x *3^^$ \ 22101417196 JOHN HODGKIN, F.L.S. Med K8802 BUCKMASTER’S COOKERY; WITH AN ABRIDGMENT OF SOME OK THE LECTURES DELIVERED IN THE COOKERY SCHOOL AT THE INTERNATIONAL EXHIBITION. StHillj lttwlji Jour pttnbrrb ^rcipcs. NEW EDITION, CAREFULLY REVISED. “The number of inhabitants which may be supported in any country, upon its internal produce, depends as much upon the state of the Art of Cookery as upon that of Agriculture. . . . but if Cookery be of so much importance, it certainly deserves to be studied with the greatest care. . . . Cookery and Agriculture are arts of civilized nations ; savages understand neither of tliem.”^- Count Rum fo no. LONDON GEORGE ROUT LEDGE AND SONS Broadway, Ludgate Hill NEW YORK; 9 LAFAYETTE PLACE / 5 gOVOSiD / LONDON ! BUADDUUY, AONE'V, & CO., PRINTERS, WHITE FRIARS. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. QT > JUbicnteb, bn ^permission, TO H.R.H. PRINCESS LOUISE, MARCHIONESS OF LORNE, AS AN ACTIVE PATRONESS OF THE ART OF COOKERY, AND ONE WHO APPRECIATES ITS IMPORTANCE AS AN ELEMENT OF SOCIAL AND DOMESTIC HAPPINESS. \ PREFACE TO NEW EDITION. 4 The present edition has been carefully revised, and a large number of new and original recipes have been added, which are within the power of every girl of average intelligence. The book is intended for middle class families and young persons desirous of acquiring a knowledge of Domestic Cookery. I hope the book will be found useful in awakening attention and im- proving a much neglected and often despised art. Some of the lectures deal with the theory of cook- ing, and reasons are given for doing things, and it is only by connecting the theory with the practice that cookery can be made an educational discipline in girls’ schools. Next to the art of cultivating the earth, cookery opens up a field of national usefulness and importance. A cookery book may give recipes, but it cannot give brains. In every recipe a woman must exercise judgment vi Preface to Nciv Edition. and taste : it is for her to decide what recipes she can afford. If this book should lead to more economy and better cooking, I shall have accomplished my purpose, and contributed in a humble degree to the happiness of domestic life. I must express my thanks to Lady Dryden for several recipes. St. John’s II:ll, Wandsworth, S.W. BUCKMASTER’S COOKERY. LECTURES. EARLY ENGLISH FOOD AND COOKING. “Whether ye eat or drink, do all to the glory of God.” The history of cooking is the history of our manners and our civilization. The food of monkeys was pro- bably the early food of men. Fruits, seeds, and roots were ground to pieces by the teeth, so that the saliva could act upon them and prepare them for the stomach, where they were raised to the temperature necessary for digestion, and afterwards converted into blood to keep up the temperature and repair the tissues. In imitation of nature, men bruised or ground their food between stones called querns ; with a more advanced civilization these stones were moved by natural forces; and with the paste or dough formed by mixing the meal with water they prepared an unleavened cake, which was baked in live ashes or in an oven. This was probably the earliest kind of cooking.

AI-modernized reading of the original text

x *3^^$ \ 22101417196 JOHN HODGKIN, F.L.S. Med K8802 BUCKMASTER’S COOKERY; WITH AN ABRIDGMENT OF SOME OK THE LECTURES DELIVERED IN THE COOKERY SCHOOL AT THE INTERNATIONAL EXHIBITION. StHillj lttwlji Jour pttnbrrb ^rcipcs. NEW EDITION, CAREFULLY REVISED. “The number of inhabitants which may be supported in any country, upon its internal produce, depends as much upon the state of the Art of Cookery as upon that of Agriculture. . . . but if Cookery be of so much importance, it certainly deserves to be studied with the greatest care. . . . Cookery and Agriculture are arts of civilized nations ; savages understand neither of tliem.”^- Count Rum fo no. LONDON GEORGE ROUTLEDGE AND SONS Broadway, Ludgate Hill NEW YORK; 9 LAFAYETTE PLACE / 5 gOVOSiD / LONDON ! BUADDUUY, AONE'V, & CO., PRINTERS, WHITE FRIARS. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. QT > Dedicated, by Permission, TO H.R.H. PRINCESS LOUISE, MARCHIONESS OF LORNE, AS AN ACTIVE PATRONESS OF THE ART OF COOKERY, AND ONE WHO APPRECIATES ITS IMPORTANCE AS AN ELEMENT OF SOCIAL AND DOMESTIC HAPPINESS. \ PREFACE TO NEW EDITION. The present edition has been carefully revised, and a large number of new and original recipes have been added, which are within the power of every girl of average intelligence. The book is intended for middle class families and young persons desirous of acquiring a knowledge of Domestic Cookery. I hope the book will be found useful in awakening attention and improving a much neglected and often despised art. Some of the lectures deal with the theory of cooking, and reasons are given for doing things, and it is only by connecting the theory with the practice that cookery can be made an educational discipline in girls’ schools. Next to the art of cultivating the earth, cookery opens up a field of national usefulness and importance. A cookery book may give recipes, but it cannot give brains. In every recipe a woman must exercise judgment vi Preface to New Edition. and taste : it is for her to decide what recipes she can afford. If this book should lead to more economy and better cooking, I shall have accomplished my purpose, and contributed in a humble degree to the happiness of domestic life. I must express my thanks to Lady Dryden for several recipes. St. John’s II:ll, Wandsworth, S.W. BUCKMASTER’S COOKERY. LECTURES. EARLY ENGLISH FOOD AND COOKING. “Whether ye eat or drink, do all to the glory of God.” The history of cooking is the history of our manners and our civilization. The food of monkeys was probably the early food of men. Fruits, seeds, and roots were ground to pieces by the teeth, so that the saliva could act upon them and prepare them for the stomach, where they were raised to the temperature necessary for digestion, and afterwards converted into blood to keep up the temperature and repair the tissues. In imitation of nature, men bruised or ground their food between stones called querns ; with a more advanced civilization these stones were moved by natural forces; and with the paste or dough formed by mixing the meal with water they prepared an unleavened cake, which was baked in live ashes or in an oven. This was probably the earliest kind of cooking.

Buckmaster's cookery