Those who have ' not a re-
frigerator in which to pre-
serve food will find a set of
wire screens most useful.
Food can then be placed on the cellar floor (if the house
iiiiiiiiiHiiiiiiiiiili
SOAP-BRACKET.
SOAP-SHAKER.
is fortunate enough to have a good cellar) and safely
covered with the screens.
LARUING AND TRl'SSIxNG NEEDLES.
Larding needles must be provided if larding is to
be done. These have split ends, like a cleft stick, to
receive strips of fat meat.
Trussing needles, or skewers, are also very convenient.
A paste jagger for cutting pie-crust or doughnuts will
be found of great utility.
46
THE PATTEK.V COOK-BOOK,
Fish scissors are needed. Tliey should be carefully
washed and dried after each using and placed just where
} ASlh, JaGGER.
they can be found when needed again.
A whip or "syllabub" churn is a
and useful article. It costs but eigh-
and is made of tin. The handle, A,
very cneap
leen cents
is placed
&
WHIP chuk:
inside the tube B, and the whole is then
dipped into a bowl of sweetened and fla-
vored cream. By churning and pressing it
through the perforated holes at the bottom
of the tube, the cream soon becomes a
light froth, which is skimmed off the top as
soon as formed ; and the churning is con-
tinued until all the froth possible is obtained.
MARKETING.
" But yet I run before my horse to market."
Shakspere.
Few housekeepers know how to market wisely and
economically. They trust the butcher's opinion entirely
or else give their orders to the market-boy, and then are
obliged in consequence to take what is sent and to pay
the weekly or monthly bill without knowing whether it is
correct or not. Circumstances are often such that
" order boys " are of necessity the only avenue of com-
munication ; but when this is the case, the mistress
should insist on a bill being sent with each purchase of
supplies and also that every article be weighed in the
kitchen, thus relieving the tradesman of any temptation
to give under weight.
In some cities it is the fashion to go to market, and
all ladies do so except those favored ones who can
employ servants enough to relieve them of all care of
the house and housekeeping. Skill and experience are
certainly required in purchasing meat, and it is our
endeavor here to give directions by which the inexpe-
rienced housewife may be aided in choosing good food.
MEAT
is the general term applied to the flesh of animals used
for food, and is of three classes : Meat, including beef,
47
48 THE PA TTERN COOK-BOOK.
veal, mutton, lamb and pork ; Poultry, including chick-
ens, geese, turkeys and ducks ; Game, including quail,
partridge, grouse, pigeons and other birds, venison and
any wild meat that is hunted in the forest or field.
Meat is in season all the year round, but certain kinds
are best at certain seasons. Pork is good only in
autumn and winter. Veal should be eaten in the spring
and summer. Venison is in season in the winter ; fowls
in autumn and winter ; lamb in the summer and fall, and
mutton and beef throughout the year.
Page 16
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
Those who have ' not a refrigerator in which to preserve food will find a set of wire screens most useful. Food can then be placed on the cellar floor (if the house iiiiiiiiiHiiiiiiiiiili
SOAP-BRACKET.
SOAP-SHAKER.
is fortunate enough to have a good cellar) and safely covered with the screens.
LARDING AND TRUSSING NEEDLES.
Larding needles must be provided if larding is to be done. These have split ends, like a cleft stick, to receive strips of fat meat.
Trussing needles, or skewers, are also very convenient.
A paste jagger for cutting pie-crust or doughnuts will be found of great utility.
Fish scissors are needed. They should be carefully washed and dried after each using and placed just where
} ASlh, JaGGER.
they can be found when needed again.
A whip or "syllabub" churn is a very cheap and useful article. It costs but eighteen cents and is made of tin. The handle, A,
&
WHIP chuk:
inside the tube B, and the whole is then dipped into a bowl of sweetened and flavored cream. By churning and pressing it through the perforated holes at the bottom of the tube, the cream soon becomes a light froth, which is skimmed off the top as soon as formed ; and the churning is continued until all the froth possible is obtained.
" But yet I run before my horse to market."
Shakspere.
Few housekeepers know how to market wisely and economically. They trust the butcher's opinion entirely or else give their orders to the market-boy, and then are obliged in consequence to take what is sent and to pay the weekly or monthly bill without knowing whether it is correct or not. Circumstances are often such that " order boys " are of necessity the only avenue of communication ; but when this is the case, the mistress should insist on a bill being sent with each purchase of supplies and also that every article be weighed in the kitchen, thus relieving the tradesman of any temptation to give under weight.
In some cities it is the fashion to go to market, and all ladies do so except those favored ones who can employ servants enough to relieve them of all care of the house and housekeeping. Skill and experience are certainly required in purchasing meat, and it is our endeavor here to give directions by which the inexperienced housewife may be aided in choosing good food.
is the general term applied to the flesh of animals used for food, and is of three classes : Meat, including beef,
veal, mutton, lamb and pork ; Poultry, including chickens, geese, turkeys and ducks ; Game, including quail, partridge, grouse, pigeons and other birds, venison and any wild meat that is hunted in the forest or field.
Meat is in season all the year round, but certain kinds are best at certain seasons. Pork is good only in autumn and winter. Veal should be eaten in the spring and summer. Venison is in season in the winter ; fowls in autumn and winter ; lamb in the summer and fall, and mutton and beef throughout the year.