Convenience has been studied in the make-up of the book. The type is large and plain ; it is sewed by patent flexible process, so that when opened it will not close of itself, and it is bound in enameled cloth, adapted for use in the kitchen. The Publishers. CONTENTS. ★ ★ ★ PAQS Articles Required for the Kitchen, «... 560 Biscuits, Rolls, Muffins, Etc., . 237 Bread, 226 Butter and Cheese, , 208 Cakes, 268 Canned Fruits, .417 Carving, 7 Catsups, . 168 Coffee, Tea and Beverages, 437 Coloring for Fruit, Etc., , 423 Confectionery, . , . , 425 Custards, Creams and Desserts, 326 Dinner Giving, . 571 Dumplings and Puddings, 362 Dyeing or Coloring, 563 Eggs and Omelets, 213 Facts Worth Knowing, 539 Fillings for Layer Cakes, 273 Fish, 48 For the Sick, 488 French Words in Cooking, 559 Frosting or Icing, 270 Health Suggestions, 498 Housekeepers’ Time-Table, 517 Ice-Cream and Ices, 357 Macaroni, 206 •Management of State Dinners at White House, 485 Measures and Weights in Ordinary Use, 575 Meats, 103 Menus, 456 Miscellaneous, 559 (v) vi CONTENTS. PAOB Miscellaneous Recipes, 518 Modes op Frying, 47 Mutton and Lamb, 130 Pastry, Pies and Tarts, 303 Pickles, 171 Pork, ‘ . . 138 Poultry and Game, 78 Preserves, Jellies, Etc., 403 Salads, 161 Sandwiches, 224 Sauces and Dressing, 149 Sauces for Pudding, 397 Shell Fish, 64 Small Points on Table Etiquette 567 Soups, 27 Soups Without Meats, . . . 41 Special Menus, 481 Toast, 263 Toilet Recipes and Items, 549 Varieties op Seasonable Food, . 451 Vegetables, .... 182 I FRANCES FOLSOM CLEVELAND. WHITE HOUSE COOK BOOK ★ ★ ★ CARVING CARVING is one important acquisition in the routine of daily liv- ing, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired amount on each guest’s plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those tidbits should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are are liable to impart a very disagreeable flavor. A fish-trowel of silver or plated silver is the proper article to use. Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate, not pour it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meats, accompanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heap- ing one thing upon another, as it makes a bad appearance.

AI-modernized reading of the original text

Convenience has been studied in the make-up of the book. The type is large and plain ; it is sewed by patent flexible process, so that when opened it will not close of itself, and it is bound in enameled cloth, adapted for use in the kitchen. The Publishers. CONTENTS. ★ ★ ★ PAQS Articles Required for the Kitchen, «... 560 Biscuits, Rolls, Muffins, Etc., . 237 Bread, 226 Butter and Cheese, , 208 Cakes, 268 Canned Fruits, .417 Carving, 7 Catsups, . 168 Coffee, Tea and Beverages, 437 Coloring for Fruit, Etc., , 423 Confectionery, . , . , 425 Custards, Creams and Desserts, 326 Dinner Giving, . 571 Dumplings and Puddings, 362 Dyeing or Coloring, 563 Eggs and Omelets, 213 Facts Worth Knowing, 539 Fillings for Layer Cakes, 273 Fish, 48 For the Sick, 488 French Words in Cooking, 559 Frosting or Icing, 270 Health Suggestions, 498 Housekeepers’ Time-Table, 517 Ice-Cream and Ices, 357 Macaroni, 206 •Management of State Dinners at White House, 485 Measures and Weights in Ordinary Use, 575 Meats, 103 Menus, 456 Miscellaneous, 559 (v) vi CONTENTS. PAOB Miscellaneous Recipes, 518 Modes op Frying, 47 Mutton and Lamb, 130 Pastry, Pies and Tarts, 303 Pickles, 171 Pork, ‘ . . 138 Poultry and Game, 78 Preserves, Jellies, Etc., 403 Salads, 161 Sandwiches, 224 Sauces and Dressing, 149 Sauces for Pudding, 397 Shell Fish, 64 Small Points on Table Etiquette 567 Soups, 27 Soups Without Meats, . . . 41 Special Menus, 481 Toast, 263 Toilet Recipes and Items, 549 Varieties op Seasonable Food, . 451 Vegetables, .... 182 FRANCES FOLSOM CLEVELAND. WHITE HOUSE COOK BOOK ★ ★ ★ CARVING CARVING is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired amount on each guest’s plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those tidbits should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are are liable to impart a very disagreeable flavor. A fish-trowel of silver or plated silver is the proper article to use. Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate, not pour it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meats, accompanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as it makes a bad appearance.

Original White House Cookbook