A daintier and not
more costly way of cooking aufs an beurre noir is by treating each egg separately, and
serving it in a little pipkin or cocote ; and a few more than three recipes for various savoury
omelettes might have been given in place of those for potted meats, which do not recommend
themselves to small households while endless tins ot potted meats are procurable at any
grocers. Then useful recipes for cooking fish— including a succulent arrangement of lobster
augratin (at a cost of 3s. gd.) — follow next ; and the series concludes with recipes for grilled
and devilled chicken or turkey, and lor pigeon pie, in the completion of which the necessity
of following the sound practice of pouring flavoursome gravj^ through the hole in the crust of
the baked pie is enforced.
“ This little book, as will be seen, is intended for the ready and managing housekeeper.
But a Vatel may not find many of its suggestions beneath his notice.”
FOURTEENTH THOUSAND.
NATIONAL TRAINING SCHOOL FOR COOKERY:
Containing Lessons on Cookery; forming the Course
of Instruction in the School.
With List of Utensils necessary, and Lessons on Cleansing Utensils.
Compiled by R. O. C. Large crown 8vo. 8s.
From “THE TIMES.”
“ As a Christmas present a book upon cookery obviously has many and appropriate
recommendations. In the ‘ Official Handbook ’ there are, for instance, some very lucid and
explicit directions for the making of a plum-pudding, merely to read oyer the ingredients for
which has a tendency to make the mouth water. The cost of this article of luxury is, how-
ever, something over 4s. — a large sum for poor people to disburse even on unusual occasions
of festivity. -A book such as this will, it is probable, be appreciated mostly by those to whom
economy in the kitchen is a matter of serious consideration. Turning, therefore, to another
page, it is gratifying to find that it is possible to provide, at the cost only of iid., not quite so
rare a dainty, perhaps, but a good solid one, three-quarters of a pound in weight. Many
other dishes, too, are here set forth, which read as though they should taste well, and the
preparation of which need not alarm the thriftiest. The good point about the book is that it
presupposes complete ignorance on the part of the pupil ; nothing is left to haphazard :
quantity is given in its exact and due proportion, and the price of each ingredient carefully
set down. All these lessons, moreover, have been practically tested in the National Training
School, and may therefore be accepted in good faith. It is not, however, to be supjiosed
that any cunning recipes of rare and costly dishes are to be found in this book ; the first
principles ’ of good cookery is the lesson it professes to teach, and certainly the method of
tuition is direct and easy to follow.”
London ; CHAPMAN AND HALT., Limited.
BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. 15
CHAMBERS, MONNERY, & C0„
IRONMONGERS,
41, Bishopsgate St. Without, London (5 minuteUrom Bank of England).
THE “BISHOPSGATE” COOKING RANGE.
This, the most popular Cooking Stove of the day, is used extensively throughout the Kingdom
in small households, and in others as an auxiliary to the larger Range, and ts, m every
rase a complete and signal success. I'he strong commendations we have received /ra;« a// ^
’ the world, prove it to be an
, jBBiirn-:-* two at — ..
FOUR PRIZE MEDALS gMiM HEALTH
Page 59
Presented as published in 1887. 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
A modernized reading is not available for this page yet. You are seeing the original text.
A daintier and not
more costly way of cooking aufs an beurre noir is by treating each egg separately, and
serving it in a little pipkin or cocote ; and a few more than three recipes for various savoury
omelettes might have been given in place of those for potted meats, which do not recommend
themselves to small households while endless tins ot potted meats are procurable at any
grocers. Then useful recipes for cooking fish— including a succulent arrangement of lobster
augratin (at a cost of 3s. gd.) — follow next ; and the series concludes with recipes for grilled
and devilled chicken or turkey, and lor pigeon pie, in the completion of which the necessity
of following the sound practice of pouring flavoursome gravj^ through the hole in the crust of
the baked pie is enforced.
“ This little book, as will be seen, is intended for the ready and managing housekeeper.
But a Vatel may not find many of its suggestions beneath his notice.”
FOURTEENTH THOUSAND.
NATIONAL TRAINING SCHOOL FOR COOKERY:
Containing Lessons on Cookery; forming the Course
of Instruction in the School.
With List of Utensils necessary, and Lessons on Cleansing Utensils.
Compiled by R. O. C. Large crown 8vo. 8s.
From “THE TIMES.”
“ As a Christmas present a book upon cookery obviously has many and appropriate
recommendations. In the ‘ Official Handbook ’ there are, for instance, some very lucid and
explicit directions for the making of a plum-pudding, merely to read oyer the ingredients for
which has a tendency to make the mouth water. The cost of this article of luxury is, how-
ever, something over 4s. — a large sum for poor people to disburse even on unusual occasions
of festivity. -A book such as this will, it is probable, be appreciated mostly by those to whom
economy in the kitchen is a matter of serious consideration. Turning, therefore, to another
page, it is gratifying to find that it is possible to provide, at the cost only of iid., not quite so
rare a dainty, perhaps, but a good solid one, three-quarters of a pound in weight. Many
other dishes, too, are here set forth, which read as though they should taste well, and the
preparation of which need not alarm the thriftiest. The good point about the book is that it
presupposes complete ignorance on the part of the pupil ; nothing is left to haphazard :
quantity is given in its exact and due proportion, and the price of each ingredient carefully
set down. All these lessons, moreover, have been practically tested in the National Training
School, and may therefore be accepted in good faith. It is not, however, to be supjiosed
that any cunning recipes of rare and costly dishes are to be found in this book ; the first
principles ’ of good cookery is the lesson it professes to teach, and certainly the method of
tuition is direct and easy to follow.”
London ; CHAPMAN AND HALT., Limited.
BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. 15
CHAMBERS, MONNERY, & C0„
IRONMONGERS,
41, Bishopsgate St. Without, London (5 minuteUrom Bank of England).
THE “BISHOPSGATE” COOKING RANGE.
This, the most popular Cooking Stove of the day, is used extensively throughout the Kingdom
in small households, and in others as an auxiliary to the larger Range, and ts, m every
rase a complete and signal success. I'he strong commendations we have received /ra;« a// ^
’ the world, prove it to be an
, jBBiirn-:-* two at — ..
FOUR PRIZE MEDALS gMiM HEALTH