The extensive waste of food which one so often finds, is
chiefly caused through simple ignorance of knowing how to
properly select, prepare, and cook it. Good cooking is the
greatest boon to mankind and the comfort of a home, whilst
bad and wasteful cooking is an insult to natui'c.
The world, and especially this country, is blest with the
greatest variety of good food, most of which can be had at
such price.! which brings it within the reach of everybody.
So that with the equipment of the necessary knowledge of
knowing how to cook it there should be no difficulty in
ha'idng well-cooked, wholesome, satisfying and appetising food
for eaiery living creatwe. There should be no e.vcuse for
waste and e.xtravagance.
It by no means follows that good cooking Is a matter of
/
/
6
s;reat expense. It is more often a matter of knowledge than
of money., for however simple the food may be it should be
well cooked and should be placed 07i the table with taste
and with daintwess.
Every effort should be placed on makijig food tejtipting
and prese7ttable, for whatever pleases the eye is pleasing to
the palate. A dish if well cooked and badly dished offe7tds
the eye, a7id it has the te7tdency to 77iar the pleasure.
No 07te will de7iy these facts, U7id if the missio7i- of this
little manual is to serve a77y good pU7pose, which I sincerely
trust it will, the tables of those households who 77iake use
of it will be made 7no7’e attractive, and the work of the
cook a7td housekeeper should be 77iadc easier and pleasanter.
C. H. S.
Lo7tdon, May igo4.
SOUPS
BEEF SOUP— for Six. (American.)
I shin bone.
I head cabbage (small).
3 onions (good size).
Salt and pepper to taste.
I can tomatoes or i quart
peeled tomatoes.
I sprig parsley.✪ Beef Soup
Boil bone 3 hours — more if meat is not done. Skim
carefully, add the onion.s, after meat has boiled i hour add
tomatoes, and last hour add cabbage — cut very fine. Do
not add salt and pepper until meat is cooked. When
vegetables are cooked, also meat, take i cupful flour, make
smooth, and of the thickness of sweet cream, add to soup,
which should be four quarts, always keeping at that quantity.
Mrs M'Connell, Lambertville, N.J., U.S.A.
CRECY SOUP.
2 lbs. of fresh red carrots.
I onion.
Small lump of sugar.
I leek.
2 ozs. of dripping or 3 ozs.
of butter.
3 pints of boiling water or
stock.
Crouton.^ of toast or fried bread.
Wash, prepare, and cut up into pieces, the carrots, onion,
and leek, and put them with the dripping and sugar into a
pan. But lid on and let them simmer on a gentle fire till
quite soft, then add the water or stock by degrees, also
pepper, salt,✪ Crecy Soup and some rinds of bacon. Let the whole boil
till it will make a nice thick puree when rubbed through a
sieve. Return the soup to the pot, adding a small piece of
butter. Cook a little longer, boiling gently to reduce it, if
not thick enough, then pour into the tureen. It must be
like velvet.
Serve croutons on a separate dish passed round.
.Mi.ss Pi,.\CE, 35 Dockwray Sq., N. Shields.
10
Page 1 · 2 recipe records on this page
Presented as published in 1904. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The extensive waste of food which one so often finds, is
chiefly caused through simple ignorance of knowing how to
properly select, prepare, and cook it. Good cooking is the
greatest boon to mankind and the comfort of a home, whilst
bad and wasteful cooking is an insult to natui'c.
The world, and especially this country, is blest with the
greatest variety of good food, most of which can be had at
such price.! which brings it within the reach of everybody.
So that with the equipment of the necessary knowledge of
knowing how to cook it there should be no difficulty in
ha'idng well-cooked, wholesome, satisfying and appetising food
for eaiery living creatwe. There should be no e.vcuse for
waste and e.xtravagance.
It by no means follows that good cooking Is a matter of
/
/
6
s;reat expense. It is more often a matter of knowledge than
of money., for however simple the food may be it should be
well cooked and should be placed 07i the table with taste
and with daintwess.
Every effort should be placed on makijig food tejtipting
and prese7ttable, for whatever pleases the eye is pleasing to
the palate. A dish if well cooked and badly dished offe7tds
the eye, a7id it has the te7tdency to 77iar the pleasure.
No 07te will de7iy these facts, U7id if the missio7i- of this
little manual is to serve a77y good pU7pose, which I sincerely
trust it will, the tables of those households who 77iake use
of it will be made 7no7’e attractive, and the work of the
cook a7td housekeeper should be 77iadc easier and pleasanter.
C. H. S.
Lo7tdon, May igo4.
SOUPS
BEEF SOUP— for Six. (American.)
I shin bone.
I head cabbage (small).
3 onions (good size).
Salt and pepper to taste.
I can tomatoes or i quart
peeled tomatoes.
I sprig parsley.
Boil bone 3 hours — more if meat is not done. Skim
carefully, add the onion.s, after meat has boiled i hour add
tomatoes, and last hour add cabbage — cut very fine. Do
not add salt and pepper until meat is cooked. When
vegetables are cooked, also meat, take i cupful flour, make
smooth, and of the thickness of sweet cream, add to soup,
which should be four quarts, always keeping at that quantity.
Mrs M'Connell, Lambertville, N.J., U.S.A.
CRECY SOUP.
2 lbs. of fresh red carrots.
I onion.
Small lump of sugar.
I leek.
2 ozs. of dripping or 3 ozs.
of butter.
3 pints of boiling water or
stock.
Crouton.^ of toast or fried bread.
Wash, prepare, and cut up into pieces, the carrots, onion,
and leek, and put them with the dripping and sugar into a
pan. But lid on and let them simmer on a gentle fire till
quite soft, then add the water or stock by degrees, also
pepper, salt, and some rinds of bacon. Let the whole boil
till it will make a nice thick puree when rubbed through a
sieve. Return the soup to the pot, adding a small piece of
butter. Cook a little longer, boiling gently to reduce it, if
not thick enough, then pour into the tureen. It must be
like velvet.
Serve croutons on a separate dish passed round.
.Mi.ss Pi,.\CE, 35 Dockwray Sq., N. Shields.
10