ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. nS'illlflifciiiiiil.'y^''*'''^ LIBHAHV 3 1924 086 ■7{2""o84 Cornell University Library 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/cu31924086712084 THE Complete Cook Book MRS. JENNIE DAY REES PHILADELPHIA DAVID McKAY, PUBLISHER 604-8 South Washington Square Copyrighted, 1900 By STREET & SMITH The Complete Cook Book All rights reserved, including that of translation into foreign lahguageSi including the Scandinavian. THE COMPLETE COOK BOOK. Cookery is eminently an experimental and a practi- cal art. Each day, while it adds to our experience, increases also our knowledge; and as we have come long after the Greeks and Romans, and have had the benefit of their experience, it is no marvel that we should have greatly surpassed them. In the fifth cen- tury, all trace of the Roman cookery had already dis- appeared. The Eternal City was invested, and her kitchen destroyed by barbarians. The consecutive in- cursions of hordes of barbarous tribes and nations had put out at once the light of science and the fire of cookery. But the darkness of the world was not of long dura- tion. The monks — the much-abused and much mis- taken monks — fanned the embers of a nascent literature, and cherished the flame of a new cookery. The free cities of Italy, Genoa, Venice, Pisa, Florence, the com- mon mothers of poetry, painting, sculpture, and archi- tecture, contemporaneously revived the gastronomic taste. The Mediterranean and the Adriatic offered their dish, and the taste for table luxuries extended itself to the maritinae towns and other cities of the peninsula, to Cadiz, Barcelona, St. Sebastian, and Seville. Spain had the high honor of having furnished the first cook- ery book in any modern tongue. It is entitled ' ' Li bro de Cozino, compuesto por Ruberto de Nola." This work is exceedingly rare. The cookery professed at this epoch was no longer an imitation of the Greek or Roman kitchen, or of the insipid dishes and thick sauces of the Byzantine cooks. It was a new and improved and extended science. It recognized the palate, stomach, and digestion of man. The opulent nobles of Italy, the rich merchant princes, charged with the affairs 6 The Complete Cook Book. and commissions of Europe and Asia, the heads of the church — bishops, cardinals, and popes — now cultivated and encouraged the culinary art. While Italy had made this progress, France, the nurse of modern cooks, was in a state of barbarism, from which she was raised by the Italian wars under Charles VIII. and Louis XII. The Gauls learned a more refined cookery at the siege of Naples, as the Cossacks did, some hundreds of years later, in the Champs Elysees of Paris. It was under Henry III., about 1580, that the delicacies of the Italian tables were introduced at Paris. The sister arts of design and drawing were now called into requisition to decorate dishes and dinner tables. How great was the progress in the short space of one hundred and fifty years may be inferred from an edict of Charles VI., which forbade to his liege subjects a dinner consisting of more than two dishes with the soup : 'Nemo audeat dare praeter duo fercula cum potagio." At this period the dinner hour was ten o'clock in the morning, while the supper was served at four.

AI-modernized reading of the original text

ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. nS'illlflifciiiiiil.'y^''*'''^ LIBHAHV 3 1924 086 ■7{2""o84 Cornell University Library 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/cu31924086712084 THE Complete Cook Book MRS. JENNIE DAY REES PHILADELPHIA DAVID McKAY, PUBLISHER 604-8 South Washington Square Copyrighted, 1900 By STREET & SMITH The Complete Cook Book All rights reserved, including that of translation into foreign languages; including the Scandinavian. THE COMPLETE COOK BOOK. Cookery is eminently an experimental and a practical art. Each day, while it adds to our experience, increases also our knowledge; and as we have come long after the Greeks and Romans, and have had the benefit of their experience, it is no marvel that we should have greatly surpassed them. In the fifth century, all trace of the Roman cookery had already disappeared. The Eternal City was invested, and her kitchen destroyed by barbarians. The consecutive incursions of hordes of barbarous tribes and nations had put out at once the light of science and the fire of cookery. But the darkness of the world was not of long duration. The monks — the much-abused and much mistaken monks — fanned the embers of a nascent literature, and cherished the flame of a new cookery. The free cities of Italy, Genoa, Venice, Pisa, Florence, the common mothers of poetry, painting, sculpture, and architecture, contemporaneously revived the gastronomic taste. The Mediterranean and the Adriatic offered their dish, and the taste for table luxuries extended itself to the maritinae towns and other cities of the peninsula, to Cadiz, Barcelona, St. Sebastian, and Seville. Spain had the high honor of having furnished the first cookery book in any modern tongue. It is entitled ' ' Li bro de Cozino, compuesto por Ruberto de Nola." This work is exceedingly rare. The cookery professed at this epoch was no longer an imitation of the Greek or Roman kitchen, or of the insipid dishes and thick sauces of the Byzantine cooks. It was a new and improved and extended science. It recognized the palate, stomach, and digestion of man. The opulent nobles of Italy, the rich merchant princes, charged with the affairs 6 The Complete Cook Book. and commissions of Europe and Asia, the heads of the church — bishops, cardinals, and popes — now cultivated and encouraged the culinary art. While Italy had made this progress, France, the nurse of modern cooks, was in a state of barbarism, from which she was raised by the Italian wars under Charles VIII. and Louis XII. The Gauls learned a more refined cookery at the siege of Naples, as the Cossacks did, some hundreds of years later, in the Champs Elysees of Paris. It was under Henry III., about 1580, that the delicacies of the Italian tables were introduced at Paris. The sister arts of design and drawing were now called into requisition to decorate dishes and dinner tables. How great was the progress in the short space of one hundred and fifty years may be inferred from an edict of Charles VI., which forbade to his liege subjects a dinner consisting of more than two dishes with the soup : 'Nemo audeat dare praeter duo fercula cum potagio." At this period the dinner hour was ten o'clock in the morning, while the supper was served at four.

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