The Cooking Manual Of Practical Directions For Economical Every

Beef Steak, with Parisian Potatoes--Plain Rump Steak-- Portuguese Beef--Bubble and Squeak--Stewed Kidneys--Haricot or Stew of Mutton--Epigramme of Lamb with Piquante Sauce-- Spa...

Roast Beef with Yorkshire Pudding--Roast Loin of Veal stuffed--Roast Lamb with Mint Sauce--Roast Pork with Apple Sauce--Roast Turkey with Cranberry Sauce--Roast Chicken with Duc...

Spring Salad--Watercress Salad--Mint Salad--Cauliflower Salad--Dandelion Salad--Asparagus Salad--Shad-roe Salad--Green Pea Salad--Orange Salad--Spinach Salad--Tomato Salad--Nast...

Asparagus with Melted Butter--Green Peas--String Beans--Baked Beets--Brussels Sprouts--Stuffed Cabbage--Red Cabbage--Baked Cauliflower--Baked Turnips--Glazed Onions--Mushroom Pu...

Three Dishes from a Neck of Mutton--Barley Broth with Vegetables--Mutton Stew--Fried Pudding--Neck of Pork Stuffed--Pigs' Feet Fried--Pigs' Tongue and Brains--Roast Tripe--Ragou...

Gruels--Arrowroot Gruel--Arrowroot Jelly--Arrowroot Wine Jelly--Calf's-foot Jelly--Sago Gruel--Sago Milk--Tapioca Jelly--Rice Caudle--Refreshing Drinks--Filtered Water--Jelly Wa...

In order to market intelligently and economically, we must bear in mind the three great divisions of foods generally accepted in their consideration, and endeavor to adapt them...

=Soup= is the most satisfactory and nourishing of all dishes when it is properly made. Its value depends upon what is put into it, but even in its most economical form it consti...

water must be allowed to every pound of meat; this will be reduced to one quart in boiling. Two gills of soup are usually allowed for each person at table when it is served as t...

When fish is rather deficient in flavor, a little vinegar rubbed over the skin; and a few sweet herbs boiled with it will greatly improve it. For boiling, large fish should be p...

The dishes known as relishes are usually eaten at dinner just after the soup or fish; they are in reality the restorers of appetite; they are usually cold, and are sent to the t...

The multitude of dishes known as _entrées_, represent to a great extent the economical use of food for which the French are so celebrated; they are based upon the principles of...

Since roast or rather baked meats so often play the chief part in American dinners, a few directions will be useful in connection with their cooking. The object in cooking meat...

Boiling is the most economical way of cooking, if properly done; there are several important points to be considered in this connection. We have already said that the best metho...

"The very herbs of the field yield nourishment, and bread and water make a feast for a temperate man," says Plato; and indeed the healthfulness of fresh vegetables is well enoug...

the fire, and stir until it is melted, add gradually half a pint of boiling water, season with a teaspoonful of salt, and quarter of a saltspoonful of white pepper, stir till sm...

saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small pen-knife blade; mix these ingredients with a wooden s...

Soft water is the best for boiling all vegetables. Fresh vegetables boil in one-third less time than stale ones. Green vegetables should be put into plenty of boiling water and...

"Bread is the staff of life;" in all ages and countries farinaceous foods have formed the bulk of man's sustenance; under this general term we include macaroni, which contains m...

Those parts of meat which are usually called inferior, and sold at low rates, such as the head, tongue, brains, pluck, tripe, feet, and tail, can be cooked so as to become both...

Any elaborate discussion of the relations of food to the needs of the body would not come within the scope of a work of this character; but there are a few facts concerning the...

224. =Diet for Invalids.=--There are three alimentary conditions in illness; the first prevails where the system suffers from the reaction consequent upon over-taxation, when re...

The preparation of wheat and other grains, in the form of bread, is one of the most important of all culinary operations, and to many persons one of the most difficult. It is im...