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Lessons In Cookery | by Thomas K. Chambers



The present work on cookery appeared in England under the title of "The Official Hand-Book of the National Training School for Cookery," and it contains the lessons on the preparation of food which were practised in that institution. It has been reprinted in this country with some slight revision, for the use of American families, because of its superior merits as a cook-book to be consulted in the ordinary way, and also because it is the plainest, simplest, and most perfect guide to self-education in the Kitchen that has yet appeared. In this respect it represents a very marked advance in an important domestic art hitherto much neglected.

TitleLessons In Cookery
AuthorThomas K. Chambers
PublisherD. Appleton And Company
Year1878
Copyright1878, D. Appleton And Company
AmazonLessons In Cookery

Hand-Book Of The National Training School For Cookery

(South Kensington, London).

To Which Is Added The Principles Of Diet In Health And Disease.

By Thomas K. Chambers, M. D.

Edited By Eliza A. Youmans.

-Preface To The American Edition
The present work on cookery appeared in England under the title of The Official Hand-Book of the National Training School for Cookery, and it contains the lessons on the preparation of food which we...
-Preface To The American Edition. Continued
But this task was by no means an easy one. There were no preexisting plans to follow; qualified teachers and suitable text-books were wanting; it was an expensive form of education; the public thought...
-Mayonnaise Sauce
Average cost of Mayonnaise Sauce (about half a pint). Ingredients. d 2 eggs 2 Salt and pepper 1 1 teaspoonful of French vinegar 1 ...
-Preface To The English Edition
I. This work has been written to explain in an easy way the first principles of good Cookery, and in the form of lessons is especially addressed to those who wish to carry them into practice. It has b...
-Chapter I. Introductory. On Cleaning Ranges, Stoves, And Kitchen Utensils. Lesson First. How To Clean A Kitchen Range Or Stove
1. Dump the grate, and, with the poker, carefully remove the clinkers that adhere to the fire-brick. 2. Shovel into a scuttle the ashes, clinkers, and cinders or partially-burned coal. N. B. - These...
-To Kindle A Fire
1. Place a few sifted cinders at the bottom of the grate. 2. Then put in some crumpled paper and arrange sticks over it, laying them across each other. For kindling anthracite coal, hard wood should ...
-Lesson Second. How To Clean A Gas-Stove
1. Lift out the rest at the top. 2. Wash the top of the stove and the rest with a flannel dipped in hot water and soda, so as to remove all grease and dirt; then wring out the flannel, and partially ...
-Lesson Third. How To Clean An Iron Saucepan
1. Wash the saucepan well in hot water and soda. N. B. - All the black should be removed from the outside and bottom. 2. Soap the palm of one hand, or a brush, and rub the inside of the saucepan. N...
-Lesson Fourth. How To Clean A Copper Stewpan
1. Mix some sand and salt together on a plate-half the quantity of salt to that of sand. 2. Wash the stewpan well in hot water and soda. 3. Soap the hand, or a brush, dip it in the salt and sand, an...
-Chapter II. Roasting, Boiling, Baking, Frying. Lesson First. Roasting
To Roast Meat at an open range: 1. Take your joint-say a leg of mutton. 2. See that it is quite clean, and, if necessary, scrape it with a knife, and wipe it over with a clean cloth. N. B. - As a r...
-Lesson Second. Boiling
To Boil Meat: 1. Give attention to the fire, and build it up gradually with small pieces of coal, so as to make it burn clear and bright. 2. You must not have a smoky fire for boiling, or the meat w...
-Lesson Third. Baking Meat, Bread, Pastry, Etc
To Bake Meat: . 1. You must have a good fire, and keep it up, adding by degrees small pieces of coal, as the oven is required to be very hot. N. B. - If it is a close range with which you are dealin...
-Lesson Fourth. Frying, And The Clarifying Of Butter, Fat, And Dripping
The principles of Frying: 1. You must have a clear, bright fire. N. B. - Be very careful it is not smoky. 2. Be careful that the utensil used is very clean; for if there is anything sticking at the...
-Chapter III. The Re-Cooking Of Meat. Lesson First. Hashed Meat
Ingredients. - One pound of scraps of cold meat. Two small onions. One-half a turnip. One bunch of herbs.2 About a tablespoonful of flour. One dessertspoonful of mushroom catsup. Sippets of bread. Sal...
-Lesson Second. Meat Fritters
Ingredients. - Slices of cold meat. Six ounces of flour. One tablespoon-ful of salad oil. Two eggs. Dripping for frying. Time required, about half an hour (and one hour for the batter to rise). To m...
-Lesson Third. Goblet Pie
Ingredients. - Any scraps of cold meat. Two tablespoonfuls of chopped suet, two of moist sugar, two of currants, two of plums, and two of chopped apples. A quarter of a pound of flour. A quarter of a ...
-Lesson Fourth. Curry
Ingredients. - Scraps of cold meat. Two ounces of clarified dripping, or butter. Two apples. One onion. One dessertspoonful of curry-powder. Salt. Time required, about three-quarters of an hour. To ...
-Lesson Fifth. Shepherd's Pie
Ingredients. - Scraps of cold meat. One small onion. Pepper and salt. One and a half pound of potatoes. One ounce of butter. One-half a gill of milk. Time required, about an hour and a half. To make...
-Lesson Sixth. Fried Rissoles
Ingredients. - Scraps of cold meat, two ounces. Two tablespoonfuls of chopped suet; two of bread-crumbs; two of chopped parsley. One tablespoonful of chopped marjoram and thyme. Two eggs. Crumb of bre...
-Lesson Seventh. Minced Meat
Ingredients. - Scraps of cold meat. One tablespoonful of mushroom catsup. Pepper and salt. Half a pound of rice, or one pound of potatoes. Time required to cook the potatoes, half an hour; to cook th...
-Chapter IV. Entrees. Lesson First. Curry
Ingredients. - One rabbit or chicken. Half an ounce of coriander seed. Two cloves of garlic. One dessertspoonful of turmeric. Eight berries of red pepper. Two inches of the stick of cinnamon. Six card...
-Lesson Second. Quenelles Of Veal
Ingredients. - One pound of the fillet of veal. Two ounces of butter. Two and three-quarters ounces of flour. Three-fourths of a pint of second white stock. Two eggs. One dozen button mushrooms. One g...
-Lesson Third. Braised Fillets Of Beef
Ingredients. - One pound of fillet of beef. A piece of the fat of bacon. A bouquet garni of parsley, thyme, and bay-leaf. Two young carrots. One onion, and one-fourth of a stick of celery. A pint of g...
-Lesson Fourth. Mutton Cutlets
Ingredients. - Three pounds of the best end of the neck of mutton. Bread-crumbs. One egg. Salt and pepper. Three ounces of clarified butter. Time required, about three-quarters of an hour. To Fry Mu...
-Lesson Fifth. Chaud Froid Of Chicken
Ingredients. - One chicken. One half-pint of white sauce. One gill of cream. Two tablespoonfuls of aspic jelly. Chopped pieces of aspic jelly. Mixed vegetables. One gill of mayonnaise sauce. Time req...
-Lesson Sixth. Veal Cutlets
Ingredients. - Three pounds of the best end of the neck of veal. Savory thyme. The rind of half a lemon. One bunch of parsley. One ounce of butter. One teaspoonful of lemon-juice. One egg. Pepper and ...
-Lesson Seventh. Fricassee Of Chicken
Ingredients. - One young chicken. One small carrot. One-half an onion. One stick of celery. Two or three sprigs of parsley. One sprig of thyme. One bay-leaf. Two cloves. Six pepper-corns. One blade of...
-For Cold Chicken
Ingredients. - Some cold chicken, say half of one. One-half a carrot. One-fourth of an onion. One-half a stick of celery. A bouquet garni of parsley, thyme, and bay-leaf. One gill of cream. One clove....
-Lesson Eighth. Beef Olives
Ingredients. - One pound and a half of beef or rump steak, or the fillet of beef. Two ounces of beef-suet. Three ounces of bread-crumbs. One tea-spoonful of chopped parsley. One-fourth of a teaspoonfu...
-Lesson Ninth. Irish Stew
Ingredients. - Three pounds of the best end of the neck of mutton, or the scrag end. One teaspoonful of salt. One salt-spoonful of pepper. One dozen of button onions, or two of moderate size. Six larg...
-Lesson Tenth. Haricot Mutton
Ingredients. - Three pounds of the best end of the neck of mutton. One onion. Pepper and salt. One tablespoonful of flour. One pint of second stock. One carrot. One turnip. One dozen button onions. T...
-Lesson Eleventh. Croquettes Or Rissoles Of Chicken
Ingredients. - One-half a cold chicken. Two ounces of lean ham or bacon. Six mushrooms. One ounce of flour. One ounce of butter. Half a gill of cream. One gill of stock. Seasoning. The juice of half a...
-Lesson Twelfth. Curried Rabbit
Ingredients. - One rabbit, or one and a half pound of veal cutlet. One-fourth of a pound of butter. Two onions. One apple. Two tablcspoon-fuls of curry powder. One pint of good stock. One gill of crea...
-Chapter V. Stews. Lesson First. A-La-Mode Beef
Ingredients. - One cow-heel. An ox-cheek. Three ounces of dripping. Three carrots. Six onions. One bunch of herbs (marjoram, thyme, parsley, and bay-leaf). Two tablespoonfuls of flour. Pepper and salt...
-Lesson Second. Brazilian Stew
Ingredients. - Four pounds of shin or sticking of beef. Two carrots. Two turnips. Four onions. A bunch of herbs (marjoram, thyme, and parsley). Pepper and salt. One gill of vinegar. Time required, ab...
-Lesson Third. Irish Stew
Ingredients. - Two pounds of potatoes. One pound of the scrag end of mutton. One pound of onions. Pepper and salt. Time required, about three hours. To make an Irish Stew : 1. Take two pounds of po...
-Lesson Fourth. Stewed Brisket Of Beef
Ingredients. - Seven pounds of brisket of beef. Two carrots. One turnip. Two onions. One head of celery. One leek. Bouquet garni (i. e., sprig of thyme, marjoram, and bay-leaf). Six cloves. Twelve pep...
-Chapter VI. Tripe. Lesson First. Curried Tripe
Ingredients. - One pound of tripe. One-quarter of a pound of rice. One onion. Flour, sugar, and curry-powder. Time required, about three hours. To make a Curry of Tripe; 1. Put one pound of tripe i...
-Lesson Second. Tripe In Milk
Ingredients. - One pound of tripe. Three or four good-sized onions. One pint of milk. Seasoning and flour. Time required, about two hours and a half. To cook Tripe in Milk: 1. Put one pound of trip...
-Lesson Third. Tripe A La Coutance
Ingredients. - One pound of thin tripe. One-half a pound of bacon. One small carrot. Four mushrooms. One-half a large onion, or six small green ones. Bouquet garni. Two shallots and parsley. Two ounce...
-Chapter VII. On Cooking Meat. Lesson First. Braised Fillet Of Veal
Ingredients. - Three and one-half pounds of the fillet of veal. One-half a pound of the fat of bacon. A bouquet garni of parsley, thyme, and bay-leaf. One onion. Three pints of good stock. Two young c...
-Lesson Second. Roast Bullock's Heart
Ingredients. - One bullock's heart. One-quarter of a pound of suet. Three-quarters of a pound of bread-crumbs. A gill of milk. Salt and pepper. One tablespoonful of chopped parsley. One dessertspoonfu...
-Lesson Third. Cornish Pasties
Ingredients. - One-half a pound of buttock steak, or beef skirt. Half a pound of potatoes. One onion. One pound of flour. One-half a pound of dripping. Salt and pepper. One teaspoonful of baking-powde...
-Lesson Fourth. A Grilled Or Broiled Steak
Ingredients. - One-half a pound of rump steak. Lemon, pepper, and salt. Butter and salad-oil. Time required, about ten minutes. To Grill a Steak (either beef or rump steak will do, but the latter is...
-Lesson Fifth. Liver And Bacon
Ingredients. - Two pounds of sheep's liver. One pound of bacon. One dessertspoonful of flour. One small onion. Time required, about half an hour. To Cook Liver and Bacon: 1. Take one pound of bacon...
-Lesson Sixth. Meat Pie (Beef Steak)
Ingredients. - One pound and a half of buttock steak. Half a pound of bullock's kidney. Seasoning. One pound of flour. One-half a pound of clarified dripping. One teaspoonful of baking-powder. Time r...
-Lesson Seventh. Meat Pudding
Ingredients. - Six ounces of suet. One pound of flour. One teaspoonful of baking-powder. Seasoning. One pound and a half of buttock steak. Half a pound of bullock's kidney. Time required, about two h...
-Lesson Eighth. Pig's Fry.1
Ingredients. - One pound of pig's fry. Two and a half pounds of potatoes. One onion. Sage and seasoning. Time required, about an hour and a quarter. To cook Pig's Fry-Poor Man's Goose ; 1. Take t...
-Lesson Ninth. Boiled Pig's Head (Salted), With Onion-Sauce
Ingredients. - Half a pig's head. Forty pepper-corns. Two blades of mace. Four cloves. Twelve allspice. A bunch of herbs. Two large onions. Time required (after salting) for boiling pig's head, about...
-Lesson Tenth. Pork Pie
Ingredients. - One-quarter of a pound of lard. One pound of pork (either loin or leg). Seasoning. One pound of flour. One egg. Time required, two hours and a half. To make a Pork Pie: 1. Put a quar...
-Lesson Eleventh. Sausage-Rolls
Ingredients. - One-half pound of cooked (or uncooked) meat. One pound of flour. One-half pound dripping. One teaspoonful of baking-powder. Seasoning. One-half a shallot. One small onion. Four sage-lea...
-Lesson Twelfth. Sea Pie
Ingredients. - Two pounds of buttock steak. Two onions. One small carrot. One-half a turnip. Pepper and salt. Three-quarters of a pound of flour. One-quarter of a pound of suet. One teaspoonful of bak...
-Lesson Thirteenth. Sheep's Head
Ingredients. - One sheep's head. Salt. Four pepper-corns. Two turnips. One carrot. One onion. One-half a small head of celery. One sprig of thyme. Two sprigs of parsley. Toasted crusts of bread. Half ...
-Lesson Fourteenth. Stewed Steak
Ingredients. - One pound of rump steak. One carrot. One turnip. Two sticks of celery. One onion. One ounce of butter. One tablespoonful of flour. Pepper and salt. Time required, about one hour. To S...
-Lesson Fifteenth. Toad-In-The-Hole
Ingredients. - Six ounces of flour. One egg. One pint of milk. One and a half pound of meat (beef or mutton). Seasoning. Time required, about one hour and three-quarters. To make Toad-in-the-Hole: ...
-Chapter VIII. Cooking Poultry. Lesson First. Trussing A Fowl For Roasting
Ingredients. - One fowl. One ounce of butter. One large roll. One onion. Half a pint of milk. Five pepper-corns. Salt. One tablespoon-ful of cream. Time required, about three-quarters of an hour. To...
-Lesson Second. Trussing A Fowl For Boiling
Ingredients. - One fowl. One and a quarter ounce of butter. Stock or water. One carrot. One small onion. A bouquet of herbs. Two eggs. One ounce of flour. One-half a pint of milk. A gill of cream. Ti...
-Chapter IX. Stock And Soups. Lesson First. Stock
Ingredients. - Four pounds of shin of beef, or two pounds of knuckle of veal, and two pounds of beef. Four young carrots, or two old ones. One turnip. One onion. One leek. Half a head of celery. Salt....
-Lesson Second. Vegetable Stock
Ingredients. - One cabbage. Three large or six small onions. Two carrots. One turnip. Two ounces of butter. Three cloves. Thirty pepper-corns. A bunch of herbs (thyme, marjoram, and a bay-leaf). Salt....
-Lesson Third. Clear Soup
Ingredients. - Two quarts of stock. Three-quarters of a pound of gravy-beef. Two carrots. Two turnips. One and one-half a leek. One cabbage-lettuce. One tablespoonful of young peas. Salt. One lump of ...
-Lesson Fourth. Tapioca Cream
Ingredients. - One pint of white stock. One ounce of tapioca. Yolks of two eggs. Two tablespoonfuls of cream or good milk. Pepper and salt. Time required (the stock should be made the day before) abo...
-Lesson Fifth. Bonne Femme Soup
Ingredients. - Two lettuces. Two leaves of sorrel. Four sprigs of tarragon. Four sprigs of chervil. One-half a cucumber. Half an ounce of butter. Salt. One salt-spoonful of sugar. One and one-half pin...
-Lesson Sixth. Puree Of Potatoes
Ingredients. - One pound of potatoes. One small onion. Two leaves of celery. One ounce of butter. One and one-half pint of white stock. Salt. One gill of cream. Fried bread. Time required (the stock ...
-Lesson Seventh. Spring Vegetable Soup
Ingredients. - Two pounds of the shin of beef. Two pounds of the knuckle of veal. Salt. Two young carrots. One young turnip. One leek. Half a head of celery. One cauliflower. One gill of peas. One-qua...
-Lesson Eighth. Giblet Soup
Ingredients. - Two sets of giblets. One-quarter of a head of celery. One carrot. One turnip. Two small onions. Two cloves. One blade of mace. A bouquet garni of parsley, thyme, lemon-thyme, basil, mar...
-Lesson Ninth. Mock-Turtle Soup
Ingredients. - Half a calf's head. Three ounces of butter. Half a table-spoonful of salt. One-quarter of a pound of lean ham. One shallot. One clove of garlic. Six mushrooms. One carrot. Half a head o...
-Lesson Tenth. Pot-Au-Feu, Or Soup
Ingredients. - Four pounds of beef, or four pounds of the meat of the ox-cheek. Sago or tapioca for soup. Half an ounce of salt. Two turnips. Two carrots. Two leeks. One parsnip. One small head of cel...
-Lesson Eleventh. Dr. Kitchener's Broth
Ingredients. - Four ounces of Scotch barley. Four ounces of sliced onion. Four ounces of dripping. Three ounces of bacon. Four ounces of oatmeal. Pepper and salt. Five quarts of liquor. Time required...
-Lesson Twelfth. Crowdie
Ingredients. - Two gallons of liquor from meat. Half a pint of oatmeal. Two onions. Salt and pepper. Time required, half an hour. To make Crowdie or Scotch Broth: 1. Take two gallons of any meat-...
-Lesson Thirteenth. Milk Soup
Ingredients. - Four potatoes. Two leeks or onions. Two ounces of butter. One-quarter of an ounce of salt. Pepper. One pint of milk. Three tablespoonfuls of tapioca. Time required, about two hours and...
-Lesson Fourteenth. Cabbage Soup
Ingredients. - One cabbage. Two ounces of butter. Three-quarters of a pint of milk. Pepper and salt. A slice of bread. Time required, about one hour and a quarter. To make Cabbage Soup: 1. Put thre...
-Lesson Fifteenth. Pea Soup
Ingredients. - One quart of split peas. Two onions. One turnip. One carrot. One head of celery. Teaspoonful of salt. Half a teaspoonful of pepper. Cooked or uncooked bones. Time required (after the p...
-Lesson Sixteenth. German Pea Soup
Ingredients. - Quarter of a stick of German pea-soup sausage. Three pints of water. Time required, about a quarter of an hour. To make Pea Soup from the German pea-soup sausage: 1. Put three pints ...
-Lesson Seventeenth. Macaroni Soup
Ingredients. - Bones. One tablespoonful of salt and pepper-corns. One good-sized turnip and four leeks. Two carrots. Four onions. Two cloves, and a blade of mace. A bunch of herbs (marjoram, thyme, le...
-Chapter X. Fish. Lesson First. Boiled Turbot And Lobster-Sauce
Ingredients. - Lobster. Two ounces of butter. One tablespoonful of cream. Half an ounce of flour. Time required, about half an hour. To Boil Turbot and make Lobster-Sauce : 1. Put the turbot in a b...
-Lesson Second. Fish Pudding
Ingredients, - Haddock. Two pounds of potatoes.Three ounces of butter One egg. For Sauce. Ingredients. - Two ounces of butter. Half an ounce of flour. Half a gill of cream. Two eggs, and salt. Time...
-Lesson Third. Whitebait.1
To Fry Whitebait: 1. Wash the whitebait in iced water, pick them over carefully, and dry them well in a cloth. 2. Take a sheet of paper and put on it a good teacup-ful of flour. 3. Take the whiteba...
-Lesson Fourth. Sole1 Au Gratin
Ingredients. - One sole. Parsley, and a quarter of a shallot. Four mushrooms. A teaspoonful of lemon-juice. Salt and pepper. Two table-spoonfuls of glaze. Half an ounce of butter. Crumbs. Time requir...
-Lesson Fifth. Fillets Of Soles A La Maitre D' Hotel,
Ingredients. - Sole. Lemon-juice. Half an ounce of butter. Three-quarters of an ounce of flour. Half a gill of cream. Time required, about half an hour. To Cook Fillets of Soles a la Maitre d 'Hotel...
-Lesson Sixth. Fried Soles
Ingredients. - Sole. One egg. Crumbs. Time required, about half an hour. To Fry Filleted Soles: 1. Take one sole, wash it well, and lay it on a board. 2. Take a sharp knife and cut off all the outs...
-Lesson Seventh. Lobster Cutlets
Ingredients. - One lobster. One and one-half ounce of butter. Half a gill of cream. Seasoning and flavoring. One ounce of flour. One egg. Bread. Parsley. Time required, about three hours. To make Lo...
-Lesson Eighth. Boiled Codfish And Oyster-Sauce
Ingredients - One dozen oysters. Half an ounce of butter. One-quarter of an ounce of flour. One tablespoonful of cream. Lemon-juice and Cayenne pepper. Time required, about twenty minutes. To Cook C...
-Lesson Ninth. Broiled Salmon And Tartare-Sauce
Ingredients. - Two eggs. Salt and pepper. A tablespoonful of French vinegar. Parsley. Gherkins or capers. One gill of oil. Time required, about fifteen minutes. To Cook Salmon: 1. Take a thick slic...
-Lesson Tenth. Baked Mackerel Or Herring
Ingredients. - Two mackerel or herrings. One dessertspoonful of chopped herbs and onions. One dessertspoonful of chopped parsley. One dessertspoonful of bread-crumbs. Pepper and salt. Two ounces of dr...
-Lesson Eleventh. Baked Stuffed Haddock
Ingredients. - One haddock. Bread-crumbs. One dessertspoonful of chopped parsley. One teaspoonful of chopped herbs. Pepper and salt. Two ounces of suet. One egg. Two ounces of dripping. Time required...
-Lesson Twelfth. Fish Baked In Vinegar
Ingredients. - Six herrings. Thirty pepper-corns. One blade of mace. One shallot. One bay-leaf. One gill of vinegar. Salt. Time required, about six hours. To Bake Fish (such as herrings or mackerel)...
-Lesson Thirteenth. Fried Plaice
Ingredients. - One plaice. One egg. Bread-crumbs. Dripping for frying. Time required, about half an hour. To Fry Plaice in Egg and Bread-crumbs, or Batter : 1. Put about half a pound of clarified dr...
-Lesson Fourteenth. Boiled Fish
Ingredients (for Sauce).-One dessertspoonful of corn-flour or arrow-root. One teaspoonful of vinegar or lemon-juice. Time required for boiling fish, about twenty minutes to three-quarters of an hour,...
-Chapter XI. Vegetables. Lesson First. Boiled And Steamed Potatoes
Time required for boiling: Old potatoes, about half an hour; new potatoes, about twenty minutes; steamed potatoes, half an hour. To Boil Old Potatoes : 1. Wash two pounds of potatoes well in cold wa...
-Lesson Second. Mashed, Saute, And Baked Potatoes
Ingredients (for Mashed Potatoes).-Two pounds of old potatoes. One ounce of butter. One gill of milk. Pepper and salt. Ingredients (for Saute Potatoes).-New Potatoes. Two ounces of butter. Salt. Tim...
-Lesson Third. Fried Potatoes
Ingredients. - One pound of potatoes. Salt. The use of one and one-half pound of clarified fat or lard, for frying. Time required, about eight minutes. For Potato Chips: 1. Wash the potatoes well ...
-Lesson Fourth. Potato Croquettes
Ingredients (for eighteen croquettes).-Two pounds of potatoes. One ounce of butter. One tablespoonful of milk. Three eggs. A small bunch of parsley. Bread-crumbs. Pepper and salt. Time required, abou...
-Lesson Fifth. Brussels Sprouts
Ingredients. - Brussels sprouts. Salt. One-quarter of a salt-spoonful of carbonate of soda. One ounce of butter. Pepper. Time required, about half an hour. To Dress Brussels Sprouts: 1. Take the Br...
-Lesson Sixth. Carrots And Turnips
Ingredients. - Carrots or turnips. Two tablespoonfuls of salt. Half a pint of good stock. Dessertspoonful of castor-sugar. Half an ounce of butter. Time required, about three-quarters of an hour. Fo...
-Lesson Seventh. Boiled Cauliflower, And Cauliflower Au Gratin
Ingredients. - Cauliflower. Salt. Half an ounce of butter. One ounce of flour. Tablespoonful of cream. Two ounces of Parmesan cheese. Cayenne pepper. Time required, about one hour. To Dress a Caulif...
-Lesson Eighth. Spinach
Ingredients. - Two pounds of spinach. Salt. Three ounces of butter. Half a gill of cream. Pepper. A slice of bread. Time required, about half an hour. To Dress Spinach: 1. Take two pounds of spinac...
-Lesson Ninth. Peas
Ingredients. - Half a peck of peas. Salt. Quarter of a salt-spoonful of carbonate of soda. Half an ounce of butter. Castor-sugar. Time required, about half an hour. To Dress Peas: 1. Take the peas ...
-Lesson Tenth. Haricot Beans
Ingredients. - One pint of beans. One ounce of butter. A sprig of parsley. Pepper and salt. Quarter of an ounce of clarified dripping. Time required (after the beans are soaked), about two hours and ...
-Lesson Eleventh. Turnips
Ingredients-Four large turnips. One ounce of butter. Pepper and salt. Time required, about three-quarters of an hour. To Boil Turnips and Mash them: 1. Put two quarts of warm water and a tablespoonf...
-Lesson Twelfth. Carrots
To Boil Carrots: 1. Put two quarts of warm water into a saucepan, with one good tablespoonful of salt and a small piece of soda the size of a chestnut, and put it on the fire to boil. 2. Take the ca...
-Lesson Thirteenth. Rice
To Boil Bice : 1. Take a large stewpan and pour in it four quarts of water. 2. Put the stewpan on the fire to boil the water. 3. Take half a pound of rice, put it in a basin of cold water, and wash...
-Lesson Fourteenth. Macaroni
Ingredients. - One-half a pound of macaroni. Salt. One quart of skimmed milk. Two ounces of cheese. One ounce of butter. Pepper and Cayenne pepper. Time required, about one hour and three-quarters. ...
-Lesson Fifteenth. Stewed Macaroni
Ingredients. - Half a pound of macaroni. Salt and pepper. One pint of stock. Time required, about forty minutes. To Stew Macaroni: 1. Take half a pound of macaroni, wash it, and put it in a saucepa...
-Chapter XII. Sauces. Lesson First. White Sauce
Ingredients. - One pint of white stock. Two ounces of butter. One and one-half ounce of flour. Six mushrooms. Half a pint of cream. Time required (if the stock is made), about half an hour. To make ...
-Lesson Second. Brown Sauce
Ingredients. - One pint of brown stock. One and one-half ounce of flour. Salt and pepper. Two ounces of butter. Four mushrooms. Time required, about fifteen minutes. To make Brown Sauce : 1. Put tw...
-Lesson Third. Mayonnaise Sauce
Ingredients. - Two eggs. Salt and pepper. One teaspoonful of French vinegar. One teaspoonful of mustard. One teaspoonful of tarragon vinegar. One gill of salad-oil. Time required, about ten minutes. ...
-Lesson Fourth. Sauce Piquante
Ingredients. - One shallot. Half a carrot. Three mushrooms. One ounce of butter. One ounce of flour. Half a pint of good brown stock. One sprig of thyme. One bay-leaf. Salt and Cayenne pepper. Two tab...
-Lesson Fifth. Dutch Sauce
Ingredients. - Half a pint of melted butter. Five yolks of eggs. Salt and Cayenne pepper. Two teaspoonfuls of lemon-juice. Time required, about ten minutes. To make Dutch Sauce: 1. Take half a pint...
-Chapter XIII. Pastry. Lesson First. Puff-Paste
Ingredients. - Quarter of a pound of flour. Quarter of a pound of fresh butter. Yolk of one egg. Salt. A few drops of lemon-juice. Time required, one hour and a quarter. To make Puff -Paste: 1. Tak...
-Lesson Second. Short Crust
Ingredients. - Six ounces of flour. Four ounces of butter. One ounce of powdered sugar. Yolk of one egg. Salt. A teaspoonful of lemon-juice. Time required for making, about a quarter of an hour. To ...
-Lesson Third. Genoese Pastry
Ingredients. - Six ounces of flour. Six ounces of butter. Eight ounces of powdered sugar. Seven eggs. Time required, about one hour. To make Genoese Pastry: 1. Take a small stewpan and put in it si...
-Lesson Fourth. Rough Puff-Paste
Ingredients. - Eight ounces of flour. Six ounces of butter. The yolk of one egg. Salt. One-half a teaspoonful of lemon-juice. Time required, about a quarter of an hour. To make Bough Puff-Paste: 1....
-Lesson Fifth. Suet-Crust For Beef-Steak Pudding
Ingredients. - Half a pound of flour. Five ounces of beef-suet. Two pounds of rump or beef steak. Pepper and salt. One dozen oysters. One gill of stock. Time required, about three hours and a half. ...
-Lesson Sixth. Short Crust For Apple Turnovers And Apple Dumplings
Ingredients. - Three-quarters of a pound of flour. One-quarter of a pound of clarified dripping or butter. Half a teaspoonful of baking-powder. Three apples. Three teaspoonfuls of moist sugar. To mak...
-Lesson Seventh. Flaky Crust For Pies And Tarts
Ingredients. - One pound of flour. Half a pound of butter. Two eggs. One teaspoonful of baking-powder. Time required to make the pastry, about a quarter of an hour. To make Flaky Crust for Pies or T...
-Chapter XIV. Puddings. Lesson First. Cabinet Pudding
Ingredients. - One dozen cherries or raisins, and two or three pieces of angelica. One dozen finger-biscuits and half a dozen ratafias. One ounce of loaf-sugar and fifteen drops of essence of vanilla....
-Lesson Second. Lemon Pudding
Ingredients. - Three lemons. Six ounces of sugar. Six eggs. One gill of cream. One gill of milk. Three ounces of cake-crumbs. One inch of cinnamon-stick. Time required, about one hour. To make a Lem...
-Lesson Third. Apple Charlotte
Ingredients. - Two pounds of apples. Half a pound of loaf-sugar. The rind of one lemon. Bread and clarified butter. Time required, about two hours and a half. To make an Apple Charlotte: 1. Take tw...
-Lesson Fourth. Pancakes
Ingredients. - Three ounces of flour. Two eggs. Half a pint of milk. Half a salt-spoonful of salt. Three ounces of lard. The juice of one-quarter of a lemon. Two ounces of moist sugar. Time required,...
-Lesson Fifth. Rice Pudding
Ingredients. - One and a half ounce of rice. Butter. One tablespoonful of moist sugar. One pint of milk. Time required, about two hours. To make a plain Rice Pudding: 1. Take a pint dish and butter...
-Lesson Sixth. Custard Pudding
Ingredients. - Four eggs. One pint of milk. Grated nutmeg. One table-spoonful of powdered sugar. Butter and flour for paste. Time required, about thirty-five minutes. To make a Custard Pudding: 1. ...
-Lesson Seventh. Plum Pudding
Ingredients. - One-half pound of beef-suet. Half a pound of currants. Half a pound of sultanas, or raisins. One-quarter of a pound of mixed candied peel, viz., citron, lemon, and orange. One-quarter o...
-Lesson Eighth. Vennoise Pudding
Ingredients. - Five ounces of crumb of bread. Two ounces of candied peel. Three ounces of powdered sugar. One ounce of lump sugar. One lemon. Four eggs. Half a pint of milk. One gill of cream. Three o...
-Lesson Ninth. Amber Pudding
Ingredients,-Six apples. Three ounces of moist sugar. One lemon. Two ounces of butter. Three eggs. Puff-paste. Time required, about one hour and one-quarter. To make an Amber Pudding: 1. Take six l...
-Lesson Tenth. Brown-Bread Pudding
Ingredients. - A loaf of brown bread. One lemon. Half a teaspoonful of essence of vanilla. One gill of milk. One gill of cream. Four eggs. Three ounces of powdered sugar. Ingredients (of German sauce...
-Lesson Eleventh. Carrot Pudding
Ingredients. - Three or four carrots. Three ounces of bread-crumbs. Two ounces of butter. Half a gill of cream. Two eggs. Half a gill of sherry. One ounce of powdered sugar. One tablespoonful of orang...
-Lesson Twelfth. Alexandra Pudding
Ingredients. - Ten eggs. Two ounces of powdered sugar. One gill of milk. Half a pint of good cream. A teaspoonful of essence of vanilla. Time required, about one hour and twenty minutes. To make an A...
-Lesson Thirteenth. Blanc-Mange
Ingredients. - Four tablespoonfuls of corn-starch. One quart of milk. Three ounces of loaf-sugar. One inch of the stick of cinnamon, or lemon-peel. Time required to make, about a quarter of an hour, ...
-Lesson Fourteenth. Boiled Batter Pudding
Ingredients. - Half a pound of flour. Salt. Two eggs. One pint of milk. Time required, about two hours and fifteen minutes. To make a Boiled Batter Pudding: 1. Put a saucepan of warm water on the fi...
-Lesson Fifteenth. Corn-Starch Pudding
Ingredients. - Two dessertspoonfuls of corn-starch. Half a pint of milk. Six lumps of sugar. One egg. Time required, about an hour. To make a Corn-Starch Pudding (in a cup, for infants or invalids):...
-Lesson Sixteenth. Batter Pudding
Ingredients. - One egg. One tablespoonful of flour. One teacupful of milk. Salt. Time required, about thirty-five minutes to make, and thirty minutes to stand. To make Batter Pudding (in a cup, for ...
-Lesson Seventeenth. Corn-Starch Pudding
Ingredients. - Four tablespoonfuls of corn-starch. One quart of milk. Three tablespoonfuls of pounded sugar. Two eggs. One inch of the stick of cinnamon, or a bay-leaf. Grated nutmeg. Time required, ...
-Lesson Eighteenth. Rice Pudding
Ingredients. - Half a pound of rice. One quart of milk. Two eggs. Two ounces of moist sugar. Two ounces of suet. Grated nutmeg. Time required, from forty minutes to an hour. To make a Rice Pudding: ...
-Lesson Nineteenth. Curate's Pudding
Ingredients. - One pound of potatoes. Three eggs. One pint of milk. Sugar. Time required, about one hour. To make a Curate's (or Sweet Potato) Pudding: 1. Wash one pound of potatoes and boil them (...
-Lesson Twentieth. Bread Pudding
Ingredients. - One pound of scraps of bread. One quart of milk. Two eggs. Two tablespoonfuls of moist sugar. Four ounces of raisins or currants. Time required, three-quarters of an hour. To make a B...
-Lesson Twenty-First. Treacle Pudding
Ingredients. - One pound of flour. Quarter of a pound of suet. One tea-spoonful of baking-powder. Salt. One teaspoonful of ground ginger. Quarter of a pound of treacle. Quarter of a pint of milk. One ...
-Lesson Twenty-Second. Plum Puddlng
Ingredients. - Five ounces of bread-crumbs. Seven ounces of flour. One-quarter of a pound of suet. Quarter of a pound of raisins. Quarter of a pound of currants. Two ounces of moist sugar. Two ounces ...
-Lesson Twenty-Third. Tapioca And Apples
Ingredients. - Two tablespoonfuls of tapioca. Six apples. Four cloves, and the peel of half a lemon. Two tablespoonfuls of sugar. Time required (after the tapioca has soaked twelve hours), about thre...
-Lesson Twenty-Fourth. Invalid Pudding
Ingredients. - Three tablespoonfuls of chopped suet. Three tablespoon-fuls of bread-crumbs. Three tablespoonfuls of flour. Three tablespoonfuls of moist sugar. Three tablespoonfuls of milk. Two eggs. ...
-Lesson Twenty-Fifth. Semolina Pudding
Ingredients. - Half a pint of milk. One tablespoonful of crushed semolina. One egg. One dessertspoonful of moist sugar. Butter and nutmeg. Time required, about twenty-Jive minutes. To make a Semolin...
-Lesson Twenty-Sixth. Batter And Fruit
Ingredients. - Quarter of a pound of flour. Salt. Half a pint of milk. Two eggs. Quarter of a pound of fruit. Half an ounce of butter. Sugar. Time required, about forty minutes. To make a Batter Pud...
-Lesson Twenty-Seventh. Cold Cabinet Pudding
Ingredients. - Six sponge finger-biscuits. Two ounces of ratafias. Half a pint of milk. Half an ounce of best gelatine. The yolks of four eggs. Two ounces of dried cherries. Two or three pieces of ang...
-Lesson Twenty-Eighth. Suet Pudding
Ingredients. - Half a pound of suet. One pound of flour. One teaspoon-ful of baking-powder. Time required, about one hour and three-quarters. To make a Suet Pudding: 1. Put a saucepan of warm water...
-Lesson Twenty-Ninth. Yorkshire Pudding
Ingredients. - Eight ounces of flour. One pint of milk. Half a teaspoon-ful of baking-powder. Salt. Two eggs. Time required, one hour. To make a Yorkshire Pudding: 1. Put eight ounces of flour into...
-Chapter XV. Dumplings. Lesson First. Hard Dumplings
Ingredients. - Half a pound of flour. Salt. Time required, about twenty-five minutes. To make Hard Dumplings: 1. Put a saucepan of warm water on the fire to boil. 2. Put half a pound of flour into ...
-Lesson Second. Norfolk Dumplings
Ingredients. - One Pound Of Patent Flour. Water. Time Required, About Half An Hour. To make Norfolk Dumplings: 1. Put a saucepan of warm water on the fire to boil. 2. Put one pound of patent flour ...
-Chapter XVI. Jellies. Lesson First. Wine Jelly
Ingredients. - Two calves' feet. Two lemons. Two eggs. Two ounces of loaf-sugar. One inch of the stick of cinnamon. Four cloves. One wineglass of sherry. Half a wineglass of brandy. Time required (th...
-Lesson Second. Aspic Jelly
Ingredients. - Two calves' feet. Two pounds of knuckle of veal. Salt. Thirty pepper-corns. Two blades of mace. One clove of garlic. Two shallots. One sprig of thyme. Two or three sprigs of parsley. On...
-Lesson Third. Iceland Moss
Ingredients. - One ounce of Iceland moss. One quart of milk or water. Two tablespoonfuls of powdered loaf sugar. Time required (after the Iceland moss has soaked all night), for Water Jelly about ...
-Lesson Fourth. Milk Jelly From Cow-Heel, And The Meat Served With Onion-Sauce
Ingredients (for Milk Jelly).-One cow-heel. One quart of milk. Two inches of the stick of cinnamon. Sugar. To make a Milk Jelly from Cow-Heel: 1. Buy a dressed cow-heel from a tripe-shop. 2. Put th...
-Lesson Fifth. Jelly And Stew From Ox-Foot
Ingredients (for Jelly).-One ox-foot. Quarter of a pound of lump sugar. One egg. Two lemons. Spices. Ingredients (for Stew).-One carrot. One turnip. One onion. Half an ounce of dripping. Half an ounc...
-Lesson Sixth. Apple J Elly
Ingredients. - One pound of apples. One lemon. Three ounces of lump sugar. One ounce of gelatine. Half a teaspoonful of cochineal. Time required, about one hour. To make Apple Jelly : 1. Peel one p...
-Chapter XVII. Creams. Lesson First. Vanilla Cream
Ingredients. - Three eggs. Half a pint of milk. Half an ounce of best gelatine. Half a pint of double cream. A tablespoonful of powdered sugar. Half a teaspoonful of essence of vanilla. Time required...
-Lesson Second. Strawberry Cream
Ingredients. - One pint of fresh strawberries. Two and a half ounces of powdered sugar. Half an ounce of the best gelatine. The juice of one lemon. Half a pint of good cream. Time required, about hal...
-Lesson Third. Charlotte Russe
Ingredients. - Twelve sponge finger-biscuits. Half an ounce of the best gelatine. One gill of milk. Half a pint of double cream. One dessertspoonful of sifted sugar. Thirty drops of essence of vanilla...
-Chapter XVIII. Souffles. Lesson First. Vanilla Souffle
Ingredients. - Four eggs. One and one-quarter ounce of butter. A dessertspoonful of sugar. One ounce of flour. Half a teaspoonful of essence of vanilla. Salt. One gill of milk. Ingredients (for Wine-...
-Lesson Second. Cheese Souffle
Ingredients. - One ounce of butter and one ounce of flour. One teaspoon-ful of mignonette or white pepper. Salt, pepper, and Cayenne pepper. One gill of milk. Three eggs. Three ounces of Parmesan chee...
-Lesson Third. Potato Souffle
Ingredients. - Four potatoes. One ounce of butter. Half a gill of milk. Four eggs. Seasoning. Time required, about an hour. To make Potato Souffle: 1. Take four good-sized potatoes, and wash and sc...
-Lesson Fourth. Omelet Souffle
Ingredients. - Two eggs. Half an ounce of butter. Jam. Sugar and salt. Teaspoonful of orange-flower water. Time required, about ten minutes. To make an Omelet Souffle of two eggs: 1. Break two eggs...
-Lesson Fifth. Savory Omelet
Ingredients. - Two eggs. Salt, pepper, and parsley. One ounce of butter. Time required, about four minutes. To make a Savory Omelet of two eggs: 1. Break two eggs in a basin. 2. Add a quarter of a ...
-Lesson Sixth. Cheese Straws
Ingredients. - Two ounces of butter. Two ounces of flour. Two ounces of grated Parmesan cheese. One ounce of Cheddar cheese. One egg. Salt, and Cayenne pepper. Time required, about twenty minutes. T...
-Chapter XIX. Pickles For Meat And Cabbage. Lesson First. Pickle For Meat
Ingredients. - One and one-half pound of salt. Six ounces of brown sugar. One ounce of saltpetre. One gallon of water. Time required, about half an hour. To make Pickle for Meat: 1. Put one pound a...
-Lesson Second. Pickled Cabbage
Ingredients. - A red cabbage. A gallon of vinegar. Mace, cloves, allspice, whole pepper. Salt and ginger. Time required, about three days. To Pickle a Cabbage : 1. Take a red cabbage, cut it in hal...
-Chapter XX. Cakes. Lesson First. Sultana Cake
Ingredients. - Half a pound of flour. Quarter of a pound of butter. Quarter of a pound of sugar. Quarter of a pound of sultana raisins. One ounce of candied peel. Two eggs. One teaspoonful of baking-p...
-Lesson Second. German Pound-Cake
Ingredients. - Ten ounces of flour. Eight ounces of fresh butter. Eight ounces of powdered sugar. Two ounces of candied peel. One lemon. Quarter of a pound of sultana raisins. Four eggs. Time requir...
-Lesson Third. Plain Cake
Ingredients. - One pound of flour. Four ounces of dripping. Baking-powder, allspice, and salt. Quarter of a pound of currants. Half a pint of milk. Quarter of a pound of sugar. To make a Plain Cake: ...
-Lesson Fourth. Seed Cake
Ingredients. - Ten ounces of flour. Two ounces of sugar. One teaspoon-ful of baking-powder. One teaspoonful of caraway seeds. Two ounces of clarified dripping. Half a gill of milk. One egg. Salt. Tim...
-Lesson Fifth. Plum Cake
Ingredients. - One pound of flour. Half a pound of fruit (plums or currants). Quarter of a pound of dripping. Quarter of a pound of sugar. One egg. Half a gill of milk. A teaspoonful of baking-powder....
-Lesson Sixth. Corn-Starch Cake
Ingredients. - Quarter of a pound of corn-starch. Quarter of a pound of loaf sugar. Two ounces of butter. One teaspoonful of baking-powder. Two eggs. Time required, about one hour. To make a Corn-St...
-Lesson Seventh. Dough Cake
Ingredients. - Half a quartern of dough. Two eggs. Half a pound of sugar. One pound of currants. Time required, about an hour and a half. To make a Dough Cake: 1. Put half a quartern of dough (made...
-Lesson Eighth. Shrewsbury Cakes
Ingredients. - Quarter of a pound of butter. Quarter of a pound of castor sugar. Six ounces of flour. One teaspoonful of pounded cinnamon and mace. One egg. Time required, about half an hour. To mak...
-Lesson Ninth. Rook Cakes
Ingredients. - Half a pound of flour. Quarter of a pound of currants. Quarter of a pound of sugar. Two ounces of candied peel. Two tea-spoonfuls of baking-powder. One teaspoonful of grated nutmeg or g...
-Lesson Tenth. Ginger-Bread Nuts
Ingredients. - One pound of flour. Half a pound of treacle. Four ounces of butter. Half an ounce of ground ginger. Allspice. One teaspoonful of carbonate of soda. Salt. Time required, about twenty-fi...
-Chapter XXI. Buns, Biscuits, Rolls, Bread, Etc. Lesson First. Buns
Ingredients. - Half an ounce of German yeast. One and a half pound of flour. Three gills of milk. One ounce of butter. Quarter of a pound of moist sugar. Quarter of a pound of sultana raisins or curra...
-Lesson Second. Rice Buns
Ingredients. - Quarter of a pound of ground rice. Quarter of a pound of sugar. Two ounces of butter. Two eggs. Half a teaspoonful of baking-powder. Time required, half an hour. To make Rice Buns: 1...
-Lesson Third. Milk Biscuits
Ingredients. - One gill of milk. One ounce of butter. Half a pound of flour. Teaspoonful of baking-powder. Time required, about half an hour. To make Milk Biscuits: 1. Put one gill of milk into a s...
-Lesson Fourth. Oatmeal Biscuits
Ingredients. - Seven ounces of flour. Three ounces of oatmeal. Three ounces of powdered sugar. Three ounces of lard or butter. Quarter of a teaspoonful of carbonate of soda. One egg. Time required, a...
-Lesson Fifth. Scones
Ingredients. - One pound of flour. Quarter of a pint of milk. Quarter of a pound of butter. One dessertspoonful of baking-powder. Time required, about forty minutes. To make Scones: 1. Put one poun...
-Lesson Sixth. Short-Bread
Ingredients. - Quarter of a pound of flour. Two ounces of butter. One ounce of castor sugar. Time required, about half an hour. To make Short-Bread: 1. Put two ounces of butter in a saucepan, and p...
-Lesson Seventh. Milk-Rolls
Ingredients. - One pound of self-raising flour. Two ounces of butter. Milk. Time required, about half an hour. To make Milk-Rolls: 1. Put one pound of self-raising flour into a basin, and rub two ou...
-Lesson Eighth. Yorkshire Tea-Cakes
Ingredients. - Three-quarters of a pound of flour. One and one-half a gill of milk. One ounce of butter. One egg. Half an ounce of German yeast. Time required, about one hour and a half. To make Yor...
-Lesson Ninth. Bread
Ingredients. - Three and one-half pounds of flour. One ounce of German yeast. Half a salt-spoonful of salt. Time required, quarter of an hour for making, two or three hours for rising, and one hour a...
-Lesson Tenth. Unfermented Bread
Ingredients. - One pound of flour. One teaspoonful of baking-powder. Salt. Time required, about three-quarters of an hour. To make Unfermented Bread : 1. Put one pound of flour into a basin, and mix...
-Chapter XXII. Sick-Room Cookery. Lesson First. Chicken Panada
Ingredients. - Half a chicken. A tablespoonful of cream. Time required, about four hours. To make Chicken Panada: 1. Take a chicken and clean it in the same way as in Roasting a Fowl (see Trussin...
-Lesson Second. Beef Essence
Ingredients. - One pound of gravy-beef. Time required, about two hours. To make Beef Essence: 1. Take one pound of gravy-beef, and cut off all fat and gristle with a sharp knife. 2. Cut the lean up...
-Lesson Third. Cream Of Barley
Ingredients. - Half a pound of veal cutlet. Half an ounce of barley. Half a gill of cream. Time required, about four hours. To make Cream of Barley: 1. Take half a pound of veal cutlet, and cut off...
-Lesson Fourth. A Cup Of Arrow-Root, And Arrow-Root Pudding
Ingredients. - A dessertspoonful of arrow-root. Half a pint of milk. Powdered sugar. Two eggs. Time required, about a quarter of an hour. To make a Cup of Arrow-root: 1. Take a dessertspoonful of a...
-Lesson Fifth. Rice-Water
Ingredients. - Three ounces of rice. One inch of cinnamon-stick. Sugar. Time required, about one hour. To make Mice - Water: 1. Take three ounces of rice and wash it well in two or three waters. 2....
-Lesson Sixth. Barley-Water
Ingredients. - Two ounces of pearl barley. The rind of a quarter of a lemon. Two lumps of loaf sugar. Ingredients (for making Thick Barley-Water).-Two ounces of pearl barley. The rind of half a lemon...
-Lesson Seventh. Apple- Water
Ingredients. - Six apples. The rind of half a lemon. Sugar. Time required for making, about eight minutes. To make Apple - Water: 1. Take six apples, peel them, and cut out the cores. N.B.-When the...
-Lesson Eighth. Lemonade
Ingredients. - Two lemons. Loaf sugar. Time required, about one hour. To make Lemonade: 1. Put a kettle of water on the fire to boil. 2. Take two lemons, wipe them clean in a cloth, and peel them v...
-Lesson Ninth. Toast And Water
Ingredients. - One crust of bread. One quart of water. Time required, half an hour. To make Toast and Water: 1. Take a crust of bread and toast it quite brown on all sides, in front of the fire. N....
-Lesson Tenth. Gruel
Ingredients. - Two dessertspoonfuls of patent groats. Sugar. A small piece of fresh butter. Half a gill of rum. Time required, about fifteen minutes. To make Gruel: 1. Put a stewpan with one pint o...
-Lesson Eleventh. White-Wine Whey, Or Treacle Posset
Ingredients (for White-Wine Whey).-Half a pint of milk. Four lumps of sugar. One wineglassful of wine. Ingredients (for Treacle Posset).-Half a pint of milk. Half a gill of treacle. Time required, a...
-Lesson Twelfth. Bran Tea
Ingredients. - Three tablespoonfuls of bran. Sugar or honey. Time required, about twenty minutes. To make Bran Tea: 1. Put a kettle of warm water on the fire to boil. 2. Take three tablespoonfuls o...
-Lesson Thirteenth. Mutton Broth
Ingredients. - Four pounds of the scrag end of the neck of mutton. Two knuckles from the legs of mutton. A salt-spoonful of salt. Two ounces of rice. Time required for making: The stock should be mad...
-Lesson Fourteenth. Mutton Broth
Ingredients. - Two pounds of the scrag end of the neck of mutton. One ounce of pearl barley or rice. Half a salt-spoonful of salt. Half an ounce of butter. Half an ounce of flour. Two sprigs of parsle...
-Lesson Fifteenth. Beef Tea
Ingredients. - One pound of gravy-beef. Time required, about six hours. To make Beef Tea: 1. Take one pound of gravy-beef, put it on a board, and cut it up very fine, removing all the skin and fat. ...
-Lesson Sixteenth. Beef Tea
Ingredients. - Half a pound of gravy-beef. Time required, about three hours and a quarter. To make Beef Tea : 1. Take half a pound of gravy-beef, put it on a board, and cut it up very fine, removing...
-Lesson Seventeenth. Liebig's Quick Beef Tea
Ingredients. - Half a pound of gravy-beef. Time required, about a quarter of an hour. To make Baron Liebig's Quick Beef Tea : 1. Take half a pound of gravy-beef, put it on a board, and cut it up ver...
-Lesson Eighteenth. Savory Custard
Ingredients. - Two eggs. Salt. One gill of beef tea. Time required, about twenty minutes. To make Savory Custard: 1. Take the yolks of two eggs and the white of one, and put them in a small basin. ...
-Chapter XXIII. Canned Meats
Note.-In the English edition of this work, the present chapter appeared under the title of Australian Meat, which consists of cooked and canned meats that are brought into England in large variety, ...
-Lesson First. Mulligatawny
Ingredients. - Two-pound tin of canned calf's-head. Two pounds of canned mutton or chicken. Two apples. Two leeks. Two carrots. One turnip. Two good-sized onions. Two tablespoonfuls of flour. One tabl...
-Lesson Second. Brown Puree
Ingredients. - One pound of canned mince-meat. Two carrots and a small turnip. Two leeks. Two sticks of celery. One onion stuck with four cloves. A bouquet garni (two bay-leaves, thyme, and marjoram)....
-Lesson Third. Irish Stew #2
Ingredients. - One and a half pound of canned meat. One and a half pound of potatoes. Half a pound of onions. Time required, about one hour. To make an Irish Stew: 1. Wash one and a half pound of p...
-Lesson Fourth. Sausage Rolls
Ingredients. - Half a pound of mince-meat. Half a pound of flour. Half a pound of dripping. One teaspoonful of baking-powder. Salt and pepper. Four sage-leaves. One egg. Time required, half an hour. ...
-Lesson Fifth. Curried Rabbit
Ingredients. - Two-pound tin of canned rabbit. Two ounces of butter or dripping. Two moderate-sized onions. One good-sized apple. One dessertspoonful of curry-powder. Salt and flour. Rice served with ...
-Lesson Sixth. Meat Pie
Ingredients. - One and a half pound of canned mutton or beef. Half a pound of canned kidneys. Three-quarters of a pound of flour. One-quarter of a pound of dripping. One teaspoonful of baking-powder. ...
-Lesson Seventh. Fricassee Of Mutton
Ingredients. - Two pounds of canned mutton. Two ounces of butter. One and a half ounce of flour. Pepper and salt. One dozen mushrooms. Bread. About a pint of milk. Time required, about half an hour. ...
-Lesson Eighth. Rissoles
Ingredients. - Half a pound of canned meat. Half a pound of flour. Four ounces of dripping. Salt and pepper. A few sprigs of dried herbs. One egg. Two ounces of vermicelli, or some bread-crumbs. Clari...
-Lesson Ninth. Savory Hash
Ingredients. - A pound and a half of canned meat. One ounce of butter. Half an ounce of flour. Half an onion. A teaspoonful of vinegar. A dessertspoonful of chopped herbs. Pepper and salt. One dessert...
-Lesson Tenth. Mince-Meat
Ingredients. - One pound of canned mince-meat. A pound and a half of potatoes. One ounce of butter. One gill of milk. One tablespoonful of mushroom catchup. Salt and pepper. Time required, about fort...
-The Principles Of Diet In Health And Disease
BY Thomas K. Chambers, M.D. [a Reprint of the article dietetics in the new edition of the encyclopaedia bRitanniCa.] The application of science to the regulation of the continuous demands of t...
-Influence Of Diet Upon Health
The influence of diet upon the health of a man begins at the earliest stage of his life, and, indeed, is then greater than at any other period. It is varied by the several phases of internal growth an...
-Diet in Childhood and Youth
At this stage of life the diet must obviously be the best which is a transition from that of infancy to that of adult age. Growth is not completed, but yet entire surrender of every consideration to t...
-Diet for Bodily Labor
It seems certain that the old theory of Liebig, which attributed the whole of the force exhibited in muscular movements to the oxidation of muscular tissue, is untenable. There is not enough of the ma...
-Diet for Bodily Labor. Part 2
The incident may remind the reader of classical medicine of Hippocrates, who considers the culinary preparation of oatmeal ptisan so important, that, in a short treatise On the Treatment of Acute Dis...
-Diet for Bodily Labor. Part 3
Indigestion, sleeplessness, nervous indecision, palpitation of heart, and irregularity of bowels, disappear under training; but if they exist, the regimen should be entered on with more than usual cau...
-Diet for Mental Work
An expression of Buchner's-No thinking without phosphorus 1 - has gained an unhappy notoriety. Strictly speaking, it is a groundless assumption, for we cannot say that intellectual being may not exi...
-Diet of Mothers
During pregnancy as much care should be taken not to get too fat as is taken by an athlete training for a race. The rules for modified training explained above will afford hints on the subject, but it...
-Diet of Old Age
It is a remark extant from the rough times, when famine was more frequent than now, that the older a human being is the better deficiency of food is borne. Old men suffer least from abstinence,1 and b...
-Diet in Sickness
In all that has gone before, health has been presupposed. The modifications necessitated by sickness are of three kinds: 1. The avoidance of such articles of consumption as would increase the disease ...
-Diet in Sickness. Part 2
Gouty adults require meat but once in twenty-four hours. The bill of fare should be varied from day to day, but as simple as possible at each meal. Rich sauces are to be eschewed, and a lemon, an infu...
-Diet in Sickness. Part 3
In chronic jaundice the function of the liver is best restored by the free use of green vegetables at all meals. Diabetes, when it has once assumed a chronic form, is never really cured, but life may...
-Diet in Sickness. Part 4
1 In merchant-ships lime-juice is used during polar service in a ration of an ounce daily. See Report above cited. But the opinions of the officers examined seem to agree that the quantity is not ...
-Pleasure as an Object of Dietetics
The social importance of gratifying the palate has certainly never been denied in practice by any of the human race. Feasting has been adopted from the earliest times as the most natural expression of...
-Diet in Relation to Economy
Due Proportion of Animal and Vegetable Food.-It has been taken for granted thus far that the mixed fare, which has met the approval of so many generations of men, is that which is most in accordance w...
-Balance of Food and Work
The most important modification to be made in the above estimate arises from the differences of work demanded. Men may exist in inaction on a scale of food-supply which is followed by death from starv...
-Balance of Food and Work. Continued
Reverting to the illustration of the gang of 100 prisoners, and supposing it were requisite to put them on hard labor equivalent to half Frankland's unit of 10 stone raised 10,000 feet-such, for ins...
-Quantity of Food required
The calculations of Dr. PIay fair on the food of man in relation to his useful work 1 enable us, by another route, to arrive at an estimate of what amount of solid victuals is required by an adult l...
-Quantity of Food required. Part 2
A close imitation of penal diet is that which the duty of a responsible government demands should be served out during a temporary famine, that is, one calculated not to last above three months. It ...
-Quantity of Food required. Part 3
The hard-labor diet of convict prisons fairly represents what the authorities consider the minimum. It is the same as that already described as industrial-employment diet, with the following addit...
-List Of Utensils Required In A First-Class School-Kitchen
8 copper stewpans, varying in size from 8 pints to 3 quarts. 3 enameled stewpans, sizes from 1 pint to 2 quarts. 1 copper saut6-pan; 12 iron saucepans, sizes from 1 pint to 2 g...
-In A Second-Class School-Kitchen
5 iron saucepans and covers, sizes 1 pint, 1 1/2 pint, 1 quart, 1 1/2 quart, and 4 quarts. 1 iron saucepan and steamer. 1 gridiron. 1 frying-pan. 1 iron kettl...
-List Of Materials And Utensils Required For Cleaning
1 pail, wooden. Scrubbing-brush. Set of black-lead brushes. Sweep's brush. Flue-brush (supplied with range). Sink-brush. Sieve-brush. ...
-Hand-book of the National Training-School for Cookery
Hand-book of the National Training-School for Cookery, South Kensington, London. To which is added the Principles of Diet in Health and Disease, by Thomas K. Chambers, M. D. Edited by Eliza A. Youmans...
-D. Appleton & Co.'s Recent Publications
I. All Around The House; or, How to make Homes Happy. By Mrs. Henry Ward Beecher, author of Motherly Talks, etc. 1 vol., 12mo. Cloth. Price, $1.50. This volume, as its title implies, consists of p...
-Works On Cookery And Household Management
I. Haskell's Housekeeper's Encyclopedia; Or, Useful Information in Cooking and Housekeeping. 1 vol., email 8vo. Cloth, $1.15. II. Blot's (P.) Hand-book of Practical Cookery, For Ladies and Professi...
-Appletons' New Handy-Volume Series
Brilliant Novelettes; Romance, Adventure, Travel, Humor; Historic, Literary, and Society Monographs, I. Jet: Her Face or her Fortune ? By Mrs. Annie Edwardes, author of Archie Lovell, Ought we ...
-Works Of William Cullen Bryant
Illustrated 8vo Edition of Bryant's Poetical Works. 100 Engravings by Birket Foster, Harry Fenn, Alfred Fredericks, and other Artists. 1 vol., 8vo. Cloth, gilt side and edge, $4.00; half calf, marble...






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