010
.',v
THE PATTERN COOK-BOOK.
COPYRIGHT, 1890,
BY THE BUTTERICK PUBLISHING COMPANY, [LIMITED].
METROPOLITAN
CULTURE SERIES
THE
Pattern Cook-Book,
iC--.
?
0-7^
^.
FIRST EDITION.
NEW YORK:
THE BUTTERICK PUBLISHING COMPANY, [LIMITED].
1890.
s'>
' Ah ! happy age when ladies learn to bake,
And when kings' daughters know to knead a cake.
Rebecca was esteem'd of comely hue,
Yet not so nice her comeliness to keep
But that she water for the camels drew."
Thomas Fuller.
' The turnpike road to people's hearts, I find,
Lies through their mouths, or I mistake mankind."
Dr. Wolcot.
INTRODUCTION.
A BOOK on cookery that is to be of genuine assistance
alike to the experienced housewife and to the beginner
must, in our opinion, possess two important quaUfica-
tions ; in the first place, the dishes and preparations pre-
sented in it must be such as may be readily made up
with the facilities to be found in an ordinary household*
and in the second place, all instructions and directions
should be couched in language so simple that every one
can comprehend them. It has been our earnest endeavor
that in both these respects the present work shall excel.
The recipes are eminently practical and easy to follow,
all having been thoroughly and successfully tested by the
author; and in their selection chief attention has been
given to those unpretentious yet dainty and wholesome
dishes that are so acceptable and appropriate upon the
average family board.
Among the admirable features of the book deserving
INTRODUCTION.
of special mention are an intelligent but not too
lengthy dissertation on the Chemistry of Food ; a
Cook's Time-Table ; a chapter on Cookery and Simple
Remedies for the Sick ; a list of Menus for all occa-
sions ; a Glossary of Terms used in Cooking ; a Table
of Measurements ; helpful talks regarding " Small Econ-
omies," "Things Worth Knowing," and "Miscella-
neous Helps;" and lastly, a most admirably arranged
index.
When we add that the work is from the pen of one
whose experience entitles her to a position of foremost
authority in all matters pertaining to the culinary science,
we have said all that is needful to commend the book
fully and heartily to the world of w'omen as a complete
and reliable guide in the selection, preparation and cook-
ing of food.
The Butterick Publishing Co.
\Li7nited\
CONTENTS.
PREFATORY.
Difference between the Cookery of the Past and
Present. — What Cookery is. — The Effect of Heat,
Cold, Water, and Air in Cookery, . . 13
THE CHEMISTRY OF FOOD.
Why we Eat. — What to Eat. — Whkn to Eat Cer-
tain Foods, . . . . . . 17
THE KITCHEN.
Plans for the Room. — Care of Room and Utensils. —
Utensils Needed. — List of Utensils, with Prices.
— Cuts of some of the Utensils Needed, . . 25
MARKETING.
Se.'^sons for the Different Meats. — Beef, with Cut
of Ox. — Veal, with Cut of Calf.— Mutton, with
Cut of Sheep. — Lamb, with Cut of Lamb. — Veni-
son, WITH Cut of Deer. — Pork, with Cut of Pig. —
How to Select Poultry, Fish, Game, Eggs and
Apples, ....... 47
PLAIN DIRECTIONS.
How to do Roasting. — Broiling.— Boiling. — Frying.—
How TO Clarify Fat for Frying. — How to do Sau-
TEiNG. — Braising. — Larding. — (with cut of larded
meat.)— Boning and Steaming.— The Cook's Time
Table for Roasting.— Broiling. — Baking, Etc., . 57
7
8 CONTENTS.
Page 0
Presented as published in 1890. 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
.',v
COPYRIGHT, 1890, BY THE BUTTERICK PUBLISHING COMPANY, [LIMITED].
METROPOLITAN CULTURE SERIES
THE
Pattern Cook-Book,
iC--.
?
0-7^
^.
FIRST EDITION.
NEW YORK: THE BUTTERICK PUBLISHING COMPANY, [LIMITED].
s'>
' Ah ! happy age when ladies learn to bake, And when kings' daughters know to knead a cake. Rebecca was esteem'd of comely hue, Yet not so nice her comeliness to keep But that she water for the camels drew."
Thomas Fuller.
' The turnpike road to people's hearts, I find, Lies through their mouths, or I mistake mankind."
Dr. Wolcot.
INTRODUCTION.
A BOOK on cookery that is to be of genuine assistance alike to the experienced housewife and to the beginner must, in our opinion, possess two important quaUfications ; in the first place, the dishes and preparations presented in it must be such as may be readily made up with the facilities to be found in an ordinary household, and in the second place, all instructions and directions should be couched in language so simple that every one can comprehend them. It has been our earnest endeavor that in both these respects the present work shall excel.
The recipes are eminently practical and easy to follow, all having been thoroughly and successfully tested by the author; and in their selection chief attention has been given to those unpretentious yet dainty and wholesome dishes that are so acceptable and appropriate upon the average family board.
Among the admirable features of the book deserving
INTRODUCTION.
of special mention are an intelligent but not too lengthy dissertation on the Chemistry of Food ; a Cook's Time-Table ; a chapter on Cookery and Simple Remedies for the Sick ; a list of Menus for all occasions ; a Glossary of Terms used in Cooking ; a Table of Measurements ; helpful talks regarding " Small Economies," "Things Worth Knowing," and "Miscellaneous Helps;" and lastly, a most admirably arranged index.
When we add that the work is from the pen of one whose experience entitles her to a position of foremost authority in all matters pertaining to the culinary science, we have said all that is needful to commend the book fully and heartily to the world of women as a complete and reliable guide in the selection, preparation and cooking of food.
The Butterick Publishing Co.
\Li7nited\
CONTENTS.
PREFATORY.
Difference between the Cookery of the Past and Present. — What Cookery is. — The Effect of Heat, Cold, Water, and Air in Cookery, . . 13
Why we Eat. — What to Eat. — When to Eat Certain Foods, . . . . . . 17
Plans for the Room. — Care of Room and Utensils. — Utensils Needed. — List of Utensils, with Prices. — Cuts of some of the Utensils Needed, . . 25
Seasons for the Different Meats. — Beef, with Cut of Ox. — Veal, with Cut of Calf.— Mutton, with Cut of Sheep. — Lamb, with Cut of Lamb. — Venison, WITH Cut of Deer. — Pork, with Cut of Pig. — How to Select Poultry, Fish, Game, Eggs and Apples, ....... 47
How to do Roasting. — Broiling.— Boiling. — Frying.— How TO Clarify Fat for Frying. — How to do Sau- TEiNG. — Braising. — Larding. — (with cut of larded meat.)— Boning and Steaming.— The Cook's Time Table for Roasting.— Broiling. — Baking, Etc., . 57
8 CONTENTS.