Cookery book and general axioms for plain cookery

Reserve Dishes. Stewed Beef and Bice Cornish Pasties Boiled Cauliflower Barley Water Lemonade Plum Pudding Mince Pies Orange Marmalade Pickled Cabbage Salads Jam Season Dishes. This Syllabus is based on the following Rules:— !• That the lessons graduate from the simplest dishes, just as the teaching of any other subject should proceed from the elementary to the more advanced. 2. That all new classes commence with the first lesson and proceed in l-pgular order, instead of beginning with the same lesson, as those who have passed through part of a course. 3. That all the “Cookery Axioms” already formulated be included in this syllabus. 4. That in the case of Season Dishes none be omitted that have these special axioms, unless they have been given in a previous lesson. 5. Dishes bracketed thus (“) indicate that the second (b) may be used for practice, because the general method is the same for both, and that the first dish (a) — which, however, must be demonstrated — is usually difficult to dispose of, especially in the afternoon. 6. That two dishes requiring the same method should not occur in one lesson : e.g., Shepherd’s Pie and Milk Pudding. As these would both necessitate the use of ovens and pie-dishes, confusion might be caused, especially with young teachers. 7. The dishes demonstrated must be practised, but if some of the lessons, though enough for demonstration, should not prove sufficient for practice, dishes may be added from former lessons. With this object in view cold meat dishes are arranged prior to roasting and boiling meat ; and this also obviates the difficulty of disposing of the meat. N.B. — Lesson No. 1 is arranged with the idea of introducing albumen in its simplest form, when an egg will be cooked under boiling point, and another will be cooked by the usual plan of boiling 3 k minutes, to illustrate the effect of a higher degree of heat upon the albumen. This illustration will be the guiding principle in cooking meat and vegetables. The Egg Snow is to be tasted by the girls, and is * intended to make the first lesson as popular and attractive as possible. Reserve Dishes are to be taken at the 21st and 22nd lessons, because the Syllabus only comprises twenty, and the course consists of twenty-two. RECEIPTS. VEGETABLE SOUP. Ingredients : — 1 large carrot. 4 large potatoes (parboiled). 1 small turnip. 1 large onion (parboiled or scalded).* 1 oz. dripping. A few celery leaves, or strip of celery. 1 teaspoonful brown sugar (if liked). 1 teaspoonful of salt. Method : — Wash all the vegetables except the onion, and peel it and the potatoes before parboiling; peel the turnip also, and scrape the carrot and celery, then cut them all into very small pieces. Melt the dripping in a saucepan, add the vegetables and simmer them about 10 minutes, stirring occasionally to prevent burning ; then add the water and salt, and simmer 1 hour or until quite soft. Skim off the fat, season to taste, and serve. — To parboil potatoes : Simmer them whole about 5 minutes. U.B. — (1) It is an improvement to strain this through a wire sieve or colander into a basin, and rub the vegetables through with a wooden spoon. Then pour the whole back into the saucepan ; just let it boil, stirring a few times, and serve with toasted bread.