Elements of the theory and practice of cookery

Note. — Success in cooking depends greatly upon accuracy in measuring. Only after much practice in measuring as here directed, should you venture to measure even small quantities by your eye. The requirement of accurate measuring and the giving of exact quantities of material in the recipes in this book, are not intended, however, to do away with the exercise of individual taste and judgment. So long as flours vary in thickening quality, and spices and other cooking materials in strength, it will be impossible to WTite recipes that can be followed absolutely in all cases. Fol- low a recipe exactly the first time you use it ; if it requires to be varied, you can then make the change intelligently; whereas, if you have not followed it exactly, you cannot be sure which is at fault, the recipe or the cook. The quantities of seasonings given in this book are, as a rule, the smallest desirable. Increase them cautiously to suit your taste ; but do not fall into the error, common in America, of over- seasoning food with pepper and salt. Table of Abbreviations used in this Book tb. stands for tablespoonful, or tablespoonfuls. t. stands for teaspoonful, or teaspoonfuls. c. stands for cupful, or cupfuls. qt. stands for quart. pt. stands for pint. lb. stands for pound. oz. stands for ounce. f.g. stands for a few grains. r. stands for rounded. hp. stands for heaping. sc. stands for scant. min. stands for minute, or minutes. hr. stands for hour. 56 THEORY AND PRACTICE OF COOKERY Hints on how to Work 108. 1» See that the fire is ready for use, or so ar- ranged that it will be ready by the time it is needed. 2. Collect all the materials that will be needed. 3. Collect all the dishes, spoons, and other utensils that will be needed, including a plate on which to lay sticky spoons, knives, etc. 4. Take care not to make work for yourself by using more utensils than are necessary. For instance, by measuring dry materials first, then liquids, and last, fats, you need use only one cup. 5. When milk and eggs are used, save a little of the milk to rinse out the bowl in which the eggs are beaten. 6. Use an earthen bowl and a wooden spoon for mixing cakes, muffins, etc. A tin dish and an iron spoon are likely to discolor the mixture. 7. Have all materials ready for use (flour sifted and measured, eggs broken, raisins stoned, etc.), before be- ginning to put them together. 8. Cover flour-barrel, sugar-bucket, baking-powder can, etc., as soon as you have taken from them what you need. 9. Clear up as you work, putting dishes to soak as soon as they are emptied, and washing them at once if you have a moment to spare. 10. When you have finished, collect all the dishes that remain, saving any unused material that is in good condition. 11. Learn to work neatly, carefully, quietly, and quickly. Practical application is the only mordant which will set things in the memory. Study without it is gymnastics., and not work, which alone will get intellectual bread. — James Russell Lowell. CHAPTER II FUEL FOODS: SOME STARCHY PLANTS Section 1. The Potato Likewise a food, as also a meete for pleasure, being either roasted in the embers, or boiled and eaten with oile and vinegar, or dressed in anie other way by the hand of some canning in cookerie. — Gerard. Recipes Baked Potatoes