NYPL RESEARCH LIBRARIES 3 3433 07736261 8 \ LOUIS' EVERY WOMAN'S COOK BOOK ' Every nr Omans Cook Book, ns turn^ H'M'CaldwellCo' Boston. 4" 4^. New York m 486551 Copyright, BY H. M. CALDWELL Co. Published simultaneously in the United States, Great Britain, Canada, and British Possessions Electrotyped and Printed by THE COLONIAL PRESS C. H. Simonds &> Co., Boston, U.S.A. PREFACE The object of this cook-book is to reach the housewife who has personal charge of her kitchen. It is arranged in such a manner that selections may easily be made from the recipes for a small or large menu, for either a luncheon or dinner. First are given small appetizers, followed by the soups, such as clear, cream, puree, rich, fish, shell-fish, and essences. The fish recipes are arranged in a similar way, also the entrees of poultry, game, and meats. These are followed by roasts, joints, game, and birds. Some recipes for vegetables, which may be served as secondary entrees, are given. A variety of hot cheese dishes are included, and also some odd salads. A few sweet entremets or desserts and ice-creams follow, together with some suggestions for making palatable dishes from things left over from previous meals. This book is not intended for professional cooks of large catering places, but is written with a view to reach the methodical housewife, who wishes to get the most suitable recipes for her simple luncheons or elaborate dinners. In many of these recipes are references to various other recipes in the book, which can easily be found by reference to the index. ' TABLE SERVICE First cover the table with a woollen cloth to protect the polished surface from hot dishes. Put on the table- cloth, taking care to have it extend fifteen or twenty inches over the edge of the table. The plates should be set at least eighteen inches apart, the forks being placed on the left, the spoons and knives on the right of each plate. Napkins should be folded and put on each plate. In olden times the bread was put into the napkins on the plate, but at present it is passed around after soup is served. On the right of each plate are arranged in a circle the glasses to be used during the dinner, — one glass for cocktail or sherry which should be served with the relishes, another for white wine to be served with the fish, a glass for the Bordeaux to be served with the entree, and one for the Burgundy to be served with the roast. If champagne follows, the glasses should be set on the table when the wine is ready to be served. Liqueurs are served in special glasses after coffee. All wines and cordials are kept on a sideboard or table. Salt and pepper shakers should be placed in the spaces between the plates. Relishes, such as radishes, olives, salted nuts, or bonbons, should be placed at each end of the table, while flowers may be spread over the table in a natural manner pleasing to the eye. Keep fruit in the centre of the table. Place the menu, if any, on the napkin in a manner easily to be seen.

AI-modernized reading of the original text

NYPL RESEARCH LIBRARIES 3 3433 07736261 8 \ LOUIS' EVERY WOMAN'S COOK BOOK ' Every nr Omans Cook Book, ns turn^ H'M'CaldwellCo' Boston. 4" 4^. New York m 486551 Copyright, BY H. M. CALDWELL Co. Published simultaneously in the United States, Great Britain, Canada, and British Possessions Electrotyped and Printed by THE COLONIAL PRESS C. H. Simonds &> Co., Boston, U.S.A. PREFACE The object of this cook-book is to reach the housewife who has personal charge of her kitchen. It is arranged in such a manner that selections may easily be made from the recipes for a small or large menu, for either a luncheon or dinner. First are given small appetizers, followed by the soups, such as clear, cream, puree, rich, fish, shell-fish, and essences. The fish recipes are arranged in a similar way, also the entrees of poultry, game, and meats. These are followed by roasts, joints, game, and birds. Some recipes for vegetables, which may be served as secondary entrees, are given. A variety of hot cheese dishes are included, and also some odd salads. A few sweet entremets or desserts and ice-creams follow, together with some suggestions for making palatable dishes from things left over from previous meals. This book is not intended for professional cooks of large catering places, but is written with a view to reach the methodical housewife, who wishes to get the most suitable recipes for her simple luncheons or elaborate dinners. In many of these recipes are references to various other recipes in the book, which can easily be found by reference to the index. ' TABLE SERVICE First cover the table with a woollen cloth to protect the polished surface from hot dishes. Put on the tablecloth, taking care to have it extend fifteen or twenty inches over the edge of the table. The plates should be set at least eighteen inches apart, the forks being placed on the left, the spoons and knives on the right of each plate. Napkins should be folded and put on each plate. In olden times the bread was put into the napkins on the plate, but at present it is passed around after soup is served. On the right of each plate are arranged in a circle the glasses to be used during the dinner, — one glass for cocktail or sherry which should be served with the relishes, another for white wine to be served with the fish, a glass for the Bordeaux to be served with the entree, and one for the Burgundy to be served with the roast. If champagne follows, the glasses should be set on the table when the wine is ready to be served. Liqueurs are served in special glasses after coffee. All wines and cordials are kept on a sideboard or table. Salt and pepper shakers should be placed in the spaces between the plates. Relishes, such as radishes, olives, salted nuts, or bonbons, should be placed at each end of the table, while flowers may be spread over the table in a natural manner pleasing to the eye. Keep fruit in the centre of the table. Place the menu, if any, on the napkin in a manner easily to be seen.

Louis' every woman's cook book