should give the particular application of the general principles,— a book that should be, not a mere stereo- typed schedule of dinners, suppers, and breakfasts, nor a depressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and processes of arriving at desired results. In response to such demand this volume has been prepared. Nothing has been included in it of which the practical worth has not been thoroughly tested ; and it is believed that the examples have been so selected that, although of necessity limited in number, they demonstrate the whole theory and practice of the culinary art, and will make the reader familiar with the most approved methods and the latest attainments therein. The purpose of our work is now set forth, although, if the whole story were told, it might be proper to show how the original cook-book grew from an onion, the veritable " Piece of chalot Which she never forgot." But this touches the romance of the whole matter, without which nothing, however prosaic, is complete. "With such prose and such suggestions of romance as belong to my sub- ject, these pages are now submitted to the interpretation of those to whom my book is most affectionately dedicated — the world-wide sisterhood of housewives and their husbands — trusting that through its instrumentality all may be con- vinced that, while Heaven still furnishes the food, the Pro- methean fire of knowledge has redeemed the cooks. CONTENTS. DIRECTIONS FOR CARVING, .. .. .. .. . xxiii PHILOSOPHY OF COOKERY, .. .. .. .. ,. xxv SOUPS, .. .. .. .. .. .. .. 9 PUREES, .. .. .. .. .. .. .. 19 OYSTERS AND OTHER SHELLFISH, .. .. .. .. 23 FISH, .. .. .. .. .. .. .. 32 MEATS— Roasts, .. .. .. .. .. .. 42 Boiled Meats, .. .. .. .. .. ..46 Meat Dishes, .. ' 50 Cold- Meat Dishes, .. .. .. .. .. 67 Broiled and Fried, .. .. .. .. .. 76 Game, .. .. .. .. .. .. 80 Entrees, .. .... 87 VEGETABLES, .. .. .. .. .. ..102 SALADS, .. .. .. .. .. .. .. 119 CROQUETTES AND FRITTERS— Croquettes, .. .. .. .. 126 Fritters, ..- .. .. .. .. .. 131 SOUFFLES, .. .. .. .. .. .. 135 PUDDINGS, .. .. .. .. .. .. 141 SWEBT AND SAVOURY SAUCES— Savoury Sauces, .. .. .. .. ..174 Sweet Sauces, .. .. .. .. .. .. 179 ICES, CREAMS, AND JELLIES— Ices, .. 181 Creams, 184 Jellies, 190 PIES AND PASTRIES — Pastries, 195 Pies, .. 197 BREAD AND CAKES— Bread, 201 Cakes, 207 BREAKFAST DISHES, . . . . - , 227 TEAS, COFFEES, AND CHOCOLATE, .. , 242 MISCELLANEOUS DISHES, 243 SIMPLE MILK PUDDINGS, ..261 SIMPLE PUDDINGS, . ''64 MEATS 273 SICK-ROOM COOKERY, 281 KEY TO DIAGRAMS. OX. 1 Shin. 9 Shoulder. 2 Clod. 10 Brisket. 3 Neck. 11 Thin Flank. 4 Cheek. 12 Rump. 5 Chuck Bib. 13 Edge Bone. 6 Middle Rib. 14 Round. 7 Fore Rib. 15 Veiny Piece. 8 Sirloin. 16 Mouse Buttock. 17 Leg. 1 Shoulder. 6 Scrag End Neck.

AI-modernized reading of the original text

should give the particular application of the general principles,— a book that should be, not a mere stereotyped schedule of dinners, suppers, and breakfasts, nor a depressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and processes of arriving at desired results. In response to such demand this volume has been prepared. Nothing has been included in it of which the practical worth has not been thoroughly tested ; and it is believed that the examples have been so selected that, although of necessity limited in number, they demonstrate the whole theory and practice of the culinary art, and will make the reader familiar with the most approved methods and the latest attainments therein. The purpose of our work is now set forth, although, if the whole story were told, it might be proper to show how the original cook-book grew from an onion, the veritable "Piece of chalot Which she never forgot." But this touches the romance of the whole matter, without which nothing, however prosaic, is complete. "With such prose and such suggestions of romance as belong to my subject, these pages are now submitted to the interpretation of those to whom my book is most affectionately dedicated — the world-wide sisterhood of housewives and their husbands — trusting that through its instrumentality all may be convinced that, while Heaven still furnishes the food, the Promethean fire of knowledge has redeemed the cooks. CONTENTS. DIRECTIONS FOR CARVING, .. .. .. .. . xxiii PHILOSOPHY OF COOKERY, .. .. .. .. ,. xxv PUREES, .. .. .. .. .. .. .. 19 Roasts, .. .. .. .. .. .. 42 Boiled Meats, .. .. .. .. .. ..46 Meat Dishes, .. ' 50 Cold- Meat Dishes, .. .. .. .. .. 67 Broiled and Fried, .. .. .. .. .. 76 Game, .. .. .. .. .. .. 80 Entrees, .. .... 87 Croquettes, .. .. .. .. 126 Fritters, ..- .. .. .. .. .. 131 Savoury Sauces, .. .. .. .. ..174 Sweet Sauces, .. .. .. .. .. .. 179 Ices, .. Creams, Jellies, Pastries, Pies, .. Bread, Cakes, BREAKFAST DISHES, . . . . - , TEAS, COFFEES, AND CHOCOLATE, .. , SIMPLE MILK PUDDINGS, ..261 SIMPLE PUDDINGS, . ''64 KEY TO DIAGRAMS. OX. 1 Shin. 9 Shoulder. 2 Clod. 10 Brisket. 3 Neck. 11 Thin Flank. 4 Cheek. 12 Rump. 5 Chuck Bib. 13 Edge Bone. 6 Middle Rib. 14 Round. 7 Fore Rib. 15 Veiny Piece. 8 Sirloin. 16 Mouse Buttock. 17 Leg. 1 Shoulder. 6 Scrag End Neck.

Handbook of practical cookery