Name: Miss Cameron's cookery book
Author: Ida Cameron

Chemicals. It is a Perfect Food. CADBURVs Cocoa is very easily digested ; it imparts new I and rigour to those of delicate constitution, and can be safely a beneficially taken at all times and seasons. Jl The LANCET soys— " CADBURVs Cocoa represen the Standard of Highest Parity." MISS CAMERON'S COOKERY BOOK BY IDA CAMERON PRINCIPAL EARL'S COURT SCHOOL OF.COJKERT, DIPLOME*E NATIONAL TRAINING SCHOOL OF COOKERY, AND LECrURER TO THE | GAS LIGHT AND COKE COMPANY", LONDON. ' ' * , • t * »* * • • » • • 4 it * ** LONDON;;;"- •♦THE EPICURE M OFFICE,: GRAN-VILLfi ''fldfefefc, c ARUNDEL STREET, : WX\, j a t » ' • » * • 4 * • * » • ' 4 4 * "• E NEW YORK ADVJCItriSEMKXrS. rom tfce GAS LIGHT & COKE COMPANY. flAVISGASSTOVECP .itpiW Kill; ■•.;,■...■ l..w ( ■£OR, 10/-.>«»,C»UI,a/-; 10, GrV.l, ~ ftCa , -.V'-.TO \to._: CONTENTS. Introduction Cooking bt Gas List of Various Articles in Season Soups Fish Entrees Game Sauces Pras Sausages Savouries and Vegetables Forcemeats Potted Meats Pastry and Sweets Jellies, Creams, and Ices ' Bread and Rolls ^^FJi^J^k^St^ ••• • • ■ ••• •., Scraps Invalid Cookery Inqex • • t e u JX j • • « • % * % T .. 13 19 23- 39 53- 92 95 . 108 . 112 . 114 . 138 . 140- . 143 . 170 . 182 . 186 , .212 . 216 ADVERTISEMENTS. The] "MAIN" as GAS COOKEK Saves Eabour ana Worrp « -- ^_ Saves lime ana monev. used ig principal Schools il CooKetg t leading Scfiool Board! JOB, ^+*xi£yi jetton Rond, lOBdon, E.C . .'.."*."' .JJ^IJGYVE WORKS, GlhSGOHl * INTRODUCTION. TPHE friendly reception accorded to my previous volume, -"- " Soups and Stews/' which, has passed through three editions, has induced me to prepare a somewhat more com- prehensive collection] of recipes on the same principle ot providing the lady housewife with opportunities for varying the monotony of the family bill of fare, by the addition of a large variety of dainty dishes, which, while they may legi- timately eome under the head of "Recherche Cookery," are inexpensive as regards their ingredients, and present no diffi- culties in preparation that are beyond the resources of the average suburban kitchen. Some few of the recipes included in my previous book will be found in the following pages, but the bulk of the collection is entirely new, and has not hitherto appeared in print. To the general remarks on the different methods of preparing food for the table, I have added some definite directions as to the use of the popular gas cooker. Boasting. — Bone and tendonous matter, which are de- stroyed by the process of roasting, should be removed from &e piece of meat which is to be roasted, and used for stock Purposes. If one does not wish to bone the meat entirely, ' *N exposed pieces of bone should be removed and made use °t The general rules are, that all dark meats, such as beef, button, etc., should be put before a sharp fire for at least fifteen minutes, till the outside has acquired a ooafcua^ <& ^azome, and tihen drawn back and aSlcy^sJi to «*&. ^jc£&3 8 MISS CAMERON'S COOKERY BOOK. Certain joints, such, as lamb, veal, pork, etc., if young and tender, should be cooked before a moderate fire, as they take longer to do. Fowls after the first ten minutes should be rubbed over with butter or sweet dripping. An old practice was to dredge all roasts with flour. This, however, is not necessary. The basting must be regularly attended to. For time, much depends on your fire, but as a rule red meats should have a quarter of an hour to the pound, and a quarter of an hour over ; white meats, twenty minutes to the pound, and twenty minutes over. Never sprinkle salt over the meat before serving — a practice much in vogue among ordinary cooks. It draws the juices from the meat and deteriorates the flavour.

AI-modernized reading of the original text

Chemicals. It is a Perfect Food. CADBURY'S Cocoa is very easily digested; it imparts new life and vigour to those of delicate constitution, and can be safely a beneficially taken at all times and seasons. Jl The LANCET says— " CADBURY'S Cocoa represents the Standard of Highest Purity." MISS CAMERON'S COOKERY BOOK BY IDA CAMERON PRINCIPAL EARL'S COURT SCHOOL OF COOKERY, DIPLOMÉE NATIONAL TRAINING SCHOOL OF COOKERY, AND LECTURER TO THE | GAS LIGHT AND COKE COMPANY", LONDON. ' ' * , • t * »* * • • » • • 4 it * ** LONDON:— •♦THE EPICURE OFFICE, GRANVILLE, ARUNDEL STREET, : WX\, j a t » ' • » * • 4 * • * » • ' 4 4 * "• E NEW YORK ADVERTISEMENTS. From the GAS LIGHT & COKE COMPANY. DAVIS GAS STOVE CO. .itpiW Kill; ■•.;,■...■ l..w ( ■£OR, 10/-.>«»,C»UI,a/-; 10, GrV.l, ~ ftCa , -.V'-.TO \to._: CONTENTS. Introduction Cooking bt Gas List of Various Articles in Season Soups Fish Entrees Game Sauces Pras Sausages Savouries and Vegetables Forcemeats Potted Meats Pastry and Sweets Jellies, Creams, and Ices ' Bread and Rolls ^^FJi^J^k^St^ ••• • • ■ ••• •., Scraps Invalid Cookery Inqex • • t e u JX j • • « • % * % T .. 13 . 108 . 112 . 114 . 138 . 140- . 143 . 170 . 182 . 186 , .212 . 216 The] "MAIN" as GAS COOKEK Saves Eabour ana Worrp « -- ^_ Saves lime ana monev. used ig principal Schools il CooKetg t leading Scfiool Board! JOB, ^+*xi£yi jetton Rond, lOBdon, E.C . .'.."*."' .JJ^IJGYVE WORKS, GlhSGOHl * INTRODUCTION. TPHE friendly reception accorded to my previous volume, -"- " Soups and Stews/' which, has passed through three editions, has induced me to prepare a somewhat more comprehensive collection] of recipes on the same principle ot providing the lady housewife with opportunities for varying the monotony of the family bill of fare, by the addition of a large variety of dainty dishes, which, while they may legitimately eome under the head of "Recherche Cookery," are inexpensive as regards their ingredients, and present no difficulties in preparation that are beyond the resources of the average suburban kitchen. Some few of the recipes included in my previous book will be found in the following pages, but the bulk of the collection is entirely new, and has not hitherto appeared in print. To the general remarks on the different methods of preparing food for the table, I have added some definite directions as to the use of the popular gas cooker. Boasting. — Bone and tendonous matter, which are destroyed by the process of roasting, should be removed from &e piece of meat which is to be roasted, and used for stock Purposes. If one does not wish to bone the meat entirely, ' *N exposed pieces of bone should be removed and made use °t The general rules are, that all dark meats, such as beef, button, etc., should be put before a sharp fire for at least fifteen minutes, till the outside has acquired a coating or glaze, and then drawn back and allowed to cook. Certain joints, such, as lamb, veal, pork, etc., if young and tender, should be cooked before a moderate fire, as they take longer to do. Fowls after the first ten minutes should be rubbed over with butter or sweet dripping. An old practice was to dredge all roasts with flour. This, however, is not necessary. The basting must be regularly attended to. For time, much depends on your fire, but as a rule red meats should have a quarter of an hour to the pound, and a quarter of an hour over ; white meats, twenty minutes to the pound, and twenty minutes over. Never sprinkle salt over the meat before serving — a practice much in vogue among ordinary cooks. It draws the juices from the meat and deteriorates the flavour.