The art of cooking

But this touches the romance of the whole matter, without which nothing, however prosaic, is complete. With such prose and such suggestions of romance as belong to my subject, these pages are now submitted to the interpretation of those to whom my book is most affectionately dedicated — the world-wide sisterhood of Housewives and their Husbands^ trusting that through its instrumentality all may be convinced that while Heaven still furnishes the food, the promethean fire of knowledge has redeemed the cooks. TABLE OF CONTENTS. FAGS Soups •. i PURlis , 12 Shell-fish i6 Fish 26 Meats, Roast 34 Boiled 39 Made Dishes 44 Cold Dishes 56 Broiled and Fried 65 Game 70 Entremets 77 Vegetables 95 Salads 117 Croquettes 125 Fritters 130 Souffles 134 Puddings 142 Sauces , , 163 Savory 163 Sweet 166 Ices, Creams and Jellies 169 Ices 169 Creams 173 Jellies 178 Pies and Pastries : 182 Pastries 182 Pies 185 Bread and Cake. 190 Bread 190 Cake 197 Breakfast Dishes 204 Teas, Coffees and Chocolates 219 Miscellaneous 221 THE ART OF COOKING. Brawn Stock. — For this stock there will be required material in the following quantities : Four pounds of the shin of beef, four young carrots; four Bermuda 6nionSy one small turnip, one-half head of celery, one-half tablespoonf ul of salt, one-half teaspoonful of white pepper-corns, one-half teaspoonful of black peppercorns. First, cutting all of the tneat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan and pour over these five pints of cold water, placing the saucepan over the fire. Bring the water now quickly to the boiling point and skim off, when boiling, all of the scum that arises to the surface. Throw into the saucepan then the salt, which will bring any remaining albumen or scum to the top, when^ skimming once more, add to the contents of the pan the carrot, turnip and celery all cut into very small pieces. Before adding the onion blanch it with boiling water, to draw from it the greenness which produces indigestion, having done which, put it together with the pepper-corns into the saucepan and allow all again to boil. When this is done, draw the saucepan to the side of the fire, cover it closely, and allow its contents to simmer slowly for five hours, at the end of which time the stock should be strained through a clean towel to remove the meat and vegetables, the juices and flavor of which ^hav^ been extracted, and put away to cool for Future lise. Note. — ^Water boils"af "a Temperature oT 212 deg., and to boil meat in it for eating or to prepare stock, the water having been, first brought to the boiling point should be permitted to fall to a temperature of 160 deg. to prevent the meat hardening. A second stock can be made from the meat and bones used for the first, by covering them again with cold water, adding some fresh vegetables, and bringing all to the boiling point ; allowing the preparation to simmer slowly thereafter for four hours, Oleax Soup. — Material and quantities required : One quart of brown stock, the whites and shells of two eggs and as much salt and pepper as can be held between the thuriib and finger. The stock must have been allowed to become quite cold, when it will have thickened, and set. • Then, dipping the corner of a towel in boiliilg water, wash the grease from the top. Now put the stock into a saucepan and allow it to melt — a copper saucepan is preferable. Put the whiter and shells of the two eggs into a small bowl, add to theni one-half a gill of cold water and the salt and pepper. When the stock has melted add the eggs so prepared^ and with two forks whisk the whole briskly until it boils;