Name: Household cookery
Author: E. Crichton

Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book teas issued to the borrower on the date last stamped belozv. FORM NO. 509; 12,3,37: 50CM. HOUSEHOLD COOKERY HOUSEHOLD COOKERY PRACTICAL RECIPES BY E. CRICHTON FIRST-CLASS DIPLOMEE NATIONAL UNION OF SCHOOLS OF COOKERY LONGMANS, GREEN, AND CO. 39 PATERNOSTER ROW, LONDON NEW YORK AND BOMBAY 1905 rights reserved Digitized by^the Internet Archive http://archive.org/details/householdcookeryOOcric PREFACE It is at the request of many friends and a large number of my pupils, past and present, who have often desired to have a book containing the recipes, etc., used at my classes, that I venture to offer this Cookery Book for publication. A long experience in teaching the subject to all classes of pupils, ranging from the elementary school girl to the student in training, has furnished me with much valuable information as to what is suitable and practical. If the principles herein given, relating to the preparing and cooking of the various foods, are carefully studied and followed, the success of the most inexperienced is assured. The proportions given along with the general information will materially assist those who are unable to attend practical classes. I earnestly trust the little book will prove a real aid to all who use it. E. CRICHTON. December 2, 1904. CONTENTS METHODS OF COOKING PAGE Roasting i Baking i Boiling i Broiling i Stewing 2 Frying 2 Steaming 2 Braising 3 RULES FOR CHOOSING MEAT 4 STOCK Stock 5 SOUPS Tomato Soup 6 Ox-tail Soup 7 Potato Soup 7 Queen Soup 7 Scotch Broth 8 White Lentil Soup 8 viii CONTENTS FISH PAGE Boiled Salmon lo Boiled Cod lo Sole A la Creme lo Stewed Eels ii Stuffed and Baked Haddock ii Stuffed Sole ii Fillets of Sole Baked , . . 12 Fried Fish 12 Fish Cakes 12 Pickled Mackerel 13 MEAT AND POULTRY Roast Meat 14 Roast Fowl (Stuffed) 14 Roast Rabbit , 15 Boiled Fowl 15 Stewed Rabbit 16 Stuffed Pork . . i6 Rolled Steak 17 Beef Collops 17 Stewed Steak 18 Stuffed and Baked Sheep's Heart 18 Baked Liver and Bacon 18 Mutton Cutlets 19 Mutton Steaks 19 Stewed Scrag-end of Neck of Lamb 19 Stewed Kidneys 20 Beef Steak with Tomato Sauce 20 Breast of Mutton Boned and Stuffed .21 Savoury Chops 21 VEGETABLES To Boil Potatoes- 22 Baked Potatoes (with Skin on) 23 Boiled Onions and White Sauce 23 CONTENTS ix PAGE Boiled Cauliflower 23 To Boil Asparagus 23 Brussels Sprouts 24 Carrots a la Creme 24 Green Peas 24 Stuffed Spanish Onions 24 COLD-MEAT COOKERY Hashed Beef 25 Rissoles 26 Durham Cutlets 26 Meat Moulds 26 Veal Cake 27 Shepherd's Pie 27 Chicken Croquettes 28 SAVOURIES Anchovy Savoury 29 Savoury Biscuits 29 Sardine Savoury 29 Croutes of Ham 30 Savoury Eggs 30 Cheese Savoury 30 Tomatoes and Buttered Eggs 31 Tomato and Shrimp Savoury 31 Sausage on Tomat£>es 31 Tomato Cheese 31 Tomatoes with Mince 32 POTTED MEATS Potted Beef 33 Potted Beef and Ham 33 Potted Ham and Veal 33 Potted Shrimps 34 X CONTENTS PAGE Potted Crab 34 Dressed Crab 34 BREAD Hints on making Bread 35 White Bread 35 ~ Brown Bread 36 CAKES, ETC Hints on making Cakes 37 Tea Cakes 38

AI-modernized reading of the original text

Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book teas issued to the borrower on the date last stamped belozv. FORM NO. 509; 12,3,37: 50CM. PRACTICAL RECIPES BY E. CRICHTON FIRST-CLASS DIPLOMEE NATIONAL UNION OF SCHOOLS OF COOKERY LONGMANS, GREEN, AND CO. 39 PATERNOSTER ROW, LONDON NEW YORK AND BOMBAY rights reserved Digitized by^the Internet Archive http://archive.org/details/householdcookeryOOcric PREFACE It is at the request of many friends and a large number of my pupils, past and present, who have often desired to have a book containing the recipes, etc., used at my classes, that I venture to offer this Cookery Book for publication. A long experience in teaching the subject to all classes of pupils, ranging from the elementary school girl to the student in training, has furnished me with much valuable information as to what is suitable and practical. If the principles herein given, relating to the preparing and cooking of the various foods, are carefully studied and followed, the success of the most inexperienced is assured. The proportions given along with the general information will materially assist those who are unable to attend practical classes. I earnestly trust the little book will prove a real aid to all who use it. E. CRICHTON. December 2, 1904. CONTENTS METHODS OF COOKING Roasting i Baking i Boiling i Broiling i Stewing 2 Frying 2 Steaming 2 Braising 3 RULES FOR CHOOSING MEAT 4 STOCK Stock 5 SOUPS Tomato Soup 6 Ox-tail Soup 7 Potato Soup 7 Queen Soup 7 Scotch Broth 8 White Lentil Soup 8 CONTENTS Boiled Salmon lo Boiled Cod lo Sole A la Creme lo Stewed Eels ii Stuffed and Baked Haddock ii Stuffed Sole ii Fillets of Sole Baked , . . 12 Fried Fish 12 Fish Cakes 12 Pickled Mackerel 13 Roast Meat 14 Roast Fowl (Stuffed) 14 Roast Rabbit , 15 Boiled Fowl 15 Stewed Rabbit 16 Stuffed Pork . . i6 Rolled Steak 17 Beef Collops 17 Stewed Steak 18 Stuffed and Baked Sheep's Heart 18 Baked Liver and Bacon 18 Mutton Cutlets 19 Mutton Steaks 19 Stewed Scrag-end of Neck of Lamb 19 Stewed Kidneys 20 Beef Steak with Tomato Sauce 20 Breast of Mutton Boned and Stuffed .21 Savoury Chops 21 VEGETABLES To Boil Potatoes- 22 Baked Potatoes (with Skin on) 23 Boiled Onions and White Sauce 23 CONTENTS ix Boiled Cauliflower 23 To Boil Asparagus 23 Brussels Sprouts 24 Carrots a la Creme 24 Green Peas 24 Stuffed Spanish Onions 24 COLD-MEAT COOKERY Hashed Beef 25 Rissoles 26 Durham Cutlets 26 Meat Moulds 26 Veal Cake 27 Shepherd's Pie 27 Chicken Croquettes 28 SAVOURIES Anchovy Savoury 29 Savoury Biscuits 29 Sardine Savoury 29 Croutes of Ham 30 Savoury Eggs 30 Cheese Savoury 30 Tomatoes and Buttered Eggs 31 Tomato and Shrimp Savoury 31 Sausage on Tomat£>es 31 Tomato Cheese 31 Tomatoes with Mince 32 POTTED MEATS Potted Beef 33 Potted Beef and Ham 33 Potted Ham and Veal 33 Potted Shrimps 34 X CONTENTS Potted Crab 34 Dressed Crab 34 BREAD Hints on making Bread 35 White Bread 35 ~ Brown Bread 36 Hints on making Cakes 37 Tea Cakes 38