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SCIENTIFIC COOKING
WITH
SCIENTIFIC METHODS
By
SARAH E. WOODWORTH CRAIG
"Wizard of the Skillet and the Oven,"
According to the American Press.
Author of "To the Qyeen's Taste and Fit for the King,
and numerous articles in Sir Thomas Murry's
"Twentieth Century Cooking."
STANDARD PUBLISHING CO.
Cincinnati, O.
1911.
4
a^
IP
Copyright. 1911,
by
Sarah E. Woodwokth Craig.
©GI.A283496
Irbiratuin
MARY BARLOW HARKNESS.
My dear and lifelong friend,
in appreciation of her loving
encouragement and untiring
efforts to help me, whose
motto was always :
'Get work, get work ;
'Tis better than what you work to get,"
This book of original and
compiled recipes is
affectionately dedicated
by
THE AUTHOR.
(iii)
Oh, hours of all hours, the most blessed upon earth,
Blessed hour of dinner.
*****
We may live without poetry, music and art ;
We may live without conscience and live without heart ;
We may live without friends ; we may live without books ;
But civilized man cannot live without cooks.
He may live without books — what is knowledge but
grieving?
He may live without hope — what is hope but deceiving?
He may live without love — what is passion but pining?
But where is the man who can live Avithout dining?
— Meredith.
(V)
EDITOR'S PAGE,
Miss Craig comes of a lono^ line of good cooks and
high livers, and can cook any and all of the dishes diffi-
cult to make, but, in issuing a book, has confined her-
self to the simple methods, and has reduced the detail
in the kitchen to a minimum in many ways, and on
this line hopes to be able to inspire people to keep
cleaner kitchens, with the aid of the present methods
of gas cooking, and the light, beautiful utensils that
the market is offering for use on the gas stove. Miss
Craig's mother was a direct descendant of Samuel
Woodworth, of ''The Old Oaken Bucket" fame, who
at one time edited the New York Mirror, while on the
father's side she is Scotch-Irish, who was a descendant
of ''Sir Thomas Craig, of Scotland," which the Omaha
Press says is a fine blend.
(vii)
PREFACE.
In all ages and all climes the pleasures of the table
have been appreciated and cultivated, from the time
of the Epicureans, when people lived to eat, down to
the present daj^ when, with the study of food properties
and their dietetic values, we are approaching the more
ideal state, and eat to live. Indeed, many doctors of the
present time resort to a dietary cure as often as to a
medicinal one^ and this ranks cookery with the arts.
But in the scientific blending of proteids, carbohy-
drates and fats, the careful and dainty preparation
must not be overlooked— our food must appeal to the
eye as w^ell as to the palate, as a direct aid to digestion.
And the simplest rules for doing this I have tried to
give in this book, always remembering Ruskin's defini-
tion: "Cookery means much tasting and no wasting;
it means English thoroughness, French art and Arabian
hospitality; it means the knowledge of all the fruits
and h
Page 0
Presented as published in 1911. 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
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\._^^y^^.*\^ '^ "'•.^^K*' ^'^'^^'\. "''^^** ^'^\
O^ *o , * * A
';* '^^ ^ •
; «:^^^^.
•' -bv*
^ov*^ •
WITH
SCIENTIFIC METHODS
By SARAH E. WOODWORTH CRAIG
"Wizard of the Skillet and the Oven," According to the American Press.
Author of "To the Qyeen's Taste and Fit for the King, and numerous articles in Sir Thomas Murry's "Twentieth Century Cooking."
STANDARD PUBLISHING CO.
Cincinnati, O.
a^
IP
Copyright. 1911,
by
Sarah E. WOODWORTH Craig.
©GI.A283496
Irbiratuin
MARY BARLOW HARKNESS.
My dear and lifelong friend, in appreciation of her loving encouragement and untiring efforts to help me, whose motto was always :
'Get work, get work ; 'Tis better than what you work to get,"
This book of original and
compiled recipes is affectionately dedicated
by THE AUTHOR.
(iii)
Oh, hours of all hours, the most blessed upon earth, Blessed hour of dinner.
***** We may live without poetry, music and art ; We may live without conscience and live without heart ; We may live without friends ; we may live without books ; But civilized man cannot live without cooks. He may live without books — what is knowledge but
grieving? He may live without hope — what is hope but deceiving? He may live without love — what is passion but pining? But where is the man who can live Avithout dining?
— Meredith.
(V)
EDITOR'S PAGE,
Miss Craig comes of a lono^ line of good cooks and high livers, and can cook any and all of the dishes difficult to make, but, in issuing a book, has confined herself to the simple methods, and has reduced the detail in the kitchen to a minimum in many ways, and on this line hopes to be able to inspire people to keep cleaner kitchens, with the aid of the present methods of gas cooking, and the light, beautiful utensils that the market is offering for use on the gas stove. Miss Craig's mother was a direct descendant of Samuel Woodworth, of ''The Old Oaken Bucket" fame, who at one time edited the New York Mirror, while on the father's side she is Scotch-Irish, who was a descendant of ''Sir Thomas Craig, of Scotland," which the Omaha Press says is a fine blend.
(vii)
PREFACE.
In all ages and all climes the pleasures of the table have been appreciated and cultivated, from the time of the Epicureans, when people lived to eat, down to the present daj^ when, with the study of food properties and their dietetic values, we are approaching the more ideal state, and eat to live. Indeed, many doctors of the present time resort to a dietary cure as often as to a medicinal one^ and this ranks cookery with the arts. But in the scientific blending of proteids, carbohydrates and fats, the careful and dainty preparation must not be overlooked— our food must appeal to the eye as w^ell as to the palate, as a direct aid to digestion. And the simplest rules for doing this I have tried to give in this book, always remembering Ruskin's definition: "Cookery means much tasting and no wasting; it means English thoroughness, French art and Arabian hospitality; it means the knowledge of all the fruits and h