A carefully composed book containing menus, excellent recipes of appetizers, soups, fish, entrees,
meats, vegetables, birds, aspics, salads, egg and cheese dishes, hot and cold
desserts, cakes, breads, pastries, sugar, preserves, etc.
MRS. ERICSSON HAMMOND
147 East 46TH Street
New York
Copyright, 1918,
MRS. ERICSSON HAMMOND
MAR 2 1918
©Gl. A 4924 33
I
PREFACE
I have had a long and extensive practice in, and possess a great love for,
the art of cooking. I have been the recipient of most flattering remarks from
many ladies and gentlemen for the knowledge I have imparted to their cooks,
and the recipes I have been giving them during the many years of teaching.
I venture now to place before the public a cook book of my own, believing
that, in the way of cooking, one can never learn too much, and I indulge the
hope that this book will prove useful to many and fill a long-felt want. In this
spirit it is dedicated.
Health, to all, is of primary importance; without it none can enjoy the
pleasures of life; and unless your meals are properly cooked, you will never
possess health.
Close attention to every little detail is the first essential of a good and suc¬
cessful cook. I have no doubt but that this book will be a great help to many;
in it I have done my very best — not only in giving minutely detailed recipes, but
also by offering suggestions and instructions calculated to prevent or remove all
difficulties. I would ask you not to overlook the great importance of practice; it
is by that alone that knowledge and efficiency in this line of work can be at¬
tained. I would advise every woman to take a course of lessons in a school of
cookery and then, by practising, to try to perfect herself in the culinary art.
No woman’s education is complete, I believe, until she knows how to cook;
certainly, without that knowledge, no woman can manage a home — successfully.
CONTENTS
Appetizers
Salmon .
Sardines, Anchovies
Lobsters
Shrimps .
Crabs .
Caviar .
Oysters .
Mussels, Clams, etc,
Fruits .
Sandwiches .
Soups .
Fish
Halibut .
Cold Halibut
Salmon .
Cold Salmon
Shad .
Shad Roe
Striped Bass
Mackerel
Cold Mackerel .
Flounders and Sole
Turbot .
Pompano
Trout . .
Cold Trout .
Kingfish .
Smelts .
Codfish .
Eel .
pagb Fish — Continued pace
3 Cold Eel . 96
7 Carp . 95
15 Sheepshead . 97
16 Whitebait . 97
17 Red Snapper, Perch, Butterfish . 98
20 Blackfish . 98
22 Pike . 99
23 Cold Pike . 100
25 Sturgeon . 100
26 Haddock . 101
29 Bluefish . 101
Weakfish and Whitefish . 102
4 6 Herring . 102
52 Sardines . 103
53 Shell Fish
58 Lobsters . 104
59 Cold Lobsters . no
63 Shrimps . 113
64 Cold Shrimps . 119
69 Crabs . 120
72 Oysters . 123
73 Cold Oysters . 128
77 Oyster Crabs . 128
80 Scallops . 129
84 Clams . 131
87 Mussels . 132
87 Crayfish . 133
87 Terrapin . 133
90 Turtle . 134
94 Frog Legs . 134
CONTENTS
Meats: Roasts and Entrees
Beef . 136
Veal . 143
Sweetbreads . 154
Lamb . 159
Mutton . 165
Pork . 167
Tongue . 177
Cold Tongue . 182
Poultry
Chicken . 184
Cold Chicken . 201
Turkey . 209
Cold Turkey . 214
Duck . 215
Cold Duck . 217
Goose . . . 218
Pigeons and Squabs . 219
Cold Pigeons and Squabs . 221
Game
Wild Duck . 223
Pheasant . 225
Prairie Hen . 228
Partridge . . 230
Quail . 234
Woodcock . 236
Snipe . 239
Grouse . 239
Ortolans . 240
Plovers . . 242
Venison . 242
Rabbit . . 245
Egg Dishes . 249
Cold Egg Dishes . 260
Page 2
Presented as published in 1918. 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
A carefully composed book containing menus, excellent recipes of appetizers, soups, fish, entrees, meats, vegetables, birds, aspics, salads, egg and cheese dishes, hot and cold desserts, cakes, breads, pastries, sugar, preserves, etc.
MRS. ERICSSON HAMMOND 147 East 46TH Street New York
Copyright, 1918,
MRS. ERICSSON HAMMOND
MAR 2 1918
©Gl. A 4924 33
PREFACE
I have had a long and extensive practice in, and possess a great love for, the art of cooking. I have been the recipient of most flattering remarks from many ladies and gentlemen for the knowledge I have imparted to their cooks, and the recipes I have been giving them during the many years of teaching.
I venture now to place before the public a cook book of my own, believing that, in the way of cooking, one can never learn too much, and I indulge the hope that this book will prove useful to many and fill a long-felt want. In this spirit it is dedicated.
Health, to all, is of primary importance; without it none can enjoy the pleasures of life; and unless your meals are properly cooked, you will never possess health.
Close attention to every little detail is the first essential of a good and successful cook. I have no doubt but that this book will be a great help to many; in it I have done my very best — not only in giving minutely detailed recipes, but also by offering suggestions and instructions calculated to prevent or remove all difficulties. I would ask you not to overlook the great importance of practice; it is by that alone that knowledge and efficiency in this line of work can be attained. I would advise every woman to take a course of lessons in a school of cookery and then, by practising, to try to perfect herself in the culinary art.
No woman’s education is complete, I believe, until she knows how to cook; certainly, without that knowledge, no woman can manage a home — successfully.
CONTENTS
Appetizers Salmon .
Sardines, Anchovies Lobsters Shrimps .
Crabs .
Caviar .
Oysters .
Mussels, Clams, etc, Fruits . Sandwiches .
Soups .
Fish
Halibut .
Cold Halibut Salmon .
Cold Salmon Shad .
Shad Roe Striped Bass Mackerel Cold Mackerel . Flounders and Sole Turbot .
Pompano
Trout . .
Cold Trout . Kingfish .
Smelts .
Codfish .
Eel .
pagb Fish — Continued pace
3 Cold Eel . 96
7 Carp . 95
15 Sheepshead . 97
16 Whitebait . 97
17 Red Snapper, Perch, Butterfish . 98
20 Blackfish . 98
22 Pike . 99
23 Cold Pike . 100
25 Sturgeon . 100
26 Haddock . 101
29 Bluefish . 101
Weakfish and Whitefish . 102
4 6 Herring . 102
52 Sardines . 103
53 Shell Fish
58 Lobsters . 104
59 Cold Lobsters . no
63 Shrimps . 113
64 Cold Shrimps . 119
69 Crabs . 120
72 Oysters . 123
73 Cold Oysters . 128
77 Oyster Crabs . 128
80 Scallops . 129
84 Clams . 131
87 Mussels . 132
87 Crayfish . 133
87 Terrapin . 133
90 Turtle . 134
94 Frog Legs . 134
CONTENTS
Meats: Roasts and Entrees
Beef . 136
Veal . 143
Sweetbreads . 154
Lamb . 159
Mutton . 165
Pork . 167
Tongue . 177
Cold Tongue . 182
Poultry
Chicken . 184
Cold Chicken . 201
Turkey . 209
Cold Turkey . 214
Duck . 215
Cold Duck . 217
Goose . . . 218
Pigeons and Squabs . 219
Cold Pigeons and Squabs . 221
Game
Wild Duck . 223
Pheasant . 225
Prairie Hen . 228
Partridge . . 230
Quail . 234
Woodcock . 236
Snipe . 239
Grouse . 239
Ortolans . 240
Plovers . . 242
Venison . 242
Rabbit . . 245
Egg Dishes . 249
Cold Egg Dishes . 260