I have confined my attention strictly and exclusively
to Economical Cookery, for I believe that it is in this
direction that improvement is chiefly needed. Those
who have accustomed themselves to “fare sumptuously
every day ” would perhaps find it to their advantage to
think rather less of luxurious living than they now do.
It is the every-day food of ordinary people which needs
to be chosen more judiciously, cooked more skilfully, and
served more invitingly than it now is. If this end could
be accomplished the community would doubtless reap
the benefit in the improved health, and also, perhaps, in
the morale of its members.
Phillis Browne.
f'xvfxcc bx3fm’i3 av aftisr Me at
Words by Cucilia Havergal.
-- 1
Music by C. H. Purday.
1 . To Thee, ere - a- tor of
2. To Thee, O Sa-viour of
II I I J I
I I i i I
all goodj'YSTio giv - est life, and
the lost, ^\^l0 has re-deem*d at
tr
I I I
health, and food,
won - drous cost,
' I iLj
4-
_r^_
m
_i i I I I _i I
Sing we A1 - le - lu ~ ia ! To
Sing we A1 - le - lu - ia 1 To
r“ r ! i r r r r i
-1-1
I I ! i I r I I 111
Thee, O boun-teous Lord of lieavcnAVho hast our wants in
Thcc, our glo-riousLord and King. True a - do - ra - tion
! i I 1 I I 1 1 I J
rail.
;5=»=
I
mer - cy Riven, Sing we
now we bring, Sing -ing
A1 - le -
A1 - le -
- 1 I r I I I I
I I
hi - ia !
lu - ia !
Afier 2nd Vrrse.
A
CONTENTb.
PACB
Introductory .
a
9
I.
Roasting
•
a
lO
II.
Gr.avy for Joints
•
15
III.
Boiling
•
•
19
IV.
Baking .
•
23
V.
The Frying- Pan
•
•
28
VI.
The Gridiron .
•
33
VII.
Puddings
•
.
38
VIII.
Souffles
•
45
I.X.
Pies and Tarts
•
•
48
X.
Short Paste, Suet Paste, and Raised Pies.
S3
XI.
Soups, and How to Make Them
•
59
XII.
Clear Soups
.
•
65
XIII.
Thick Soups and Purees .
•
•
71
XIV.
How TO Cook Vegetables
•
•
75
XV.
How TO Cook Fish .
•
•
83
XVI.
Sauces, and How to Make Tiie.\i
97
XVII.
Creams
•
.
103
XVIII.
How TO Make Jelly .
•
108
XIX.
Cookery for Invalids
•
.
”5
XX.
Cookery for the Poor
•
123
XXI.
How to Make Tea and Coffee .
•
136
XXII.
Breakfast Dishes
•
•
146
I
T
▼ J
f
"TP
* «
\
* (
* "
i>-
I.
I
I
«
-r
w
I
THE GIRL’S OWN COOKERY BOOK.
INTRODUCTORY.
cf^ OOKERY is one of the Arts. Those who would excel
in it must, like other artists, be educated for it. It
would be as reasonable to expect that a girl could
play one of Beethoven’s sonatas, because she had
the score, a piano, and a music stool, as it would be to
suppose that she could prepare a dinner because she vas
in possession of a cooking apron, a rolling-pin, a pastry
board, and the materials for making an apple pie.
A knowledge of cookery consists in the understanding
of a number of details connected with the subject. 'I o
be a cook is to be able to act upon that knowledge. This
power can only be gained by practice and experience. No
one can learn to be a cook by reading papers on cookery,
any more than they can satisfy their hunger by looking at
a sirloin of beef.
Page 1
Presented as published in 1882. 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
I have confined my attention strictly and exclusively to Economical Cookery, for I believe that it is in this direction that improvement is chiefly needed. Those who have accustomed themselves to “fare sumptuously every day ” would perhaps find it to their advantage to think rather less of luxurious living than they now do. It is the every-day food of ordinary people which needs to be chosen more judiciously, cooked more skilfully, and served more invitingly than it now is. If this end could be accomplished the community would doubtless reap the benefit in the improved health, and also, perhaps, in the morale of its members.
Phillis Browne.
Words by Cucilia Havergal.
-- 1
Music by C. H. Purday.
1 . To Thee, ere - a- tor of
2. To Thee, O Sa-viour of
II I I J I
I I i i I all good, who giv - est life, and the lost, ^\^l0 has re-deem*d at
tr
I I I
health, and food, won - drous cost,
' I iLj
_r^_
m
_i i I I I _i I
Sing we A1 - le - lu ~ ia ! To
Sing we A1 - le - lu - ia 1 To
r“ r ! i r r r r i
-1-1
I I ! i I r I I 111
Thee, O boun-teous Lord of heaven, who hast our wants in Thcc, our glo-riousLord and King. True a ad - o - ra - tion
! i I 1 I I 1 1 I J
rail.
;5=»=
mer - cy Riven, Sing we now we bring, Sing -ing
A1 - le - A1 - le -
- 1 I r I I I I
I I
hi - ia ! lu - ia !
Afier 2nd Vrrse.
A
CONTENTb.
PACB
Introductory .
a
Roasting
•
a
lO
Gr.avy for Joints
•
Boiling
•
•
Baking .
•
The Frying- Pan
•
•
The Gridiron .
•
Puddings
•
.
Souffles
•
I.X.
Pies and Tarts
•
•
Short Paste, Suet Paste, and Raised Pies.
S3
Soups, and How to Make Them
•
Clear Soups
.
•
Thick Soups and Purees .
•
•
How TO Cook Vegetables
•
•
How TO Cook Fish .
•
•
Sauces, and How to Make Tiie.\i
Creams
•
.
XVIII.
How TO Make Jelly .
•
Cookery for Invalids
•
.
”5
Cookery for the Poor
•
How to Make Tea and Coffee .
•
Breakfast Dishes
•
•
T
▼ J
f
"TP
* «
\
* ( * "
i>-
«
-r
w
THE GIRL’S OWN COOKERY BOOK.
INTRODUCTORY.
cf^ OOKERY is one of the Arts. Those who would excel in it must, like other artists, be educated for it. It would be as reasonable to expect that a girl could play one of Beethoven’s sonatas, because she had the score, a piano, and a music stool, as it would be to suppose that she could prepare a dinner because she was in possession of a cooking apron, a rolling-pin, a pastry board, and the materials for making an apple pie.
A knowledge of cookery consists in the understanding of a number of details connected with the subject. 'I o be a cook is to be able to act upon that knowledge. This power can only be gained by practice and experience. No one can learn to be a cook by reading papers on cookery, any more than they can satisfy their hunger by looking at a sirloin of beef.