Plain cookery recipes

LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden > 30106023338493 MSC JU>1 a 550 870723 pr*- London borough of Camden Swiss Cottage Library 88 Avenue Road LONDON NW3 3HA Tel: 01 278 4444 Extensions: Book Renewals 3021 Lending Library 3012 This book is due for return on or before 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 EDINBURGH SCHOOL OF COOKERY AND DOMESTIC ECONOMY, Ltd. 3, 4, and 6 Atholl Crescent. Founded October 1875. OTUDENTS are received for any number of ^ selected Lessons or Courses, and may be boarded at the School. Special Curriculum for the “Housewife’s Diploma.” Teachers trained in Cookery, Laundry Work, Housewifery, Needlework, Dressmaking, and Millinery; Lady Housekeepers, Cooks, and Laundresses trained ; Preparatory Classes for students who desire to enter hospitals for Professional Training as Nurses ; Lectures on the Theory of Education and Method of Teaching, on the Elementary Chemistry of Food and the Physiology of Digestion, on Elementary Hygiene, on Home Sick Nursing, and on Housekeeping. See Prospectus. %dll communications to be addressed to the Secretary . EDINBURGH SCHOOL OF COOKERY AND DOMESTIC ECONOMY, Ltd. PLAIN COOKERY RECIPES THOMAS NELSON AND SONS LONDON, EDINBURGH, DUBLIN, AND NEW YORK £4*1- £ T870723 ACmc) CONTENTS. Preliminary, .... Soups, .... .... .... 13 Fish, .... .... 26 Meat, .... .... ■••• 35 Sauces, .... .... 65 Vegetables and Salads, ... .... .... 71 Pastry, .... .... .... 79 Puddings and Sweet Dishes, .... .... 86 Eggs, Savouries, and Breakfast Dishes, .... 112 Bread, Cakes, Biscuits, .... .... .... 119 Jams, Jellies, etc., .... .... 138 Sick-room Cookery, •«»* .... 143 Digitized by the Internet Archive in 2015 https://archive.org/details/b21538074 The aim in compiling this book has been to present dishes that are suitable for home use, and that are well within the reach of moderate incomes. A knowledge of cookery is not all that is needed on the part of the housewife and cook ; careful thought and wise economy in marketing, and in the management of the larder and storeroom, are also essential. Marketing* — To begin at the butcher’s. The choice of meat should be made personally if possible, rather than by writing or by messenger. By doing this a more economical joint or cut of meat is often secured, and it can also be ascertained if the meat is in good condition for use. Beef or Mutton should always be hung before it is cooked by a dry method such as roasting, grilling ; or frying, and for these methods the more expensive cuts are used. The best joints of beef for roasting are the sirloin and the ribs ; for grilling and frying, steak cut from the rump. The price per pound of these cuts is high, but it must be remembered that there is little waste in them. More inexpensive cuts may be chosen for boiling or stewing — the thick runner for boiling, and round steak for stewing, are good examples. Mutton* — The most suitable cuts for roasting are the saddle, leg, and shoulder. Chops from the loin are much