ADVERTISEMENTS.
AS SUPPLIED TO MEMBERS OF THE ROYAL FAMILY.
^
MAGGI’S
CONSOMME IN GELATINE TUBES.
Boxes Containing Ten Tubes, Is. 8cl.
FRENCH SOUPS.
)
THIRTY THREE
VARIETIES.
LEEDS UNIVERSITY LIBRARY
special Collections
Lookery Camden
301
0602278
0406
4d.
I kinds of
MEN, AND
London Borough c
Swiss Cottage Library
88 Avenue Road
LONDON
NW3 3HA
c
r ' .. J
This booMs due for return on or befor
below. The period of loan can be exter
reserved (please ask for details of rene\
Fines are charged on ove
The Nutshell Series.
UNIFORM WITH THIS VOLUME.
6d. each (postage id.)
How to Obtain Strength. — The common sense
of exercise. Numerous diagrams. By J. H. Harrison
(Professor of Gymnastics) and Ridge King.
Nursing. — The rearing and management of children
from infancy upwards. A practical instructor for the use
of parents and superior nurses. By a Doctor of Medicine
Dancing. — A practical handbook for the use of
beginners. By Edward Scott, author of “ Dancing as it
should be." “ Grace and Folly,” etc.
Cycling. — A thoroughly practical handbook for
cyclists of both sexes, with chapters on the care and manage-
ment of machines. Illustrated. By C. W. Brown.
Dressmaking. — This is a most useful book for
ladies. By Easton de Barras.
Knitting and Fancy Work. — Part I.— Plain and
Fancy Knitting Part’ll. — Useful and Ornamental Crochet.
Part III.— New and Fashionable Needlework. By Easton
de Barras.
The Photographic Colourist.— A manual for the
use of amateurs. Giving every particular required for
painting lantern slides and other transparencies, colouring
diagrams, preparing lantern slides without the aid of photo-
graphy, blacking out backgrounds, scratching in details,
tinting paper prints, colouring paper prints to imitate oil
paintings, crystoleum paintings, etc., etc. By J. W. Neville.
COOKERY.
THE NUTSHELL SERIES.
By MARGUERITE NINETY*’
Iliffp. & Son, 3,
London :
St. Bride Street, Ludgate Circus, E C
London
Iliffe & Son, 3, St. Bride Street, Ludgate Circus, E.C
Works; Coventry.
-S»i^
T 870783
PREFACE
71 N apology is almost necessary for offering yet
j* another cookery book to the public, when there
are already so many manuals on the subject ;
but as very few have appeared in this condensed
form, I may be forgiven for offering a few remarks
on such an ordinary subject. Moreover, as it is
impossible to attempt anything exhaustive in such a
small space, my readers will soon understand that
my intentjon has been merely to provide a little
handbook of reference for those who already know
something about cookery, and yet would be glad of
recipes which, though slightly out of the common, arc
nevertheless practical and simple.
MARGUERITE NINET.
London, October, 1807.
CONTENTS
INTRODUCTION..
CHAPTER I- Practical and General Hints
CHAPTER II.— Kitchen Utensils
CHAPTER III.— Stocks and Sauces
CHAPTER IV.-Soups
CHAPTER V.— Pish
CHAPTER VI. — Eggs and Potatoes
CHAPTER VII. — Vegetables ..
CHAPTER VIII. — Beef
CHAPTER IX.— Mutton
CHAPTER X.— Veal
CHAPTER XI. — Pork
CHAPTER XII. -Poultry and Game
page
9
11
17
21
43
49
61
67
75
19
83
90
94
CHAPTER XIII. — Puddings and Sweets .. 102
CHAPTER XIV.— Pickling and Preserving .. 109
INTRODUCTORY,
Cookery
1897Page 0
Presented as published in 1897. 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
AS SUPPLIED TO MEMBERS OF THE ROYAL FAMILY.
^
MAGGI’S
CONSOMME IN GELATINE TUBES.
Boxes Containing Ten Tubes, Is. 8cl.
FRENCH SOUPS.
)
THIRTY THREE
VARIETIES.
LEEDS UNIVERSITY LIBRARY special Collections
Lookery Camden
0602278
4d.
I kinds of MEN, AND
London Borough c
Swiss Cottage Library 88 Avenue Road LONDON NW3 3HA
r ' .. J
This booMs due for return on or befor below. The period of loan can be exter reserved (please ask for details of rene\
Fines are charged on ove
The Nutshell Series.
UNIFORM WITH THIS VOLUME.
6d. each (postage id.)
How to Obtain Strength. — The common sense of exercise. Numerous diagrams. By J. H. Harrison (Professor of Gymnastics) and Ridge King.
Nursing. — The rearing and management of children from infancy upwards. A practical instructor for the use of parents and superior nurses. By a Doctor of Medicine
Dancing. — A practical handbook for the use of beginners. By Edward Scott, author of “ Dancing as it should be." “ Grace and Folly,” etc.
Cycling. — A thoroughly practical handbook for cyclists of both sexes, with chapters on the care and management of machines. Illustrated. By C. W. Brown.
Dressmaking. — This is a most useful book for ladies. By Easton de Barras.
Knitting and Fancy Work. — Part I.— Plain and Fancy Knitting Part’ll. — Useful and Ornamental Crochet. Part III.— New and Fashionable Needlework. By Easton de Barras.
The Photographic Colourist.— A manual for the
use of amateurs. Giving every particular required for painting lantern slides and other transparencies, colouring diagrams, preparing lantern slides without the aid of photography, blacking out backgrounds, scratching in details, tinting paper prints, colouring paper prints to imitate oil paintings, crystoleum paintings, etc., etc. By J. W. Neville.
THE NUTSHELL SERIES.
By MARGUERITE NINET
Iliffp. & Son, 3,
London :
St. Bride Street, Ludgate Circus, E C
London
Iliffe & Son, 3, St. Bride Street, Ludgate Circus, E.C Works; Coventry.
-S»i^
T 870783
PREFACE
71 N apology is almost necessary for offering yet j* another cookery book to the public, when there are already so many manuals on the subject ; but as very few have appeared in this condensed form, I may be forgiven for offering a few remarks on such an ordinary subject. Moreover, as it is impossible to attempt anything exhaustive in such a small space, my readers will soon understand that my intentjon has been merely to provide a little handbook of reference for those who already know something about cookery, and yet would be glad of recipes which, though slightly out of the common, arc nevertheless practical and simple.
MARGUERITE NINET.
London, October, 1897.
CONTENTS
INTRODUCTION
page
1
CHAPTER I.— Practical and General Hints CHAPTER II.— Kitchen Utensils CHAPTER III.— Stocks and Sauces
CHAPTER IV.— Soups
CHAPTER V.— Fish CHAPTER VI.— Eggs and Potatoes CHAPTER VII.— Vegetables
CHAPTER VIII.— Beef CHAPTER IX.— Mutton CHAPTER X.— Veal CHAPTER XI.— Pork CHAPTER XII.— Poultry and Game
page
CHAPTER XIII. — Puddings and Sweets .. 102
CHAPTER XIV.— Pickling and Preserving .. 109
INTRODUCTORY,