Name: The profession of cookery, from a French point of view
Author: Lucy H. Yates

Ik ] / l>^ SlielfNo j k_ _^ ?' V <3 SEP 10 A f ^ '1 This book is not in good condition. Please use it carefully. B. p. L. Form No. 403. SEP 1 0 4 JUL 19 i9!4 FEB 16 STANDARD COOKERY BOOKS. MRS. BEETON'S HOUSEHOLD MANAGEMENT. 7s. 6d. MRS. BEETON'S FAMILY COOKERY BOOK. 5s. MRS. BEETON'S EVERY-DAY COOKERY. 3s. 6d. MRS. BEETON'S ALL ABOUT COOKERY. 2s. 6d. MRS. BEETON'S COOKERY BOOK. Is. MRS. BEETON'S ENGLISHWOMAN'S COOKERY. 6d. MRS. BEETON'S PENNY COOKERY BOOK. Id. THE ART OF PASTRY MAKING. 2.s. 6cl. TINNED FOODS: HOW TO USE THEM. 2s. 6d. LOUISA E. SMITH'S BONNES EOUCHES. Is. 6d. MARY HOOPER'S GOOD PLAIN COOKERY. Is. EDITH A. BARNETT'S COOKERY INSTRUCTOR. Is. London : WARD, LOCK & BOWDEN, Ltd. THE PROFESSION OF COOKERY cfrom a <£unt\} |Joinl of 0wfo THE PROFESSION OF COOKERY ifrom a ifri^ncl; goint 0f bicfo; fF/r// SOME ECONOMICAL PRACTICES PECULIAR TO THE NATION, BY LUCY H. YATES, LECTURER TO THE INTERNATIONAL HORTICULTURAL EXHIBITION COMMITTEE. ' ^ 3 133 ^ WARD, LOCK & BOWDEN, LIMITED, LONDON: WARWICK HOUSE, SALISBURY SQUARE, E.C NEW YORK AND MELBOURNE. 1894 [All rights 7-ese filed.] c c c t c c c ^ c c c c c C "^fCCCCC c c c c ^r "^ <^ c cc c "-cccccc CONTENTS. CHAPTER PAGE I. Economy as the Soul of Cookery , 1 II. Soups and Purees .... 14 III. Vegetables and Vegetable Dishes 28 IV. Salads 45 V. Sauces 59 VI. The "Daubiere," or "Braisiere" . 75 VII. Frying and " Saute "-ing. . 82 VIII. Some Gateaux and Compotes . 89 IX. "Maigre" Dishes .... 106 X. Fricassees and Hechauffees . . 125 XI. Some Little-used Vegetables. . 132 viii CONTENTS. CHAPTEB PAOE XII. Leeks and Onions. . . . 140 XIII. Tomatoes . . . . .146 XIV. Mushrooms 153 XV. Fruits '' en Salades " and Glaces 160 XVI. Entrees and Entremets . . 167 XVII. The Dejeuner a la Fourchette . 178 XVIII. Menus for Small Dinners . . 185 XIX. Choice Supper Dishes . . . 193 XX. Addendum. Some strictly French Recipes not included in former chapters 2<JU THE PROFESSION OF COOKERY. INTRODUCTORY. COOKERY lias long been tliouglit to be an art, and one also for wbicli a special gift is required, if an}- great degree of perfection tliereinis to be attained. This is perfectly true, and a tlioronglily good cook will be no mean ^^ artist ^^ in every sense of tbe word. But very few people, even among those who are daily employed in cooking, will give the same amount of patience and diligence to attain the distinction of meriting the term " artist ^^ in this most important of professions as they would give to gain a knowledge of music or painting, or to learn a language. And yet the preparation and serving of the food we eat, in a right or a wrong manner, is X THE PROFESSION OF COOKERY. the very foundation of our home life ; not only does the health of the inmates greatly depend upon the cook, but their tempers and spirits also. It is just in this part of the household where what are commonly called '' brains '' tell to most advantage, and where, alas, they are most seldom thought to be needed.

AI-modernized reading of the original text

Ik ] / l>^ SlielfNo j k_ _^ ?' <3 SEP 10 A f ^ '1 This book is not in good condition. Please use it carefully. B. p. L. Form No. 403. SEP 1 0 4 JUL 19 i9!4 FEB 16 STANDARD COOKERY BOOKS. MRS. BEETON'S HOUSEHOLD MANAGEMENT. 7s. 6d. MRS. BEETON'S FAMILY COOKERY BOOK. 5s. MRS. BEETON'S EVERY-DAY COOKERY. 3s. 6d. MRS. BEETON'S ALL ABOUT COOKERY. 2s. 6d. MRS. BEETON'S COOKERY BOOK. Is. MRS. BEETON'S ENGLISHWOMAN'S COOKERY. 6d. MRS. BEETON'S PENNY COOKERY BOOK. Id. THE ART OF PASTRY MAKING. 2.s. 6cl. TINNED FOODS: HOW TO USE THEM. 2s. 6d. LOUISA E. SMITH'S BONNES EOUCHES. Is. 6d. MARY HOOPER'S GOOD PLAIN COOKERY. Is. EDITH A. BARNETT'S COOKERY INSTRUCTOR. Is. London : WARD, LOCK & BOWDEN, Ltd. THE PROFESSION OF COOKERY from a French point of view THE PROFESSION OF COOKERY from a French point of view fF/r// SOME ECONOMICAL PRACTICES PECULIAR TO THE NATION, BY LUCY H. YATES, LECTURER TO THE INTERNATIONAL HORTICULTURAL EXHIBITION COMMITTEE. ' ^ 3 133 ^ LONDON: WARWICK HOUSE, SALISBURY SQUARE, E.C NEW YORK AND MELBOURNE. [All rights reserved.] c c c t c c c ^ c c c c c C "^fCCCCC c c c c ^r "^ <^ c cc c "-cccccc CONTENTS. CHAPTER PAGE I. Economy as the Soul of Cookery , 1 II. Soups and Purees .... 14 III. Vegetables and Vegetable Dishes 28 IV. Salads 45 V. Sauces 59 VI. The "Daubiere," or "Braisiere" . 75 VII. Frying and " Saute "-ing. . 82 VIII. Some Gateaux and Compotes . 89 IX. "Maigre" Dishes .... 106 X. Fricassees and Rechauffs . . 125 XI. Some Little-used Vegetables. . 132 viii CONTENTS. CHAPTEB PAOE XII. Leeks and Onions. . . . 140 XIII. Tomatoes . . . . .146 XIV. Mushrooms 153 XV. Fruits '' en Salades " and Glaces 160 XVI. Entrees and Entremets . . 167 XVII. The Dejeuner a la Fourchette . 178 XVIII. Menus for Small Dinners . . 185 XIX. Choice Supper Dishes . . . 193 XX. Addendum. Some strictly French Recipes not included in former chapters 200 THE PROFESSION OF COOKERY. INTRODUCTORY. Cookery has long been thought to be an art, and one also for which a special gift is required, if any great degree of perfection therein is to be attained. This is perfectly true, and a thoroughly good cook will be no mean "artist" in every sense of the word. But very few people, even among those who are daily employed in cooking, will give the same amount of patience and diligence to attain the distinction of meriting the term "artist" in this most important of professions as they would give to gain a knowledge of music or painting, or to learn a language. And yet the preparation and serving of the food we eat, in a right or a wrong manner, is X THE PROFESSION OF COOKERY. the very foundation of our home life ; not only does the health of the inmates greatly depend upon the cook, but their tempers and spirits also. It is just in this part of the household where what are commonly called "brains" tell to most advantage, and where, alas, they are most seldom thought to be needed.