Name: Principles of cookery
Author: Anna Barrows

The following recipes were furnished by Miss Anna Barrows, teacher of cookery, Columbia University, author of Principles of Cookery, or adapted by the editor from the Home Science Cook Book,* to which the reader is referred for a full collection of recipes. WATER: EXTRACTING FLAVOR. Tea. Heat an earthenware teapot with hot water. Empty it and put in one teaspoon of tea for each measuring cup of fresh boiling water✪ Tea. Let it stand in a warm place two or three minutes. Strain and serve at once. If the tea boils or stands too long with the leaves it is unfit to drink. Coffee. Use one-fourth cup of coffee for one pint of water. Place fine ground coffee in^strainer in the coffee pot; add actually boiling water slowly, a spoonful or two at a time. Cover between additions Pour through a second time if desired stronger. Or : Mix one-fourth cap coffee and one teaspoon beaten egg✪ Coffee with a little cold water, add the remainder of one pint of water boiling hot. Let it boil up, pour from the spout and turn back into the pot and leave for ten minutes where it will keep hot but not boil. Stock. Stock is the basis for all soups, except milk or cream soups, to which it is sometimes added. From a pint to a quart of cold salted water is used to each pound of meat and bone, both of which should be in small pieces. Let stand one hour, heat slowly and simmer gently for four hours or more, strain and cool quickly. Remove the hard- ened fat before using. About a cup of mixed vegetables✪ Stock — carrot, onion, parsley, celery, etc. — may be added during the last hour. Mixed herbs and spices, as bay-leaf, blade of mace, two or three cloves and pepper corns, may be tied in cheese cloth and removed from the liquor when sufficient flavor has been extracted. *Horne Science Cook Book, by Anna Barrows and Mary J. Lincoln, 2S1 pages; published by Whitcomb and Barrows, Boston. Price, from the School, $1.00 post- paid. 12 Bouillon — usually made from beef with little bone and no vegetables. Brown Stock — some of the meat and a part of the vegetables browned in hot fat or marrow. White Stock — made from chicken, veal, or fish; no flavoring which gives color added. Macaroni, Vermicelli, Noodle, Rice, Barley Soup and the like — cook about one-fourth cup of dry material until tender and add a quart of hot stock, or use cooked left-overs. Julienne Soup — one-half cup mixed cooked vegetables cut in cubes, strips or fancy shapes, to one quart of stock. RESTORING WATER. Dried Fruits and Vegetables. Pick over, cover with cold water, leave for half an hour, then wash thoroughly, inspecting each portion and drain. Again cover with cold water and soak 12 to 24 hours✪ Restoring Dried Fruits and Vegetables, and then cook slowly until tender. Add sugar if desired for sauce when nearly done, or use like fresh fruit for pies, short- cake, etc. Prunes, apricots, peaches, apples, pears and vegetables are treated in this way. THICKENING. Sauces. Methods of mixing: (1) Melt butter (or other fat) in saucepan, stir in dry flour, cook and stir until frothy all over, then add liquid slowly, hot or cold, while stirring ; cook again until thick, stirring until smooth. (2) Rub butter and flour together and stir into the warm liquid in a double boiler, then cook. and stir until thick and smooth.

AI-modernized reading of the original text

The following recipes were furnished by Miss Anna Barrows, teacher of cookery, Columbia University, author of Principles of Cookery, or adapted by the editor from the Home Science Cook Book,* to which the reader is referred for a full collection of recipes. WATER: EXTRACTING FLAVOR. Tea. Heat an earthenware teapot with hot water. Empty it and put in one teaspoon of tea for each measuring cup of fresh boiling water. Let it stand in a warm place two or three minutes. Strain and serve at once. If the tea boils or stands too long with the leaves it is unfit to drink. Coffee. Use one-fourth cup of coffee for one pint of water. Place fine ground coffee in a strainer in the coffee pot; add actually boiling water slowly, a spoonful or two at a time. Cover between additions Pour through a second time if desired stronger. Or: Mix one-fourth cup coffee and one teaspoon beaten egg with a little cold water, add the remainder of one pint of water boiling hot. Let it boil up, pour from the spout and turn back into the pot and leave for ten minutes where it will keep hot but not boil. Stock. Stock is the basis for all soups, except milk or cream soups, to which it is sometimes added. From a pint to a quart of cold salted water is used to each pound of meat and bone, both of which should be in small pieces. Let stand one hour, heat slowly and simmer gently for four hours or more, strain and cool quickly. Remove the hardened fat before using. About a cup of mixed vegetables — carrot, onion, parsley, celery, etc. — may be added during the last hour. Mixed herbs and spices, as bay-leaf, blade of mace, two or three cloves and pepper corns, may be tied in cheese cloth and removed from the liquor when sufficient flavor has been extracted. *Horne Science Cook Book, by Anna Barrows and Mary J. Lincoln, 2S1 pages; published by Whitcomb and Barrows, Boston. Price, from the School, $1.00 postpaid. Bouillon — usually made from beef with little bone and no vegetables. Brown Stock — some of the meat and a part of the vegetables browned in hot fat or marrow. White Stock — made from chicken, veal, or fish; no flavoring which gives color added. Macaroni, Vermicelli, Noodle, Rice, Barley Soup and the like — cook about one-fourth cup of dry material until tender and add a quart of hot stock, or use cooked left-overs. Julienne Soup — one-half cup mixed cooked vegetables cut in cubes, strips or fancy shapes, to one quart of stock. RESTORING WATER. Dried Fruits and Vegetables. Pick over, cover with cold water, leave for half an hour, then wash thoroughly, inspecting each portion and drain. Again cover with cold water and soak 12 to 24 hours, and then cook slowly until tender. Add sugar if desired for sauce when nearly done, or use like fresh fruit for pies, shortcake, etc. Prunes, apricots, peaches, apples, pears and vegetables are treated in this way. THICKENING. Sauces. Methods of mixing: (1) Melt butter (or other fat) in saucepan, stir in dry flour, cook and stir until frothy all over, then add liquid slowly, hot or cold, while stirring ; cook again until thick, stirring until smooth. (2) Rub butter and flour together and stir into the warm liquid in a double boiler, then cook. and stir until thick and smooth.

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