JOHN HODGKIN, F.L.S Digitized by the Internet Archive in 2017 with funding from Wellcome Library https://archive.org/details/b29286554 A. YEAR’S COOKERY. GIVING DISHES FOR BREAKFAST, LUNCHEON, AND DINNER, FOR (Bbtrii Dau tit tlj« |Rar, WITH PRACTICAL INSTRUCTIONS FOR THEIR PREPARATION ; AND A SPECIAL SECTION ON FOOD FOR INVALIDS. PHYLLIS BROWHE. TWENTY-SECOND THOUSAND. CASSELL & COMPANY, Limited: LONDON, PARIS A MELBOURNE. 1892. [all rights reserved.] WELLCOME INS '*JTE f > Y Co!!, welMOmec Cal! - No, or- ~r- PREFACE. This book is intended to supply menus for every day in the year, with recipes for the dishes recommended, and practical instructions for their preparation. So far as I know, no work of the kind on this plan exists. I have specially addressed myself to people of moderate income, with moderate domestic help and ordinary kitchen utensils. I have endeavoured to show how waste maj> be avoided, and also how, by thinking beforehand, by making one day work in with another, and by choosing materials that are in season, and therefore likely to be reasonable in price, a family might, throughout the year, be provided daily with food excellent in quality, varied in its nature, well cooked and well served, at a reasonable cost. The ideal family that I have had before me has consisted of about half a dozen persons. I have tried, however, to cal¬ culate the quantities and to give the recipes in such a way that the marketing lists can be easily altered to suit varying circumstances. No particular year has been taken. The book begins where it does, simply because it would not be easy, on account of Sunday, to commence providing for a family either at the beginning or the end of the week. The movable feasts are put down at a likely time of the year, because of the special i dishes that are connected with them. In any year, therefore, in order to follow the course, it will be necessary only to note i the first Sunday in the year, and work from that. iv A YEAR'S COOKERY. Three meals have been provided for daily : Breakfast, Luncheon, and Dinner. Those, however, who dine in the middle of the day, and who require Supper, will find that very nearly all the luncheon dishes may be served at Supper. It will be seen that I have largely recommended soups in this volume. I have done so because I believe their more frequent use amongst us would tend to promote both health and economy. In drawing up the marketing lists I have only named perishable articles usually bought from day to day. Such things as groceries of all kinds, flour, butter, cheese, eggs, and flavourings, may be bought in quantities, and are, there¬ fore, not mentioned. I have said that ordinary kitchen utensils would be suffi¬ cient to work out these recipes. I shall be glad if it may be understood that these include a wire or a hair sieve and a frying-basket. The former is indispensable ; purees must be rubbed through a sieve if they are to be worth anything ; the latter is desirable. Both can be bought for a trifling sum. Those who do not care to follow the menus in their entirety may find recipes for particular dishes by consulting the Index at the end of the work.

AI-modernized reading of the original text

JOHN HODGKIN, F.L.S Digitized by the Internet Archive in 2017 with funding from Wellcome Library https://archive.org/details/b29286554 A. GIVING DISHES FOR BREAKFAST, LUNCHEON, AND DINNER, FOR (Bbtrii Dau tit tlj« |Rar, WITH PRACTICAL INSTRUCTIONS FOR THEIR PREPARATION ; AND A SPECIAL SECTION ON FOOD FOR INVALIDS. PHYLLIS BROWHE. TWENTY-SECOND THOUSAND. CASSELL & COMPANY, Limited: LONDON, PARIS A MELBOURNE. [all rights reserved.] WELLCOME INSTITUTE PREFACE. This book is intended to supply menus for every day in the year, with recipes for the dishes recommended, and practical instructions for their preparation. So far as I know, no work of the kind on this plan exists. I have specially addressed myself to people of moderate income, with moderate domestic help and ordinary kitchen utensils. I have endeavoured to show how waste may be avoided, and also how, by thinking beforehand, by making one day work in with another, and by choosing materials that are in season, and therefore likely to be reasonable in price, a family might, throughout the year, be provided daily with food excellent in quality, varied in its nature, well cooked and well served, at a reasonable cost. The ideal family that I have had before me has consisted of about half a dozen persons. I have tried, however, to calculate the quantities and to give the recipes in such a way that the marketing lists can be easily altered to suit varying circumstances. No particular year has been taken. The book begins where it does, simply because it would not be easy, on account of Sunday, to commence providing for a family either at the beginning or the end of the week. The movable feasts are put down at a likely time of the year, because of the special i dishes that are connected with them. In any year, therefore, in order to follow the course, it will be necessary only to note i the first Sunday in the year, and work from that. Three meals have been provided for daily : Breakfast, Luncheon, and Dinner. Those, however, who dine in the middle of the day, and who require Supper, will find that very nearly all the luncheon dishes may be served at Supper. It will be seen that I have largely recommended soups in this volume. I have done so because I believe their more frequent use amongst us would tend to promote both health and economy. In drawing up the marketing lists I have only named perishable articles usually bought from day to day. Such things as groceries of all kinds, flour, butter, cheese, eggs, and flavourings, may be bought in quantities, and are, there¬ fore, not mentioned. I have said that ordinary kitchen utensils would be suffi¬ cient to work out these recipes. I shall be glad if it may be understood that these include a wire or a hair sieve and a frying-basket. The former is indispensable ; purees must be rubbed through a sieve if they are to be worth anything ; the latter is desirable. Both can be bought for a trifling sum. Those who do not care to follow the menus in their entirety may find recipes for particular dishes by consulting the Index at the end of the work.

A year's cookery