Sponge for bread. — One cause of failure. — Why home-made
bread often has a hard crust. — On baking. — Ovens. — More
reasons why bread may fail to be good. — Light rolls. —
Rusks. — Kreuznach horns. — Kringles. — Brioche (Paris
Jockey Club recipe). — SoufSee bread. — A novelty 12
CHAPTER III.
PASTRY.
Why you fail in making good puff paste. — How to succeed. —
How to handle it. — To put fruit pies together so that the
syrup does not boil out. — Ornamenting fruit pies. — Risso-
lettes. — Pastry tablets. — Frangipane tartlets. — Rules for
ascertaining the heat of your oven 22
CHAPTER IV.
WHAT TO HAVE IN YOUR STORE-ROOM.
Mushroom powder (recipe). — Stock to keep, or glaze (recipe).
— Uses of glaze. — Glazing meats, hams, tongues, etc. —
Maitre d'hotel butter (recipe). — Uses of it. — Ravigotte or
Montpellier butter (recipe). — Uses of it. — Roux. — Blanc
(recipes).— Uses of both.— Brown flour, its uses 28
vii
viii Contents.
CHAPTER V.
LUNCHEONS.
PAGE
Remarks on what to have for luncheons.— English meat pies. —
Windsor pie. — Yeal and ham pie. — Chicken pie. — Raised
pork pie. — (Recipes). — Ornamenting meat pies. — Galan-
tine (recipe). — Fish in jelly. — Jellied oysters. — A new
mayonnaise luncheon for small families. — Potted meats
(recipes). — Anchovy butter. — A new omelet. — Potato
snow. — Lyonnaise potatoes 35
CHAPTER VI.
A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.
How to have littJe dinners. — Hints for bills of fare, etc. — Filet
de boeuf Chateaubriand (recipe). — What to do with the
odds and ends. — Various recipes. — Salads. — Recipes 47
CHAPTER VII.
FRYING.
Why you fail. — Panure or bread-crumbs, to prepare. — How to
prepare flounders as filets de sole. — Fried oysters. — To
clarify dripping for frying.— Remarks. — Pate a frire a la
Careme. — Same, a la Proven^ale. — Broiling 55
CHAPTER VIII.
Roasting 62
CHAPTER IX.
BOILING AND SOUPS.
Boiling meat. — Rules for knowing exactly the degrees of boil-
ing.— Vegetables. — Remarks on making soup. — To clear
soup. — Why it is not clear. — Coloring pot-au-fcu.— Con-
somme.— Crema de calm, a little known soup. — Recipes. . 65
Contents. ix
CHAPTER X.
SAUCES.
PAGE
Remarks on making and flavoring sauces. — ^Espagnole or
brown sauce as it should be.— How to make fine white
sauce.
70
CHAPTER XI.
WARMING OVER.
Remarks. — Salmi of cold meats. — Boeuf a la jardiniere. —
Boeuf au gratin. — Pseudo-beefsteak. — Cutlets a la jar-
diniere.— Cromesquis of lamb. — Sauce piquant. — Miroton
of beef. — Simple way of warming a joint. — Breakfast dish.
— Stuffed beef. — Beef olives. — Chops a la poulette. —
Devils. —Mephistophelian sauce. — Fritadella, twenty re-
cipes in one 72
CHAPTER XII.
ON FRIANDISES.
Biscuit glacee at home (recipes). — Iced soufles (recipes). — Baba
and syrups for it (recipe). — Savarin and syrup (recipes). —
Bouchees de dames. — How to make Curagoa.— Maraschino.
— Noyeau 84
CHAPTER XIII.
FRENCH CANDIES AT HOME.
How to make them. — Fondants. — Yanilla. — Almond cream. —
Walnut cream. — Tutti frutti. — Various candies dipped
in cream. — Chocolate creams. — Foudant panache. — Punch
drops 91
CHAPTER XIV.
FOR PEOPLE OF VERY SMALL MEANS.
Remarks. — ^What may be made of a soup bone. — Several very
economical dishes. — Pot roasts. — Dishes requiring no
meat 96
X Contents.
CHAPTER XY.
PAGE
A FEW THINGS IT IS WELL TO REMEMBER 105
CHAPTER XYI.
On some TABLE PREJUDICES 108
CHAPTER XVII.
A CHAPTER OF ODDS AND ENDS,
Page 1
Presented as published in 1885. 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
Sponge for bread. — One cause of failure. — Why home-made bread often has a hard crust. — On baking. — Ovens. — More reasons why bread may fail to be good. — Light rolls. — Rusks. — Kreuznach horns. — Kringles. — Brioche (Paris Jockey Club recipe). — Soufflée bread. — A novelty 12
CHAPTER III.
PASTRY.
Why you fail in making good puff paste. — How to succeed. — How to handle it. — To put fruit pies together so that the syrup does not boil out. — Ornamenting fruit pies. — Rissolettes. — Pastry tablets. — Frangipane tartlets. — Rules for ascertaining the heat of your oven 22
CHAPTER IV.
WHAT TO HAVE IN YOUR STORE-ROOM.
Mushroom powder (recipe). — Stock to keep, or glaze (recipe). — Uses of glaze. — Glazing meats, hams, tongues, etc. — Maitre d'hotel butter (recipe). — Uses of it. — Ravigotte or Montpellier butter (recipe). — Uses of it. — Roux. — Blanc
(recipes).— Uses of both.— Brown flour, its uses 28
viii Contents.
CHAPTER V.
LUNCHEONS.
Remarks on what to have for luncheons.— English meat pies. — Windsor pie. — Veal and ham pie. — Chicken pie. — Raised pork pie. — (Recipes). — Ornamenting meat pies. — Galantine (recipe). — Fish in jelly. — Jellied oysters. — A new mayonnaise luncheon for small families. — Potted meats (recipes). — Anchovy butter. — A new omelet. — Potato snow. — Lyonnaise potatoes 35
CHAPTER VI.
A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.
How to have little dinners. — Hints for bills of fare, etc. — Filet de boeuf Chateaubriand (recipe). — What to do with the odds and ends. — Various recipes. — Salads. — Recipes 47
CHAPTER VII.
FRYING.
Why you fail. — Panure or bread-crumbs, to prepare. — How to prepare flounders as filets de sole. — Fried oysters. — To clarify dripping for frying.— Remarks. — Pate a frire a la Careme. — Same, a la Provençale. — Broiling 55
CHAPTER VIII. Roasting 62
CHAPTER IX.
BOILING AND SOUPS.
Boiling meat. — Rules for knowing exactly the degrees of boiling.— Vegetables. — Remarks on making soup. — To clear soup. — Why it is not clear. — Coloring pot-au-fcu.— Consomme.— Crema de calm, a little known soup. — Recipes. . 65
Contents. ix
CHAPTER X.
SAUCES.
Remarks on making and flavoring sauces. — ^Espagnole or brown sauce as it should be.— How to make fine white
sauce.
CHAPTER XI.
WARMING OVER.
Remarks. — Salmi of cold meats. — Boeuf a la jardiniere. — Boeuf au gratin. — Pseudo-beefsteak. — Cutlets a la jardiniere.— Cromesquis of lamb. — Sauce piquant. — Miroton of beef. — Simple way of warming a joint. — Breakfast dish. — Stuffed beef. — Beef olives. — Chops a la poulette. — Devils. —Mephistophelian sauce. — Fritadella, twenty recipes in one 72
CHAPTER XII.
ON FRIANDISES.
Biscuit glacee at home (recipes). — Iced soufles (recipes). — Baba and syrups for it (recipe). — Savarin and syrup (recipes). — Bouchees de dames. — How to make Curagoa.— Maraschino. — Noyeau 84
CHAPTER XIII.
FRENCH CANDIES AT HOME.
How to make them. — Fondants. — Yanilla. — Almond cream. — Walnut cream. — Tutti frutti. — Various candies dipped in cream. — Chocolate creams. — Foudant panache. — Punch drops 91
CHAPTER XIV.
FOR PEOPLE OF VERY SMALL MEANS.
Remarks. — ^What may be made of a soup bone. — Several very economical dishes. — Pot roasts. — Dishes requiring no meat 96
X Contents.
CHAPTER XY.
A FEW THINGS IT IS WELL TO REMEMBER 105
CHAPTER XYI.
On some TABLE PREJUDICES 108
CHAPTER XVII.
A CHAPTER OF ODDS AND ENDS,