The economical cook book

Tbx John C* 'WivranoN Gft PRIimED IN THB V. ■. A. 7(f - ^/fT , I CONTENT& IimoBucnoir I UnKsiiJ fo u uiBii nr nm Kitohut • • • . . SOUF8 m • 7 Fmh • . 19 Mmjm Bemarka <m BoMtiniE^ BoOiiif, tai ... 19 Beef 90 Matton 44 Lamb • • . • . 49 ^<>'k ! ! ! 91 Veal . 99 Skill Fuh ^ ^ ^ ^ ^ .91 8^^^ ! ! ! ! 108 CioQuxmsy OmLRnai Aa Kjiy Savci8 Ijy BsiAD, Cakis, to. ....,,-, , 145 Pastbt, Ptodihw, Ao. ........ 157 ^^^ ••••.-... 219 IciNcm, fto. ••••.... 257 Vbvits voK Wnmi Dnasiv ....... 262 BBTiBAcna voB TBI Tabu • • . • . .263 fiii) if CONTENm, m rAffi PsniBmra JJTD OAiTHnrci Tbvits • • • • • 167 PiGKun • . 287 Food lom Intalids avd Siok ••••••. 297 MnoiLiiAiaBOUs RioiiFTB ••••••• 306 Idst for the Inezperienoed of the Proper Aooompani* ments for Meats, &o.| for Familj Dinnen • • Sll Breakfast Relishes 812 Tea or Sapper Relishes •••••• 318 WuaHTB AKB MlASVUS • • • 814 Bill or Fam roB baoh Siasok in hem Yiab fob a Family or HTB OB SIX PbBSOVS • • 315 Spring •••••••«•• 315 Summer ••••••••• 316 Aatnmn • • • 316 Winter 317 Bill or Fabb fob a Divbbb roB Foubtbbh Pssiciri • 318 INTRODUCTION. Ik presenting to my friends tnd the pnblio, another ad JBtion to the already eofAoiu literature of Cooking, I would say that most of the Beoipes giyen in this work are new to the general publio; they haye neyer appeared in print before^ and are the aooumulated ezperienoe of nearly thirty years' attention to the subjeot Every Beeipe given has been eareflilly tested by either myself or my friends ; it has been my aim to give only those that are reliable and praotioal, and I have made the instructions so explicit that the most inexperienced housekeeper may under- take the preparation of her own dishes, or give intelligent instructions to her servants, with the certainty of attaining a happy result. To those friends whose valuable contributions have rendered the preparation of this work a pleasant summer pastime, I take this opportunity of returning my sincere thanks ; and if my fl INTRODUCTION. labon ure the meuis of smooihiiig ihe rough plaoes in hooM- keeping to any of thenii I duJl feel unply repaid fbr 4he work. I haye been partienlarly reqneeted to designate my own Beeipes, and thoee I haye been in the habit of using constantly; I haye marked these with a star (*); bnt I wonld say that those that are not so marked are, I oonsider, equally as good. 8. T. P. OOOKINQ UTENSILS NSCESSABT IN A KITCHEN. Eyery kitohen shonld be proyided with a iish-kettle, a soap- boiler, a ham or turkey boiler, dripping-pans of all sises, ftom one large enough for a large turkey or young pig, to the little one for a pur of pigeons or other smiJl birds ; three French metal or poroelain-lined saueepans, the largest one holding a quart, and the smallest half a pint ; an oyal braising or stewing kettle lined with tin or porcelain, with a dose-fitting lid, and large enough to hold a leg of mutton or a pair of fowls, and those of a smaller siae at least six in number, all with close- fitting lids, for yegetables, stews and grayies ; a porcelain-lined preserying kettle, large enough to hold eight pounds of fruit with the sugar; a smaller riie for stewing oranberries, peaohes, or other fruit; an oyster broiler; a beef-steak broiler, and one kept purposely fbr broiling fish ; a fiuina boiler, for custards, milk, &e. ; six pie-plates made rf tin, or, what is better, of iron, and if you intend to haye chowder, or any kind of pot-pie an old*&shioned iron pot^ with doso-fitting lid. GOOEEBT FROM EXPEIUENGS. SOUPS. * Oyitar Bonp.