Choice Cookery

Book name:Choice Cookery
Book license:public domain
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Transcriber's Note

Obvious typographical errors have been corrected. A list of changes is found at the end of the text. Inconsistency in spelling and hyphenation has been maintained. A list of inconsistently spelled words is found at the end of the text. Oe ligatures have been expanded.

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[] Dagger > Right pointing hand

CHOICE COOKERY

BY

CATHERINE OWEN AUTHOR OF "TEN DOLLARS ENOUGH" "GENTLE BREAD WINNERS" ETC.

NEW YORK HARPER & BROTHERS, FRANKLIN SQUARE 1889

Copyright, 1889, by HARPER & BROTHERS.

All rights reserved.

PREFACE.

Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge.

Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.

It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper's Bazar , and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the "first step that costs."

I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught.

CONTENTS.

CHAPTER PAGE

I. INTRODUCTION 1 II. SAUCES 11 III. WHITE SAUCES 23 IV. BROWN SAUCES 33 V. COLD SAUCES 42 VI. SOUPS 51 VII. FISH ENTR'EES 61 VIII. VARIOUS WAYS OF SERVING OYSTERS 71 IX. VARIOUS CULINARY MATTERS 79 X. ENTR'EES 86 XI. ENTR'EES OF MUTTON CUTLETS OR CHOPS 98 XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS, KROMESKIES, RISSOLES, AND CIGARETTES 107 XIII. PATTIES 116 XIV. ENTR'EES 125 XV. ENTR'EES continued 134 XVI. ENTR'EES continued 143 XVII. COLD ENTR'EES, OR CHAUDFROIDS 153 XVIII. COLD ENTR'EES 162 XIX. GALANTINES, BALLOTINES, ETC. 172 XX. HOW TO "FILLET." COLD GAME PIES 181 XXI. GARNISHES 191 XXII. VARIOUS WAYS OF SERVING VEGETABLES 199 XXIII. JELLIES 208 XXIV...

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