When the hot midsummer months come,
who is it that does not feel a repugnance for
hot food, and whose palate does not demand
something delicate yet cold ? For them, and
for the housekeeper who is so unfortunate as
to have to attend to the culinary department
of her establishment, is this book intended.
All the receipts given are for dishes to be
eaten cold ; many of them require no cook-
ing, as canned and preserved goods may be
used in their preparation, although fresh
meats and vegetables are always preferable ;
and all can be prepared in the cool morning
Ijours, before the sun's rays make life hardly
bearable.
iv PREFACE
The authors hope that this collection of
receipts will be welcome, taking, as it does,
the one unfilled place in the long list of
culinary works.
The Authobs.
April, 18»6.
CONTENTS
PAOB
COHSOMMB 1
Fish 5
Meats 16
Poultry 26
Game 31
Vegetables 35
bouchees 37
Pies and Patties 42
Fish Patties 49
Cold Sauces and Dressings 51
Salads . . • 58
Creams 75
Charlottes 79
Jellies 84
Ice-Creams and Water-Ices 88
Cakes and Biscuits 101
Tarts and Pies 110
puddinqs 113
Jams and Jellies 118
Sandwiches and Savory Morsels 120
INTRODUCTION
We read in physiology that " many aro-
matic substances" and "various kinds of
flesh when well cooked, especially when
highly spiced or flavored with sauce, un-
doubtedly excite the stomach, and stimu-
late the appetite by their odor, and it is
this that makes the artifices of cookery so
valuable Avhen the appetite is not naturally
strong"; so that by going into the higher
sciences — for cookery is a science in itself —
we find the methods which should be fol-
lowed by all cooks, and which the French
long ago discovered and put to practical use,
by which means a dish is made appetizing
by giving it a flavor that shall not alone
tickle our nostrils, but also excite our appe-
tite by its fragrance.
viii INTRODUCTION
As the appetite is excited by the sense of
smell, so is it also by that of sight. A dish
may be very fragrant, and also agreeable to
the palate, but if the general appearance is
not such as to please the organs of sight it
will so counterbalance the sense of smell
that, if the appetite of the person be not
highly developed, the dish will be repug-
nant, and the diner unable to bring himself
to eat it.
It naturally follows that the cook must be
also an artist, both as to the aroma of his
or her preparations and as to the artistic
arrangement of the different dishes with
which he or she would please the palate of
the gourmet.
The authors believe that the receipts given
will be — for their fragrance and taste — wel-
come, but they leave to the artistic ability of
the cook to so garnish the different dishes as
to make them pleasing to the sight.
All greens, such as cresses, parsley, lettuce,
etc., and vegetables, such as beets, carrots,
INTRODUCTION ix
radishes, also eggs, and, in fact, one thousand
and one things, will suggest themselves to
the cook of artistic taste, which can be used
to garnish the dishes with.
For desserts, fancily cut colored papers,
Chinese paper napkins, narrow ribbons of
bright colors, mottoes, etc., can be used to
give an attractive appearance to the differ-
ent dishes.
Consomme
Consomme should be strained very clear,
and so served, or colored with a little burnt
sugar or a piece of bread toasted. It may
be taken as a liquid, or, as some people pre-
fer, a jelly.
Very good soups and consomm6 may be
bought in tins and jars at any of the princi-
pal grocers', but these, like all canned or pre-
served goods, lack that delicate flavor which
can only be obtained from fresh goods.
calf's-foot consomme ✪ Calf's-foot Consomme
Page 1 · 1 recipe record on this page
Presented as published in 1896. 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
When the hot midsummer months come, who is it that does not feel a repugnance for hot food, and whose palate does not demand something delicate yet cold ? For them, and for the housekeeper who is so unfortunate as to have to attend to the culinary department of her establishment, is this book intended. All the receipts given are for dishes to be eaten cold ; many of them require no cooking, as canned and preserved goods may be used in their preparation, although fresh meats and vegetables are always preferable ; and all can be prepared in the cool morning hours, before the sun's rays make life hardly bearable.
iv PREFACE
The authors hope that this collection of
receipts will be welcome, taking, as it does,
the one unfilled place in the long list of
culinary works.
The Authobs. April, 1896.
CONTENTS
PAOB COHSOMMB 1
Fish 5
Meats 16
Poultry 26
Game 31
Vegetables 35
BOUCHEES 37
Pies and Patties 42
Fish Patties 49
Cold Sauces and Dressings 51
Salads . . • 58
Creams 75
Charlottes 79
Jellies 84
Ice-Creams and Water-Ices 88
Cakes and Biscuits 101
Tarts and Pies 110
PUDDINGS 113
Jams and Jellies 118
Sandwiches and Savory Morsels 120
INTRODUCTION
We read in physiology that " many aromatic substances" and "various kinds of flesh when well cooked, especially when highly spiced or flavored with sauce, undoubtedly excite the stomach, and stimulate the appetite by their odor, and it is this that makes the artifices of cookery so valuable when the appetite is not naturally strong"; so that by going into the higher sciences — for cookery is a science in itself — we find the methods which should be followed by all cooks, and which the French long ago discovered and put to practical use, by which means a dish is made appetizing by giving it a flavor that shall not alone tickle our nostrils, but also excite our appetite by its fragrance.
viii INTRODUCTION
As the appetite is excited by the sense of smell, so is it also by that of sight. A dish may be very fragrant, and also agreeable to the palate, but if the general appearance is not such as to please the organs of sight it will so counterbalance the sense of smell that, if the appetite of the person be not highly developed, the dish will be repugnant, and the diner unable to bring himself to eat it.
It naturally follows that the cook must be also an artist, both as to the aroma of his or her preparations and as to the artistic arrangement of the different dishes with which he or she would please the palate of the gourmet.
The authors believe that the receipts given will be — for their fragrance and taste — welcome, but they leave to the artistic ability of the cook to so garnish the different dishes as to make them pleasing to the sight.
All greens, such as cresses, parsley, lettuce, etc., and vegetables, such as beets, carrots,
INTRODUCTION ix
radishes, also eggs, and, in fact, one thousand and one things, will suggest themselves to the cook of artistic taste, which can be used to garnish the dishes with.
For desserts, fancily cut colored papers, Chinese paper napkins, narrow ribbons of bright colors, mottoes, etc., can be used to give an attractive appearance to the different dishes.
Consomme
Consomme should be strained very clear, and so served, or colored with a little burnt sugar or a piece of bread toasted. It may be taken as a liquid, or, as some people prefer, a jelly.
Very good soups and consomm6 may be bought in tins and jars at any of the principal grocers', but these, like all canned or preserved goods, lack that delicate flavor which can only be obtained from fresh goods. calf's-foot consomme
Records on this page
Calf's-foot Consomme