11, Pembroke Gardens,
London, W.
March, 1895.
CONTENTS OF CHAPTERS.
CHAPTER I.
OBJECTS AXD EESLTLTS OE COOKERY.
PAOE
The Evolution of Cookery as illustratiu^f its Present Aims and
Objects — Adaptation of Cookery to the Conditions, Ages,
and Fortunes of Men — Distinction between the Nutritive
and .^sthetical Value of Food as illustrated by ‘Bread and
Cake ’ — Further Illustrations of Evolution — Confectionery
as a Measure of Cultiue — Qualifications for Authorship in
Cookery — Physicians as Authors on Cookery — Acquire-
ments necessary for Authorship — Illustration derived from
the Case of Cardons — Illustration derived from the Case of
Kumys — Example of the French ‘ Bain-Marie ’ — Example
of the German ‘ Kraft-Briihen ’ — The Delusion of Economi-
cal Cookery with ‘ Scraps costing Nothing ’ — Faire sourire
le Pot-au-feu i — 20
CHAPTER II.
SKETCH OF THE HISTORIC LITERATURE OF COOKERY.
Different Interpretations of Ancient Writers — Romans and
Greeks — Authors during and since the Renaissance —
Early English Books on Cookery — Italian Group of Authors
— Spanish, French, and German Authors — The Seven-
teenth Century : Principal Authors in all Countries — The
Eighteenth Century : French Literature takes the Lead —
The Eighteenth and Nineteenth Centuries ; English Culinary
Works — Modern Publications, French and English — Latest
French Literature — Latest German Works - - 20—51
X
CONmNTS OF CHAPTERS
CHAPTER II r.
KITCHEX KEQUISITES AND CULINARY AXIOMS.
Fui’niture and Apparatus required in a well-appointed Kitchen
— Movable Apparatus required for an Ordinary Establish-
ment—Consideration of the Materials of which the Utensils
should be made — Apparatus for Keeping, Weighing, and
Measuring— Culinary Axioms, or General Presumptions
and Rules, which Cooks are expected to know and
CHAPTER IV.
GENERAL CONSIDERATION OF CULINARY FROCESSE.S.
Boiling, Baking, Roasting, Frying, Grilling — Boiling : Cooking
of Eggs — Kitchiner's Two Mutton Chops — Some Special
Considerations regarding the Boiling of Meat — Baking :
Baking of Meat — Baking in Ovens of Kitchens — Roasting :
Management of Dripping — Time occupied by the Roasting
of Meat — Di’edging and Basting — Typical Forms of Dishes,
or Sauces and Ragouts, as Means of Generalization : Defini-
tion of French Surnames of Dishes — The Influence of
Temporary or Permanent Abstinence from Certain Kinds
of Food upon the Practice of Cookery - - - 64 — 86
CHAPTER V.
.SALINE, MINER.4L, ACID, AND SWEET VEGETABLE CONDIMENTS ;
SPICES, AROMATIC SUBSTANCES AND HERBS ; CULINARY
COLOURING MATTERS.
Definitions — Note on the History of Condiments — Classification
of Condiments — First Five Groups — Essences or Tinctures
of Spices — List of Green Condiments so called — Sixth
Group: Acid Condiments — Seventh Group: Odoriferous
Parts of Plants — Eighth Group: Culinary Colouring
Matters — Ninth Gi'oup : Sugar and its Modifications —
Spiced Pepper and Spiced Salt - - - 86 — 104
CHAPTER VI.
BOUILLON, OR MEAT-BROTH ; ITS DEVELOPMENT AND ROLE IN
THE HISTORY OF COOKERY.
Historical Introduction — Discovery of Extract of Meat by
Louis Proust — Bouillon Tablets and Glace — Common
Stock, or Grand (General or Store) Stock — New Principles
CONTEiV'fS OF CHAPTERS
XI
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11, Pembroke Gardens,
London, W.
March, 1895.
CONTENTS OF CHAPTERS.
CHAPTER I.
OBJECTS AXD EESLTLTS OE COOKERY.
PAOE
The Evolution of Cookery as illustratiu^f its Present Aims and
Objects — Adaptation of Cookery to the Conditions, Ages,
and Fortunes of Men — Distinction between the Nutritive
and .^sthetical Value of Food as illustrated by ‘Bread and
Cake ’ — Further Illustrations of Evolution — Confectionery
as a Measure of Cultiue — Qualifications for Authorship in
Cookery — Physicians as Authors on Cookery — Acquire-
ments necessary for Authorship — Illustration derived from
the Case of Cardons — Illustration derived from the Case of
Kumys — Example of the French ‘ Bain-Marie ’ — Example
of the German ‘ Kraft-Briihen ’ — The Delusion of Economi-
cal Cookery with ‘ Scraps costing Nothing ’ — Faire sourire
le Pot-au-feu i — 20
CHAPTER II.
SKETCH OF THE HISTORIC LITERATURE OF COOKERY.
Different Interpretations of Ancient Writers — Romans and
Greeks — Authors during and since the Renaissance —
Early English Books on Cookery — Italian Group of Authors
— Spanish, French, and German Authors — The Seven-
teenth Century : Principal Authors in all Countries — The
Eighteenth Century : French Literature takes the Lead —
The Eighteenth and Nineteenth Centuries ; English Culinary
Works — Modern Publications, French and English — Latest
French Literature — Latest German Works - - 20—51
X
CONmNTS OF CHAPTERS
CHAPTER II r.
KITCHEX KEQUISITES AND CULINARY AXIOMS.
Fui’niture and Apparatus required in a well-appointed Kitchen
— Movable Apparatus required for an Ordinary Establish-
ment—Consideration of the Materials of which the Utensils
should be made — Apparatus for Keeping, Weighing, and
Measuring— Culinary Axioms, or General Presumptions
and Rules, which Cooks are expected to know and
CHAPTER IV.
GENERAL CONSIDERATION OF CULINARY FROCESSE.S.
Boiling, Baking, Roasting, Frying, Grilling — Boiling : Cooking
of Eggs — Kitchiner's Two Mutton Chops — Some Special
Considerations regarding the Boiling of Meat — Baking :
Baking of Meat — Baking in Ovens of Kitchens — Roasting :
Management of Dripping — Time occupied by the Roasting
of Meat — Di’edging and Basting — Typical Forms of Dishes,
or Sauces and Ragouts, as Means of Generalization : Defini-
tion of French Surnames of Dishes — The Influence of
Temporary or Permanent Abstinence from Certain Kinds
of Food upon the Practice of Cookery - - - 64 — 86
CHAPTER V.
.SALINE, MINER.4L, ACID, AND SWEET VEGETABLE CONDIMENTS ;
SPICES, AROMATIC SUBSTANCES AND HERBS ; CULINARY
COLOURING MATTERS.
Definitions — Note on the History of Condiments — Classification
of Condiments — First Five Groups — Essences or Tinctures
of Spices — List of Green Condiments so called — Sixth
Group: Acid Condiments — Seventh Group: Odoriferous
Parts of Plants — Eighth Group: Culinary Colouring
Matters — Ninth Gi'oup : Sugar and its Modifications —
Spiced Pepper and Spiced Salt - - - 86 — 104
CHAPTER VI.
BOUILLON, OR MEAT-BROTH ; ITS DEVELOPMENT AND ROLE IN
THE HISTORY OF COOKERY.
Historical Introduction — Discovery of Extract of Meat by
Louis Proust — Bouillon Tablets and Glace — Common
Stock, or Grand (General or Store) Stock — New Principles
CONTEiV'fS OF CHAPTERS
XI