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THE PRACTICAL HOUSEWIFE SERIES
VOLUME II
The Book of Plain Cooking
THE
BOOK OF PLAIN
COOKING
BY
ETHEL ARCHER
LONDON
A. TREHERNE & CO. LTD.
3 AGAR STREET, CHARING CROSS, W.C.
I9°4
19- ?63
WELLCOME INSTITUTE
LIBRARY
Coll.
welMOmec
Call
No.
qz :
1904-
XbJ h
PREFACE
Let me at the outset declare that I am not a
“ professed ” cook. For twenty years it has
been my business to direct, and on occasion
to do, with little or no aid, the cookery of a
modest establishment. The ensuing recipes
are the notes of this experience. Here you
will find no scientific dissertations, no mag-
nificent menus, no elaborate dishes. I have
sought to give a girl, possibly ignorant of
cookery, such directions for the preparation
of simple food as will enable her to make
a notable contribution to comfort and even
the highest happiness of a home not operated
with a large, or even a middle-sized, income.
Nowadays there is no need to apologise for
the use of a gas cooker. The prejudice which
I well remember in my younger days has
died away. The economy, the effectiveness,
the minute dependability of a good gas
Vlll
PREFACE
cooker, are beyond the need of enconium ;
watch it carefully for waste, and keep it
spotlessly clean. For years I have exclusively
used Fletcher, Russell & Co.’s cooker, and I
will say that every dish hereafter enumerated
has been concocted by me personally on one
of their stoves. For the Jewish recipes I am
indebted to Mr. Bernard Marks.
E. A.
PLAIN COOKING.
1. The Stock Pot
Of course the stock pot is the base of all
soups, and of much else in cookery ; but unless
the establishment be large, I advise that
stock be made from time to time in a
capacious saucepan. I have known the
stock pot to degenerate into an unwholesome
stodge of refuse. To make a good, jellied
stock, take a pound and a half of knuckle
of veal, well chopped, and a pound of shin
of beef. Add any bacon or meat trimmings
convenient, but no game bones — their flavour
is pervasive. Put from three to four quarts
of water to the meat indicated, celery, carrots,
a little turnip, onions, parsley, and mixed
herbs, pepper and salt. Boil, then simmer
four or five hours. Then boil up quickly
and strain.
B
10
PLAIN COOKING
SOUPS
2. Mutton Broth
Disjoint, and thoroughly cleanse in water
the scrag end of a neck of mutton. Place the
meat in a saucepan, allowing one pint of water
(or a little more) to each pound. Onions,
carrots, and a turnip are required for flavour-
ing, not forgetting a bunch of sweet herbs,
some celery, and pearl barley. Let the in-
gredients stew gently for two or three hours.
Just before serving sprinkle over the soup
a little parsley chopped to extreme fine-
ness.
3. Scotch Broth
This is most acceptable in cold weather, but
seasonable at any time. It should be prepared
overnight, so that the fat may be skimmed
before the completing ingredients are added.
The middle of the neck of mutton is best.
Cut it into chops, place in a stewpan with
onions and turnips, and stew till quite tender.
Remove the chops from the stock ; add some
pearl barley, and when nearly cooked replace
the chops. Serve with a sprinkling of pars-
ley. It is most essential to skim the stock.
PLAIN COOKING
ii
4. Sheep’s Head Broth
Page 0
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
w
j
I I
X-Vc ■ . 1
22101424124
Med
K8512
<
\
THE PRACTICAL HOUSEWIFE SERIES
VOLUME II
The Book of Plain Cooking
THE
BOOK OF PLAIN COOKING
BY
ETHEL ARCHER
LONDON
A. TREHERNE & CO. LTD.
3 AGAR STREET, CHARING CROSS, W.C.
I9°4
19- ?63
WELLCOME INSTITUTE LIBRARY
Coll.
welMOmec
Call
No.
qz :
XbJ h
PREFACE
Let me at the outset declare that I am not a “ professed ” cook. For twenty years it has been my business to direct, and on occasion to do, with little or no aid, the cookery of a modest establishment. The ensuing recipes are the notes of this experience. Here you will find no scientific dissertations, no magnificent menus, no elaborate dishes. I have sought to give a girl, possibly ignorant of cookery, such directions for the preparation of simple food as will enable her to make a notable contribution to comfort and even the highest happiness of a home not operated with a large, or even a middle-sized, income. Nowadays there is no need to apologise for the use of a gas cooker. The prejudice which I well remember in my younger days has died away. The economy, the effectiveness, the minute dependability of a good gas
PREFACE
cooker, are beyond the need of enconium ; watch it carefully for waste, and keep it spotlessly clean. For years I have exclusively used Fletcher, Russell & Co.’s cooker, and I will say that every dish hereafter enumerated has been concocted by me personally on one of their stoves. For the Jewish recipes I am indebted to Mr. Bernard Marks.
E. A.
1. The Stock Pot
Of course the stock pot is the base of all soups, and of much else in cookery ; but unless the establishment be large, I advise that stock be made from time to time in a capacious saucepan. I have known the stock pot to degenerate into an unwholesome stodge of refuse. To make a good, jellied stock, take a pound and a half of knuckle of veal, well chopped, and a pound of shin of beef. Add any bacon or meat trimmings convenient, but no game bones — their flavour is pervasive. Put from three to four quarts of water to the meat indicated, celery, carrots, a little turnip, onions, parsley, and mixed herbs, pepper and salt. Boil, then simmer four or five hours. Then boil up quickly and strain.
B
SOUPS
2. Mutton Broth
Disjoint, and thoroughly cleanse in water the scrag end of a neck of mutton. Place the meat in a saucepan, allowing one pint of water (or a little more) to each pound. Onions, carrots, and a turnip are required for flavouring, not forgetting a bunch of sweet herbs, some celery, and pearl barley. Let the ingredients stew gently for two or three hours. Just before serving sprinkle over the soup a little parsley chopped to extreme fineness.
3. Scotch Broth
This is most acceptable in cold weather, but seasonable at any time. It should be prepared overnight, so that the fat may be skimmed before the completing ingredients are added. The middle of the neck of mutton is best. Cut it into chops, place in a stewpan with onions and turnips, and stew till quite tender. Remove the chops from the stock ; add some pearl barley, and when nearly cooked replace the chops. Serve with a sprinkling of parsley. It is most essential to skim the stock.
4. Sheep’s Head Broth