The Cooking Manual Of Practical Directions For Economical Every-Day Cookery | by Juliet Corson
This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be remembered above all others; a good cook never wastes. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant.
| Title | The Cooking Manual Of Practical Directions For Economical Every-Day Cookery |
| Author | Juliet Corson |
| Publisher | Dodd, Mead & Company |
| Year | 1877 |
| Copyright | 1877, Juliet Corson |
| Amazon | Cooking Manual of Practical Directions |
By Juliet Corson, Superintendent Of The New York Cooking School.
"How well can we live, if we are moderately poor?"
Preface- This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be rememb...
- Chapter I. Marketing
- 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 to the requirements of ...
- Marketing. Part 2
- Game Fine game birds are always heavy for their size; the flesh of the breast is firm and plump, the skin clear; and if a few feathers be plucked from the inside of the leg and around the vent, the f...
- Chapter II. Soups
- 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 constitutes a hearty meal when ...
- Soups. Part 2
- Flavoring, Thickening, And Coloring Soups The flavor of soup stock may be varied by using in it a little ham, anchovy, sausage, sugar, or a calf's foot. Herbs in the sprig, and whole spices should be...
- Soups. Part 3
- Rice And Tomato Soup Strain, and pass through a sieve with a wooden spoon, one pint of tomatoes, either fresh or canned, stir them into two quarts of good, clear stock, free from fat; season it with ...
- Soups. Part 4
- Pea Soup Use half a pint of dried peas for thick soup, or one pint for a. puree, to two quarts of stock or cold water. Bring slowly to a boil; add a bone or bit of ham, one turnip and one carrot peel...
- Chapter III. Fish Dishes
- 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 placed on the fire in co...
- Fish Dishes. Continued
- Broiled Shad With Maitre D'Hotel Butter Choose a medium sized shad, weighing about three pounds, have it cleaned and split down the back; turn it occasionally for an hour or more, in a marinade made ...
- Chapter IV. Relishes
- 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 table on small oval dish...
- Chapter V. Side Dishes, Or Entrees
- The multitude of dishes known as entrees, represent to a great extent the economical use of food for which the French are so celebrated; they are based upon the principles of suitable combination. Usa...
- Side Dishes, Or Entrees. Part 2
- Plain Rump Steak Broil three pounds of tender rump steak according to directions in receipt No. 36, put it on a hot dish, season it with a level teaspoonful of salt, and quarter of a saltspoon-ful of...
- Side Dishes, Or Entrees. Part 3
- Epigramme Of Lamb, With Piquante Sauce Boil a breast of young mutton, weighing from two to three pounds until tender, either in the stock-pot, or in hot water seasoned with salt, two cloves stuck in ...
- Side Dishes, Or Entrees. Part 4
- Plain Frying Batter Mix quarter of a pound of flour with the yolks of two raw eggs, a level saltspoonful of salt, half a saltspoonful of pepper, quarter of a saltspoonful of grated nutmeg, one table-...
- Side Dishes, Or Entrees. Part 5
- Liver Rolls Cut two sheep's livers in slices half an inch thick; season them with salt and pepper; spread over each a layer of sausage meat as thick as the liver, season that, roll each slice up, and...
- Side Dishes, Or Entrees. Part 6
- Blanquette Of Veal Cut three pounds of the breast of veal in pieces two inches square, put them in enough cold water to cover them, with one saltspoonful of white pepper, one teaspoonful of salt, a b...
- Side Dishes, Or Entrees. Part 7
- Pork Chops With Curry First boil a quarter of a pound of rice according to receipt No. 60. Fry two pounds of pork chops cut from the loin, brown in a very little butter, pour off all the grease, add ...
- Side Dishes, Or Entrees. Part 8
- Minced Chicken With Macaroni Put four ounces of macaroni to blanch as directed in receipt No. 67. Cut two pounds of cold roast fowl in small slices, or scallops; and heat them in a white sauce, as di...
- Side Dishes, Or Entrees. Part 9
- Civet Of Hare Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them i...
- How To Make Omelettes
- There is no great difficulty in making omelettes, and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at short notice; care should be tak...
- How To Cook Macaroni
- This is one of the most wholesome and economical of foods, and can be varied so as to give a succession of palatable dishes at a very small cost. The imported macaroni can be bought at Italian stores ...
- How To Cook Macaroni. Continued
- Macaroni Milanaise Style Have ready some tomato sauce, made according to receipt No. 52, or use some fresh tomatoes passed through a sieve with a wooden spoon, and highly seasoned; and two ounces of ...
- Roast Turkey With Cranberry Sauce
- Choose a fat tender turkey weighing about six or seven pounds; pluck it, carefully remove the pin-feathers, singe the bird over the flame of an alcohol lamp, or a few drops of alcohol poured on a plat...
- Roast Beef With Yorkshire Pudding
- Have three ribs of prime beef prepared by the butcher for roasting, all the bones being taken out if it is desirable to carve a clean slice off the top; secure it in place with stout twine; do not use...
- Chapter VI. Large Roasts
- 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 is to prepare it for ea...
- Large Roasts. Part 2
- Stuffing For Veal Cut two ounces of salt pork in quarter inch dice, and fry it brown in half an ounce of butter, with one ounce of chopped onion; while these ingredients are frying, soak eight ounces...
- Large Roasts. Part 3
- Cranberry Sauce Carefully pick and wash one quart of cranberries; put them over the fire in a sauce-pan with half a pint of cold water; bring them to a boil, and boil them gently for fifteen minutes,...
- Chapter VII. Boiled Dishes
- 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 method of cooking meat is th...
- Boiled Dishes. Continued
- Boiled Ham With Madeira Sauce Choose a ham by running a thin bladed knife close to the bone, and if the odor which follows the cut is sweet the ham is good; soak it in cold water for twenty-four hour...
- Chapter VIII. Salads And Salad Sauces
- 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 enough known in our day; we ...
- Salads And Salad Sauces. Part 2
- Mint Salad Wash and clean the tender tops of one quart of spearmint, lay them in a bowl with one tablespoonful of chopped chives, and dress them with brown sugar and vinegar, or sweet sauce. This is ...
- Salads And Salad Sauces. Part 3
- English Salad Sauce Break the yolk of one hard boiled egg with a silver fork, add to it a saltspoonful of salt, a teaspoonful of dry mustard, a mashed mealy potato, two dessert spoonfuls each of crea...
- Chapter IX. Vegetables
- 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 salt, and boiled rapidl...
- Vegetables. Part 2
- Baked Beets Clean eight smooth beets with a soft cloth or brush; bake them in a moderate oven about one hour; rub off the skin, baste them with butter and lemon juice, return them to the oven for fiv...
- Vegetables. Part 3
- Glazed Onions Pare three dozen button onions, put them on a tin dish, pour over them a very little Spanish sauce or brown gravy, just enough to moisten them, season them with a tea-spoonful of salt, ...
- Potatoes
- Boiled Potatoes Potatoes should be prepared for boiling by first carefully washing them, removing the deep eyes or defective parts, and then paring off one ring all around the potato; place them in c...
- Chapter X. Cheap Dishes Without Meat
- 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 more gluten than bread a...
- Cheap Dishes Without Meat. Continued
- Oatmeal Porridge Boil two ounces of chopped onion in two quarts of skim milk; mix half a pound of oatmeal smooth with about a pint of milk, pour it into the boiling milk, season it with a table-spoon...
- Puddings Without Meat
- Cheese Pudding Into two quarts of boiling water, containing two tablespoonfuls of salt, stir one pound of yellow Indian meal, and three quarters of a pound of grated cheese; boil it for twenty minute...
- Three Dishes From A Neck Of Mutton
- Part I. Barley Broth with Vegetables. - Trim a neck of mutton into neat cutlets, and reserve them for part 2; put the bones and trimmings into three quarts of cold water, boil slowly, and skim thoroug...
- Chapter XI. Cheap Dishes With Meat
- 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 nourishing and delicate...
- Cheap Dishes With Meat. Part 2
- Roasted Tripe Cut some tripe in pieces three inches long by six wide; cover each one with highly seasoned sausage-meat, roll up, and tie with a string; lay the rolls in a dripping pan, dredge them we...
- Cheap Dishes With Meat. Part 3
- Bacon Roly-Poly Boil a pound and a half of bacon for half an hour; then slice it thin; peel and slice six apples and the same number of onions; make a stiff dough of two pounds of flour, a teaspoonfu...
- Chapter XII. The Children's Chapter
- 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 diet of children to whi...
- The Children's Chapter. Part 2
- Oatmeal Porridge Oatmeal is an extremely strengthening food; when it is well cooked it produces a large volume of nutritive matter in proportion to its bulk; and combined with milk it is the stronges...
- The Children's Chapter. Part 3
- Broiled Chicken A tender, but not very fat chicken, makes an excellent dinner for children. It should be plucked, singed, split down the back, carefully drawn, and wiped with a damp cloth, but not wa...
- The Children's Chapter. Part 4
- Fruit Farina Sprinkle three tablespoon-fuls of farina into one quart of boiling milk, using a sauce-pan set into a kettle of boiling water, in order to prevent burning; flavor and sweeten to taste, a...
- Chapter XIII. Cookery For Invalids
- 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 rest is the first demand; then on...
- Cookery For Invalids. Part 2
- Sago Milk Prepare the sago as in previous receipt, but boil it in milk instead of water; and when it has cooked for two hours it is ready for use. Tapioca Jelly Wash one ounce of tapioca, soak it...
- Cookery For Invalids. Part 3
- Iceland Moss Chocolate Dissolve one ounce of Iceland moss in one pint of boiling milk; boil one ounce of chocolate for five minutes in one pint of boiling water; thoroughly mix the two; and give it t...
- Cookery For Invalids. Part 4
- Crackers And Marmalade Toast three soda crackers, dip them for one minute in boiling water, spread them with a little sweet butter, and put between them layers of orange marmalade, or any other prese...
- Chapter XIV. Bread
- 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 impossible to set exact r...
- Bread. Part 2
- Home-Brewed Yeast Boil two ounces of the best hops in four quarts of water for half an hour, strain off the liquor and let it cool till lukewarm, and then add half a pound of brown sugar and two heap...
- Bread. Part 3
- Pulled Bread Take from the oven an ordinary loaf of bread when it is about half baked, and with the fingers, while it is yet hot, pull it apart in egg-sized pieces of irregular shape: throw them upon...
- Bread. Part 4
- Tea Biscuit Mix as above, using the same proportions, and cutting out with a round biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry....
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