It is the duty of every house-
wife to see that these and all other rules affecting the clean-
liness of the kitchen are attended to by servants, for she is
understood to be responsible both for the wholesomencss and
the tidy appearance of the dishes presented at table.
Another essential point in cookery is attention. Many
persons think they have done all that is necessary, when they
have fairly started any particular process in cooking. They
seem to imagine that they may safely leave a roast to roast by
itself, or leave a pot with soup or broth to boil by itself, and
that they have only to go back to the fire at a certain time,
when they will find the food ready for dishing. Now,
this kind of inattention is certain to spoil the best meat ever
put to a fire. Some processes require much less attention
than others, but none can be properly performed if left long
to itself. A good cook is pretty frequent in her visits to the
fire, to see how the operation of dressing is going on, and to
seize the proper moment in giving her assistance.
Perfection in the art of cookery is only attainable by
lengthened experience, a careful study of the qualities of
meats, and the application of sauces and seasonings. It is
chiefly in knowing how to make and apply sauces that a cook
shows her skill. We therefore recommend this branch of the
art to very careful attention. The directions which are given
under the head Sauces will convey sufficient information on
the subject, and, along with a little practice and good taste,
will enable the cook to impart the proper flavour to the
dish she is preparing.
MARKETING AND CHOICE OF MEAT.
7
MARKETING AND CHOICE OF MEAT.
A young and thriftily-disposed housewife "will, if possible,
proceed to market herself, in order to lay in butcher-meat
and other fresh provisions for her family. By this plan she
will obtain two advantages — that of selecting the best pieces,
and of getting them at the lowest price. If circumstances
permit, it is advisable to purchase a whole week’s provisions
at one time— at least the chief things which will be required
during the ensuing eight days. We should recommend a house-
wife to act upon a system in varying the kinds of meat which
she buys, not only as they may be suitable to the seasons, but
as calculated to promote the health of her family. It is of
considerable consequence that food should be varied; sameness
of diet will produce the most injurious effects, whatever be
the quality of the food which is taken. Let the housewife,
therefore, exercise a little ingenuity and judgment in her
marketing expeditions, that she may present at table a
succession of different descriptions of animal and vegetable
food ; as, for example, sometimes meat roasted, and sometimes
boiled or stewed ; sometimes fresh meat, and sometimes
salted ; sometimes butcher-meat, and sometimes fish ; and so
on, according to taste and other circumstances. It does not
necessarily follow that, in thus varying the bill of fare, greater
expense is incurred than if the same kind of articles were
continually purchased.
Page 1
Presented as published in 1894. 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
It is the duty of every housewife to see that these and all other rules affecting the cleanliness of the kitchen are attended to by servants, for she is understood to be responsible both for the wholesomeness and the tidy appearance of the dishes presented at table.
Another essential point in cookery is attention. Many persons think they have done all that is necessary, when they have fairly started any particular process in cooking. They seem to imagine that they may safely leave a roast to roast by itself, or leave a pot with soup or broth to boil by itself, and that they have only to go back to the fire at a certain time, when they will find the food ready for dishing. Now, this kind of inattention is certain to spoil the best meat ever put to a fire. Some processes require much less attention than others, but none can be properly performed if left long to itself. A good cook is pretty frequent in her visits to the fire, to see how the operation of dressing is going on, and to seize the proper moment in giving her assistance.
Perfection in the art of cookery is only attainable by lengthened experience, a careful study of the qualities of meats, and the application of sauces and seasonings. It is chiefly in knowing how to make and apply sauces that a cook shows her skill. We therefore recommend this branch of the art to very careful attention. The directions which are given under the head Sauces will convey sufficient information on the subject, and, along with a little practice and good taste, will enable the cook to impart the proper flavour to the dish she is preparing.
MARKETING AND CHOICE OF MEAT.
MARKETING AND CHOICE OF MEAT.
A young and thriftily-disposed housewife "will, if possible, proceed to market herself, in order to lay in butcher-meat and other fresh provisions for her family. By this plan she will obtain two advantages — that of selecting the best pieces, and of getting them at the lowest price. If circumstances permit, it is advisable to purchase a whole week’s provisions at one time— at least the chief things which will be required during the ensuing eight days. We should recommend a housewife to act upon a system in varying the kinds of meat which she buys, not only as they may be suitable to the seasons, but as calculated to promote the health of her family. It is of considerable consequence that food should be varied; sameness of diet will produce the most injurious effects, whatever be the quality of the food which is taken. Let the housewife, therefore, exercise a little ingenuity and judgment in her marketing expeditions, that she may present at table a succession of different descriptions of animal and vegetable food ; as, for example, sometimes meat roasted, and sometimes boiled or stewed ; sometimes fresh meat, and sometimes salted ; sometimes butcher-meat, and sometimes fish ; and so on, according to taste and other circumstances. It does not necessarily follow that, in thus varying the bill of fare, greater expense is incurred than if the same kind of articles were continually purchased.