The Century Cook Book

PAGE DINNER-GIVING AND THE ETIQUETTE OF DINNERS 1 MANNER OF SERVING DINNERS 10 LAYING THE TABLE 13 TABLE DECORATIONS 17 COURSES 24 THE HOME DINNER 27 SERVING THE INFORMAL DINNER...

CHAPTER I METHODS OF COOKING EXPLAINED 67 II SOUPS 84 III FISH 112 IV MEATS 145 V POULTRY AND GAME 179 VI VEGETABLES 200 { FARINACEOUS FOODS USED AS VEGETABLES 222 VII { MACARON...

A dinner party may be considered as holding the highest rank among entertainments. In no other social function is etiquette so strictly observed. There are prescribed rules for...

There is an erroneous impression that articles cook faster when the water is boiling violently, but this is not the case; the ebullition is caused by the escaping steam, which i...

They are one of the most nutritious and inexpensive foods presented, and have a very wide range, extending from the clear, transparent soups, through many degrees of consistency...

It is essential that fish should be perfectly fresh, thoroughly cleaned, and carefully cooked. If underdone it is not eatable; if cooked too long it loses flavor and becomes dry...

Long, slow cooking breaks down the fiber of meat, and so makes it more tender. Whatever method of cooking is employed, this fact should be remembered. Many of the tough pieces a...

To judge the age of a chicken, touch the end of the breastbone. If it is still cartilaginous, and bends easily from side to side, the meat of the chicken will be tender. If the...

The simplest way of cooking vegetables is usually the best; but all kinds need seasoning or to be served with a sauce. They should be cooked only until tender. The time depends...

Wash the rice well, and drain it. It must be washed in several waters, and until the floury coating, which is usually on rice, is all removed. This flour makes it pasty, and hol...

Many of the receipts in this little "group" have never before appeared in print. They are copies from old grandmother and great-grandmother receipt-books, tested by generations...

The dishes in which the South excel, and which may be called distinctive to that section, are those made of cornmeal, of gumbo or okra, and those seasoned with sassafras powder...

The following receipts are furnished by a lady who for many years solved the problem of providing nourishment for a family of three persons upon a very small income. The average...

The subject of bacteria in foods has of late become a matter of careful scientific study, and the fact has been established that milk is one of the most subtle of disease-carrie...

The variety of purposes which eggs serve, the many ways of cooking them, their value as a highly concentrated, nutritious, and easily-digested food, make them one of the most us...

The basis of most sauces is butter and flour cooked together, which makes a roux or thickening. If for a white sauce, the flour is not colored; if for a brown sauce, the flour i...

Croquettes are simply minced meat mixed with a thick sauce, then rolled into shape and fried. Any kind of cooked meat, fish, shell-fish, hard-boiled eggs, and some kinds of vege...

Aspic is very useful in the preparation of cold dishes, and much care should be given to having it perfectly clear and well flavored. The second one of the two receipts given be...

The chafing-dish, although a time-honored utensil, has recently had a renaissance. To-day it is not more valued for the convenience than for the fun of it. Amateurs and epicures...

Yeast is a minute plant, and like other plants must have the right conditions of heat, moisture, and nourishment in order to live or to nourish. It will be killed if scalded, or...

Sandwiches are usually the chief reliance for cold lunches, and are always acceptable if well made and attractively served. Where they are to be kept some time, as in traveling,...

Nearly all the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry. If...

Illustration No. 2, Jelly Molds.--No. 1, Two Charlotte Russe molds to use for double molding; No. 2, cylindrical mold for Charlottes, Bavarians, cornstarch, etc.; Nos. 3 and 4,...

The preparation of souffles is exceedingly simple, the only difficulty being in serving them soon enough, as they fall very quickly when removed from the heat. They must go dire...

The American pie is perhaps the most ridiculed of all dishes. It has, however, great popularity and undoubted merits. Were the crust, especially the under one, always right, it...

Have the fire so it will last through the baking, and the heat of the oven just right (see below), for on this the success of the cake mostly depends.

The trouble of making them is not greater than that of making any dessert of the same class, and the expense no more than any dessert using the same amount of eggs and cream; th...

To boil sugar is one of the niceties of cooking, but as the uses of boiled sugar in fancy cooking are so various, it is worth some practice to acquire the requisite skill. With...

In point of general usefulness, apples hold the first place among fruits. Oranges also serve a great number of purposes, and, like apples, can be depended on nearly the whole ye...

Compotes are fresh fruits stewed. They are good served with cake as a plain dessert. In combination with rice or other molded cereals they are a very wholesome sweet for children.

It is a recognized fact that many diseases are contracted through drinking impure water, yet many are so careless as not to take the simple means of removing this danger. It onl...

The temperance movement has made great advance since the days when it was not considered etiquette for a man to leave the table sober, and also from recent times when men linger...

How to utilize what some cooks throw away, 51. Bread, 51. Fat, 51. Bones, 51. Tough pieces, 52. Small pieces, 52. Cold meats, 52. Eggs, 52. General odds and ends, 53. Cereals, 5...

General directions for preparing soups, including directions for Brown stock, 84, 88. White stock, 84, 99. Chicken consomme, 100. Cream soups, 85, 105. Soup meats, 85. " vegetab...

Potatoes, boiled, 201. Mashed, 201. Cakes, 201. Rice, 202. Souffle, 202. Roses, 202. Croquettes, 202. Balls, 203. Omelet, 203. Creamed, 203. Broiled, 204. Baked, 204. Stuffed, 2...

Variations of the, 265. No. 1, 265. No. 2, 265. No. 3, green, 266. No. 4, aux fines herbes, 266. No. 5, with peas or tomatoes, 266. No. 6, with ham, 266.

iii household affairs changed to household affairs. 6 Mr. and Mrs James's changed to Mr. and Mrs. James's 19 decorated-dinner table changed to decorated dinner-table 32 Foies-Gr...