Name: Lowney's cook book
Author: Maria Willett Howard

MARIA WILLETT HOWARD PRJCE $2.QO BOSTON PUBLIC LIBRARY ^ COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ES- PECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT FOR ANY WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS ^ ^ ^ ^ ^ PREPARED BY ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART MARIA WILLETT HOWARD PUBLISHED BY THE WALTER M. LOWNEY CO. 486 HANOVER STREET, BOSTON 1907 Copyright, 1907, By the WALTER M. LOWNEY CO. BOSTON. NortDoolj i^rega J. S. Gushing & Co. — Berwick & Smith Co. Norwood, Mass., U.S.A. INTRODUCTION We present this cook book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for self- supporting women in the country. She speaks with knowledge and authority. We hope the book will contribute something to the fine art of living in many homes, making those homes the happier and more attractive for the husband and children, and solving many a problem for brides and beginners. Thousands of our most valued customers cannot afford to prepare many of these dishes very often for their tables. But there are special occasions when we all feel that we can have the best for ourselves and our guests. This book will stand the strain of such occasions. There are hundreds of simple dishes here for all tastes, suitable for all pocket-books. With this book as a guide, it will be possible for any woman to live within her means and still have that infinite variety on the table which means so much for appetite and health, which we all wish for and which we wish for you all. THE WALTER M. LOWNEY CO. Boston. iii CONTENTS PART I PAGE Value of Food to the Body 3 Methods of Cooking 5 Just How 8 Carving 12 Marketing 16 Dinners and Luncheons 21 Butler's Duties. Garnishings 27 Weights and Measures 28 PART II. RECIPES CHAPTER I. First Course Dishes 33 II. Soups 37 III. Fish 64 IV. Meats 76 V. Vegetables 97 VI. Cereals 109 VII. Eggs 112 VIII. Sauces for Meat and Vegetables . . . . 118 IX. Entrees 128 X. Bread 156 XL Salads 172 XII. Sandwiches 187 XIII. Desserts 191 V Vi CONTENTS CHAPTER PAGE XIV. Cake and Cookies; Frostings and Fillings . 246 XV. Frozen Dishes .280 XVI. Beverages 293 XVII. Fruits and Nuts and Candy 299 XVIII. Preserving 304 XIX. Chafing Dish Delicacies 323 XX. Cookery for the Sick and Convalescent . . 332 Bibliography 343 Glossary . . . . 345 Index 347 PART I VALUE OF FOOD TO THE BODY. METHODS OF COOKING. JUST HOW. CARVING. MARKETING. . DINNERS AND LUNCHEONS. BUTLER'S DUTIES. GARNISHING. WEIGHTS AND MEASURES. PART I VALUE OF FOOD TO THE BODY " Food is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm.

AI-modernized reading of the original text

MARIA WILLETT HOWARD PRICE $2.00 BOSTON PUBLIC LIBRARY ^ COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ES- PECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT FOR ANY WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS ^ ^ ^ ^ ^ PREPARED BY ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART MARIA WILLETT HOWARD PUBLISHED BY THE WALTER M. LOWNEY CO. 486 HANOVER STREET, BOSTON Copyright, 1907, By the WALTER M. LOWNEY CO. BOSTON. Norwood Press J. S. Gushing & Co. — Berwick & Smith Co. Norwood, Mass., U.S.A. INTRODUCTION We present this cook book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for selfsupporting women in the country. She speaks with knowledge and authority. We hope the book will contribute something to the fine art of living in many homes, making those homes the happier and more attractive for the husband and children, and solving many a problem for brides and beginners. Thousands of our most valued customers cannot afford to prepare many of these dishes very often for their tables. But there are special occasions when we all feel that we can have the best for ourselves and our guests. This book will stand the strain of such occasions. There are hundreds of simple dishes here for all tastes, suitable for all pocket-books. With this book as a guide, it will be possible for any woman to live within her means and still have that infinite variety on the table which means so much for appetite and health, which we all wish for and which we wish for you all. THE WALTER M. LOWNEY CO. Boston. CONTENTS PART I PAGE Value of Food to the Body 3 Methods of Cooking 5 Just How 8 Carving 12 Marketing 16 Dinners and Luncheons 21 Butler's Duties. Garnishings 27 Weights and Measures 28 PART II. RECIPES CHAPTER I. First Course Dishes 33 II. Soups 37 III. Fish 64 IV. Meats 76 V. Vegetables 97 VI. Cereals 109 VII. Eggs 112 VIII. Sauces for Meat and Vegetables . . . . 118 IX. Entrees 128 X. Bread 156 XL Salads 172 XII. Sandwiches 187 XIII. Desserts 191 Vi CONTENTS CHAPTER PAGE XIV. Cake and Cookies; Frostings and Fillings . 246 XV. Frozen Dishes .280 XVI. Beverages 293 XVII. Fruits and Nuts and Candy 299 XVIII. Preserving 304 XIX. Chafing Dish Delicacies 323 XX. Cookery for the Sick and Convalescent . . 332 Bibliography 343 Glossary . . . . 345 Index 347 PART I VALUE OF FOOD TO THE BODY. MARKETING. . BUTLER'S DUTIES. GARNISHING. WEIGHTS AND MEASURES. PART I VALUE OF FOOD TO THE BODY " Food is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm.