For ex-
ample, when meat comes from the market trim off all the fat not absolutely
needed for cooking. The suet or kidney fat is excellent for mince-meat,
plum pudding, suet crust, dumplings, and even delicate puff paste, when
properly prepared. Suet may be kept fresh for several days by entirely
surrounding it with flour. Cut the superfluous fat in small pieces, and
put it in a pan on the stove where it will melt without browning. As the
fat melts pour it into earthen vessels. When nearly all the oil is extracted,
the “ scraps ” will begin to brown. They are excellent, salted and nicely
browned, with baked or boiled potatoes, etc. The drippings should be
clarified to use in cooking other dishes. The marrow-bone should be
cut away from the meat and split into pieces, two or three inches long, so
that the marrow may be taken out in unbroken portions. Marrow may
be used in place of butter on toast ; or of butter in making force-meat
balls, etc. After the marrow has been extracted, the bones should be put
into the soup-kettle.
Cut bread, not used, may be trimmed and toasted. Odds and ends of
bread may be made into crotitons for soup, etc. (see Crofitons, page 88), or
may be used in bread pudding, force-meat, brown betty, etc. Scraps of
bread should be used for making crumbs for breading croquettes, chops, etc.
Put the remains of poultry and bones from roasts, etc.— in fact, everything
that cannot be utilized elsewhere— into the soup-pot for stock and sauces.
But on no account must the stock be kept indefinitely. If necessary,
use a little fresh stock to lengthen out what was left of stock made yes-
terday. But if you always add the fresh stock to the old, you will be
almost sure to have sour stock and gravy at the end of the week. The
best way is to make fresh stock from day to day, as it is needed.
The ends of beefsteak and tough pieces of meat in general may be made
into croquettes, hash, rissoles, etc.
si
INTRODUCTION
Egg-shells are used to clear soup and coffee or jellies. Boiled and
poached eggs left over may be boiled hard for garnishing. Cold fried
or scrambled eggs can be mixed with minced meats. Whites of eggs left
from cooking may be used for making angel-food, kisses, meringues, etc.
Cereals left over may be added next day to the fresh stock, or may be
moulded and served cold, or may be fried and served as a vegetable, or
with syrup ; or left-over cereals may be added to pancake batter. Cold
boiled rice is often added to soup, or made into croquettes, etc.
Sour milk makes good biscuits, etc.
Vegetables not used may be added to soup or ragouts. Tomatoes,
pease, etc., may be used in omelets. Cold vegetables may be mixed and
served as salads. The hard roots of celery may be served as a vegetable,
or to make celery soup, and the top leaves may be used for garnishing.
HARPER’S
COOK-BOOK ENCYCLOPEDIA
HARPER’S
COOK-BOOK ENCYCLOPAEDIA
A
Page 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For example, when meat comes from the market trim off all the fat not absolutely needed for cooking. The suet or kidney fat is excellent for mince-meat, plum pudding, suet crust, dumplings, and even delicate puff paste, when properly prepared. Suet may be kept fresh for several days by entirely surrounding it with flour. Cut the superfluous fat in small pieces, and put it in a pan on the stove where it will melt without browning. As the fat melts pour it into earthen vessels. When nearly all the oil is extracted, the “ scraps ” will begin to brown. They are excellent, salted and nicely browned, with baked or boiled potatoes, etc. The drippings should be clarified to use in cooking other dishes. The marrow-bone should be cut away from the meat and split into pieces, two or three inches long, so that the marrow may be taken out in unbroken portions. Marrow may be used in place of butter on toast ; or of butter in making force-meat balls, etc. After the marrow has been extracted, the bones should be put into the soup-kettle.
Cut bread, not used, may be trimmed and toasted. Odds and ends of bread may be made into crotitons for soup, etc. (see Croutons, page 88), or may be used in bread pudding, force-meat, brown betty, etc. Scraps of bread should be used for making crumbs for breading croquettes, chops, etc.
Put the remains of poultry and bones from roasts, etc.— in fact, everything that cannot be utilized elsewhere— into the soup-pot for stock and sauces. But on no account must the stock be kept indefinitely. If necessary, use a little fresh stock to lengthen out what was left of stock made yesterday. But if you always add the fresh stock to the old, you will be almost sure to have sour stock and gravy at the end of the week. The best way is to make fresh stock from day to day, as it is needed.
The ends of beefsteak and tough pieces of meat in general may be made into croquettes, hash, rissoles, etc.
si
Egg-shells are used to clear soup and coffee or jellies. Boiled and poached eggs left over may be boiled hard for garnishing. Cold fried or scrambled eggs can be mixed with minced meats. Whites of eggs left from cooking may be used for making angel-food, kisses, meringues, etc.
Cereals left over may be added next day to the fresh stock, or may be moulded and served cold, or may be fried and served as a vegetable, or with syrup ; or left-over cereals may be added to pancake batter. Cold boiled rice is often added to soup, or made into croquettes, etc.
Sour milk makes good biscuits, etc.
Vegetables not used may be added to soup or ragouts. Tomatoes, pease, etc., may be used in omelets. Cold vegetables may be mixed and served as salads. The hard roots of celery may be served as a vegetable, or to make celery soup, and the top leaves may be used for garnishing.
HARPER’S
COOK-BOOK ENCYCLOPEDIA
HARPER’S
COOK-BOOK ENCYCLOPAEDIA
A