.V«1^QJ^ 'di t Given By Estate Of Hiss Karia : n-rl n- Boston Public Library Do not ^ritc in this book or mark It wHh pai or pencil. Penalties for so doing are imposed hy Ae Revised Laws of the Commonwealth of Massachusctte. T^is hook zvas issued to the borrozver on the date last stamped belccu. 1 i 1 . B. P. L. FORM NO. 809'. 1 . 29 ,<0 -tUM . COOKERY HOUSEKEEPING LONDON : PRINTED BY SPOTTISWOODE AND CO., NEW-STREET SQUARE AND PARLIAMENT STREET COOKER\ / AND HOUSEKEEPING A MANUAL OF DOMESTIC ECONOMY FOR LARGE AND SMALL FAMILIES BY MRS HENRY REEVE WITH EIGHT COLOURED ILLUSTRATIONS AND NUMEROUS WOODCUTS /<9 0^ ^ SECOND EDITION I LONDON LONGMANS, GREEN, AND CO 1882 All rights reserved <\1< % Gh. Lint 21 PREFACE. A FEW WORDS are required to explain the publication of this work. The writer has for many years given her attention to those branches of domestic economy which deal with the food of households on a moderate scale, where importance is attached to good cookery and to great variety of dishes. It was suggested that the experience she had acquired might be of use to others ; she therefore offers this book to the public. It is a compilation, the result of practical expe- rience both in the choice of recipes and in the selec- tion of menus. Hints have been taken from many sources, recipes from many books ; the recipes have been revised and varied so as to adapt them to fastidious palates and to small households ; the hints have been enlarged so as to give the principles on which dinners should be composed. The dishes described are for the most part within the reach of moderate means ; the menus contain vi PREFACE. some elaborate dinners suited to great houses, and require a first-class cook. Some of the chapters are fuller than others ; that on Fish contains illustrations which, it is hoped, will be found useful and novel. Great pains have been taken with the chapters on Vegetables and Salads, and various maigre dishes are given, with a view to the tastes and requirements of a largely increasing class. Some of the recipes will be useful only in towns, others only in the country. It is hoped that the greater portion of them and the early chapters will give help not only in English households, but in those of the United States and in our colonies. The writer has been assisted by the kindness of some friends whose experience of the cookery of other countries, and whose critical taste, have made their contributions very valuable, and by others whose knowledge of small households enables them to place at her disposal their dishes and dietaries. To these friends she tenders her best thanks. CONTENTS. CHAPTER PAGE I. Introductory i 11. On the Art of giving Dinners 3 III. Filling the Larder 13 IV, Kitchen, Larder, and Scullery ... 19 V. Kitchen Utensils 23 VI. Dishing up . . . . . . .28 VII. Serving the Dinner and Waiting . . . 31 VIII. The Dinner Table 35 IX. Expenditure 45 X. Defects in English Cookery .... 52 XI. Dress of the Cook 56 XII. The Chief Operations of Cookery ... 58 XIIL Soups . . 70 XIV. Fish loi XV. Beef I44 XVI. Mutton and Lamb 157 XVII. Veal 174 viii COXTEA'TS. CHAPTER PAGE XVIII. Pork 190 XIX. Poultry .,198

AI-modernized reading of the original text

.V«1^QJ^ 'di t Given By Estate Of Hiss Karia : n-rl n- Boston Public Library Do not ^ritc in this book or mark It wHh pai or pencil. Penalties for so doing are imposed hy Ae Revised Laws of the Commonwealth of Massachusctte. T^is hook zvas issued to the borrozver on the date last stamped belccu. . B. P. L. FORM NO. 809'. 1 . 29 ,<0 -tUM . COOKERY HOUSEKEEPING LONDON : PRINTED BY SPOTTISWOODE AND CO., NEW-STREET SQUARE AND PARLIAMENT STREET COOKER\ / AND HOUSEKEEPING A MANUAL OF DOMESTIC ECONOMY FOR LARGE AND SMALL FAMILIES BY MRS HENRY REEVE WITH EIGHT COLOURED ILLUSTRATIONS AND NUMEROUS WOODCUTS /<9 0^ ^ SECOND EDITION LONDON LONGMANS, GREEN, AND CO All rights reserved <\1< % Gh. Lint 21 PREFACE. A FEW WORDS are required to explain the publication of this work. The writer has for many years given her attention to those branches of domestic economy which deal with the food of households on a moderate scale, where importance is attached to good cookery and to great variety of dishes. It was suggested that the experience she had acquired might be of use to others ; she therefore offers this book to the public. It is a compilation, the result of practical experience both in the choice of recipes and in the selection of menus. Hints have been taken from many sources, recipes from many books ; the recipes have been revised and varied so as to adapt them to fastidious palates and to small households ; the hints have been enlarged so as to give the principles on which dinners should be composed. The dishes described are for the most part within the reach of moderate means ; the menus contain vi PREFACE. some elaborate dinners suited to great houses, and require a first-class cook. Some of the chapters are fuller than others ; that on Fish contains illustrations which, it is hoped, will be found useful and novel. Great pains have been taken with the chapters on Vegetables and Salads, and various maigre dishes are given, with a view to the tastes and requirements of a largely increasing class. Some of the recipes will be useful only in towns, others only in the country. It is hoped that the greater portion of them and the early chapters will give help not only in English households, but in those of the United States and in our colonies. The writer has been assisted by the kindness of some friends whose experience of the cookery of other countries, and whose critical taste, have made their contributions very valuable, and by others whose knowledge of small households enables them to place at her disposal their dishes and dietaries. To these friends she tenders her best thanks. CONTENTS. CHAPTER PAGE I. Introductory i 11. On the Art of giving Dinners 3 III. Filling the Larder 13 IV, Kitchen, Larder, and Scullery ... 19 V. Kitchen Utensils 23 VI. Dishing up . . . . . . .28 VII. Serving the Dinner and Waiting . . . 31 VIII. The Dinner Table 35 IX. Expenditure 45 X. Defects in English Cookery .... 52 XI. Dress of the Cook 56 XII. The Chief Operations of Cookery ... 58 XIIL Soups . . 70 XIV. Fish loi XV. Beef I44 XVI. Mutton and Lamb 157 XVII. Veal 174 viii COXTEA'TS. CHAPTER PAGE XVIII. Pork 190 XIX. Poultry .,198

Cookery and housekeeping