Name: Home cookery
Author: North Midland School of Cookery

ALL RIGHTS RESERVED. Home Cookery Compiled under the direction of the North Midland School of Cookery, Second Editlon. LONDON : RAITHBY, LAWRENCE & Co., LIMITED, I Imperial Buildings, Ludgate Circus, E.C. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. /' N / PREFACE TO SECOND EDITION. E have much pleasure in issuing" a second edition of Home Cookery. Several recipes have been added, and others have been revised with the object of increasing the usefulness of the book. We do not pretend to offer a complete Guide to Cookery, but a collection of methods, hints, and recipes, the result of many years' experience. The days are happily past in which ignorance of household matters was commonly held a mark of good breeding-, and no woman can now be considered to be thoroughly educated who does not know something* about the management of a home. The foundation of home- comfort may be said to lie in the kitchen ; and the state of the kitchen in the majority of households depends upon the personal supervision and influence of the mistress. Many of the following recipes have been drawn up by Miss Morton, the well-known Head Teacher of the North Midland School of Cookery, while for others we are indebted to the kindness of Mrs. A. B, Marshall (of Marshall's School of Cookery, London), and to other sources. Digitized by the Internet Archive in 2014 https://archive.org/detaiJs/b2039987x HOME COOKERY. *~^^iiE recipes g-iven are arranged under the heads of breakfast, luncheon, soups, fish, simple entrees, meat dishes, poultry and game, puddings and sweets, savouries, cakes and rolls, miscellaneous dishes. If more economical dishes are required, they will be found in the North Midland School Cookery Book, which is specially devoted to simple cookery. Cookery Methods. Roasting. 1. Flave a clear hot fire. 2. Place the hastener near it to get hot before putting in the meat. 3. Put the meat quite near the fire for ten minutes to harden the outside and keep in the * ' then draw it back and cook more slowly. 4. Baste often. 5. Take care that the meat is kep antly turning. 6. Time — Beef and mutton, to t j ^')ound, fifteen minutes, and fifteen minutes over. If a thick piece, to every pound, twenty minutes, and fifteen minutes over. 6 Veal and pork, to every pound, twenty minutes, and fifteen minutes over. If a thick piece, to every pound, twenty-five minutes, and fifteen minutes over. // is, however, impossible to give the exact time for roasting, as so much depends upon the state of the fire, the kind of coal used, and the position of the range. 7. When the meat is cooked, place it on a hot dish, pour the dripping out of the tin, and some boiling- water or stock over the sediment that is left ; dredge in a little flour, if liked, then cook over the fire for a few minutes, season, strain, and pour round the meat. Baking Meat. 1. Place the meat first for ten minutes in the hottest part of oven, then cook more slowly. 2. Baste often. 3. Time — The same as in roasting-. 4. Gravy made as for roasted meat. Boiling Meat. 1. Put fresh meat into boiling water with one table- spoonful of salt to a gallon of w^ater. 2. Put salt meat into warm water, without salt. 3. Put dried salt meat (such as ham) into ^7^?/^^ water. 4. Boil five or ten minutes to harden the outside, then simmer. 5. Skim well. 6. Keep on the lid.

AI-modernized reading of the original text

ALL RIGHTS RESERVED. Home Cookery Compiled under the direction of the North Midland School of Cookery, Second Editlon. LONDON : RAITHBY, LAWRENCE & Co., LIMITED, I Imperial Buildings, Ludgate Circus, E.C. WELLCOME INSTITUTE LIBRARY Coll. WELLCOME Call No. /' N / PREFACE TO SECOND EDITION. E have much pleasure in issuing a second edition of Home Cookery. Several recipes have been added, and others have been revised with the object of increasing the usefulness of the book. We do not pretend to offer a complete Guide to Cookery, but a collection of methods, hints, and recipes, the result of many years' experience. The days are happily past in which ignorance of household matters was commonly held a mark of good breeding, and no woman can now be considered to be thoroughly educated who does not know something about the management of a home. The foundation of homecomfort may be said to lie in the kitchen ; and the state of the kitchen in the majority of households depends upon the personal supervision and influence of the mistress. Many of the following recipes have been drawn up by Miss Morton, the well-known Head Teacher of the North Midland School of Cookery, while for others we are indebted to the kindness of Mrs. A. B, Marshall (of Marshall's School of Cookery, London), and to other sources. Digitized by the Internet Archive in 2014 https://archive.org/detaiJs/b2039987x HOME COOKERY. The recipes given are arranged under the heads of breakfast, luncheon, soups, fish, simple entrees, meat dishes, poultry and game, puddings and sweets, savouries, cakes and rolls, miscellaneous dishes. If more economical dishes are required, they will be found in the North Midland School Cookery Book, which is specially devoted to simple cookery. Cookery Methods. Roasting. 1. Have a clear hot fire. 2. Place the hastener near it to get hot before putting in the meat. 3. Put the meat quite near the fire for ten minutes to harden the outside and keep in the juices then draw it back and cook more slowly. 4. Baste often. 5. Take care that the meat is kept constantly turning. 6. Time — Beef and mutton, to every pound, fifteen minutes, and fifteen minutes over. If a thick piece, to every pound, twenty minutes, and fifteen minutes over. Veal and pork, to every pound, twenty minutes, and fifteen minutes over. If a thick piece, to every pound, twenty-five minutes, and fifteen minutes over. // is, however, impossible to give the exact time for roasting, as so much depends upon the state of the fire, the kind of coal used, and the position of the range. 7. When the meat is cooked, place it on a hot dish, pour the dripping out of the tin, and some boiling water or stock over the sediment that is left ; dredge in a little flour, if liked, then cook over the fire for a few minutes, season, strain, and pour round the meat. Baking Meat. 1. Place the meat first for ten minutes in the hottest part of oven, then cook more slowly. 2. Baste often. 3. Time — The same as in roasting-. 4. Gravy made as for roasted meat. Boiling Meat. 1. Put fresh meat into boiling water with one tablespoonful of salt to a gallon of w^ater. 2. Put salt meat into warm water, without salt. 3. Put dried salt meat (such as ham) into ^7^?/^^ water. 4. Boil five or ten minutes to harden the outside, then simmer. 5. Skim well. 6. Keep on the lid.