The good cook neglects no single detail in regard to the dainty
preparation of food. She realises that even its suitable decoration helps
to make it appetising, and so takes a pride in the garnishing of her
dishes as well as in their preparation and seasoning;
Although that ultra elaborate style of decoration (unpleasantly sug-
4
COOKERY FOR EVERY HOUSEHOLD
gestive of much fingering!) which was once in vogue, is now a thing
of the past — still, there is a wide difference between a too highly
decorated dish, and one that is carelessly and unappetisingly served.
The experienced cook can distinguish to a nicety as to just what little
finishing touches are required to give dishes that dainty appearance,
which is so irresistible in its appeal to the eye and to the appetite, and
which, by helping to stimulate the appetite, serves to stimulate the
digestion as well.
HINTS TO READERS
(1) Read through the introductory matter to each section, as it
contains many instructions which are general, in order to avoid repetition
in the individual recipes.
(2) Before starting to make a dish, read the selected recipe carefully
from beginninjg to end, and give the directions fair and just treatment.
(3) If several dishes are to be made, commence with the one which
will take the longest time to cook.
(4) See that the tire is in good condition for the cooking required,
and if the oven is needed, see that it is likely to be at a right degree
of heat by the time it is wanted.
(5) Gather together the materials and utensils required for each dish
before beginning to work.
(6) Let all the ingredients used be good of their kind, and be par-
ticular as to their freshness.
(7) Weigh and measure accurately and don’t trust to rule of thumb.
Theje should be no guess-work. An ounce or a table- spoonful more
or less may spell ruin to all your labours. It is only after years of
experience that quantities can be gauged accurately without weighing.
(8) Do not of set purpose substitute one ingredient for another and
expect the same results ; although sometimes an expensive ingredient
may be omitted without substantially interfering with the success of
a dish. A note to this effect is added to many of the recipes.
(9) Pay particular attention to the mixing in accordance with the
directions, and give the greatest care to every detail in the preparation
of each dish.
5
6
COOKERY FOR EVERY HOUSEHOLD
(10) Be as accurate as possible about the time required for cooking,
and try to place each dish or saucepan in the most suitable position on
the stove or in the oven.
(11) Give the saucepans the necessary attention when they are on
the fire, and do not forget to watch the oven.
(12) Clear up as you go along, and after finishing one dish, put
away everything for which there is no further use before commencing
another.
(13) Dish everything neatly and garnish simply.
(14) Serve punctually, and hot dishes really hot.
COOKERY
FOR EVERY HOUSEHOLD
THE KITCHEN, MARKETING, AND CARE OF FOOD
Page 5
Presented as published in 1914. 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
The good cook neglects no single detail in regard to the dainty preparation of food. She realises that even its suitable decoration helps to make it appetising, and so takes a pride in the garnishing of her dishes as well as in their preparation and seasoning;
Although that ultra elaborate style of decoration (unpleasantly sug-
gestive of much fingering!) which was once in vogue, is now a thing of the past — still, there is a wide difference between a too highly decorated dish, and one that is carelessly and unappetisingly served. The experienced cook can distinguish to a nicety as to just what little finishing touches are required to give dishes that dainty appearance, which is so irresistible in its appeal to the eye and to the appetite, and which, by helping to stimulate the appetite, serves to stimulate the digestion as well.
HINTS TO READERS
(1) Read through the introductory matter to each section, as it contains many instructions which are general, in order to avoid repetition in the individual recipes.
(2) Before starting to make a dish, read the selected recipe carefully from beginning to end, and give the directions fair and just treatment.
(3) If several dishes are to be made, commence with the one which will take the longest time to cook.
(4) See that the tire is in good condition for the cooking required, and if the oven is needed, see that it is likely to be at a right degree of heat by the time it is wanted.
(5) Gather together the materials and utensils required for each dish before beginning to work.
(6) Let all the ingredients used be good of their kind, and be particular as to their freshness.
(7) Weigh and measure accurately and don’t trust to rule of thumb. There should be no guess-work. An ounce or a table- spoonful more or less may spell ruin to all your labours. It is only after years of experience that quantities can be gauged accurately without weighing.
(8) Do not of set purpose substitute one ingredient for another and expect the same results ; although sometimes an expensive ingredient may be omitted without substantially interfering with the success of a dish. A note to this effect is added to many of the recipes.
(9) Pay particular attention to the mixing in accordance with the directions, and give the greatest care to every detail in the preparation of each dish.
(10) Be as accurate as possible about the time required for cooking, and try to place each dish or saucepan in the most suitable position on the stove or in the oven.
(11) Give the saucepans the necessary attention when they are on the fire, and do not forget to watch the oven.
(12) Clear up as you go along, and after finishing one dish, put away everything for which there is no further use before commencing another.
(13) Dish everything neatly and garnish simply.
(14) Serve punctually, and hot dishes really hot.
COOKERY
FOR EVERY HOUSEHOLD