Name: Dora's cook book
Author: Dora E. Fairfield

Presented to the LIBRARIES of the UNIVERSITY OF TORONTO by Mary Williamson yy: Digitized by the Internet Archive in 2021 with funding from University of Toronto https://archive.org/details/dorascookbookconOOfair DORA'S COO Kh BOOK. ~~ CONTAINING FURNISHED BY LEADING LADIES OF CANADA AND THE UNITED | STATES. | w COMPILED BY DORA E. FAIRFIELD, BATH) ONT Woronto : LUN TER, ROSE & CO. ~ PREPACE. vis _. To My Estremep PATRONS. ao = This is essentially a Cook Book. I have thought : it best to omit the subjects, “ Social Observances,” “The | ‘ Internal Arrangement of Your Home,” “ Etiquette,” etc., a and leave these for specialists in such departments. I have devoted many years of my life to the collection and _ trial of the best recipes obtainable. Every recipe in> ~ this book can be depended upon; as all have had a per- z sonal trial, and all doubtful ones rejected. I have tried _ to arrange them in a convenient form for reference, and F ~ make the directions so simple that beginners can accom- _ plish results that will surprise as well as delight them. A great variety of wholesome and toothsome dishes — _ may be prepared from the most common materials. x ray Good roasting can only be Said by pcueee a aw “portection lies in cooking the whole joint thorongbly — without drying up the juice of any part of it. This is ang also the case with broiling, while a joint under process of boiling should be allowed to simmer gently. The management of ovens, the requisite thickness of boiling custards, the right shade of brown upon bread and _cakes,—these and dozens of other details are hints which cannot be imparted by written instruction, but once learned they are never forgotten. In the matter of seasoning and other minor details, con- sult your own judgment. If you can offer nothing but bread and butter to your friend, let the butter be otf the best and the bread neatly cut, and served with shining dishes and snowy table linen. This, with a true welcome, will make the -mneal more satisfactory to your friend than an elaborate dinner spoiled by a dirty table-cloth and sticky dishes. am, i f foo oe your Hablse “Upon: your skill in. a6 cin , ok at restores our energies, and enables us to > Tee Se ; ‘9a = hare DORA'S COOK BOOK. SOUPS: AMBER SOUP. Fry a large chicken with a small piece of pork anda large onion, put them into the soup-pot with three pounds of veal or beef, and a gallon of cold water. Let them simmer slowly for four hours,skimming very often. Add then a small carrot, a turnip, one stick of celery, two sprigs of parsley, four cloves, half a teaspoonful of small pepper-corns, and a little salt. Let it simmer slowly for another hour, strain and return it to the pot. Season it o taste with cayenne pepper and salt. Add the slightly rea whites and yolks of two eggs, stirring well to the bottom of the pot. Let it come to an active boil, then set it upon the back of the range. When boiling ceases and it becomes perfectly still, skim it well and serve. MUTTON SOUP. Boil a leg of mutton from two to three hours and season with salt, pepper and about a tablespoonful of summer savory rubbed fine. Just before serving,add noodles made in this way: Beat one egg light, add a pinch of 10 DORA’S COOK BOOK. salt, and flour enough to make a stiff dough ; roll out in a very thin sheet, dredge with flour to keep from stick- ing, then roll up tightly ; begin at one end and shave down fine like cabbage for slaw, OYSTER SOUP. To three pints of oysters add three pints of water. When thoroughly cooked, add one pint of cream, the yolks of four eggs, three tablespoons butter, and three tablespoons flour. PORTABLE SOUP.

AI-modernized reading of the original text

Presented to the LIBRARIES of the UNIVERSITY OF TORONTO by Mary Williamson yy: Digitized by the Internet Archive in 2021 with funding from University of Toronto https://archive.org/details/dorascookbookconOOfair DORA'S COOK BOOK. ~~ CONTAINING FURNISHED BY LEADING LADIES OF CANADA AND THE UNITED | STATES. | w COMPILED BY DORA E. FAIRFIELD, BATH, ONT. Toronto : HUNTER, ROSE & CO. ~ PREPACE. vis _. To My Esteemed Patrons. ao = This is essentially a Cook Book. I have thought : it best to omit the subjects, “ Social Observances,” “The | ‘ Internal Arrangement of Your Home,” “ Etiquette,” etc., a and leave these for specialists in such departments. I have devoted many years of my life to the collection and _ trial of the best recipes obtainable. Every recipe in> ~ this book can be depended upon; as all have had a per- z sonal trial, and all doubtful ones rejected. I have tried _ to arrange them in a convenient form for reference, and F ~ make the directions so simple that beginners can accom- _ plish results that will surprise as well as delight them. A great variety of wholesome and toothsome dishes — _ may be prepared from the most common materials. ray Good roasting can only be secured by careful management. The true protection lies in cooking the whole joint thoroughly aw “ without drying up the juice of any part of it. This is ang also the case with broiling, while a joint under process of boiling should be allowed to simmer gently. The management of ovens, the requisite thickness of boiling custards, the right shade of brown upon bread and _cakes,—these and dozens of other details are hints which cannot be imparted by written instruction, but once learned they are never forgotten. In the matter of seasoning and other minor details, con- sult your own judgment. If you can offer nothing but bread and butter to your friend, let the butter be otf the best and the bread neatly cut, and served with shining dishes and snowy table linen. This, with a true welcome, will make the -mneal more satisfactory to your friend than an elaborate dinner spoiled by a dirty table-cloth and sticky dishes. am, i f foo oe your Hablse “Upon: your skill in. a6 cin , ok at restores our energies, and enables us to > Tee Se ; ‘9a = hare SOUPS: AMBER SOUP. Fry a large chicken with a small piece of pork anda large onion, put them into the soup-pot with three pounds of veal or beef, and a gallon of cold water. Let them simmer slowly for four hours,skimming very often. Add then a small carrot, a turnip, one stick of celery, two sprigs of parsley, four cloves, half a teaspoonful of small pepper-corns, and a little salt. Let it simmer slowly for another hour, strain and return it to the pot. Season it o taste with cayenne pepper and salt. Add the slightly beaten whites and yolks of two eggs, stirring well to the bottom of the pot. Let it come to an active boil, then set it upon the back of the range. When boiling ceases and it becomes perfectly still, skim it well and serve. MUTTON SOUP. Boil a leg of mutton from two to three hours and season with salt, pepper and about a tablespoonful of summer savory rubbed fine. Just before serving,add noodles made in this way: Beat one egg light, add a pinch of salt, and flour enough to make a stiff dough ; roll out in a very thin sheet, dredge with flour to keep from sticking, then roll up tightly ; begin at one end and shave down fine like cabbage for slaw, OYSTER SOUP. To three pints of oysters add three pints of water. When thoroughly cooked, add one pint of cream, the yolks of four eggs, three tablespoons butter, and three tablespoons flour. PORTABLE SOUP.