The St. Mungo cookery book

AT M'INTYRE’S SMART TAILOR=MADE COSTUMES A.T J?OE»TJL,AK J*121C’i:S ents that will give every satisfaction ict Shapes & Best of Finish guaranteed As :RY SMART TAILOR-MADE COAT We shall gladly return your money if goods are not in every respect as advertised. 6^*!' -—5 LETTER ORDER DEPARTMENT Orders by Letter from Town or Country receive Special and prompt attention. Remittance with Order. Measurements required to guarantee correct fit are— Bust Measure under Arms, Waist Measure, Length of Skirt in Front. All Goods packed m a Nice Box, Carriage Paid. Fittiii" Back, with Chesterfield Front; Lenyfth of . -Goo.t, 30 inclie.s ; in Plain Cloths, Shrunk. Shade^r^ ' hi^ht and Mid Navy, Myrtle Green, Lifflit aji<TMid itrown, also Blacks. Coat lined Silk ; Skirt lined Cinenette ; Bust, 36 to 40. Skirt, 40 to 44. A Delight- ful Fitting Garment, and Finished in the very Best of Style. Price 33sm 6eim M‘INTYRE & COMPANY 37. 39, & 41 NiGOLSON ST., EDINBURGH ' ■ / '641.5 I LAM ' -- T: / CONTENTS. Editor’s Note Preface .... Sours ..... Fish ..... Mear Dishes .... Sauads and Vegetables Sauces, P2tc. .... Puddings, Sweets, and Pastry Creams and Jellies ■ Savouries .... Cakes and Baking - Preserves, Etc. Sweets ... Invalid Cookery Miscellaneous Household Hints Provisions in Season What’s What? Equivalent Weights and Measures THE 550 870842 c -r \ /I I I M r; London Borough of Camden Swiss Cottage Library 88 Avenue Road LONDON NWS 3HA rr Tel: 01 278 4444 Extensions: ■-Book-^newals 3021 Lending Library 3012 This book IS due .for return orrgT^fbre the date stamped below. The period of loan can be extended if the book is not reserved (please ask for details of renewal facilities) Fines are charged on overdue books Lending Library hours Mon-Fri 9.30-8 Sat 9.30-5 25, 33... 32 LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden A LA/V) 30106023337099 Some hae meat and canna cat, An i some would edt that want EDITOR'S NOTE. 0- J ET me thank the many friends, known and unknown to me, for the help they have given in compiling this little book. Of these, tivo in particular I wish to mention, C. Herman Senn, Hon. Director of Universal Cookery and Food Association, London, and Author of '‘'‘Practical Gastronomy''; and James Knight, M.A., B.Sc., Glasgow, Author of “ Food and its Functions L The recipes sent in were too nutnerous to be all accepted. In some cases, where two or more were very similar, I combined them, and attached no initials or fictitious ones. The primary aim of this book is to make money ; it has afi'other, that which is referred to in the '‘''Prefaced May the result be according to the wish of JEAN LAMB IE. Edinburgh, May igo^. T870842 COOKING being a science as well as a profession^ ij p7'0perly carried out, should act as a civilizing factor and a moral agent. It is a professioti which ca7mot be acquired by mere theoretical studies; but by constant practice and experience ; and by the help of a reliable guide book anyone of average intelligence can become a good house- hold cook. The successful cooks of to-day are those who study not only the preparation and cooking of new and artistic dishes, but who also understand the selection of the right kind of food to be so treated, and who also understand and study the economies of cooking.