Name: Cookery book and general axioms for plain cookery
Author: E. Briggs

Method : — Put the sugar and vinegar into a tureen and let the sugar dissolve. Wash the mint, pick the leaves off the stalks and dry them, chop them up finely, add them to the sugar and vinegar, and stir until the sugar is dissolved. This sauce is better for being made 2 or 3 hours before wanted. GENES ALi AXIOMS FOR PLAIN COOKERY. FORMULATED BY MISS BRIGGS. All rights reserved. Entered at Stationers' Hall. INTRODUCTION. SUMMARY of general principles having been felt to be a desideratum amongst teachers of Cookery, these axioms were formulated in the hope that they would supply this want. They have been found to ensure emphasis being laid, on the most important points of each subject they comprise, and. also prove that a rule with an intelligent reason for it is remembered, when receipts (which are difficult to retain) will ahnost entirety fade from the memory. Cookery is a subject which perhaps more than others demands a help of this kind, because it is somewhat monotonous, because the heat required for its operation tries the concentrative power of the teacher, and because the constant thought required for the practical part of the work interferes, necessarily, with the even tenour of theoretical lessons only. It is of great importance that a mere parrot-like repetition of the “ Axioms ” should be avoided ; therefore, when a child has repeated them, she should be questioned thoroughly as to their why and wherefore. E. Biuggs. Nov., 1889. 99 GENERAL AXIOMS FOR PLAIN COOKERY. 1. General Rnles. I. Get everything in readiness before commencing to cook. II. Keep everything very clean. III. Make every dish look as nice as possible. 2. Rules for Vegetable Soups. I. Put the vegetables into boiling water to keep the colour. II. Boil gently to preserve the flavour of the vegetables. III. Keep it well skimmed. IV. Do not allow it to cool in the saucepan, but pour it into an earthenware bowl. 3. Rules for Boiling Potatoes. I. Choose potatoes of equal size. If large and small are together, cook the larger ones a few minutes before the smaller ones are put in. II. Peel them very thinly to preserve the gluten. III. They must never be cut, because the starch within the gluten absorbs the water so readily. IV. Put them into boiling water to keep the gluten firm, and leave plenty of room for them to swell. V. Boil them gently and evenly, to prevent them breaking. VI. Try them with a skewer, and if done, strain and shake them. VII. Put the pan near the fire about 10 minutes, leaving a dean Boft cloth on the top to absorb the steam, 100 4. Eulesfor Boiled Suet Pudding-. I. Chop the suet very finely. It should be fine enough to mix with the flour like any other fat. II. Put it into boiling water, or it will not be light. III. Keep it boiling all the time, and if more water is added, it must be boiling. If the heat is lowered, it will not be light. IY. Keep the lid on closely, or the steam will escape, and the pudding require longer time for cooking. Y. Suet pudding requires from 3 to 4 hours boiling, because suet is a heavy fat. YI. Mix bread-crumbs with the flour to make it lighter. VII. Half an hour longer must be allowed if it is steamed, which is a much lighter mode of cooking it. 5. Eules for Boasting or Baking Meat. I. Have a clear fire or a hot oven ready.

AI-modernized reading of the original text

Method : — Put the sugar and vinegar into a tureen and let the sugar dissolve. Wash the mint, pick the leaves off the stalks and dry them, chop them up finely, add them to the sugar and vinegar, and stir until the sugar is dissolved. This sauce is better for being made 2 or 3 hours before wanted. GENERAL AXIOMS FOR PLAIN COOKERY. FORMULATED BY MISS BRIGGS. All rights reserved. Entered at Stationers' Hall. INTRODUCTION. SUMMARY of general principles having been felt to be a desideratum amongst teachers of Cookery, these axioms were formulated in the hope that they would supply this want. They have been found to ensure emphasis being laid, on the most important points of each subject they comprise, and. also prove that a rule with an intelligent reason for it is remembered, when receipts (which are difficult to retain) will ahnost entirety fade from the memory. Cookery is a subject which perhaps more than others demands a help of this kind, because it is somewhat monotonous, because the heat required for its operation tries the concentrative power of the teacher, and because the constant thought required for the practical part of the work interferes, necessarily, with the even tenour of theoretical lessons only. It is of great importance that a mere parrot-like repetition of the “ Axioms ” should be avoided ; therefore, when a child has repeated them, she should be questioned thoroughly as to their why and wherefore. E. Briggs. Nov., 1889. GENERAL AXIOMS FOR PLAIN COOKERY. 1. General Rnles. I. Get everything in readiness before commencing to cook. II. Keep everything very clean. III. Make every dish look as nice as possible. 2. Rules for Vegetable Soups. I. Put the vegetables into boiling water to keep the colour. II. Boil gently to preserve the flavour of the vegetables. III. Keep it well skimmed. IV. Do not allow it to cool in the saucepan, but pour it into an earthenware bowl. 3. Rules for Boiling Potatoes. I. Choose potatoes of equal size. If large and small are together, cook the larger ones a few minutes before the smaller ones are put in. II. Peel them very thinly to preserve the gluten. III. They must never be cut, because the starch within the gluten absorbs the water so readily. IV. Put them into boiling water to keep the gluten firm, and leave plenty of room for them to swell. V. Boil them gently and evenly, to prevent them breaking. VI. Try them with a skewer, and if done, strain and shake them. VII. Put the pan near the fire about 10 minutes, leaving a clean soft cloth on the top to absorb the steam, 4. Eulesfor Boiled Suet Pudding-. I. Chop the suet very finely. It should be fine enough to mix with the flour like any other fat. II. Put it into boiling water, or it will not be light. III. Keep it boiling all the time, and if more water is added, it must be boiling. If the heat is lowered, it will not be light. IY. Keep the lid on closely, or the steam will escape, and the pudding require longer time for cooking. Y. Suet pudding requires from 3 to 4 hours boiling, because suet is a heavy fat. YI. Mix bread-crumbs with the flour to make it lighter. VII. Half an hour longer must be allowed if it is steamed, which is a much lighter mode of cooking it. 5. Eules for Boasting or Baking Meat. I. Have a clear fire or a hot oven ready.