Name: Miss Parloa's kitchen companion
Author: Maria Parloa

USTR - &ERKEIEY LIBRARY UNIVERSITY OF CALIFORhHA THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA AGRICULTURE BEQUEST OF ANITA D. S. BLAKE MISS PARLOA'S KITCHEN COMPANION. A GUIDE FOR ALL WHO WOULD BE GOOD HOUSEKEEPERS. BY MARIA PARLOA, FOUNDER OF THE ORIGINAL COOKING-SCHOOL IN BOSTON ; PRINCIPAL OF THE SCHOOL OF COOKERY IN NEW YORK; AND AUTHOR OF "MISS PARLOA'S NEW COOK-BOOK," "THE APPLEDORE COOK-BOOK," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT," " CAMP COOKERY," ETC. ILLUSTRATED. BOSTON: ESTES AND LAURIAT. Copyright, 1887, BY MARIA PARLOA, AGRICUI.TI IRE GIFT SHntfartattg JOHN WILSON AND SON, CAMBRIDGE. PREFACE. A LARGE part of my leisure time in the last few years has been passed in working on this book, which it has been my ambition to make of real and lasting value to all who may use it. Those who are familiar with my other cook-books will see that this one contains not only many hundred new receipts, but a number of chapters on important subjects treated only briefly, if at all, in my earlier works. My publishers' liberality in regard to illustrations and the size of the book has enabled me to give a more comprehensive volume than it has ever before been my privilege to prepare, and one which I hope may be found a trusty guide for all who are travelling on the road to good housekeeping. To two things let me call special attention: First, do not undertake to cook a new dish until you have carefully read the receipt at least once ; and secondly, do not be discouraged by failure in first experiments. By means of the asterisk (*) ths plain receipts have been distinguished from those for rich food ; therefore housekeepers in search of the former can find them at a glance. 139 iv PREFACE. To quote from the preface of my last work : " After much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles. Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word.of praise which is not merited, and every line of commendation appears utterly without the solicitation, suggestion, or knowledge of anybody likely to receive pecuniary benefit there- from." This statement applies to the present book as well as to the last. That the KITCHEN COMPANION may prove a welcome visitor to thousands of households throughout the land, is the parting wish with which it is sent before the public. M. P. NEW YORK, March, 1887. CONTENTS. AN IDEAL KITCHEN. PAOB Plans to attain the greatest convenience. — Where the pantry, china-closet, and storerooms should be located 9 KITCHEN FURNISHING. A list of articles needed. — Descriptions of many new and useful inventions 29 CARE OF UTENSILS. How to keep them in good condition for years 58 ABOUT FOOD. Advice in regard to marketing and gardening. — When various articles of food are in their prime. — Canned goods ... 66 SOUPS. Best methods of obtaining stock. — Processes of clarifying. — More than a hundred receipts for soups 104 FISH. How to clean it. — Directions for filleting. — Many excellent modes of cooking 170 VARIOUS MODES OF COOKING MEAT. Boiling, broiling, frying, and roasting. — Valuable advice to young housekeepers, and helpful reminders for those that are experienced 232 vi CONTENTS. ENTREES.

AI-modernized reading of the original text

USTR - &ERKEIEY LIBRARY UNIVERSITY OF CALIFORhHA THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA AGRICULTURE BEQUEST OF ANITA D. S. BLAKE MISS PARLOA'S KITCHEN COMPANION. A GUIDE FOR ALL WHO WOULD BE GOOD HOUSEKEEPERS. BY MARIA PARLOA, FOUNDER OF THE ORIGINAL COOKING-SCHOOL IN BOSTON ; PRINCIPAL OF THE SCHOOL OF COOKERY IN NEW YORK; AND AUTHOR OF "MISS PARLOA'S NEW COOK-BOOK," "THE APPLEDORE COOK-BOOK," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT," " CAMP COOKERY," ETC. ILLUSTRATED. BOSTON: ESTES AND LAURIAT. Copyright, 1887, BY MARIA PARLOA, AGRICULTURE GIFT Springfield JOHN WILSON AND SON, CAMBRIDGE. PREFACE. A LARGE part of my leisure time in the last few years has been passed in working on this book, which it has been my ambition to make of real and lasting value to all who may use it. Those who are familiar with my other cook-books will see that this one contains not only many hundred new receipts, but a number of chapters on important subjects treated only briefly, if at all, in my earlier works. My publishers' liberality in regard to illustrations and the size of the book has enabled me to give a more comprehensive volume than it has ever before been my privilege to prepare, and one which I hope may be found a trusty guide for all who are travelling on the road to good housekeeping. To two things let me call special attention: First, do not undertake to cook a new dish until you have carefully read the receipt at least once ; and secondly, do not be discouraged by failure in first experiments. By means of the asterisk (*) the plain receipts have been distinguished from those for rich food ; therefore housekeepers in search of the former can find them at a glance. iv PREFACE. To quote from the preface of my last work : " After much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles. Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word.of praise which is not merited, and every line of commendation appears utterly without the solicitation, suggestion, or knowledge of anybody likely to receive pecuniary benefit therefrom." This statement applies to the present book as well as to the last. That the KITCHEN COMPANION may prove a welcome visitor to thousands of households throughout the land, is the parting wish with which it is sent before the public. M. P. NEW YORK, March, 1887. CONTENTS. PAOB Plans to attain the greatest convenience. — Where the pantry, china-closet, and storerooms should be located 9 A list of articles needed. — Descriptions of many new and useful inventions 29 CARE OF UTENSILS. How to keep them in good condition for years 58 Advice in regard to marketing and gardening. — When various articles of food are in their prime. — Canned goods ... 66 Best methods of obtaining stock. — Processes of clarifying. — More than a hundred receipts for soups 104 How to clean it. — Directions for filleting. — Many excellent modes of cooking 170 Boiling, broiling, frying, and roasting. — Valuable advice to young housekeepers, and helpful reminders for those that are experienced 232 vi CONTENTS.