In conclusion, try to keep peace and good order in
the servants' hall. Don't " row." A " rowing " cook is de-
struction. Be perfectly friendly with all : still, in families
where there is neither a butler nor a housekeeper, let the
other domestics know that you, Mrs. Cook, are "boss," and
must be treated with proper respect. Feed the servants
well; but don't pamper them, and never allow anyone to
enter the larder without your permission. You are account-
able for everything there, and it is not right that you
should run the risk of having your larder tampered with.
Discourage grumbling, tale-bearing, and scandal. Never allow
any of the tradespeople to come nearer your domain than
the kitchen door. Put down sternly and strongly anything
like bad language in the servants' hall. Do your best to
keep your temper — I know full well how trying young
servants are to their elders, and how heavy are the respon-
sibilities of a cook with an elaborate dinner to think out
and dress — and don't thump the kitchenmaid !
G. A. a
CONTENTS.
CHATS ABOUT COOKEEY.
The Greek Cuisine 1
The Eussian Cuisine S
French Domestic Cookeey 5
The American Cuisine 7
Delmonico's ... ... 10
The Kitchen of the Fatherland 13
The Spanish Cuisine 16
The Scottish Kitchen 18
Breakfast Dishes 20
Salads 25
Macaroni, Risotto, and Polenta 26
Curry 2S
What Shall We Do with the Scraps ? 30
Hash 32
Old-fashioned Puddings 3.t
Confectionery 37
Pies, Patties, and Tarts 39
Savouries and Tit-Bits 42
Potatoes 4i
Eggs 46
Oysters 47
Cold Fish 50
Porridge 51
Chops 53
Should Chops be Fried or Boiled? 55
Partridges 60
Minces 61
Cheese 63
Cool Drinks 65
How to make Coffee 68
Ices 70
For the Children 73
BECIPES.
Section I.-— Soups
77
>i
II.— Fish
140
!>
III. — Entbees
204
))
IV. — Boasts, etc
243
J)
V. — Poultry, Game, etc.
247
)>
VI.— Entremets
282
I)
VII.— Curries
322
I>
VIII.— Sauces
325
))
IX, — Vegetables
353
»)
X. — Salads
377
))
XI.— Hors-d'(Euyres and Savoury Dishes...
381
!>
XII.— Eggs
389
!!
XIII.— Cheese
397
)1
XIV.— Sweets
402
JJ
XV.— Ices and Drinks
445
I)
XVI.— Miscellaneous
... 455
Index
to Recipes
469
General Index
490
THE THOROUaii GOOD COOK
CHATS ABOUT COOKEEY.
The Greek Cviisine.
You are very much niistaken if you think that, in talking
about Greek cookery, 1 am going to descant on the black
broth of the Spartans, or that I intend to paraphrase the bill
of fare of Trimalcion's banquet, so admirably rendered in
Professor Becker's " Gallus." It is not on the ancient Greek
cuisine that I Avish here and now to give a few hints. The
cooker}' of which I append a Ijrief sketch is that which is
practised in free and independent Hellas, and among Greeks
who are yet subject to Ottoman rule, in this present year of
grace. Yet I have not called this chat " modern " Greek
o
Page 7
Presented as published in 1895. 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
In conclusion, try to keep peace and good order in the servants' hall. Don't " row." A " rowing " cook is destruction. Be perfectly friendly with all : still, in families where there is neither a butler nor a housekeeper, let the other domestics know that you, Mrs. Cook, are "boss," and must be treated with proper respect. Feed the servants well; but don't pamper them, and never allow anyone to enter the larder without your permission. You are accountable for everything there, and it is not right that you should run the risk of having your larder tampered with. Discourage grumbling, tale-bearing, and scandal. Never allow any of the tradespeople to come nearer your domain than the kitchen door. Put down sternly and strongly anything like bad language in the servants' hall. Do your best to keep your temper — I know full well how trying young servants are to their elders, and how heavy are the responsibilities of a cook with an elaborate dinner to think out and dress — and don't thump the kitchenmaid !
G. A. a
CONTENTS.
The Greek Cuisine 1
The Russian Cuisine S
French Domestic Cookeey 5
The American Cuisine 7
Delmonico's ... ... 10
The Kitchen of the Fatherland 13
The Spanish Cuisine 16
The Scottish Kitchen 18
Breakfast Dishes 20
Salads 25
Macaroni, Risotto, and Polenta 26
Curry 2S
What Shall We Do with the Scraps ? 30
Hash 32
Old-fashioned Puddings 3.t
Confectionery 37
Pies, Patties, and Tarts 39
Savouries and Tit-Bits 42
Potatoes 4i
Eggs 46
Oysters 47
Cold Fish 50
Porridge 51
Chops 53
Should Chops be Fried or Boiled? 55
Partridges 60
Minces 61
Cheese 63
Cool Drinks 65
How to make Coffee 68
Ices 70
For the Children 73
BECIPES.
Section I.-— Soups
>i
II.— Fish
!>
III. — Entbees
))
IV. — Boasts, etc
J)
V. — Poultry, Game, etc.
)>
VI.— Entremets
I)
VII.— Curries
I>
VIII.— Sauces
))
IX, — Vegetables
»)
X. — Salads
))
XI.— Hors-d'(Euyres and Savoury Dishes...
!>
XII.— Eggs
!!
XIII.— Cheese
)1
XIV.— Sweets
JJ
XV.— Ices and Drinks
I)
XVI.— Miscellaneous
... 455
Index
to Recipes
General Index
The Greek Cviisine.
You are very much niistaken if you think that, in talking about Greek cookery, 1 am going to descant on the black broth of the Spartans, or that I intend to paraphrase the bill of fare of Trimalcion's banquet, so admirably rendered in Professor Becker's " Gallus." It is not on the ancient Greek cuisine that I Avish here and now to give a few hints. The cooker}' of which I append a Ijrief sketch is that which is practised in free and independent Hellas, and among Greeks who are yet subject to Ottoman rule, in this present year of grace. Yet I have not called this chat " modern " Greek
o