THIS book has been compiled, primarily, to satisfy a
demand for a book of recipes conveniently arranged for
use of teachers and students in technical schools. It is hoped
that it may prove valuable also to all others who are in-
terested in the preparation of food. For this reason, a
number of distinctive features characterize the book, as a
resume on Foods, in which is given a brief explanation of
terms such as are met in many of the popular articles of
newspapers and magazines, and following this, practical
suggestions as to principles underlying the planning of
diets and menus.
The recipes offered have been carefully tested for
use in school and home; whenever possible, temperatures
used in cooking have been stated. In cases which allow
of such, a tabulated form has been used, as, for example,
the tables which enumerate Cuts of Meat, Sauces for Meats
and Vegetables. It is believed that this method will
prove to be of great convenience to those using the book.
Because of the close relation between health and careful
food preparation, the authors express the earnest hope that
this book may stimulate a keener interest in improved food
standards in the home.
N. L. P.
iii
Digitized by the Internet Archive
in 2014
https://archive.org/details/canadiancookbookOOpatt_0
CONTENTS
Chapter Page
I. Food and Its Use.
A. The Essentials of an Adequate Diet 1
B. Principles Underlying the Planning of Diets 6
II. Abbreviations, Measurements and Temperatures 13
III. Meats 17
A. Beef 17
B. Veal 47
C. Lamb 55
D. Pork 60
E. Poultry 63
F. Fish 71
IV. Vegetables 83
V. Sauces for Fish, Meat and Vegetables 97
VI. Soups 105
A. Soups Without Stock 105
B. Stock Soups 109
VII. Eggs 117
VIII. Cheese , 125
IX. Salads 131
X. Salad Dressings 145
XI. Sandwiches 151
XII. Foods Cooked in Deep Fat 157
XIII. Fruits 167
XIV. Canning, Jelly-making and Pickling 173
XV. Cereals 193
V
CONTENTS— Continued.
Chapter Page
XVI. Flour Mixtures 197
A. Quick Breads. 197
B. Yeast Mixtures 204
C. Cakes and Cake Icings 212
D. Small Cakes 226
E. Pastry 232
XVII. Desserts 245
A. Hot Puddings 245
B. Milk Puddings 250
C. Gelatine Desserts 263
D. Frozen Desserts 270
XVIII. Sauces for Desserts 281
XIX. Beverages 287
XX. Confectionery 293
XXI. Large Amounts for Home Catering 301
XXII. Invalid Dishes 305
Addenda 325
Index 333
vi
LIST OF TABLES
Table Page
I. Food Budget 6
II. Daily Food Requirements 9
III. Diet Plan 9
IV. Cuts of Beef 20, 21
V. Cuts of Veal 46
VI. Cuts of Lamb 54
VII. Cuts of Pork 59
VIII. Cooking of Vegetables. . . , 94, 95
IX. Sauces for Fish, Meat and Vegetables 98, 99
X. Proportions for White Bread 204
XI. Proportions FOR Brown Bread 205
vii
LIST OF DIAGRAMS
Diagram Page
1. Wholesale Cuts op Beep 18
2. Retail Cuts op Beep 19
3. Porterhouse Steak 24
4. Sirloin Steak 24
5. Club or Wing Steak 25
6. Prime Rib Roast 25
7. Rump Roast 26
8. Round Steak 26
9. Shoulder Pot Roast 27
10. Chuck Rib Roast 27
11. Frontal or Fancy Brisket 28
12. Frontal Brisket 28
13. Plate Roast 29
14. Rolled Plate 29
15. Mutton and Lamb Cuts 52
16. Mutton AND Lamb Cuts 53
17. Leg op Lamb 30
18. Loin op Lamb 30
19. Loin Chop 31
20. Rib Chop (Frenched) 31
21. Shoulder Chop 31
22. Cuts op Pork 57
Page 1
Presented as published in 1924. 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
THIS book has been compiled, primarily, to satisfy a demand for a book of recipes conveniently arranged for use of teachers and students in technical schools. It is hoped that it may prove valuable also to all others who are interested in the preparation of food. For this reason, a number of distinctive features characterize the book, as a resume on Foods, in which is given a brief explanation of terms such as are met in many of the popular articles of newspapers and magazines, and following this, practical suggestions as to principles underlying the planning of diets and menus.
The recipes offered have been carefully tested for use in school and home; whenever possible, temperatures used in cooking have been stated. In cases which allow of such, a tabulated form has been used, as, for example, the tables which enumerate Cuts of Meat, Sauces for Meats and Vegetables. It is believed that this method will prove to be of great convenience to those using the book.
Because of the close relation between health and careful food preparation, the authors express the earnest hope that this book may stimulate a keener interest in improved food standards in the home.
N. L. P.
Digitized by the Internet Archive in 2014
https://archive.org/details/canadiancookbookOOpatt_0
CONTENTS
Chapter Page I. Food and Its Use.
A. The Essentials of an Adequate Diet 1
B. Principles Underlying the Planning of Diets 6
II. Abbreviations, Measurements and Temperatures 13
III. Meats 17
A. Beef 17
B. Veal 47
C. Lamb 55
D. Pork 60
E. Poultry 63
F. Fish 71
IV. Vegetables 83
V. Sauces for Fish, Meat and Vegetables 97
VI. Soups 105
A. Soups Without Stock 105
B. Stock Soups 109
VII. Eggs 117
VIII. Cheese , 125
IX. Salads 131
X. Salad Dressings 145
XI. Sandwiches 151
XII. Foods Cooked in Deep Fat 157
XIII. Fruits 167
XIV. Canning, Jelly-making and Pickling 173
XV. Cereals 193
CONTENTS— Continued.
Chapter Page
XVI. Flour Mixtures 197
A. Quick Breads. 197
B. Yeast Mixtures 204
C. Cakes and Cake Icings 212
D. Small Cakes 226
E. Pastry 232
XVII. Desserts 245
A. Hot Puddings 245
B. Milk Puddings 250
C. Gelatine Desserts 263
D. Frozen Desserts 270
XVIII. Sauces for Desserts 281
XIX. Beverages 287
XX. Confectionery 293
XXI. Large Amounts for Home Catering 301
XXII. Invalid Dishes 305
Addenda 325
Index 333
LIST OF TABLES
Table Page
I. Food Budget 6
II. Daily Food Requirements 9
III. Diet Plan 9
IV. Cuts of Beef 20, 21
V. Cuts of Veal 46
VI. Cuts of Lamb 54
VII. Cuts of Pork 59
VIII. Cooking of Vegetables. . . , 94, 95
IX. Sauces for Fish, Meat and Vegetables 98, 99
X. Proportions for White Bread 204
XI. Proportions FOR Brown Bread 205
LIST OF DIAGRAMS
Diagram Page
1. Wholesale Cuts op Beep 18
2. Retail Cuts op Beep 19
3. Porterhouse Steak 24
4. Sirloin Steak 24
5. Club or Wing Steak 25
6. Prime Rib Roast 25
7. Rump Roast 26
8. Round Steak 26
9. Shoulder Pot Roast 27
10. Chuck Rib Roast 27
11. Frontal or Fancy Brisket 28
12. Frontal Brisket 28
13. Plate Roast 29
14. Rolled Plate 29
15. Mutton and Lamb Cuts 52
16. Mutton AND Lamb Cuts 53
17. Leg op Lamb 30
18. Loin op Lamb 30
19. Loin Chop 31
20. Rib Chop (Frenched) 31
21. Shoulder Chop 31
22. Cuts op Pork 57