Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food

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A remark or two on eating and drinking in hot weather are always in season. Green vegetables, properly cooked, are certainly healthful in warm weather; but it is a mistake to th...

If French cooks use several kinds of spices, and may-be more than American cooks, they are not the same; or if some are the same, such as pepper, they use them in much smaller p...

In case of hurry, it may be done quickly and by boiling rather fast, but it is not as good, and there is less of it with the same quantity of meat.

Put all the rest, shell, small claws, all the matter found in the large shell (green, white, or yellow), in a mortar and pound well. Then put a tablespoonful of butter in a sauc...

_The same with consomme._--The chicken and rice may also be cooked in _consomme_, and when mashed through the sieve, add _consomme_ also instead of broth, and you have an exceed...

_Bread._--Take the soft part of half a ten-cent loaf of bread; break it in pieces, which put in a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a...

_With Livers._--Geese livers are the best, being the fattest. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill...

_Another way._--Clean, and cut in slices half an inch thick, or leave entire, as it suits you; skin it well; lay it in a crockery vessel, spread over it some chopped parsley, gr...

_Sprats._--There are none in or near American waters; they are imported under their French name, sardines. Fresh sprats are very good boiled without any grease, and without bein...

_On the Shell._--Chop fine a middling-sized onion, and fry it with one ounce of butter. While the onion is frying, chop fine also one quart of scallops and put them with the oni...

_With Chestnuts._--Glaze chestnuts as for dessert; run the skewers through a chestnut first, then through a fried potato, and then through a slice of carrot, and stick one at ea...

Boil white beans and drain them as directed, then put them on the fire with the drippings of the leg of mutton for ten minutes, stirring now and then, and serve them with it. Th...

The neck and breast pieces are generally used to make a _ragout_, but any other piece may be used. Take about three pounds of veal, which cut in pieces about two inches square....

Cut them in four pieces, soak and wash them three or four times in lukewarm water, changing the water each time; press them with the hands to extract all the blood. Place the li...

Split the skin on the back of the neck, from the body to near the head; then detach the skin from the neck by pulling it downward and the neck upward; it gives you plenty of roo...

_Stewed._--Clean, prepare, and cut the chicken in pieces as for _fricassee_. Brown them in a saucepan with about one ounce of butter, then take the pieces off, add half a tables...

_With Turnips._--Truss the duck as directed for birds. Put one ounce of butter in a saucepan, set it on the fire, and, when melted, put the duck in, turn over now and then till...

_Pheasant, to select._--When young, the claws are short and round at the end, while they are long and sharp when old. They are not fresh when the rump is of a bluish color, but...

_Stewed._--Take four snipes and pound the livers, hearts, and lungs well with about the same amount of fat salt pork; then add to them about a teaspoonful of parsley chopped fin...

_Dry Beans, Lima, White or Colored._--Dry beans must be soaked in water for some time. Some require to be soaked twenty-four hours, others only five or six hours. Those that req...

_Egg-Plant--broiled._--Split the egg-plant in two lengthwise, peel it and remove the seed. Put it in a crockery vessel and sprinkle salt on it; leave it thus nearly an hour, the...

_Another way._--Steam three pints of potatoes and peel and mash them in a saucepan, then mix with them four ounces of butter, salt to taste, half a pint of milk, and eight yolks...

_Of Cucumbers._--Peel and slice them, then put them in a vessel, salt every layer, and leave thus in a cool place about one hour, drain them dry and then dress them with oil, vi...

It is _folded_ in this way: run the knife or fork under one part of the omelet, on the side nearest to the handle of the pan, and turn that part over the other part of the omele...

_Apples au Beurre._--Peel and core the apples with a fruit-corer. Cut slices of stale bread about one-quarter of an inch in thickness, and then cut them again of a round shape w...

_Patissiere._--Beat four whites of eggs to a stiff froth, and then mix about one ounce of pulverized sugar with them. Put four yolks of egg in a bowl with half a gill of milk, a...

_Pears._--After being peeled and the stem cut off half way, they may be preserved whole or in quarters. In peeling them, they must be dropped in cold water with a little lemon-j...

A _vol-au-vent_ thus made is deeper than the first one, having two thicknesses of paste. Generally there is little or no paste (unbaked) to remove; having pricked the centre, it...

_Pound Cake._--Take a large bowl and put in it one pound of melted butter and one pound of pulverized sugar, and mix the two thoroughly together with a wooden spoon; then add an...

_Cabinet Pudding._--A cabinet pudding is made in any kind of a mould and of any size, with sponge-cake or lady's fingers. Butter a mould well; if the butter is too firm, warm it...

The dinner, being the most substantial meal of the day, requires more preparation than any other meal; the bill of fare of it should, therefore, be made the day before, or at le...

Lady's-fingers, 427. Lait de poule, 28. Lamb, 198. epigramme, 199. fore-quarter, 198. hind-quarter, 199. entire, 200. cold, 200. feet, 201. kidneys, 201. Lapwing, 279. Lard, 28....

In the number and variety of striking illustrations, in the simplicity of its style, and in the closeness and cogency of its arguments, Professor Johnston's "Chemistry of Common...