Category: Cooking & Drinking

I Go A-Marketing

BEFORE dipping into this book very far, reader (pray note that I cozen you with neither "gentle" nor "dear"), allow me to suggest that you familiarize yourself with the spirit of Emerson, who has allowed that the truly consistent person changes his mind whenever occasion offer...

Chapters

1. Part 1

BEFORE dipping into this book very far, reader (pray note that I cozen you with neither "gentle" nor "dear"), allow me to suggest that you familiarize yourself with the spirit o...

2. Part 2

Just a word about a sweet salad, and this screed is ended. Oranges. It shall be of oranges--big, luscious, juicy, seedless oranges, that are at their height for the next two mon...

3. Part 3

If you will get some chicken livers you can prepare a very appetizing dish with very little trouble. Melt an ounce of butter in the chafing dish and in it put, say, eight or ten...

4. Part 4

When it comes to an omelet for dessert, nothing can be better than an omelet stuffed with preserves or fresh fruit. If preserves are used, there's a wide range from which to sel...

5. Part 5

But, if you prefer an apricot charlotte, it shall be my pleasure to tell you how to make one. Line the same charlotte mould you always use with sponge drops, or fingers, careful...

6. Part 6

You will soon be able to get desirable gooseberries in the market, and while the average housekeeper will be engaged in reckoning their possibilities if "baked in a pie," you wi...

7. Part 7

Just a word about coffee ice cream. For I don't think you will find this recipe anywhere else. And it's a pity you shouldn't know of it. Have then one pint of very strong coffee...

8. Part 8

And the same fate will likely befall one's rule for making an oyster stew, provided one adopts this suggestion for preparing oysters with cream. In the first place there should...

9. Part 9

Another delectable dessert made from pears is called "stuffed pears." Cut them in two and scoop out the core with a vegetable spoon. Cook the pears very gently in a little syrup...

10. Part 10

And then cider egg-nog is well worth the making and the drinking. Use a large glass; beat up in it an egg and a scant teaspoonful of sugar; put in half a dozen small lumps of ic...

11. Part 11

Let me tell you also that stewed goose is by no means a slow sort of dish. In fact, it is reckoned by a good many as being among the joys of earth. Take two onions, peel and cho...

12. Part 12

And now is the time if ever that fresh cods' tongues should find favor. They are inexpensive and in perfect condition, and by more than one gourmet are considered an unrivalled...

13. Part 13

Miss Farmer's Cook Book has constantly been growing in favor and is now in the front rank. _The Congregationalist_ pronounces it _thoroughly practical and serviceable_, and nume...