Name: Domestic cookery
Author: H. M. Young

H. M. YOUNG. 22101718904 Med K10984 • V-' ‘ : •• y. . . ^ ^ * DOMESTIC COOKERY WITH SPECIAL EEFERENCE TO COOKING- BY GAS. BY H. M. YOUNG, First Class Diplomee as Demonstrator of Cookery, Medalist, ^c., Sfc. PRICE, TWO SHILLINGS. EIGHTH EDITION. Published by H. M. YOUNG, 27, Arplkt Street, Warrington. JOHN HEYWOOU, Deansgate and Ridgefieu), Manchester; 1, Paternoster Buildings, LONDON. [entered at stationers’ hall.] % WELLCOME INSTITUTE LIBRARY Coll. welMOmee Call No. -f PEEFACE. -:o:- At the request of many Ladies who have attended my Lectures on Cookery, I have been induced to write the following pages, and, in doing so, I have striven to give the information as plainly and practi- cally as possible. The Kecipes will not be found High-Class, but Domestic and Economical, and, I trust, useful. I have added some remarks on Cooking by Gras, together with a few instructions upon the use of the Gras Range — not because it is absolutely necessary to the success of the dishes which may be prepared from the Recipes, but because my personal experience has taught me its extreme utility and convenience. H. M. YOUNGl. October 7th, 1886. DOMESTIC COOKERY WITH SPECIAL EEFEEENCE TO COOKING BY GAS. SOUPS, No. 1. ARTICHOKE SOUP. 2 lb. Jerusalem artichokes 1^ oz. butter 1 teaspoonful salt 2 bay leaves ^ pint milk 1 medium onion 1 teaspoonful white pepper- corns 1 potato 1 quai-^ tv’r'te stock Cut up the vegetables into slices and put into a saucepan with the butter, fry lightly eight minutes, taking care they do not brown ; then add Uie stock, peppercorns, salt and bay leaves. Simmer for 1 hour. Pass through a wn-e sieve, rubbing the pulp through with the back of a wooder spoon ; pour hack into the saucepan, add the milk, a little more seasoning if required, and heat up. K liked a J pint of cream may be put into the tureen and the soup poured to it. Serve with toasted bread cut in small squares. 2 No. 2. ALMOND SOUP. ^ lb. sweet almonds 1 head celery 1^ pint milk i pint cream 1 teaspoonful peppercorns 1 oz. butter ^ oz. bitter almonds 1 medium onion pint white stock 1 teaspoonful salt 1 oz. dour Blanch and pound the almonds, then boil them one hour in the stock with the peppercorns, onion and celery : rub through a hair sieve with the back of a wooden spoon. Heat the butter in a saucepan, but not brown it, throw in the flour, mix until smooth, add the milk and stir, boil two or three minutes, then add stock and salt ; re-heat ; put the cream into a tureen and add to it the soup. Serve at once. No. 3. BROWN SOUP (with Forcemeat Balls). f lb. lean beef 1 good-sized carrot 2 onions, medium size 1 teaspoonful peppercorns 1 good teaspoonful salt A few sprigs of parsley A stalk of celery 3 pints water 1 small turnip 1 tablespoonful mushroom ketchup 1 bunch sweet herbs 1^ oz. butter oz. dour 3 or 4 cloves

AI-modernized reading of the original text

H. M. YOUNG. 22101718904 Med K10984 • V-' ‘ : •• y. . . ^ ^ * DOMESTIC COOKERY WITH SPECIAL REFERENCE TO COOKING- BY GAS. BY H. M. YOUNG, First Class Diplomee as Demonstrator of Cookery, Medalist, ^c., Sfc. PRICE, TWO SHILLINGS. EIGHTH EDITION. Published by H. M. YOUNG, 27, Arplkt Street, Warrington. JOHN HEYWOOU, Deansgate and Ridgefieu), Manchester; 1, Paternoster Buildings, LONDON. [entered at stationers’ hall.] % WELLCOME INSTITUTE LIBRARY Coll. welMOmee Call No. -f PEEFACE. -:o:- At the request of many Ladies who have attended my Lectures on Cookery, I have been induced to write the following pages, and, in doing so, I have striven to give the information as plainly and practically as possible. The Kecipes will not be found High-Class, but Domestic and Economical, and, I trust, useful. I have added some remarks on Cooking by Gras, together with a few instructions upon the use of the Gras Range — not because it is absolutely necessary to the success of the dishes which may be prepared from the Recipes, but because my personal experience has taught me its extreme utility and convenience. H. M. YOUNG. October 7th, 1886. DOMESTIC COOKERY WITH SPECIAL EEFEEENCE TO COOKING BY GAS. SOUPS, No. 1. ARTICHOKE SOUP. 2 lb. Jerusalem artichokes 1^ oz. butter 1 teaspoonful salt 2 bay leaves ^ pint milk 1 medium onion 1 teaspoonful white peppercorns 1 potato 1 quai-^ tv’r'te stock Cut up the vegetables into slices and put into a saucepan with the butter, fry lightly eight minutes, taking care they do not brown ; then add Uie stock, peppercorns, salt and bay leaves. Simmer for 1 hour. Pass through a wn-e sieve, rubbing the pulp through with the back of a wooder spoon ; pour hack into the saucepan, add the milk, a little more seasoning if required, and heat up. K liked a J pint of cream may be put into the tureen and the soup poured to it. Serve with toasted bread cut in small squares. No. 2. ALMOND SOUP. ^ lb. sweet almonds 1 head celery 1^ pint milk i pint cream 1 teaspoonful peppercorns 1 oz. butter ^ oz. bitter almonds 1 medium onion pint white stock 1 teaspoonful salt 1 oz. dour Blanch and pound the almonds, then boil them one hour in the stock with the peppercorns, onion and celery : rub through a hair sieve with the back of a wooden spoon. Heat the butter in a saucepan, but not brown it, throw in the flour, mix until smooth, add the milk and stir, boil two or three minutes, then add stock and salt ; re-heat ; put the cream into a tureen and add to it the soup. Serve at once. No. 3. BROWN SOUP (with Forcemeat Balls). f lb. lean beef 1 good-sized carrot 2 onions, medium size 1 teaspoonful peppercorns 1 good teaspoonful salt A few sprigs of parsley A stalk of celery 3 pints water 1 small turnip 1 tablespoonful mushroom ketchup 1 bunch sweet herbs 1^ oz. butter oz. dour 3 or 4 cloves