FoodNetArchive

Tried favourites cookery book

1909

Page 1

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
As was stated in the first edition, the book does not claim to be original. The idea is, that every housewife has her own special recipes, or tit-bits of household information, the result of practical experience. These tested recipes, gathered from a wide circle of friends, have formed a most useful Cookery Book, as has been amply proved by the success and rapid sale of nine editions. E. W. KIRK. Greenhill Gardens, Edinburgh HANDY MEASURES. The following table will serve as a guide on ordinary occasions : — equal to 1 'Dessertspoonful. ,, 1 Tablespoonful. Small Teacupful. Gill. Pint. Tablespoonful. Dessertspoonful. Teacupful. Breakfastcupful. 1 1 1 2 1 1 1 1 280 lbs. Teaspoonfuls Dessertspoonfuls Tablespoonfuls Teacupful Breakfastcupful oz. of Dry Substance oz. of Butter or Dripping ^ lb. of Flour ^ lb. of Flour 1 sack Flour (Makes about 80 2 lb. loaves). 1 Bushel ... ... . 1 Stone 1 Quarter 16 Quarters A Teaspoon holds a Drachm ; a Tablespoon, oz. ; a Teacup, 5 oz. ; 1 Pint is equivalent to I lb. ; a Drop is a Minim. ’2 tablespoonfuls water, ^ gill; 2 tablespoonfuls of solid, 1 gill. A saltspoonful is a good measure of salt for all custards, blancmanges, etc. One cupful of milk, for wetting 1 lb. pf flour. One Lemon is about equal to ten drops Essence of Lemon, or to ^ drachm of Citric Acid. 1 oz. 3 penny pieces ; ^ oz. 1 penny piece and 1 half-penny piece; ^ oz., 1 threepenny piece and 1 half-penny piece. 56 lbs. 14 lbs. lbs. 1 bushel. GOLDEN RULES FOR THE KITCHEN. Without cleanliness and punctuality good cooking is impossible. Leave nothing dirty ; clear as you go. A time for everything, and everything in time. A good cook wastes nothing. An hour lost in the morning has to be run after all day. Haste,, without hurry, saves worry, fuss, and flurry. Stew boiled is stew spoiled. Strong fire for roasting, clear fire for boiling. Wash vegetables in three waters. Boil fish quickly, boil meat slowly INDEX. SOUPS. PAGE PAGE Almond Soup ... , , 1 Lentil Soup tf* 9 Artichoke Soup . , 1 Leek Soup 9 Austrian Soup . . 2 Lentil, Pea, Barley, Ac. ^ 10 Baked Soup . . 2 Lentil and Rice Soup . . • • 10 Bread Soup 2 Liver Soup 10 Bone Soup . 2 Macaroni Soup . , 10 Bone Stock , , 2 Milk Soup . . . 10 Barley (Cream of) Soup 2 Maigre Soup . . . ^ 10 Broth (Scotch) Broth (Sheep’s Head) . . . 2 Mulligatawny Soup 11 3 Mushroom Soup 11 Broth (Vegetarian) 3 Ox-Tail Soup . . 11 Brown Soup ... 3 Oyster Soup . . . . 11 Carrot Soup . 3 Palestine Soup • 11 Colery (Brown) Soup 3 Parsnip Soup . . 11 Celery Soup . 4 Pea Soup. (Green) . 12 Coburg Soup .,. 4 Pea Soup . 12 Chestnut Soup 4 Potato Soup . . . 12 Children’s Soup . . 4 Queen Victoria Soup Queen’s Soup . . , 13 Clear Soup 4 • 13 froutona for Soup 5 Rabbit Soup . . . 13 Curried Vegetable Soup 5 Red Pottage , . . 14 Fish Soup 5 Rico Milk Soup .. . 14 Fruit Soup 6 Rico Soup . . ' Singer’s Soup ... — 14 Forcemeat Balls 6 14 Seonomioal Soup , , 6 Stock for Soup 14 Game Soup , . G .Tapioca Soup .. 16 Hare Soup ... . , , , 6-7 Tomato Soup . . , 15 Haricot Bean Soup 7 Turtle Soup (Mock) , , 16 Hotch Potoh „. , , 7 White Soup , , 16 Hough Soup ... 7 Winter Soup . . 16 Italian Soup . . 7 Coimt Rumford’s Soups Stock for Vegetarian Soup 16