Culture and Cooking; Or, Art in the Kitchen

LUNCHEON is usually, in this country, either a forlorn meal of cold meat or hash, or else a sort of early dinner, both of which are a mistake. If it is veritably _luncheon_, and...

HASH is a peculiarly American institution. In no other country is every remnant of cold meat turned into that one unvarying dish. What do I say? _remnants_ of cold meat! rather...

And in the hundred pages or so of preface--or perhaps overture would be the better word, since in it a group of literary men, while contributing recondite recipes, flourish trum...

I HAVE alluded, in an earlier chapter, to the fact that many inexperienced cooks are afraid of altering recipes; a few words on this subject may not be out of place. As a rule,...

OF all articles of food, bread is perhaps the one about which most has been written, most instruction given, and most failures made. Yet what adds more to the elegance of a tabl...

I AM sorry to say in these days this chapter may appeal to many, who are yet not to be called "poor people," who may have been well-to-do and only suffering from the pressure of...

A VERY small family, "a young _ménage_," for instance, is very much more difficult to cater for without waste than a larger one; two people are so apt to get tired of anything,...

ONE great trouble with many young housekeepers is betrayed by the common remark, "Cookery books always require so many things that one never has in the house, and they coolly or...

AMERICAN ladies, as a rule, excel in cake making and preserving, and I feel that on that head I have very little to teach; indeed, were they as accomplished in all branches of c...

FRYING is one of the operations in cookery in which there are more failures than any other, or, at least, there appear to be more, because the failure is always so very apparent...

TO MAKE good puff paste is a thing many ladies are anxious to do, and in which they generally fail, and this not so much because they do not make it properly, as because they ha...

THIS chapter I shall have to make one of recipes chiefly, for it treats of a branch of cooking not usually found in cookery books, or at least there is seldom anything on the ar...

BOILING is one of the things about which cooks are most careless; theoretically they almost always know meat should be slowly boiled, but their idea of "slow" is ruled by the fi...

EVERY housekeeper has pet "wrinkles" of her own which she thinks are especially valuable; some are known to all the world, others are new to many. So it may be with mine; but, o...

IN spite of Brillat-Savarin's maxim that one may become a cook, but must be born a _rotisseur_, I am inclined to think one may also, by remembering one or two things, become a v...

MANY people have strong prejudices against certain things which they have never even tasted, or which they do frequently take and like as a part of something else, without knowi...

TALLEYRAND said England was a country with twenty-four religions and only one sauce. He might have said two sauces, and he would have been literally right as regards both Englan...

Altering recipes.--How to have tarragon, burnet, etc.--Remarks on obtaining ingredients not in common use.--An impromptu salamander.--Larding needle.--How to have parsley fresh...

Remarks on what to have for luncheons.--English meat pies.--Windsor pie.--Veal and ham pie.--Chicken pie.--Raised pork pie.--(Recipes).--Ornamenting meat pies.--Galantine (recip...

Remarks.--Salmi of cold meats.--B[oe]uf à la jardinière.--B[oe]uf au gratin.--Pseudo-beefsteak. --Cutlets à la jardinière.--Cromesquis of lamb.--Sauce piquant.--Miroton of beef....

Mushroom powder (recipe).--Stock to keep, or glaze (recipe).--Uses of glaze.--Glazing meats, hams, tongues, etc.--Mâitre d'hôtel butter (recipe).--Uses of it.--Ravigotte or Mont...

Why you fail in making good puff paste.--How to succeed.--How to handle it.--To put fruit pies together so that the syrup does not boil out.--Ornamenting fruit pies.--Rissolette...

Sponge for bread.--One cause of failure.--Why home-made bread often has a hard crust.--On baking.--Ovens.--More reasons why bread may fail to be good.--Light rolls.--Rusks.--Kre...

How to have little dinners.--Hints for bills of fare, etc.--Filet de b[oe]uf Chateaubriand (recipe).--What to do with the odds and ends.--Various recipes.--Salads.--Recipes 47

Boiling meat.--Rules for knowing exactly the degrees of boiling.--Vegetables.--Remarks on making soup.--To clear soup.--Why it is not clear.--Coloring pot-au-feu.--Consommé.--_C...

Why you fail.--Panure or bread-crumbs, to prepare.--How to prepare flounders as filets de sole.--Fried oysters.--To clarify dripping for frying.--Remarks.--Pâte à frire à la Car...