Eggs swallowed raw or eaten soft boiled are the best.
Also scrambled, fried, poached and in very soft omelet.
Boiled two or three minutes (Mollet boiled five minutes and
peeled). Eggs most used for culinary purposes are those of
the domestic chicken, 1 duck, turkey, guinea hen, pheasant,
ostrich and divers birds; plovers, etc.
A chicken egg weighs two ounces. The greatest delicacy
in fish eggs are those of the sturgeon, which are used for
fresh and salted caviar. The eggs of shad and herring are
eaten cooked. The eggs of reptiles are rarely eaten raw
and used in alimentation, only turtle and terrapin are eaten
cooked, soft boiled or in omelet, highly spiced.
Vegetables. Take care that they are fresh looking and
crisp. Fresh vegetables constitute a part in culinary art, as
there is always a new method of preparing them. The pre'
paration of the same vegetable changes each month, accord'
ing to its age and how tender it is. One should know im'
mediately .upon looking at green peas the time required in
cooking. Each vegetable has its own particular properties,
either fresh or dry. All green vegetables should be cooked
— 481 —
CANCEL’S CULINARY ENCYCLOPEDIA
in boiling water and salt, and kept boiling continually. If
green vegetables are not eaten immediately, put in a basin
of cold water and keep refreshing them to prevent turning
yellow or black.
Potatoes. There are at least 120 different varieties. Every
country has its special variety. Very large potatoes are
empty and watery. There are two principal methods of
preparing potatoes and all of the others are their derivatives.
Baked or fried, bcjiled or steamed. The less water a potato
has the better. The farinaceous potato is the most nourishing,
and should be well cooked. As an aliment it is of medium
value, but it contributes largely to function the respiratory
organs.
Fruits. In choosing fruits, be guided by the weight. The
heaviest are the best, and those should always be selected in
any kind of fruit. First class fruit makes a delicious break',
fast; fruits prevent or remove constipation, and often act like
a charm upon body and mind. Eaten with good bread,
nothing is equally palatable or wholesome. Also berries,
with bread and milk, and good apples, baked or raw. Apples
keep the entire year,, on dry straw in a dry place, and pears,
hung up by the stalk, of the best varieties, can be kept till
the appearance of strawberries the next year. Pears and
plums can be kept the year round as easily as apples, and
summer fruits by bottling can be kept perfectly fresh a year,
and by the use of hot houses, fruit can be picked from the
trees in winter or spring. We can also preserve them and
make into jellies. Yet this process, besides deteriorating
their flavor, impairs their digestibility. Preserves are too
rich. Their nutrition is too much concentrated. Most kinds
of fruits can be dried and, thus kept, though this process
dries out much of its goodness, as well as sweetness. Yet
dried fruit stewed is far better than none. Yet after all,
nothing equals simple bread and choice fruits, if people
only knew it, both for health and luxury.
Green fruit is most pernicious. Nor do we realize how
many children, especially, lose their lives directly or indirectly
thereby. When it does not kill immediately it often deranges
the stomach, breeds worms, and induces other diseases.
Page 243
Presented as published in 1920. 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
Eggs swallowed raw or eaten soft boiled are the best. Also scrambled, fried, poached and in very soft omelet. Boiled two or three minutes (Mollet boiled five minutes and peeled). Eggs most used for culinary purposes are those of the domestic chicken, 1 duck, turkey, guinea hen, pheasant, ostrich and divers birds; plovers, etc.
A chicken egg weighs two ounces. The greatest delicacy in fish eggs are those of the sturgeon, which are used for fresh and salted caviar. The eggs of shad and herring are eaten cooked. The eggs of reptiles are rarely eaten raw and used in alimentation, only turtle and terrapin are eaten cooked, soft boiled or in omelet, highly spiced.
Vegetables. Take care that they are fresh looking and crisp. Fresh vegetables constitute a part in culinary art, as there is always a new method of preparing them. The preparation of the same vegetable changes each month, according to its age and how tender it is. One should know immediately .upon looking at green peas the time required in cooking. Each vegetable has its own particular properties, either fresh or dry. All green vegetables should be cooked
— 481 —
in boiling water and salt, and kept boiling continually. If green vegetables are not eaten immediately, put in a basin of cold water and keep refreshing them to prevent turning yellow or black.
Potatoes. There are at least 120 different varieties. Every country has its special variety. Very large potatoes are empty and watery. There are two principal methods of preparing potatoes and all of the others are their derivatives. Baked or fried, bcjiled or steamed. The less water a potato has the better. The farinaceous potato is the most nourishing, and should be well cooked. As an aliment it is of medium value, but it contributes largely to function the respiratory organs.
Fruits. In choosing fruits, be guided by the weight. The heaviest are the best, and those should always be selected in any kind of fruit. First class fruit makes a delicious breakfast; fruits prevent or remove constipation, and often act like a charm upon body and mind. Eaten with good bread, nothing is equally palatable or wholesome. Also berries, with bread and milk, and good apples, baked or raw. Apples keep the entire year, on dry straw in a dry place, and pears, hung up by the stalk, of the best varieties, can be kept till the appearance of strawberries the next year. Pears and plums can be kept the year round as easily as apples, and summer fruits by bottling can be kept perfectly fresh a year, and by the use of hot houses, fruit can be picked from the trees in winter or spring. We can also preserve them and make into jellies. Yet this process, besides deteriorating their flavor, impairs their digestibility. Preserves are too rich. Their nutrition is too much concentrated. Most kinds of fruits can be dried and, thus kept, though this process dries out much of its goodness, as well as sweetness. Yet dried fruit stewed is far better than none. Yet after all, nothing equals simple bread and choice fruits, if people only knew it, both for health and luxury.
Green fruit is most pernicious. Nor do we realize how many children, especially, lose their lives directly or indirectly thereby. When it does not kill immediately it often deranges the stomach, breeds worms, and induces other diseases.