It must be constantly borne in mind that soups
must be always allowed to simmer gently, and never
to boil fast, except where express directions are
given to that effect. Always be particular to remove
every particle of scum whenever it rises. When
stock is put away on ice to become cold for the
next day's use, remove the fat on the top with a
spoon, wipe over the top of the jelly with a cloth
dipped in hot water, and then, with a dry cloth,
wipe the jelly dry. It, however, seems to us a good
plan to keep the stock-pot always filled, the stock
simmering on the fire, so as to be at hand when
needed for the preparation of different soups and
sauces. In fact, this seems almost indispensable
where a variety of dishes is required. The same
rule in regard to slow boiling also applies to sauces.
BROILING.
Be careful to always grease the bars of your grid-
iron before laying on it the object to be broiled.
It is better to broil on a gridiron before the fire than
on one which is placed on top of the range. Season
6 FRENCH DISHES.
with salt and pepper while broiling, and not after the
object is taken from the fire.
FRYING.
Be careful that your frying-pan is very clean, as
anything adhering to the bottom of the pan is apt
to burn, and therefore spoil the object to be fried.
To fry well, the fat should always be very hot, as
its success depends entirely on this. To judge of
the proper temperature of the fat, when it becomes
quite still, dip the prongs of a fork in cold water,
and allow a few drops to fall into the fat, which,
if it crackles, is sufficiently hot. Or, drop a small
piece of bread into the fat, and if it fries instantly
a light brown, the desired result is reached. Drip-
ping and butter should be clarified before using, the
former in the following manner : Put the dripping
in a saucepan, on the fire, and when boiling pour it
into a bowl, into which you have previously put
half a pint of cold water. When cold, with a knife
cut around the edge and remove the cake of drip-
ping. Scrape off all the sediment adhering to the
bottom of the cake, which wipe dry with a clean
cloth.
Many persons prefer lard rather than dripping
for frying.
Butter is clarified in the following manner : Put
some butter in a saucepan on the fire, and when
boiling remove the scum from the top, and pour the
clear butter gently into the pan which is required
for use.
A FEW GENERAL REMARK'S. j
It is quite indispensable to good cooking that
every dish requiring to be served hot should never
be allowed to wait in the kitchen, but should be
served with the greatest promptitude possible, as a
dish prepared with every imaginable care will be
sure to fail of its effect if served lukewarm or cold.
The first quality in a cook, therefore, should be
punctuality, which should be encouraged and ap-
preciated by the guests.
The receipts as here given are all for
eight persons.
FRENCH DISHES
FOR AMERICAN TABLES.
CHAPTER I.
SOUPS.
Page 1
Presented as published in 1886. 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
It must be constantly borne in mind that soups must be always allowed to simmer gently, and never to boil fast, except where express directions are given to that effect. Always be particular to remove every particle of scum whenever it rises. When stock is put away on ice to become cold for the next day's use, remove the fat on the top with a spoon, wipe over the top of the jelly with a cloth dipped in hot water, and then, with a dry cloth, wipe the jelly dry. It, however, seems to us a good plan to keep the stock-pot always filled, the stock simmering on the fire, so as to be at hand when needed for the preparation of different soups and sauces. In fact, this seems almost indispensable where a variety of dishes is required. The same rule in regard to slow boiling also applies to sauces.
BROILING.
Be careful to always grease the bars of your gridiron before laying on it the object to be broiled. It is better to broil on a gridiron before the fire than on one which is placed on top of the range. Season
with salt and pepper while broiling, and not after the object is taken from the fire.
FRYING.
Be careful that your frying-pan is very clean, as anything adhering to the bottom of the pan is apt to burn, and therefore spoil the object to be fried. To fry well, the fat should always be very hot, as its success depends entirely on this. To judge of the proper temperature of the fat, when it becomes quite still, dip the prongs of a fork in cold water, and allow a few drops to fall into the fat, which, if it crackles, is sufficiently hot. Or, drop a small piece of bread into the fat, and if it fries instantly a light brown, the desired result is reached. Dripping and butter should be clarified before using, the former in the following manner : Put the dripping in a saucepan, on the fire, and when boiling pour it into a bowl, into which you have previously put half a pint of cold water. When cold, with a knife cut around the edge and remove the cake of dripping. Scrape off all the sediment adhering to the bottom of the cake, which wipe dry with a clean cloth.
Many persons prefer lard rather than dripping for frying.
Butter is clarified in the following manner : Put some butter in a saucepan on the fire, and when boiling remove the scum from the top, and pour the clear butter gently into the pan which is required for use.
A FEW GENERAL REMARKS.
It is quite indispensable to good cooking that every dish requiring to be served hot should never be allowed to wait in the kitchen, but should be served with the greatest promptitude possible, as a dish prepared with every imaginable care will be sure to fail of its effect if served lukewarm or cold. The first quality in a cook, therefore, should be punctuality, which should be encouraged and appreciated by the guests.
The receipts as here given are all for eight persons.
FOR AMERICAN TABLES.
CHAPTER I.