Sitting and Lying at Dinner— Greek and Roman Dishes —
Middle Ages — Renaissance — Time of Day for Meals —
Social Status of Cooks — Female Cooks— Butlers— Modes of
Eating : With Fingers, Chop-Sticks, Spoons, and Forks —
Bottles, Jars, Crocks — Dining-houses — Friaudise — Modern
Cookery — Decline of Culinary Art - - - 627 — 637
CHAPTER LIX.
THE PHILOSOPHY OF DINNERS ^IND OF DINING.
Ordei' of Dinners and Feasts — Course and Service — Parallel of
Systems — First Service — Hors d’Qiluvres — Removes or
Releves — Entrees — Roasts — Entremets — Dessert — Number
of Dishes — Garnishes of Dishes — Dishes in and out of
Season — Service a la Fran(;aise and a la Russe — Compro-
mise— Bill of Fare, or Menu - - - 638 — 650
CHAPTER LX.
CAMP COOKERY, OR THE COOKERY OF SOLDIERS IN THE FIELD.
Importance of Subject — Modern Experience — Objections to
and Improvements of Methods — Cooking iu Kettles —
Rojisting on Spits— Grilling, Frying, Braising Meat —
Boiling in Water — Mincing by Sword and Machine —
Broth and Soup iu Camp Cookery — More Advanced
Cookery for Soldiers, Travellers, Sportsmen, Geologists,
Miners, Squatters, Pastoral Ranchers, and others —
Petroleum Stove — Lamps burning Spirit — Bread to be
baked iu Camp — Utensils required for Bread-baking —
Soups, Tinned Meat, Preserved Vegetables — Preserved
jfigh — Tinned Australian and American Meat — Tough
Meat made Tender . - . - - 650 — 663
APPENDIX.
Alpu.\betical Dictionary of Culinary Terms -
664—688
THE SPIRIT OF COOKERY.
O-
CHAPTEE I.
OBJECTS AND RESULTS OF COOKERY.
The Evolution of Cookery as illustrating its Present Aims
and Objects.
Cookery is the adaptation to the purposes of nutrition of
natural food-products, which hy themselves and in their
original state would he either indigestible and unwholesome,
or unattractive and injurious to man. This adaptation is
effected hy various processes of preparing, selecting and
changing the natural products with the aid of various kinds
of heat, or with the assistance of several processes of fer-
mentation, or through the agency of different admixtures.
Those food-products will be the most suitable for being
subjected to the processes of cooking and its auxiliaries
which offer the best chances of tasting well, being whole-
some, easily digested, and of great nutritive value. A great
part of the advantageous effect of cookery consists in the
concentration which it causes in natural more or less
diluted and watery products. Thus, in the roasting of meat
a great amount of water is evaporated ; a similar effect is
produced in the production of cheese and cream, and the
treatment of the juices and jutZjp of fruit. In the process of
hread-viaking , on the other hand, water has to be added to
1
2
THE SPIRIT OF COOKERY
Page 10
Presented as published in 1895. 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
Sitting and Lying at Dinner— Greek and Roman Dishes — Middle Ages — Renaissance — Time of Day for Meals — Social Status of Cooks — Female Cooks— Butlers— Modes of Eating : With Fingers, Chop-Sticks, Spoons, and Forks — Bottles, Jars, Crocks — Dining-houses — Friaudise — Modern Cookery — Decline of Culinary Art - - - 627 — 637
CHAPTER LIX.
THE PHILOSOPHY OF DINNERS AND OF DINING.
Ordei' of Dinners and Feasts — Course and Service — Parallel of Systems — First Service — Hors d’Qiluvres — Removes or Releves — Entrees — Roasts — Entremets — Dessert — Number of Dishes — Garnishes of Dishes — Dishes in and out of Season — Service a la Française and a la Russe — Compromise— Bill of Fare, or Menu - - - 638 — 650
CHAPTER LX.
CAMP COOKERY, OR THE COOKERY OF SOLDIERS IN THE FIELD.
Importance of Subject — Modern Experience — Objections to and Improvements of Methods — Cooking iu Kettles — Rojisting on Spits— Grilling, Frying, Braising Meat — Boiling in Water — Mincing by Sword and Machine —
Broth and Soup iu Camp Cookery — More Advanced Cookery for Soldiers, Travellers, Sportsmen, Geologists, Miners, Squatters, Pastoral Ranchers, and others — Petroleum Stove — Lamps burning Spirit — Bread to be baked iu Camp — Utensils required for Bread-baking —
Soups, Tinned Meat, Preserved Vegetables — Preserved jfigh — Tinned Australian and American Meat — Tough Meat made Tender . - . - - 650 — 663
APPENDIX.
Alphabetical Dictionary of Culinary Terms -
664—688
O-
CHAPTEE I.
The Evolution of Cookery as illustrating its Present Aims
and Objects.
Cookery is the adaptation to the purposes of nutrition of natural food-products, which hy themselves and in their original state would he either indigestible and unwholesome, or unattractive and injurious to man. This adaptation is effected hy various processes of preparing, selecting and changing the natural products with the aid of various kinds of heat, or with the assistance of several processes of fermentation, or through the agency of different admixtures. Those food-products will be the most suitable for being subjected to the processes of cooking and its auxiliaries which offer the best chances of tasting well, being wholesome, easily digested, and of great nutritive value. A great part of the advantageous effect of cookery consists in the concentration which it causes in natural more or less diluted and watery products. Thus, in the roasting of meat a great amount of water is evaporated ; a similar effect is produced in the production of cheese and cream, and the treatment of the juices and juices of fruit. In the process of hread-viaking , on the other hand, water has to be added to