Name: The white ribbon cook book
Author: Kathryn Armstrong

'4S^ LIBRARY OF CONGRESS. au+ — ...... GxrpijriBljt l^u.- Slielf..A-136 UNITED STATES OF AMERICA. J J f Economy and Wealth Temperance and Health in the Household The White Ribbon Cook Bool<: A COLLECTION OF ORIGI NAL AN D REVISED RECIPES IN COOKERY AND HOUSEKEEPING ^ EDiqiGD BY KATHRYN ARMSTRONG MARIS 189^-^ '^OfWk^^^t CHICAGO: "^ 7fiV%L The Woman'? Temperance Publishing Associatwn THE TEMPLE \\ oa-. K ic ^ COPYRIGHT, 1894 BY THE SCHULTE PUBLISHING COMPANY PREFACE The beoipes in this volume have been most carefully selected and are the result of practical experience, all of them having been tested by myself or by other practical housekeepers. I am under obligatioSis to many friends in America and in Europe, and I wish to extend thanks specially to those women in all parts of the world, interested in the cause of temperance, who have sent contributions. I trust that they and all who may have occasion to use this little book will be satisfied with my effort to prove that wine, brandy and spirituous liquors of any kind may be dispensed with, and that no culinary requirement necessitates the introduction of these poisons into any household. K.A. . Contents . . . Introductory ^ Boiling S Roasting 9 Broiling 9 Frying ^0 Cooking H Soups ^4 Fish 29 Oysters, Shellfish, etc 40 Poult7'y and Game 46 Meats 58 Beef 59 Pork 66 Veal 68 Mutton 73 Curries 79 Gh^avies 84 Sauces 87 Stocks 96 Vegetables 98 Salads 119 " Pickles 126 CONTENTS Eggs jLdO Catsups, etc 137 Forcemeats 140 Bread and Cakes 142 Pastry 173 Dessert 210 Home-made Candies 212 Ice-Cream, Ices, etc 221 Preserves 229 Canned Fruits, Jellies, etc 240 Dairy Dishes 258 Beverages 255 Sick-room Cookery 261 THE WHITE RIBBON Cook Booli FROM the richest to the poorest, the selec- tion and preparation of food often becomes one of the chief objects in Kfe. The resources of every family may be greatly increased by the knowledge of what may be called trilling details, and refinement in the art of cookery depends much more on the manner of doing a thing than on the cost attending it. To cook well is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally or physically, must have the requisite strength to support their labor. Every wife, mother or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon her- self. An old saying, to be found in one of the earliest cookery books — "First catch your hare," etc. — has more significance than is gener- ally supposed. To catch your hare well, you must spend your income judiciously. This is the chief thing. In our artificial state of society, every income, to keep up appearances, has at 8 White Ribbon Cook Book.

AI-modernized reading of the original text

'4S^ LIBRARY OF CONGRESS. au+ — ...... Copyright No. Shelf A-136 UNITED STATES OF AMERICA. J J f Economy and Wealth Temperance and Health in the Household The White Ribbon Cook Bool<: A COLLECTION OF ORIGINAL AND REVISED RECIPES IN COOKERY AND HOUSEKEEPING ^ EDITED BY KATHRYN ARMSTRONG MARCH 1894 '^OfWk^^^t CHICAGO: "^ 7fiV%L The Woman'? Temperance Publishing Associatwn THE TEMPLE \\ oa-. K ^ COPYRIGHT, 1894 BY THE SCHULTE PUBLISHING COMPANY PREFACE The beoipes in this volume have been most carefully selected and are the result of practical experience, all of them having been tested by myself or by other practical housekeepers. I am under obligations to many friends in America and in Europe, and I wish to extend thanks specially to those women in all parts of the world, interested in the cause of temperance, who have sent contributions. I trust that they and all who may have occasion to use this little book will be satisfied with my effort to prove that wine, brandy and spirituous liquors of any kind may be dispensed with, and that no culinary requirement necessitates the introduction of these poisons into any household. K.A. . Contents . . . Introductory ^ Boiling S Roasting 9 Broiling 9 Frying ^0 Cooking H Soups ^4 Fish 29 Oysters, Shellfish, etc 40 Poultry and Game 46 Meats 58 Beef 59 Pork 66 Veal 68 Mutton 73 Curries 79 Gravies 84 Sauces 87 Stocks 96 Vegetables 98 Salads 119 " Pickles 126 CONTENTS Eggs jLdO Catsups, etc 137 Forcemeats 140 Bread and Cakes 142 Pastry 173 Dessert 210 Home-made Candies 212 Ice-Cream, Ices, etc 221 Preserves 229 Canned Fruits, Jellies, etc 240 Dairy Dishes 258 Beverages 255 Sick-room Cookery 261 THE WHITE RIBBON Cook Booli FROM the richest to the poorest, the selection and preparation of food often becomes one of the chief objects in Kfe. The resources of every family may be greatly increased by the knowledge of what may be called trilling details, and refinement in the art of cookery depends much more on the manner of doing a thing than on the cost attending it. To cook well is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally or physically, must have the requisite strength to support their labor. Every wife, mother or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself. An old saying, to be found in one of the earliest cookery books — "First catch your hare," etc. — has more significance than is generally supposed. To catch your hare well, you must spend your income judiciously. This is the chief thing. In our artificial state of society, every income, to keep up appearances, has at 8 White Ribbon Cook Book.