Common-Sense Papers on Cookery

I will begin by describing that simple dish, roast hare. Now what is the common fault to be found with this excellent dish, as we get it in nine houses out of ten? It is nearly...

However strange may appear the statement, yet we have no hesitation in saying that one of the greatest steps ever made in economy in giving dinner-parties was the introduction i...

We will suppose, therefore, that the sugar is completely dissolved, and added to a whole bottle of claret in the jug or cup selected for the purpose. Add two thin slices of lemo...

The first thing she would do would be to put an egg in a saucepan, and boil it for twenty minutes or so, and then place it in cold water to get cold. Next, take a couple of anch...

How, you will ask, can this be done? Very simply. Cut it out of a turnip with a penknife. It really is not nearly so difficult as you would imagine. Take a sharp knife and a lit...

First, get a lobster containing some spawn and coral. Cut open the lobster and remove the whole of the meat, including that in the claws, and cut it up into small pieces, and pu...

Great allowance should be made for those who, after a hard day’s mental work, return home on a hot day, irritable, thirsty, exhausted, without being hungry. There is a great art...

There can be no doubt but that the season of Christmas is especially associated with eating and drinking. The most approved English method of exhibiting “goodwill towards men,”...

It is not, however, now my province to dwell upon the sacred character of the day, yet the whole subject is so deep, so unfathomable, that, like a still phosphorescent sea, the...

A variety of herbs are used abroad for salads, which are not often used in this country, the chief being dandelion-leaves. These herbs, however, are difficult to obtain except i...

Now, the increase in the number of these luxurious establishments in the present day is something wonderful. It has already had a marked effect upon the restaurants in the metro...

The present work has no pretensions to be a complete book on Cooking, but is simply a series of papers (which originally appeared in CASSELL’S MAGAZINE) in which the endeavour h...

Next, the red mullet. First take a piece of white foolscap paper, and oil it all over, next chop up a tea-spoonful of capers fine, next cut up into slices about three ounces of...

Very often young children, and even babies, are ordered beef-tea. Now all mothers know the difficulty at times of inducing sick children to take anything, and beef-tea by no mea...