Middle class cookery book

MISCMILLXN’S - PRIM ERS MIDDLE CLASS COOKERY BOOK LEEDS UNIVERSITY LIBRARY LEEDS UNIVERSITY LIBRARY Classmark: COOKED A m/lM Digitized by the Internet Archive in 2015 https://archive.org/details/b21524440 MIDDLE CLASS COOKERY BOOK MACMILLAN AND CO., Limited LONDON- * BOMBAY • CALCUTTA MELBOURNE THE MACMILLAN COMPANY NEW YORK • BOSTON • CHICAGO DALLAS • SAN FRANCISCO THE MACMILLAN CO. OF CANADA, Ltd. TORONTO MIDDLE CLASS COOKERY BOOK COMPILED AND EDITED FOR THE MANCHESTER SCHOOL OF DOMESTIC ECONOMY AND COOKERY SOUTH PARADE, DEANSQATE, MANCHESTER MACMILLAN AND CO., LIMITED ST. MARTIN’S STREET, LONDON 1912 COPYRIGHT First Edition 1890 Reprinted 1892, 1896, 1900, 1903, 1906, 1912 i t 'PJf LElOS PKEFACE The Middle Class Cookery Book is intended for the use of families of moderate means, and is a companion to the School Cookery Book } Its com- pilers have endeavoured to give only such recipes and directions as can he carried out by untrained cooks ; although the dishes are not restricted to the cheapest kinds of cookery, but are such as are found on the tables of families where one or two servants are kept. With additional eggs, butter, and flavourings, and by the exchange of milk into cream, many of the recipes will be found to belong to the so-called high class cookery; but as there already exist abundance of expensive books on expensive cookery, the object of the School in compiling this little volume is to enable girls who are learning the cook’s art, to prepare a lew inexpensive delicacies. The recipes selected afford many hints to persons of ingenuity, for the 1 Pages 4 to 21 and 22 to 42 are, by permission, almost entirely reprinted from tho School Cookery Book, edited by C. E. Guthrie Wright. VI PREFACE production of other dishes, which the size and cost of this little hook render it impossible to print in full. No young cook needs to suppose that she can- not make a certain pudding, etc., merely because she has less milk, suet, etc., than is mentioned in the recipe. If she will remember to use the half of every one of the ingredients (in other words, preserve the proportions of each of the in- gredients), the pudding will be correct as to taste, though, of course, smaller in size than was pro- posed. In Lancashire, the mistake of using the popular instead of the Imperial Gill measure often leads to the result of thin watery sauces, puddings, etc. The Imperial Gill, quoted in the recipes, is half the size of the popular one. A cookery book cannot be made as clear and inflexible as a mathematical proposition ; and there are some things, such as beating up the whites of eggs, making pastry, clearing soup and jelly, regulating the heat of the oven, etc., eta, which can neither be taught by book, nor by watching another person, but only by taking practical lessons in the art. No recipes for corn flour preparations are given, as they are usually printed upon each packet. CONTENTS PART I.— THEORETICAL Introduction .... PAGE 1 The Materials of Pood Chap. I. 4 The Principles of Cookery II. 11 The Adaptation of Food to varying Circumstances .... „ IIP 14 PART II.— PRACTICAL Tables of Weights and Measures Chap. I. 24 To Cleanse Utensils, etc. . 25 How to Choose Meat, etc. 28 Names and Uses of Pieces of Meat 29 To Cleanse Vegetables 33 General Directions for Cooking . 34 Explanation of Terms 42