Part II — Invalid Fish and Vegetable Dishes — Introductory 532 Recipes 532 Part III — Invalid Meat Dishes — Introductory ..... 535 Recipes ...... 535 Part IV — Puddings and Sweets for Invalids 539 Part V — Drinks and Miscellaneous Invalid Dishes . . . 542 BREAD, BISCUITS, AND CAKES Various Preliminaries . . . 550 Preparation of Cake Tins . . 550 Choice and Preparation of various Materials used in Cake Making ..... 551 About Yeast 552 Explanation of various Terms used in Cake Making . . . 552 The Baking of Cakes . . . 553 To Keep Bread and Cakes . . 554 What to do with Stale Cakes and Biscuits 555 Part I — Bread, Scones, and Tea Cakes 555 Part II — Buns and Small Cakes . 561 Part III — Biscuits . . . .571 Part IV — Large Cakes . . .575 Part V — Cake Icings and Decora- tions 589 x COOKERY FOR EVERY HOUSEHOLD SWEET MAKING Part I — Various Preliminaries — page Utensils for Sweet Making . . 595 Materials for Sweet Making . . 596 General Directions for Boiling Sugar 596 Syrups for Sweet Making . . 597 Pari II — Fondants, Creams, and Tablets 598 Part III — Chocolates . . . 602 Part IV — Toffees, Candies, and Caramels 605 Part V — Sweets with Marzipan . 608 Part VI — Miscellaneous Sweets, etc. 612 DRINKS AND BEVERAGES . .615 CHAFING-DISH COOKERY The Chafing Dish and how to Use it 621 Recipes ...... 622 PAPER-BAG COOKERY The Bag and how to Use it . . 626 Recipes ...... 627 HERBS, SPICES, CONDIMENTS, ETC. Herbs 629 Spices, etc 630 MISCELLANEOUS RECIPES . . 634 FRENCH TERMS FOR VARIOUS FOODS 636 Explanation of French and other Terms used in Cookery . . 638 SERVIETTE FOLDING The Pocket PAGE . 642 The Roxburgh . . 643 The Bishop’s Mitre . . 643 The Tent . . 644 The Orchid . 644 The Cockade . 645 The Vase and Pocket . 645 The Bow yf . 646 The Fan . 646 The Scroll . . 647 The Water Lily . 647 The Cockscomb . . 648 The Hamburg . 648 The Empress . 649 The Cardinal’s Hat . . 649 The Palm . . 649 To Fold a Plate Doyley OR Serviette . . 650 HINTS ON TABLE DECORATION 652 WAITING AT TABLE AND TABLE SERVICE 655 THE ART OF CARVING . . .658 MENUS AND THEIR CONSTRUC- TION 663 SIMPLE DINNERS FOR A MONTH. In Spring, Summer, Autumn, Winter 665 DINNERS OF FIVE OR SIX COURSES 668 MENUS FOR FIFTY BREAKFASTS 672 SEASONABLE LUNCHEONS . . 675 INDEX 678 THE IMPORTANCE OF COOKERY There is perhaps no science which has done more for the health and happiness of mankind than that of good cooking. The provision of good and suitable food is a necessity to every form of life : it is required both to nourish the body and to keep it in good condition. Indeed, it is becoming more and more a recognised fact that health depends largely upon diet, and that cookery in its perfection is one of the most important factors in comfortable living. Unfortunately, we as a nation are very much behindhand in our ability to cook well. It seems strange that in this country, where there are plenty of materials at hand, plenty of first-rate utensils, cooking stoves and labour-saving appliances, plenty of aids in the way of condi- ments and flavourings, and where raw meat is perhaps better than in any other country in the world, the results shown are so very poor.

AI-modernized reading of the original text

Part II — Invalid Fish and Vegetable Dishes — Introductory 532 Recipes 532 Part III — Invalid Meat Dishes — Introductory ..... 535 Recipes ...... 535 Part IV — Puddings and Sweets for Invalids 539 Part V — Drinks and Miscellaneous Invalid Dishes . . . 542 Various Preliminaries . . . 550 Preparation of Cake Tins . . 550 Choice and Preparation of various Materials used in Cake Making ..... 551 About Yeast 552 Explanation of various Terms used in Cake Making . . . 552 The Baking of Cakes . . . 553 To Keep Bread and Cakes . . 554 What to do with Stale Cakes and Biscuits 555 Part I — Bread, Scones, and Tea Cakes 555 Part II — Buns and Small Cakes . 561 Part III — Biscuits . . . .571 Part IV — Large Cakes . . .575 Part V — Cake Icings and Decorations 589 Part I — Various Preliminaries — page Utensils for Sweet Making . . 595 Materials for Sweet Making . . 596 General Directions for Boiling Sugar 596 Syrups for Sweet Making . . 597 Part II — Fondants, Creams, and Tablets 598 Part III — Chocolates . . . 602 Part IV — Toffees, Candies, and Caramels 605 Part V — Sweets with Marzipan . 608 Part VI — Miscellaneous Sweets, etc. 612 The Chafing Dish and how to Use it 621 Recipes ...... 622 PAPER-BAG COOKERY The Bag and how to Use it . . 626 Recipes ...... 627 HERBS, SPICES, CONDIMENTS, ETC. Herbs 629 Spices, etc 630 MISCELLANEOUS RECIPES . . 634 FRENCH TERMS FOR VARIOUS FOODS 636 Explanation of French and other Terms used in Cookery . . 638 The Pocket . 642 The Roxburgh . . 643 The Bishop’s Mitre . . 643 The Tent . . 644 The Orchid . 644 The Cockade . 645 The Vase and Pocket . 645 The Bow . 646 The Fan . 646 The Scroll . . 647 The Water Lily . 647 The Cockscomb . . 648 The Hamburg . 648 The Empress . 649 The Cardinal’s Hat . . 649 The Palm . . 649 To Fold a Plate Doyley OR Serviette . . 650 HINTS ON TABLE DECORATION 652 WAITING AT TABLE AND TABLE SERVICE 655 THE ART OF CARVING . . .658 MENUS AND THEIR CONSTRUC- TION 663 SIMPLE DINNERS FOR A MONTH. In Spring, Summer, Autumn, Winter 665 DINNERS OF FIVE OR SIX COURSES 668 MENUS FOR FIFTY BREAKFASTS 672 SEASONABLE LUNCHEONS . . 675 THE IMPORTANCE OF COOKERY There is perhaps no science which has done more for the health and happiness of mankind than that of good cooking. The provision of good and suitable food is a necessity to every form of life : it is required both to nourish the body and to keep it in good condition. Indeed, it is becoming more and more a recognised fact that health depends largely upon diet, and that cookery in its perfection is one of the most important factors in comfortable living. Unfortunately, we as a nation are very much behindhand in our ability to cook well. It seems strange that in this country, where there are plenty of materials at hand, plenty of first-rate utensils, cooking stoves and labour-saving appliances, plenty of aids in the way of condiments and flavourings, and where raw meat is perhaps better than in any other country in the world, the results shown are so very poor.

Cookery for every household