Miss Corson's practical American cookery and household management

The author aims, above all, to be clear and precise ; to give such simple methods that a person of the most ordinary intelligence can follow them. She guarantees that the promised results will always be attained if the directions are closely adhered to ; the only latitude allowed is in the matter of seasoning, which is left more or less to the judgment of the cook, who must be guided by the taste of those for whom she caters. And in regard to the use of wine, in this last question, the author suggests that where the use of wine is not desirable, some dish should be chosen into the composition of which it does not enter; because, unless it is so definitely stated in the recipe, there is no flavoring or seasoning which can replace it without altering the character of the dish. There are many delicious dishes which require no wine, — so many, indeed, that the author has repeatedly offered to supply to any VIU PREFACE. temperance society which would publish it, a good Temperance Cookery-Book, the use of which would do much to advance the cause whose advocates urge her to espouse it, forgetting that, as a teacher of cookery, she is not at liberty to accept or reject any available edible substance because of personal preference or disapproval. Of the engravings, some are original ; the rest are copied from the works of the best European writers on cookery. In conclusion, the author begs a cordial reception for this book in the name of the Forest City Housewife and her sister host of culinary experts whose best knowledge and perfected experience it embodies. New York, 1885 PART I. PAGR The Kitchen i The Pantry 5 The Refrigerator 7 The Cellar 9 The Care of Milk and Butter II The Preparation of Meat for Marlcet 17 Good Points in Meats. ....... 20 Beef 22 Veal 25 Lamb 28 Mutton 30 Pork 32 Poultry 34 Game-Birds 36 Game 36 Fish 37 Vegetables and Fruit 38 Dairy Products and Groceries , 39 Roasting 40 Baking 42 Broiling 44 Braising 47 Blanching 4S Glazing and Gilding 4S Frying 45 j Larding and Daubing. Boiling 46 I Barding 49 Steaming 47 I Boning 49 Whole Fish 52 Head and Shoulders of Fish. 53 Fish Larded and Baked ... 54 Half Large Boiled Fish 54 Whole Turbot Garnished. . . 55 Poultry 56 Larded Fowl 57 To Carve Roast Turkey. . . 58 Turkey Partly Boned 59 How to Carve Ducks 59 How tff Carve Roast Goose. 60 Game-Birds 61 Meats 62 Mutton Boned and Stuffed. 62 Saddle of Mutton Larded.. . 63 Round of Beef 64 Sirloin of Beef 64 Ribs or Sirloin of Beef Boned 65 Beef-Tongues Garnished . . 66 Roast Ham 67 Cold Ham with Aspic Jelly. 67 Hand or Leg of Young Pork. 68 Saddle of Venison 68 Larded Saddle of Venison . . 6g Larded Shoulder of Venison. 70 Barded Hare 7° Larded Hare 71 A Very Simple Dining- Room 74 Decorative Art the Reflex of Nature 76 Sideboards and Tables 77 Decorations of China and Plate 79 Chairs for the Dining-Room. 8i Windows and Draperies .... 81 Light in the Dining-Room. . 82 Dining-Room Floors 83 I Sawdust Scrubbing 84 Dry Scrubbing with Sand. . 84 I How to Prepare Floors for ; Oiling and Staining 85 Oiling Hard-Wood Floors . . 85