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Delicate Feasting | by Theodore Child



If, after reading your pages, so full of ideas - so suggestive, as the French modernists would sa - my countrymen do not become convinced, with that charming poet and gastronomist, Theodore de Banville, that the hygiene of the stomach is also the hygiene of the mind and soul, and that delicate cookery develops the intelligence and the moral sensibility, the fault will not be yours. I approve you heartily and wholly, even in your paradoxes, which always contain a kernel of logical observation and judicious criticism.

TitleCooking For Profit
AuthorJessup Whitehead
PublisherJessup Whitehead &. Co.
Year1893
Copyright1882, Jessup Whitehead &. Co.
AmazonCooking for Profit
Delicate Feasting

By Theodore Child, Author Of "Summer Holidays" Etc.

New York Harper & Brothers, Franklin Square

To My Dear Friend And Inseparable Dining Companion P. Z. Didsbury This Little Volume Is Dedicated In Souvenir Of Many Gastronomic Triumphs Enjoyed In His Company

-Introduction
A Letter From P. Z. Didsbury To The Author. My dear Author, - I have read your savory little volume with interest, amusement, and satisfaction. So far as concerns myself I cannot but feel flattered ...
-I. The Gastronomic Art
Here are some points which ought always to be borne in mind, both by those who cook and by those who eat. I quote them in the form of aphorisms, proverbs, epigrams, or dicta, accompanying each with th...
-I. The Gastronomic Art. Continued
XI. Cooking is generally bad because people fall into routine; habit dulls their appreciation, and they do not think about what they are eating. They fall into routine because they do not criticise. ...
-II. The Chemistry Of Cooking
Animal chemistry is in a very backward condition, as compared with vegetable and mineral chemistry. Prof. Bloxam, for instance, tells us that the chemical formulae of a great many animal substances ar...
-III. Methods Of Preparing Meats
The usual methods of cooking are roasting, broiling, boiling, frying, stewing, and decocting. We will consider each process briefly, from the point of view of practical chemistry. In roasting, the ex...
-IV. Conditions Requisite For Healthy Digestion
The healthy action of the digestive process must be provided for by careful attention to various particulars. First of all, the food should be of good quality and properly cooked. The best methods of...
-V. On Vegetables
In order to have good dishes of cooked vegetables you must first obtain good vegetables grown rapidly and cleanly and gathered young. Unless the market-gardener has studied his business, and produced ...
-V. On Vegetables. Continued
Take the cauliflower out of the pot as soon as it begins to feel tender to the touch. Pinch it with your fingers to feel whether it is tender or not. The cooking of the cauliflower will continue for s...
-Artichokes A La Barigoule
Blanch your artichokes - that is to say, parboil them in boiling salted water (one quarter of an ounce of salt per quart); then cool them off with cold water; drain and remove the leaves of the heart,...
-Green Pease A La Francaise
The French call green pease,petitspois or little pease, young pease. They must be gathered young. The English eat pease when they have grown hard as shot - that is to say, when they are no longer ...
-String Beans A La Francaise
Prepare your beans, which should be young, with the bean just forming; when eaten, the presence and shape of the bean or grain itself ought not to be felt; what we desire to eat is the green pod, the ...
-Laitues A La Creme
Take the hearts of cabbage lettuces, wash them, and bleach them for a quarter of an hour in boiling salted water. (N.B. - Do not put the lid on your saucepan, remembering the general directions about ...
-VI. On Relish And Seasoning
The fundamental principle of all Is what ingenious cooks The Relish call; For when the market sends in loads of food They all are tasteless till that makes them good. The Art of Cookery. The wo...
-VI. On Relish And Seasoning. Continued
Fish must always be put into cold court-bouillon. The court-bouillon may be prepared beforehand, and cooled down before the fish is put in; the court-bouillon may also be kept and used several times,...
-VII. Acetaria, Or Concerning The Dressing Of Salads
A SALAD is a dish composed of certain herbs or vegetables seasoned with salt and pepper, oil and vinegar, or some other acid element. The term salad is also applied to certain cold dishes composed of...
-VII. Acetaria, Or Concerning The Dressing Of Salads. Part 2
As regards the quantities of salt, pepper, oil, vinegar, and fine herbs, it is impossible to be precise, the delicacy of the human palate varies so widely, according to the climate and according to na...
-VII. Acetaria, Or Concerning The Dressing Of Salads. Part 3
A potato-salad ought not to be made with cold boiled potatoes, as the cook-books generally state, even the best of them. A potato-salad ought not to be made with potatoes that have remained over from ...
-VIII. The Theory Of Soups
Soup, says Brillat-Savarin, rejoices the stomach, and disposes it to receive and digest other food. The gourmet looks upon soup as a preparatory element in a refined dinner; he takes a small quan...
-IX. Practical Soup-Making
The cookery-books contain multitudes of recipes for making soups. We need not repeat them. In general, a cook who has the sentiment of his art will rarely follow precisely any recipe given in a book; ...
-Shell-Fish Soup
Put into a stewpan some olive oil (half a tablespoonful for each person) and a little garlic finely chopped. When the garlic is well fried add some Tomato Sauce No. 1 (see Mrs. Henderson's Practical...
-X. About Sauces
I - Household Sauces. By sauces, let it be understood that we do not refer to the products sold in drug or grocery stores, and corked up in bottles, but to the sauces that are prepared simultaneously...
-Sauce Bearnaise
A delicate piquant sauce to be served with roast fillet of beef, with the small, marinated steaks called by the French tournedos, with a simple grilled steak of small dimensions, with roast fowl or fi...
-Gouffe's Bearnaise
Take five yolks of eggs, one ounce of butter, a pinch of salt, a pinch of pepper. Put the above in a pan, and turn it over the fire with a spoon. As soon as the yolks begin to set, take off the fire, ...
-A Green Sauce For Use With All Kinds Of Cold Fish And Meat
Take a handful of chervil, tarragon, chives, pimpernel, and garden cress; wash in cold water; blanch by putting the herbs in hot water for a while, to deprive them of rankness or bitterness of taste ;...
-Chateaubriand A La Maitre D'Hotel
As an instance of the use of maitre d'hotel sauce, here is the way to serve a Chateaubriand : The Chdteaubriand is a beefsteak, a piece of fillet one and a half and even two inches thick, grilled and...
-II. The Classical Sauces
The classical sauces are the innumerable derivatives of the primary sauces known as grande, Espagnole, Allemande, veloute, various essences, and various fumets, or flavors. All these primary sauces, o...
-Duck A La Portugaise
This recipe is due to the eminent poet, critic, historian, and journalist, Charles Monselet, who is the author of divers succulent volumes on the gastronomic art, and of a famous sonnet on that encycl...
-Lamb Or Mutton Cutlets Breaded With Cheese
Trim your cutlets neatly, remove superfluous fat, and make them dainty in shape. Dip each cutlet in melted butter, and then roll it in bread-crumbs and very finely grated Parmesan cheese, the crumbs a...
-XI. Menus. - Hors D'Oeuvres. - Entrees
However modest the dinner and however few the guests, it is always desirable to have a menu giving the detail of the repast. Let there be at least one menu for every two guests, so that all may know w...
-XII. On Paratriptics And The Making Of Tea And Coffee
Tea, coffee, and tobacco come under the heading to which scientific men have given the name of Paratriptics. The demand for them is based upon their power to prevent waste in the body, so that by thei...
-XII. On Paratriptics And The Making Of Tea And Coffee. Continued
The custom of adding cream or milk to tea and coffee doubtless originated in ignorance or bad brewing. The coffee-drinking nations and the tea-drinkers of the East do not know this custom. The Russian...
-XIII. The Dining-Room And Its Decoration
In these days of decorative art, it is necessary to say something about the aspect of a dining-room and its ornamentation. Doubtless the best ornament for a dining-room is a well-cooked dinner, but ...
-XIV. On Dining-Tables
How true is that maxim of Paulus AEmili-us, when he was to entertain the Roman people, after his glorious expedition into Greece: There is equal skill required to bring an army into the field and to ...
-XIV. On Dining-Tables. Part 2
Besides the large tables I have just mentioned, continues Roubo, there are also hollow tables, commonly termed horse-shoe tables, either with the upper end round or forming simply an elbow. Both th...
-XIV. On Dining-Tables. Part 3
Both in Pinturrichio's and Botticelli's pictures, the costume, the manner of carrying the dishes, and the stately rhythmic walk of the waiters is particularly noticeable, and on this point I would ref...
-XV. On Table-Service
What neat repast shall feast us, light and choice, Of Attic taste, with wine, whence we may rise To hear the lute well touch'd, or artful voice Warble immortal notes and Tuscan air ? He who of those...
-XV. On Table-Service. Continued
The knives and forks used at Anglo-Saxon tables are generally larger and heavier than comfort requires. French knives and forks are smaller and quite strong enough for all food that figures on a civil...
-XVI. On Serving Wines
The classical theory of serving wines at a dinner is the following: Immediately after the soup dry white wines are offered, such as French wines, Marsala, Sherry, Madeira, dry Syracuse, etc. With th...
-XVII. The Art Of Eating At Table
ERASMUS of Rotterdam, towards the end of his career, in 1530, wrote, for the use of the young prince, Henry of Burgundy, a little treatise in Latin, De Civilitate Morum Puerilium, which was very soo...
-XVII. The Art Of Eating At Table. Part 2
A table-knife is to be used to cut food, and never to convey food to the mouth, which is the function of forks and spoons. Nevertheless, you constantly see people eating cheese with a knife. The treat...
-XVII. The Art Of Eating At Table. Part 3
The use of the table-napkin not being thoroughly understood in some remote parts of the earth, only recently opened to the march of civilization, it may be well to state that the napkin should not be ...
-XVIII. On Being Invited To Dine
In the grammar in which I learned the elements of the Spanish tongue, one of the exercises, I remember, began as follows: I like to dine always at home; an invitation inconveniences me. Nevertheless...
-XVIII. On Being Invited To Dine. Continued
Mrs. A.: Sauces dangerous, red wines fair, Champagne third rate, company good. Robust members of the league only can venture to sit at Mrs. A.'s table. This hostess has been warned, but hitherto disd...
-Summer Holidays
Travelling Notes in Europe. By THEODORE Child, Author of Delicate Feasting. pp. vi., 304. Post 8vo, Cloth, Ornamental, $1 25. A delightful book of notes of European travel. . . . Mr. Child is an ar...
-Books For The Household
PRACTICAL COOKING AND DINNER GIVING. A Treatise containing Practical Instructions in Cooking; in the Combination and Serving of Dishes, and in the Fashionable modes of Entertaining at Breakfast, Lunch...







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