"Nor shun the bowl of foaming milk that feeds
The infant and may serve the senior's needs.
Next on the board be heaven's gift, honey, placed
And sparing of Hyblaean nectar taste;
Pulses and salads on thy guests bestow;
Even in suburban gardens salads grow.
Add chosen fruits — whate'er the times afford —
Let rose-red apples crown the rustic board.
Last comes the beverage of the Orient shore.
Mocha, far-off, the fragrant berries bore.
Taste the dark fluid with a dainty lip.
Digestion waits on pleasure as you sip."
lo The Complete Cook Book.
MY DAUGHTER'S LEARNED TO COOK.
We used to have old-fashioned things, like hominy and
greens,
We used to have just common soup, made out of pork
and beans;
But now it's bouillon, consomme, and things made
from a book,
And Pot au Feu and Julienne, since my daughter's
learned to cook.
We use to have a piece of beef — just ordinary meat.
And pickled pigs' feet, spareribs, too^ and other things
to eat;
While now it's fillet and ragout, and leg of mutton
braised,
And macaroni au gratin, and sheep's head Holland-
aised ;
Escallops a la Versailles — a la this and a la that,
And sweetbread a la Dieppoise — it's enough to kill a
cat!
But while I suffer deeply, I invariably look
As if I were delighted 'cause my daughter's learned
to cook.
We have a lot of salad things, with dressing mayon-
naise,
In place of oysters. Blue Points fricasseed a dozen ways.
And orange Roley Poley, float, and peach meringue,
alas.
Enough to wreck a stomach that is made of plated
brass !
The good old things have passed away, in silent, sad
retreat ;
We've lots of highfalutin things, but nothing much to
eat.
And while I never say a word, and always pleasant
look,
You bet I've had dyspepsia since my daughter's learned
to cook.
The Complete Cook Book. 1 1
OUR MARKETS.
Our markets contain an abundant supply of poultry
and game of an exceptionally fine quality. For
superior and palatable chickens we are recommended
to those raised about the creameries of New Jersey.
The hand-rfed geese and ducks of Rhode Island rival
in flavor and delicacy the celebrated Caneton-de-
Rouen, while the American turkeys are famous the
world over. To give any adequate idea of the quantity
of game which comes from the vast feeding-grounds of
this country, or to enumerate substantially every form
in which, during the different seasons, game appears
in market, would require too much space.
No game is more highly prized or more eagerly
sought after in Europe than our American canvas- back
ducks, grouse, and wild turkeys. It has become part
of our history that during the late war twenty thousand
turkeys were shipped by one firm in New York City to
supply a Thanksgiving dinner to an army; while at
present so plentiful is the supply that but a few days
would be required to secure double that number.
Near Rhode Isla.nd, on one farm of about fifty acres,
twenty thousand geese, and as many ducks, are fat-
tened annually for market. In Vermont and other
cold localities during December, when turkeys are full
grown and fattest, hundreds of tons of them are dressed,
frozen hard in boxes, and preserved in that condition
for use in the spring and summer months ; when freshly
killed, turkeys are tough and unpalatable. Unless
well experienced, the purchaser would do better to leave
the selection of poultry and game to some reliable
dealer, rather than depend upon "signs," which are at
times deceiving.
12 The Complete Cook Book.
Spring chickens appear in market about May; those
hatched in incubators come somewhat earlier. They
are very small, weighing about a pound each, and im-
prove in flavor and richness as they increase in size.
Tender chickens may be had almost the whole year,
but they are not plentiful during the spring months.
Capons are good from December until April.
Page 2
Presented as published in 1900. 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
"Nor shun the bowl of foaming milk that feeds The infant and may serve the senior's needs. Next on the board be heaven's gift, honey, placed And sparing of Hyblaean nectar taste; Pulses and salads on thy guests bestow; Even in suburban gardens salads grow. Add chosen fruits — whate'er the times afford — Let rose-red apples crown the rustic board. Last comes the beverage of the Orient shore. Mocha, far-off, the fragrant berries bore. Taste the dark fluid with a dainty lip. Digestion waits on pleasure as you sip."
lo The Complete Cook Book.
MY DAUGHTER'S LEARNED TO COOK.
We used to have old-fashioned things, like hominy and
greens, We used to have just common soup, made out of pork
and beans; But now it's bouillon, consomme, and things made
from a book, And Pot au Feu and Julienne, since my daughter's
learned to cook.
We use to have a piece of beef — just ordinary meat. And pickled pigs' feet, spareribs, too, and other things
to eat; While now it's fillet and ragout, and leg of mutton
braised, And macaroni au gratin, and sheep's head Hollandaised ; Escallops a la Versailles — a la this and a la that, And sweetbread a la Dieppoise — it's enough to kill a
cat! But while I suffer deeply, I invariably look As if I were delighted 'cause my daughter's learned
to cook.
We have a lot of salad things, with dressing mayonnaise, In place of oysters. Blue Points fricasseed a dozen ways. And orange Roley Poley, float, and peach meringue,
alas. Enough to wreck a stomach that is made of plated
brass ! The good old things have passed away, in silent, sad
retreat ; We've lots of highfalutin things, but nothing much to
eat. And while I never say a word, and always pleasant
look, You bet I've had dyspepsia since my daughter's learned
to cook.
The Complete Cook Book. 1 1
OUR MARKETS.
Our markets contain an abundant supply of poultry and game of an exceptionally fine quality. For superior and palatable chickens we are recommended to those raised about the creameries of New Jersey. The hand-rfed geese and ducks of Rhode Island rival in flavor and delicacy the celebrated Caneton-de- Rouen, while the American turkeys are famous the world over. To give any adequate idea of the quantity of game which comes from the vast feeding-grounds of this country, or to enumerate substantially every form in which, during the different seasons, game appears in market, would require too much space.
No game is more highly prized or more eagerly sought after in Europe than our American canvas- back ducks, grouse, and wild turkeys. It has become part of our history that during the late war twenty thousand turkeys were shipped by one firm in New York City to supply a Thanksgiving dinner to an army; while at present so plentiful is the supply that but a few days would be required to secure double that number.
Near Rhode Island, on one farm of about fifty acres, twenty thousand geese, and as many ducks, are fattened annually for market. In Vermont and other cold localities during December, when turkeys are full grown and fattest, hundreds of tons of them are dressed, frozen hard in boxes, and preserved in that condition for use in the spring and summer months ; when freshly killed, turkeys are tough and unpalatable. Unless well experienced, the purchaser would do better to leave the selection of poultry and game to some reliable dealer, rather than depend upon "signs," which are at times deceiving.
12 The Complete Cook Book.
Spring chickens appear in market about May; those hatched in incubators come somewhat earlier. They are very small, weighing about a pound each, and improve in flavor and richness as they increase in size. Tender chickens may be had almost the whole year, but they are not plentiful during the spring months.
Capons are good from December until April.