Name: Hilda's "where is it?" of recipes
Author: Hildagonda J. Duckitt

Hilda's 'Where is it"? LIBRARY ANNEX 2 OF RECIPES. The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001699267 HILDA'S WHERE IS IT?" OF RECIPES "HILDA'S 'W HERE IS IT looo copits prin ted March, 1 89 1. lOOO June, 1891. lOOO September, 189 1. lOOO March, 1892. lOOO December, 1893. lOOO September, 1894. lOOO September, 1895. lOOO /»/)/, 1896. lOOO July, 1897. lOCXJ March, 1899. lOOO September, 1899. lOOO April, 1 90 1. ICXX3 ^/arcA, I902. lOOO August, 1902. 1000 February, 1903. lOOO August, 1903, 200O February, 1904. 2000 February, 1905. 2O0O October, 1906. 20OO >//, 1908. 20OO March, 191 1. 2OO0 March, 1914, HILDA'S "WHERE IS IT? OF RECIPES. CONTAINING, AMONGST OTHER PRACTICAL AND TRIED RECIPES, MANY OLD CAPE, INDIAN, AND MALAY DISHES AND PRESERVES: ALSO DIRECTIONS FOR POLISHING FURNITURE, CLEANING SILK, etc. AND A COLLECTION OF HOME REMEDIES IN CASE OF SICKNESS. HILDAGONDA J. DUCKITT. TWENTY-SEVENTH THOUSAND. LONDON: CHAPMAN & HALL. LD, All rights reserved. PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, LONDON AND BECCLES. To C. F. FRERE THIS LITTLE BOOK IS LOVINGLY DEDICATEDi H. J. D., Wvuierg, Capi of Geed ff»pe. INTRODUCTION. It was at the suggestion of some friends in England — who had spent a few years at the Cape, and who have ever since shown a kindly interest in South Africa — that I collected some homely and old-fashioned recipes from relations and friends^ and from practical housewives some simple and dainty dishes. I trust that to some old friends in England my little book may bring back recollections of days spent at the Cape ; and to my country cousins and far-off friends in South Africa — who, in the rush of life, have not found leisure to copy their mothers' and grandmothers' old recipe- books — this collection may prove useful. Few Colonial cooks of the present day understand the art of cooking; it is therefore absolutely necessary for the lady of the house to know something about it, so that she can direct them. Let us look at some of the simplest terms. Simmering (to bring as near as possible to boiling without letting it boil) is one of the great difficulties. Cooks will not remember how much depends on slow cooking. Hashes, Curries, "Bredees," etc., etc., must simmer. Fry the onion with the meat, a light brown (" smoor," as INTRODUCTION. Cape cooks say). This must be done rather quickly; then the meat must simmer with whatever ingredient you like to add.

AI-modernized reading of the original text

Hilda's "Where is it?" LIBRARY ANNEX OF RECIPES. The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001699267 HILDA'S WHERE IS IT?" OF RECIPES "HILDA'S 'W HERE IS IT 1000 copies printed March, 1 89 1. June, 1891. September, 189 1. March, 1892. December, 1893. September, 1894. September, 1895. July, 1896. July, 1897. 1000 March, 1899. September, 1899. April, 1 90 1. ICXX3 March, 1902. August, 1902. February, 1903. August, 1903, 200O February, 1904. February, 1905. 2O0O October, 1906. 20OO July, 1908. 20OO March, 191 1. 2OO0 March, 1914, HILDA'S "WHERE IS IT? OF RECIPES. CONTAINING, AMONGST OTHER PRACTICAL AND TRIED RECIPES, MANY OLD CAPE, INDIAN, AND MALAY DISHES AND PRESERVES: ALSO DIRECTIONS FOR POLISHING FURNITURE, CLEANING SILK, etc. AND A COLLECTION OF HOME REMEDIES IN CASE OF SICKNESS. HILDAGONDA J. DUCKITT TWENTY-SEVENTH THOUSAND. LONDON: CHAPMAN & HALL, LD. All rights reserved. PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, LONDON AND BECCLES. To C. F. FRERE THIS LITTLE BOOK IS LOVINGLY DEDICATED H. J. D., Wynberg, Cape of Good Hope. It was at the suggestion of some friends in England — who had spent a few years at the Cape, and who have ever since shown a kindly interest in South Africa — that I collected some homely and old-fashioned recipes from relations and friends, and from practical housewives some simple and dainty dishes. I trust that to some old friends in England my little book may bring back recollections of days spent at the Cape ; and to my country cousins and far-off friends in South Africa — who, in the rush of life, have not found leisure to copy their mothers' and grandmothers' old recipe books — this collection may prove useful. Few Colonial cooks of the present day understand the art of cooking; it is therefore absolutely necessary for the lady of the house to know something about it, so that she can direct them. Let us look at some of the simplest terms. Simmering (to bring as near as possible to boiling without letting it boil) is one of the great difficulties. Cooks will not remember how much depends on slow cooking. Hashes, Curries, "Bredees," etc., etc., must simmer. Fry the onion with the meat, a light brown (" smoor," as Cape cooks say). This must be done rather quickly; then the meat must simmer with whatever ingredient you like to add.