Name: Chambers's cookery for young housewives
Author: Annie M. Griggs

THE UNIVERSITY LIBRARY LEEDS UNIVERSITY LIBRARY Classmark: (DO&fif f[ m 0106 01 04 5977 * , »» s Digitized by the Internet Archive in 2015 https://archive.org/details/b21527209 A LESSON IN COOKERY. <Jt (iHorlv of plant practical eHtilitp CHAMBER S’ S COOKERY FOR YOUNG HOUSEWIVES EDITED BY ANNIE M. GRIGGS FIRST-CLASS DIPLOMEE SOUTH KENSINGTON SCHOOL OF COOKERY; AND DEMONSTRATOR, ETC. PRACTICAL SCHOOL OF COOKERY AND HOUSEKEEPING, EDINBURGH W. & R. CHAMBERS, Limited LONDON AND EDINBURGH 189 4 PREFACE. The present work is designed entirely with a view to practical utility, for the use of young Housewives who study simplicity and economy in the preparation of food, and who require explicit directions for their guidance. Care has been taken to exclude costly dishes, and the use of expensive materials, or those which cannot easily be procured. The book is a Manned of plain directions to be used in the kitchens of the middle or less affluent classes ; the endeavour being to show how tasteful and nutritious dishes may be prepared at little expense, in order to render home happy and attractive. UNIVERSITY LIBRARY LEEDS CHAMBERS’S COOKERY COOKERY. OOKERY is an. art upon which so much of our daily comfort and health depends, that it is of the highest importance that it be Avell done. Every housewife may not be able to procure the finest kinds of food, hut every one has it in her power to make the most of that which she By a certain degree of skill and attention, very may be dressed in such a manner that it will the more expensive dishes, both in savouriness housewife suffers nothing to he which a careless individual proper use, and by to table in a to a a brought can procure, humble fare almost rival and nutritiousness. A lost or spoiled. Merc scraps, would perhaps throw away, are put means of certain auxiliary seasonin new and attractive guise. Even if little or nothing be absolutely saved by these economical arrangements, the dressing of food in a tasteful manner is a point of some importance. When a dish has a slovenly appearance, is smoked, underdone, or prepared with rancid or unclean seasoning, both the eye and the palate arc offended, independently of the injury which may possibly be done to the stomach of the eater. In every respect, therefore, it is consistent with good judgment to prepare food for the table in the most tasteful and agreeable manner. 6 COOKERY. One of the chief points to he attended to in cookery is cleanliness — scrupulous cleanliness in every department of the business of the kitchen. The hands of the cook, in particular, should be always clean — that is, washed every time after doing any kind of work which has soiled them, or before proceeding to handle meat for dressing. She should also be careful to have her hair always neatly trimmed up, so that no loose hairs may drop into the dishes. The next point is to keep all the saucepans and lids and other utensils perfectly clean inside and out ; carefully washing with hot water, and scouring when necessary. If the cooking utensils are not kept thoroughly clean, they will be very apt to taint the food prepared in them, and will certainly detract from the agreeable taste of the dishes.

AI-modernized reading of the original text

THE UNIVERSITY LIBRARY LEEDS UNIVERSITY LIBRARY Classmark: (DO&fif f[ m 04 5977 * , »» s Digitized by the Internet Archive in 2015 https://archive.org/details/b21527209 A LESSON IN COOKERY. <Jt (iHorlv of plant practical eHtilitp CHAMBER S’ S COOKERY FOR YOUNG HOUSEWIVES EDITED BY ANNIE M. GRIGGS FIRST-CLASS DIPLOMEE SOUTH KENSINGTON SCHOOL OF COOKERY; AND DEMONSTRATOR, ETC. PRACTICAL SCHOOL OF COOKERY AND HOUSEKEEPING, EDINBURGH W. & R. CHAMBERS, Limited LONDON AND EDINBURGH 189 4 PREFACE. The present work is designed entirely with a view to practical utility, for the use of young Housewives who study simplicity and economy in the preparation of food, and who require explicit directions for their guidance. Care has been taken to exclude costly dishes, and the use of expensive materials, or those which cannot easily be procured. The book is A Manual of plain directions to be used in the kitchens of the middle or less affluent classes ; the endeavour being to show how tasteful and nutritious dishes may be prepared at little expense, in order to render home happy and attractive. UNIVERSITY LIBRARY LEEDS CHAMBERS’S COOKERY COOKERY. OOKERY is an. art upon which so much of our daily comfort and health depends, that it is of the highest importance that it be Avell done. Every housewife may not be able to procure the finest kinds of food, hut every one has it in her power to make the most of that which she By a certain degree of skill and attention, very may be dressed in such a manner that it will rival the more expensive dishes, both in savouriness housewife suffers nothing to he which a careless individual would waste by not putting to proper use, and by to a a brought can procure, humble fare almost rival and nutritiousness. A lost or spoiled. Merc scraps, would perhaps throw away, are put means of certain auxiliary seasonin new and attractive guise. Even if little or nothing be absolutely saved by these economical arrangements, the dressing of food in a tasteful manner is a point of some importance. When a dish has a slovenly appearance, is smoked, underdone, or prepared with rancid or unclean seasoning, both the eye and the palate are offended, independently of the injury which may possibly be done to the stomach of the eater. In every respect, therefore, it is consistent with good judgment to prepare food for the table in the most tasteful and agreeable manner. COOKERY. One of the chief points to he attended to in cookery is cleanliness — scrupulous cleanliness in every department of the business of the kitchen. The hands of the cook, in particular, should be always clean — that is, washed every time after doing any kind of work which has soiled them, or before proceeding to handle meat for dressing. She should also be careful to have her hair always neatly trimmed up, so that no loose hairs may drop into the dishes. The next point is to keep all the saucepans and lids and other utensils perfectly clean inside and out ; carefully washing with hot water, and scouring when necessary. If the cooking utensils are not kept thoroughly clean, they will be very apt to taint the food prepared in them, and will certainly detract from the agreeable taste of the dishes.