The Cook's Oracle; and Housekeeper's Manual

---- Baking 72 ---- 2. Roasting 74 ---- 3. Frying 80 ---- 4. Broiling 82 ---- 5. Vegetables 83 ---- 6. Fish 86 Fish Sauces 88 ---- 7. Broths and Soups 89 ---- 8. Gravies and Sau...

This most simple of culinary processes is not often performed in perfection. It does not require quite so much nicety and attendance as roasting; to skim your pot well, and keep...

In all studies, it is the best practice to begin with the plainest and easiest parts; and so on, by degrees, to such as are more difficult: we, therefore, treated of plain boili...

Frying is often a convenient mode of cookery; it may be performed by a fire which will not do for roasting or boiling; and by the introduction of the pan between the meat and th...

“And as now there is nought on the fire that is spoiling, We’ll give you just two or three hints upon broiling; How oft you must turn a beefsteak, and how seldom A good mutton c...

There is nothing in which the difference between an elegant and an ordinary table is more seen than in the dressing of vegetables, more especially greens. They may be equally as...

This department of the business of the kitchen requires considerable experience, and depends more upon practice than any other. A very few moments, more or less, will thoroughly...

The cook must pay continual attention to the condition of her stew-pans[89-*] and soup-kettles, &c. which should be examined every time they are used. The prudent housewife will...

“The spirit of each dish, and ZEST of all, Is what ingenious cooks the relish call; For though the market sends in loads of food, They are all tasteless, till that makes them go...

Under this general head we range our receipts for HASHES, STEWS, and RAGOUTS,[106-*] &c. Of these there are a great multitude, affording the ingenious cook an inexhaustible stor...