Use Y\ teaspoonful of baking-powder to 1 cupful of flour. Use 4 table-spoonfuls of corn-starch to I quart of milk. To /4 pint of molasses use I teaspoonful of soda. Where molasses or sour milk is used in baking, cream of tartar or baking- powder is to be omitted, and soda only is to be used. Dry materials are to be mixed and sifted together. Liquids to be mixed together. In baking, the dry and liquid materials are combined just before putting into the oven. Digitized by the Internet Archive in 2016 https://archive.org/details/harperscookbookeOOunse > HARPER’S COOK BOOK ENCYCLOPAEDIA ARRANGED LIKE A DICTIONARY, AND COMPILED UNDER THE DIRECTION OF THE EDITOR OF HARPER’S BAZAR WITH CONTRIBUTIONS BY FAMOUS AUTHORITIES ON COOKING, INCLUDING MARIA BLAY CHRISTINE T. HERRICK MARGARET SANGSTER ELENA DE LA TORRE BUENO MARION HARLAND MARY J. LINCOLN JOSEPHINE GRENIER YSAGUIRRE ETC., ETC., ETC. NEW YORK AND LONDON HARPER <Sr BROTHERS PUBLISHERS 1902 Copyright, 1902, by Harper & Brothers. All rights reserved. Published November, 1902. 6.^/ ,5 ILLUSTRATIONS TABLE SET FOR A FORMAL SPRING BREAKFAST .... Frontispiece VIOLET JELLY WITH WHIPPED CREAM 1 GRAPE FRUIT WITH MARASCHINO CHERRIES l . . , Facing p. 64 EGGS A LA BONNE FEMME J TABLE SET FOR LUNCHEON " 1 00 SALMON TROUT LARDED AND STUFFED CODFISH A LA BONNE FEMME FRESH MACKEREL STUFFED AND BAKED TABLE SET FOR AN INFORMAL DINNER H 200 LAMB STEW WITH GREEN PEASE JELLIED CHICKEN WITH ASPIC JELLY CHOPS WITH PYRAMID OF POTATO PIGEONS WITH YOUNG GREEN PEASE BONELESS TURKEY STUFFED WITH TRUFFLES V . . . STUFFED SHOULDER OF LAMB J 230 TABLE SET FOR AN INFORMAL SUNDAY-EVENING SUPPER 400 INTRODUCTION ARRANGEMENT. — The first effort in preparing this work has been to arrange every recipe on every subject so that any housekeeper can find exactly what is wanted at once, simply by opening the book, as you would find a word in a dictionary. This has been done by arranging the whole work — every subject — alphabetically, and by a most complete sys- tem of cross-references. VARIETY. — By this plan similar recipes are grouped under general headings, so that in looking up any recipe the reader is offered a variety of recipes on the same subject, without the necessity of hunting through a maze of indexes. For example, under “ Chicken '' are given, in alphabetical order, references to all the different ways of preparing it. This list begins with a reference to some thirty recipes for cooking chicken under the general heading of “ Poultry/' followed by references to chicken salads, chicken sandwiches, chicken souffles, chicken soups, and chicken timbales grouped under their respective headings, so that at a glance the reader may find and select just what is wanted. It often happens that one is uncertain as to the best way of preparing meat, fowl, vegetables, etc. The present arrange- ment not only gives direct references to particular recipes, but, by group- ing together recipes on the same subject, suggests new possibilities. In many cases a choice of well-tried recipes is given for preparing the same dish. Such an arrangement is new, and will be found not only valuable but helpful and suggestive. A few practical hints follow regarding some of the simple principles of cooking — recipes for the chafing-dish, cooking for invalids, the cook's time-tables, tables of weights and proportions, cook- ing utensils, etc.

AI-modernized reading of the original text

Use Y\ teaspoonful of baking-powder to 1 cupful of flour. Use 4 table-spoonfuls of corn-starch to I quart of milk. To /4 pint of molasses use I teaspoonful of soda. Where molasses or sour milk is used in baking, cream of tartar or bakingpowder is to be omitted, and soda only is to be used. Dry materials are to be mixed and sifted together. Liquids to be mixed together. In baking, the dry and liquid materials are combined just before putting into the oven. Digitized by the Internet Archive in 2016 https://archive.org/details/harperscookbookeOOunse > HARPER’S COOK BOOK ENCYCLOPAEDIA ARRANGED LIKE A DICTIONARY, AND COMPILED UNDER THE DIRECTION OF THE EDITOR OF HARPER’S BAZAR WITH CONTRIBUTIONS BY FAMOUS AUTHORITIES ON COOKING, INCLUDING MARIA BLAY CHRISTINE T. HERRICK MARGARET SANGSTER ELENA DE LA TORRE BUENO MARION HARLAND MARY J. LINCOLN JOSEPHINE GRENIER YSAGUIRRE ETC., ETC., ETC. NEW YORK AND LONDON HARPER <Sr BROTHERS PUBLISHERS Copyright, 1902, by Harper & Brothers. All rights reserved. Published November, 1902. 6.^/ ,5 ILLUSTRATIONS TABLE SET FOR A FORMAL SPRING BREAKFAST .... Frontispiece VIOLET JELLY WITH WHIPPED CREAM 1 GRAPE FRUIT WITH MARASCHINO CHERRIES l . . , Facing p. 64 EGGS A LA BONNE FEMME J TABLE SET FOR LUNCHEON " 1 00 SALMON TROUT LARDED AND STUFFED CODFISH A LA BONNE FEMME FRESH MACKEREL STUFFED AND BAKED TABLE SET FOR AN INFORMAL DINNER H 200 LAMB STEW WITH GREEN PEASE JELLIED CHICKEN WITH ASPIC JELLY CHOPS WITH PYRAMID OF POTATO PIGEONS WITH YOUNG GREEN PEASE BONELESS TURKEY STUFFED WITH TRUFFLES V . . . STUFFED SHOULDER OF LAMB J TABLE SET FOR AN INFORMAL SUNDAY-EVENING SUPPER ARRANGEMENT. — The first effort in preparing this work has been to arrange every recipe on every subject so that any housekeeper can find exactly what is wanted at once, simply by opening the book, as you would find a word in a dictionary. This has been done by arranging the whole work — every subject — alphabetically, and by a most complete system of cross-references. VARIETY. — By this plan similar recipes are grouped under general headings, so that in looking up any recipe the reader is offered a variety of recipes on the same subject, without the necessity of hunting through a maze of indexes. For example, under “ Chicken '' are given, in alphabetical order, references to all the different ways of preparing it. This list begins with a reference to some thirty recipes for cooking chicken under the general heading of “ Poultry/' followed by references to chicken salads, chicken sandwiches, chicken souffles, chicken soups, and chicken timbales grouped under their respective headings, so that at a glance the reader may find and select just what is wanted. It often happens that one is uncertain as to the best way of preparing meat, fowl, vegetables, etc. The present arrangement not only gives direct references to particular recipes, but, by grouping together recipes on the same subject, suggests new possibilities. In many cases a choice of well-tried recipes is given for preparing the same dish. Such an arrangement is new, and will be found not only valuable but helpful and suggestive. A few practical hints follow regarding some of the simple principles of cooking — recipes for the chafing-dish, cooking for invalids, the cook's time-tables, tables of weights and proportions, cooking utensils, etc.

Harper's cook book encyclopædia