FoodNetArchive

Cookery for every household

1914

Page 1

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
As attractively prepared food is so important to the health of everyone, and as it is so easy to rest upon one’s achievements and fall into a groove, I strongly urge all who are charged with the cooking for a household to try new dishes, so as to introduce more variety into the daily bill of fare. F. B. J. May 1914. CONTENTS PAGE The Importance op Cookery . . 1 Points to Remember in Cookery . 3 Hints to Readers i .... 5 THE KITCHEN, MARKETING, AND CARE OF FOOD Part I — The Kitchen — Choice of the Kitchen ... 7 Kitchen Utensils . . . .10 Order and Cleanliness in the Kitchen 1 1 Cleaning of Utensils . . . .13 Washing of Dishes — General Direc- tions ...... 14 Kitchen Refuse . . . .15 How to get rid of Flies, Beetles, and other Pests . . . .16 Part II — Cooking Stoves and their Management — The Kitchen Range . . . .16 To Clean a Kitchen Range . .18 Cooking by Gas . . . .19 How to Use a Gas Stove . . .20 Cooking on Oil Stoves . . .21 Cooking by Electricity . . .22 Part III — Marketing Hints . .23 What to Buy 25 Notes on Choosing Provisions . . 25 A Monthly Calendar of Food . . 26 Part IV — The Larder and Care of Food 29 Care of Various Kinds of Food . 31 Farm Produce . . . . .32 Miscellaneous . . . . .32 Storing of Fruit and Vegetables . 33 Some Useful Weights and Measures 34 The Thermometer . . . .34 PAGE (3) Farinaceous and Fish Soups, &c. 58 (4) Fruit Soups . . . .62 Part III — More Expensive Soups- — (1) Clear Soup and Brown Soups . 63 (2) White Soups and Vegetable Cream Soups . . . .70 FISH Part I — Various Preliminaries — On Choosing Fish . . . .77 General Rules for Cleaning Fish . 77 To Skin and Fillet Fish . . .78 Fish Stock from Trimmings . .78 General Rules for Cooking Fish . 78 Part II — Saltwater Fish . .81 Part III — Freshwater Fish . .101 Part IV — Shellfish . . . .105 Part V — Fish Redressed, etc. . 113 Part VI — Some more Elaborate Fish Dishes 119 YEGETABLES AND SALADS General Remarks on the Cooking of Vegetables. . . .126 Part I — Fresh Vegetables and how to Cook them . . . .127 Part II — Dried and Preserved Vege- tables 171 Part III — Salads — The Ingredients of a Salad . .175 The Preparation of Salad Vegetables 176 The Dressing and Serving of Salads . 176 STOCKS AND SOUPS Part I — Preliminary to Soup Making — Different Kinds of Soups . . .35 The Making of Stock and the Stock Pot 36 Different Kinds of Stock . . .36 Part II — Plain Soups for Family Use — (1) Meat Soups and Broths . .41 (2) Vegetable Soups . . . .47 SAUCES SAVOURY AND SWEET General Remarks on Sauces . .182 To keep Sauces Warm . . . 182 To Tammy a Sauce .... 183 Part I — Simple Hot and Foundation Sauces — Seasoned Milk for Sauces . . .183 Foundation Sauces . . . .183 Part II — More Elaborate Hot Sauces 188 Vlll COOKERY FOR EVERY HOUSEHOLD Part III — Cold Sauces and Savoury Butters — page Salad Dressings . . . .192 Savoury Butters . . . .193 Part IV — Sweet Sauces . . .194 SIMPLE AND SAVOURY MEAT DISHES Part I — Choice, Preparation, and Cooking of Meat — Hints on Choosing Meat . . . 200 Different Joints of Meat and their Uses 201 Beef 202 Veal 203 Mutton ...... 203 Lamb 204 Pork ...... 204 Price of Meat ..... 204 Some Preliminaries .... 205 Different Methods of Cooking Meat . 207 Approximate Time required for Boil- ing or Roasting Meat . . .210 Part II — Beef . . . .211 Part III — Mutton and Lamb . . 225 Part IV — Veal 234