Altering recipes.— How to have tarragon, burnet, etc. — Re- marks on obtaining ingredients not in common use. — An impromptu salamander. — Larding needle. — How to have parsley fresh all winter without expense. — On having kitchen conveniences. — Anecdote related by Jules Gouffee. —On servants in America. — A little advice by way of valedictory Ill CONTENTS. PART II. CHAPTER XVm. PAGE Breakfast breads 119 CHAPTER XIX. Omelettes 124 CHAPTER XX. General instructions 126 CHAPTER XXI. Forcemeats — STUPPiNa 131 CHAPTER XXII. Vegetables 134 CHAPTER XXHI. Soups 140 CHAPTER XXI Y. Fish 150 CHAPTER XXV. Entrees 157 CHAPTER XXVI. Roasts 178 xi xii Contents, CHAPTER XXYII. pagb Poultry 184 CHAPTER XXYIII. Game 191 CHAPTER XXIX. Salads 196 CHAPTER XXX. Boiled puddings op all kinds 201 CHAPTER XXXI. Pees, tarts and sweet omelettes 208 CHAPTER XXXII. Dishes for cheese course, or supper 216 CHAPTER XXXIII. Sauces, sayory and sweet « • , e . . 219 CHAPTER XXXIY. Cakes 233 CATHERINE OWEN'S NEW COOK BOOK PAET L CULTURE AND COOKHSTGl. CHAPTER I. A FEW PRELIMIN^ARY REMARKS. Alexa:n"dre Dumas, pere, after writing five hundred noyels, says, " I wish to close my literary career with a book on cooking.'' And in the hundred pages or so of preface — or perhaps overture would be the better word, since in it a group of literary men, while contributing recondite recipes, flourish trumpets in every key— to his huge volume he says, ^' I wish to be read by people of the world, and practiced by people of the art " {gens de Vart) ; and al- though / wish, like every one who writes, to be read by all the world, I wish to aid the practice, not of the pro- fessors of the culinary art, but those whose aspirations point to an enjoyment of the good things of life, but whose means of attaining them are limited. There is a great deal of talk just now about cooking ; in a lesser degree it takes its place as a popular topic with ceramics, modern antiques, and household art. The fact of it being in a mild way fashionable may do a lit- tle good to the eating world in general. And it may make it more easy to convince young women of refined 1 1 2 Culture and Cooking. proclivities that the art of cooking is not beneath their attention^ to know that the Queen of England's daugh- ters— and of course the cream of the London fair — have attended the lectures on the subject delivered at South Kensington, and that a young lady of rank, Sir James Coles's daughter, has been recording angel to the asso- ciation, is in fact the E. C. C. who edits the ^^ Official Handbook of Cookery." But, notwithstanding all that has been done by South Kensington lectures in London and Miss Corson's Cook- ing School in New York to popularize the culinary art, one may go into a dozen houses, and find the ladies of the family with sticky fingers, scissors, and gum pot, busily porcelainizing clay jars, and not find one where they are as zealously trying to work out the problems of the " Official Handbook of Cookery."

AI-modernized reading of the original text

Altering recipes.— How to have tarragon, burnet, etc. — Remarks on obtaining ingredients not in common use. — An impromptu salamander. — Larding needle. — How to have parsley fresh all winter without expense. — On having kitchen conveniences. — Anecdote related by Jules Gouffee. —On servants in America. — A little advice by way of valedictory Ill CONTENTS. PART II. CHAPTER XVm. PAGE Breakfast breads 119 CHAPTER XIX. Omelettes 124 CHAPTER XX. General instructions 126 CHAPTER XXI. Forcemeats — STUFFING 131 CHAPTER XXII. Vegetables 134 CHAPTER XXHI. Soups 140 CHAPTER XXI Y. Fish 150 CHAPTER XXV. Entrees 157 CHAPTER XXVI. Roasts 178 xii Contents, CHAPTER XXYII. PAGE Poultry 184 CHAPTER XXYIII. Game 191 CHAPTER XXIX. Salads 196 CHAPTER XXX. Boiled puddings op all kinds 201 CHAPTER XXXI. PIES, tarts and sweet omelettes 208 CHAPTER XXXII. Dishes for cheese course, or supper 216 CHAPTER XXXIII. Sauces, sayory and sweet « • , e . . 219 CHAPTER XXXIY. Cakes 233 CATHERINE OWEN'S NEW COOK BOOK PART I. CULTURE AND COOKERYl. CHAPTER I. A FEW PRELIMIN^ARY REMARKS. Alexa:n"dre Dumas, pere, after writing five hundred noyels, says, " I wish to close my literary career with a book on cooking.'' And in the hundred pages or so of preface — or perhaps overture would be the better word, since in it a group of literary men, while contributing recondite recipes, flourish trumpets in every key— to his huge volume he says, ^' I wish to be read by people of the world, and practiced by people of the art " {gens de Vart) ; and although / wish, like every one who writes, to be read by all the world, I wish to aid the practice, not of the professors of the culinary art, but those whose aspirations point to an enjoyment of the good things of life, but whose means of attaining them are limited. There is a great deal of talk just now about cooking ; in a lesser degree it takes its place as a popular topic with ceramics, modern antiques, and household art. The fact of it being in a mild way fashionable may do a little good to the eating world in general. And it may make it more easy to convince young women of refined 1 1 2 Culture and Cooking. proclivities that the art of cooking is not beneath their attention^ to know that the Queen of England's daughters— and of course the cream of the London fair — have attended the lectures on the subject delivered at South Kensington, and that a young lady of rank, Sir James Coles's daughter, has been recording angel to the association, is in fact the E. C. C. who edits the ^^ Official Handbook of Cookery." But, notwithstanding all that has been done by South Kensington lectures in London and Miss Corson's Cooking School in New York to popularize the culinary art, one may go into a dozen houses, and find the ladies of the family with sticky fingers, scissors, and gum pot, busily porcelainizing clay jars, and not find one where they are as zealously trying to work out the problems of the " Official Handbook of Cookery."

Catherine Owen's new cook book ..