My mother's cook book

course of lectures, the whole range of instruction, and should give the particular application of the general principles ; a book that should be not a mere stereotyped schedule of dinners, suppers and breakfasts, nor a depressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and processes of arriving at desired results. In response to such demand this volume has been prepared. Nothing has been included in it, of which the practical worth has not been thoroughly tested, and it is believed that the examples have been so selected, that, although of necessity limited in number, they, demonstrate the whole theory and practice of the culinary art, and will make the reader familiar with the most approved methods and tine latest attainments therein. The purpose of our work is now set forth, although if the whole story were told it might be proper to show how the original cook-book grew from an onion, the veritable. ", Piece of chalot Whicb she never forgot." But this touches the romance of the whole matter, without which nothing, however prosaic, is complete. With such prose and such suggestions of romance as belong to my subject, these pages are now submitted to the interpretation of those to whom my book is most affectionately dedicated — the world-wide sisterhood oi Housewives and their Husbands, trusting that through its instrumentality all may be convinced that while Heaven still furnishes the food, the promethean fire of knowledge has redeemed the cook. TABLE OF CONTENTS. Soups . . . . . . . . . . . . . . 1 Purlis . . . . . . . . . . . . . 12 Shellfish . . . . . . . . . . . . 16 Fish ., 26 Meats, Roast.. 34. Boiled . . . . . . . . . . . . . 39 Made Dishes . . . . . . . . . . 44 Cold Dishbs 56 Broiled and Fried 65 Game 70 Entremets 77 Vegetables . . . . : , .* , 95 r Salads .' 117 Croquettes '. 125 Fritters 130 Souffles . . . . . . . . . . . . 134 134 Puddings -. 142 Sauces 163 Savory . . . . . . . . . . . . . 163 ' Sweet.... 166 ' Ices, Creams and Jellies. .Nf 169 Ices . . . . . . . . . . . . . . 169 Creams 173 Jellies 178 PiKS AND Pastries.... 182 Pastries '. •••••. •• i^ Pies ....^185 Bread and Cake. '.".' 190 Bread > 190' Cake. ■• 197 Breakfast Dishes . . . . . . . 204 Teas, Coffies and Chocolates 219 Miscellaneous ..; 221 THE ART OF COOKING. Brown Stock. — For this stock there will be required material in the following quantities : * Four pounds of the shin of beef, four young carrots, four Bermuda onions, one small turnip, one-half head of celery, one-half tablespoonful of salt, one-half teaspoonful of white pepper-corns, one-half teaspoonful of black peppercorns. First, cutting all of the meat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan and pour over these five pints of cold water, placing the saucepan over the fire. Bring the water now quickly to the boiling point and skim off, when boiling, all of the scum that arises to the surface. Throw into the saucepan then the salt, which will bring any remaining albumen or scum to the top, when, skimming once more, add to the contents of the pan the carrot, turnip and celery all cut into very small' pieces. Before adding the onion blanch it with boiling water, to draw from it the greenness which produces indigestion, having done which, put it together with the pepper-corns into the saucepan and allow all again to boil. When this is done, draw the saucepan to the side of the fire, cover it closely, and allow its contents to simmer i sot/PS. slowly for five hours, at the end of which time the stock should be strained through a clean towel to remove the meat and vegetables, the juices and flavor of which have been extracted, and put away to cool for future use.