent Copyright, 1899 By The Bowen-Merrill Co. At • • • • • • • • • • ••, • • • » • , ' • » PREFACE. A GREAT need exists in our homes and schools for more intelligent instruction in regard to the preparation of food. This book was written to supply that need. In it the principles underlying the art of cookery are clearly explained. And with its aid any person of or- dinary intelligence ought to be able to select, prepare, and serve, in a scientific and skilful manner, such articles of food as are in general use. in CONTENTS. PART I.— MARKETING. CHAPTER. PAGE. Introduction 7 I. How TO Select Meat 10 II. How to Select Vegetables ... 15 PART II.— FOOD MATERIALS. Introduction 17 III. Care of Food Materials .... 18 IV. Preparation of Food Materials . 20 PART III.— METHODS OF COOKING. Introduction 33 V. Broiling 34 VI. Baking 46 VII. Boiling 65 VIII. Steaming 81 IX. Stewing 84 X. Soup-making 100 XI. Meat Sauces 126 XII. Frying 136 XIII. SiCK-RooM Cookery 156 XIV. Canning, Preserving, and Pick- ling 163 PART IV.— MIXING. Introduction 179 XV. Bread-making 182 V VI Contents, CHAPTER. PAGE. XVI. Pastry and Pie 213 XVII. Puddings 227 XVIII. Cake-making 247 XIX. Delicate Desserts 254 XX. Sherbets, Water Ices, and Ice Creams 260 PART v.— SEASONING. Introduction 263 XXI. Salad-making 268 XXII. Entrees and Side Dishes .... 283 XXIII. Boned Meats 307 XXIV. Eggs and Omelets 311 PART VI.— SERVING AND GARNISHING. Introduction 315 XXV. Carving 316 XXVI. Bills of Fare 319 THE ART OF COOKERY. PART I-MARKETING. INTRODUCTION. For the benefit of housekeepers and students of cookery a few general rules are here given in regard to marketing and the selection of food materials. The methods of cutting up calves, sheep, and hogs are so similar, in a general way, to that of cutting up beef cattie— the main difference being in the fewer num- ber of cuts on account of the smaller size of the animals —that the rules which are applicable in the selection of the best cuts of beef are applicable also in the selection of the best cuts in any of these smaller animals. The method of cutting up a beef, as illustrated in the plate, is that which is followed by the best butchers in New York and Chicago, and is the one in most general use in this country. The divisions marked with the letter S are generally used as steak. The figures 2 and 3 along the top of the back denote the number of ribs in each cut or roast, as there designated. The name by which each piece is called, as marked on the illustration, is given in the following list : 1, S, Thick sirloin. 2, Second cut, or middle ribs. 3, S, Small end sirloin. 7 Mlrodudion. 4, First cut rib. 5, Third cut, or thick rib. 6, First cut chuck rib. 7, S, Second cut chuck rib. ^j S^ Cross rib. 9, S, Third cut chuck. 10, S, Rump. 1 1 , Face of rump.

AI-modernized reading of the original text

THE , ART OF COOKERY A MANUAL FOR HOMES AND SCHOOLS BY EMMA P. EWING Supertendent of the Chautauqua School of Cookery , formerly Professor of Domestic Economy in the Iowa State Agricultural College, and of Household Science in Purdue University, Indiana. \i.> '.' ^- THE BOWEN-MERRILL COMPANY Publishers INDIANAPOLIS, INDIANA Copyright, 1896 By Flood & Vincent Copyright, 1899 By The Bowen-Merrill Co. • PREFACE. A GREAT need exists in our homes and schools for more intelligent instruction in regard to the preparation of food. This book was written to supply that need. In it the principles underlying the art of cookery are clearly explained. And with its aid any person of ordinary intelligence ought to be able to select, prepare, and serve, in a scientific and skilful manner, such articles of food as are in general use. in CONTENTS. PART I.— MARKETING. CHAPTER. PAGE. Introduction 7 I. How TO Select Meat 10 II. How to Select Vegetables ... 15 PART II.— FOOD MATERIALS. Introduction 17 III. Care of Food Materials .... 18 IV. Preparation of Food Materials . 20 PART III.— METHODS OF COOKING. Introduction 33 V. Broiling 34 VI. Baking 46 VII. Boiling 65 VIII. Steaming 81 IX. Stewing 84 X. Soup-making 100 XI. Meat Sauces 126 XII. Frying 136 XIII. SiCK-RooM Cookery 156 XIV. Canning, Preserving, and Pickling 163 PART IV.— MIXING. Introduction 179 XV. Bread-making 182 Contents, CHAPTER. PAGE. XVI. Pastry and Pie 213 XVII. Puddings 227 XVIII. Cake-making 247 XIX. Delicate Desserts 254 XX. Sherbets, Water Ices, and Ice Creams 260 PART v.— SEASONING. Introduction 263 XXI. Salad-making 268 XXII. Entrees and Side Dishes .... 283 XXIII. Boned Meats 307 XXIV. Eggs and Omelets 311 PART VI.— SERVING AND GARNISHING. Introduction 315 XXV. Carving 316 XXVI. Bills of Fare 319 THE ART OF COOKERY. PART I-MARKETING. For the benefit of housekeepers and students of cookery a few general rules are here given in regard to marketing and the selection of food materials. The methods of cutting up calves, sheep, and hogs are so similar, in a general way, to that of cutting up beef cattie— the main difference being in the fewer number of cuts on account of the smaller size of the animals —that the rules which are applicable in the selection of the best cuts of beef are applicable also in the selection of the best cuts in any of these smaller animals. The method of cutting up a beef, as illustrated in the plate, is that which is followed by the best butchers in New York and Chicago, and is the one in most general use in this country. The divisions marked with the letter S are generally used as steak. The figures 2 and 3 along the top of the back denote the number of ribs in each cut or roast, as there designated. The name by which each piece is called, as marked on the illustration, is given in the following list : 1, S, Thick sirloin. 2, Second cut, or middle ribs. 3, S, Small end sirloin. Mlrodudion. 4, First cut rib. 5, Third cut, or thick rib. 6, First cut chuck rib. 7, S, Second cut chuck rib. ^j S^ Cross rib. 9, S, Third cut chuck. 10, S, Rump. 1 1 , Face of rump.