Name: The Ideal cook book
Author: Anne Clarke

hy i/ } » Mee ee D Digitized by the Internet Archive fs ays sh in 2024 with funding from ce ie ie University of Toronto aS ih A | r i THE IDEAL COOK BOOK CONTAINING VALUABLE RECIPES IN ALL THE DEPARTMENTS, INCLUDING SICKROOM COOKERY. BY ANNB CLARKE PRICE, $1.00. TORONTO : DOMINION PHELPS, Limrrep, MORANG BUILDING. Entered according to Act of Parliament of Canada in the year one thousand eight hundred and ninety-nine by GxO. J. McLEoD at the Department of Agriculture. THE DomInIon Cook Boox BRIE Ce As a general rule, I do not believe in prefaces, but feeling bound to submit to the time-honored custom, I am free to con- fess that had I known the labor necessary to produce a /irs¢- class ‘“‘COOKERY Book,” I should hardly have had the resolution to commence it. However, I have done my utmost to make it useful and acceptable to the ladies of the Dominion cf Canada. The recipes have been most carefully compiled, and valuable assistance has been rendered me by friends in the British Isles, France, Germany and the United States, to all of whom I tender my most sincere thanks. I also desire to record my grateful appreciation of the immense success my “‘CooKERY Book” has met with. The number of orders already received for it convinces me that I have supplied a real want, and that my book will help my sisters to lighten their toil and gladden the hearts of their families. ANNE CLARKE. INTRODUCTORY OBSERVATIONS aS ——_ —____—_ ** THE number of inhabitants who may be supported in any country upon its internal produce depends about as much upon the state of the Art of Cookery as upon that of Agriculture; but if Cookery be of so much importance, it certainly deserves to be studied with the greatest of care. Cookery and Agriculture are arts of civilized nations. Savages understand neither of them.” —Count Rumford’s Works, Vol. I. THE importance of the Art of Cookery is very great; in- | deed, from the richest to the poorest the selection and prepara- tion of food often becomes the chief object in life. The rich man’s table is luxuriously spread; no amount of money is spared in procuring the rarest delicacies of the season. Art and Nature alike contribute to his necessities. The less wealthy have, indeed, fewer resources, yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depend much more on the manner of doing a thing than on the cost attending it. To cook well, therefore, is immensely more important to the middle and working classes than to the rich, for they who live by the “‘ sweat of their brow,” whether mentally or physically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the _ produce of the hard earned dollar, cookery is of the greatest importance. Every wife, mother, or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself. To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery books): ‘‘ First catch your hare, etc.,” has more significance than is generally supposed. To catch your hare well, you must spend your income judi- ciously. This is the chief thing. In our artificial state o 7 8 Dominion Cook Book.

AI-modernized reading of the original text

» A | r i THE IDEAL COOK BOOK CONTAINING VALUABLE RECIPES IN ALL THE DEPARTMENTS, INCLUDING SICKROOM COOKERY. BY ANNB CLARKE PRICE, $1.00. TORONTO : DOMINION PHELPS, LIMITED, MORANG BUILDING. Entered according to Act of Parliament of Canada in the year one thousand eight hundred and ninety-nine by GEO. J. McLEOD at the Department of Agriculture. THE Dominion Cook Book PREFACE As a general rule, I do not believe in prefaces, but feeling bound to submit to the time-honored custom, I am free to confess that had I known the labor necessary to produce a first-class ‘“‘COOKERY Book,” I should hardly have had the resolution to commence it. However, I have done my utmost to make it useful and acceptable to the ladies of the Dominion cf Canada. The recipes have been most carefully compiled, and valuable assistance has been rendered me by friends in the British Isles, France, Germany and the United States, to all of whom I tender my most sincere thanks. I also desire to record my grateful appreciation of the immense success my “‘CooKERY Book” has met with. The number of orders already received for it convinces me that I have supplied a real want, and that my book will help my sisters to lighten their toil and gladden the hearts of their families. ANNE CLARKE. INTRODUCTORY OBSERVATIONS aS ——_ —____—_ ** THE number of inhabitants who may be supported in any country upon its internal produce depends about as much upon the state off the Art of Cookery as upon that of Agriculture; but if Cookery be of so much importance, it certainly deserves to be studied with the greatest of care. Cookery and Agriculture are arts of civilized nations. Savages understand neither of them.” —Count Rumford’s Works, Vol. I. THE importance of the Art of Cookery is very great; in- | deed, from the richest to the poorest the selection and preparation of food often becomes the chief object in life. The rich man’s table is luxuriously spread; no amount of money is spared in procuring the rarest delicacies of the season. Art and Nature alike contribute to his necessities. The less wealthy have, indeed, fewer resources, yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depend much more on the manner of doing a thing than on the cost attending it. To cook well, therefore, is immensely more important to the middle and working classes than to the rich, for they who live by the “‘ sweat of their brow,” whether mentally or physically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the _ produce of the hard earned dollar, cookery is of the greatest importance. Every wife, mother, or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself. To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery books): ‘‘ First catch your hare, etc.,” has more significance than is generally supposed. To catch your hare well, you must spend your income judiciously. This is the chief thing. In our artificial state o 8 Dominion Cook Book.