Hand-Book Of Practical Cookery, for Ladies and Professional Cooks | by Pierre Blot

Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cook-book is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments...

Title	Hand-Book Of Practical Cookery
Author	Pierre Blot
Publisher	D. Appleton And Company
Year	1884
Copyright	1884, D. Appleton And Company
Amazon	Hand-Book of Practical Cookery, for Ladies and Professional Cooks

Hand-Book Of Practical Cookery

For Ladies And Professional Cooks. Containing The Whole Science And Art Of Preparing Human Food.

By Pierre Blot, Professor Op Gastronomy, And Pounder Op The New York Cooking Academy.

"If ye be willing and obedient, ye shall eat the good of the land."

New York: D. Appleton And Company, 1, 8, and 5 Bond 8teeet.

1884.

Entered, according to Act of Congress, in the year 1807, by D. Appleton & CO., In the Clerk's Office of the District Court of the United States for the Southern District of New York.

Preface: Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to ...

Cooking: The science and art of cooking may be divided into ten principal parts; the rest is all fancy. These ten parts are: Baking, Boiling, Broiling, Frying, Mixing, Roasting, Sauteing, Seasoning, Simmering,...

Baking: In baking, see that the furnace or oven be properly heated; some dishes require more heat than others. Look at the object in process of baking from time to time, and especially at the beginning, turn ...

Boiling: This is the most abused branch in cooking; we know that many good-meaning housewives and even professional cooks boil things that ought to be prepared otherwise, with a view to economy; but a great m...

Broiling: Whatever you broil, grease the bars of the gridiron first. Broiling and roasting is the same thing; the object in process of cooking by either must be exposed to the heat on one side, and the other...

Frying: That part of cooking is not as difficult as it is generally believed, and properly fried objects are good and do not taste greasy. To fry requires care, and nothing fried will taste greasy if it ha...

Mixing: In mixing, pay due attention to the quantities we give in the receipts; but as everybody has not the same taste, it is very easy to augment or diminish the quantity of salt, pepper, sugar, butter, etc...

Roasting: When an object is placed on the spit according to directions, remember that it cannot be basted too often. The time necessary for roasting a piece of meat or any thing else, depends as much upon t...

Sauteing: There is no word, that we know, in the English language, corresponding to the French word saute. It differs from frying in this: that to fry any object requires fat enough to immerse that object; whil...

Seasoning: This is the most difficult part in the science of cooking. To season is not difficult, but to season properly is quite another thing. It is not only necessary to know well how to stew or roast a pe...

Simmering: Simmering differs from boiling only in the amount of heat allowed under the boiler, kettle, or pan. To simmer, is to boil as gently and slowly as possible. ...

Stewing: To stew properly it is necessary to have a moderate fire and as even as possible. A brisk fire would cause much steam to evaporate, which steam is the flavor of the object stewed. ...

Tasting: This is the most difficult, and at the same time the most delicate, part of seasoning; it is by tasting that we ascertain if we have seasoned properly. In this only two of the senses are engaged, a...

Directions, Explanations, Etc: Anise Anise comes from Egypt, and is used as a spice. Apricot This is a native of Armenia. It is served like plums and peaches ; in salad, compote, etc. Bacon Never use ...

Bain-Marte: A bain-marie is a large vessel of hot or boiling water, in which saucepans, kettles, moulds, etc., are placed to prepare or warm food. It is also used to keep any kind of food warm, when something is ...

Bake-Pans: A bake-pan for baking meat, fish, or any other object that requires liquor of any kind, must have borders in order to hold that liquor; but a bake-pan for cakes or any other object that does not requi...

Bay-Leaf: This is known also under its French name laurier. It is used as a spice; it is exceedingly cheap and is excellent to flavor sauces, gravies, etc. It comes especially from Italy, where it is used...

Beets: The red beet is much used to decorate different dishes. It is boiled, then pickled, cut in fancy shapes, either with a knife or with paste-cutters, and tastefully placed on or around the object it ...

Braising: Braising, in cookery, means to cook any tiling with tire under and upon the pan, kettle, or other utensil A good oven is by far more easy, and answers perfectly the purpose. An oven not only warms ...

Bunch Of Seasonings: It is composed of parsley, thyme, bay-leaf, &na cloves, and sometimes a clove of garlic is added. Place the sprigs of parsley in the left hand, rather spread, lay the others on and in the middle of th...

Oiled Paper: The only difference between oiled and buttered paper is, that it is dipped in sweet or olive oil instead of butter. Catsup Beware of what is sold under the name of catsups and pickles; m...

Cervelas, Saucissons, Etc: Cervelas, sancissons, as well as smoked sausages, are pork-butchers' preparations, cut slantwise in very thin slices, and served as hors-d'oeuvre, with parsley in the middle of the dish. ...

Cheese: Cheese is the first plate of dessert to be partaken of. A dinner without cheese is like a handsome lady with but one eye. - Brillat-Savarin. Cheese takes away all the taste that might be left fr...

Curry: We think that curry is very good and necessary on the borders of the Ganges River, and for that very reason we think also that it ought to be eschewed on the borders of the Hudson, Delaware, Ohio, and...

Draining: To drain, is to put in a colander any thing that has been soaked, washed, or boiled, etc., in water or any other liquid, in order to dry it, or at least to let drop from it the water or other liquid t...

Drinking: When weary, or cold, or warm, or exhausted, we drink in preference to eating, because we feel the effect instantaneously; while after eating even the most substantial food, we do not feel the effect f...

Food: Nature has provided man with a mind, in order that he should study what kind of food suits his constitution; he who does not do it, is not above the lower animals. Good things have been made by th...

Economy: There is not a word so much misused in cooking as the word economy. Prejudice comes for a large share in the use of it How many things are thrown away, or wasted by mere prejudice or ignorance! ...

Egg-Beater: We have tried five different Mads in Boston, before a large audience and on the demand of an inventor of one, but none could beat eggs as well as a common hand-beater. The whites of the eggs could not...

Errors In Cooking: Ignorance produces abuse or error, or both. Blissful ignorance may be a fine thing in some cases, but either in preparing or partaking of food, it is certainly more than an abuse, it is a dangerous er...

Fennel: This is said to be a native of the Canary Islands; it has a very strong taste, and is used as a spice, especially in blood pudding. The Romans used a great deal of it. ...

Fig: The fig-tree comes from Mesopotamia. Figs are generally served as hors-d'oeuvre, or used in puddings, etc. ...

Fines Herbes: Parsley and cives chopped fine, and used for omelets, or with cold meat, sauces, etc., are called thus. ...

Flour: In cooking, new flour is not as good as old; it does not thicken as well and as fast. ...

Foies Gras: Foies, or pdtes de foxes gras are made with geese-livers, fresh fat pork, truffles, ham, fines herbes, and spices. They are always served cold as a releve or entree, but most generally they are use...

Galantine: The word galantine means a boned bird, or a boned shoulder of veal. ...

Glazing: Glazing is generally done by means of a brush or with feathers. A beaten egg, or syrup, or jelly, or egg and sugar, etc., are used to glaze cakes, etc. It is done by dipping the brush into the egg or ...

Indigestion: A cup of tea and camomile, half of each, with a few drops of orange-flower water, and the whole well sweetened and taken warm, is very good after having eaten something difficult to digest. ...

Jelly-Bag: Make a conical bag of good white flannel, about twenty inches long, fifteen inches broad at one end when spread on a flat surface, or about thirty inches in circumference, the other end being the poin...

Kitchen Utensils: Gastronomists use, in preference to any thing else, crockery or earthen pans; or, for want of these, block-tin pans. Copper is, in the end, the cheapest of all; but American cooks do not like them ...

Lait De Poule: Mix well in a tumbler a yolk of egg and a teaspoon-mi of sugar; then add a few drops of orange-flower water (eau de fleur d'oranger); pour boiling water on the whole, little by little, stirring the wh...

Lard: Never buy lard ready made if you can help it, but take hog's fat, the part enveloping the kidneys, or leaf lard, and chop it fine, put it in a cast-iron or crockery kettle with a bay-leaf and a stalk ...

Fat For Frying: Take beef suet, the part around the kidneys, or any kind of fat, raw or cooked; remove as much as possible fibres, nerves, thin skin, or bones; chop it fine, put it in a cast-iron or crockery kettle; ...

To Clarify Fat: Set the fat on a moderate fire in a pan, and as soon as it commences to boil, place a slice of bread dried in the oven in it, boil gently for about half an hour; take from the fire, let it settle for ...

Batter For Frying: For Frying Vegetables Put three tablespoonfuls of flour in a bowl with two yolks of eggs, and cold water enough to make a kind of thin paste, then add salt and half a teaspoonful of sweet oil; mix ...

Larding: All pork-butchers sell salt pork for larding. Cut it in slices and then by cutting the slices across it makes square 6trips or fillets. The strips must be of a proper size to be easily inserted int...

Larding-Needle: The best are made of brass. Those that are sold for steel are generally of iron, and break easily. Those for beef a la mode are of steel, and must be flat near the point, in order to cut the meat. ...

Meat: The time it takes to cook meat depends as much on the quality of the meat as on the fire. Some persons like meat more done than others; in many cases you must con-sult your own taste or that of your g...

Moulds: Mould For Meat Pies A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of binge. When the pie is baked, the wire pin holding the mould is pulled, and ...

Olives: Fresh and ripe they are served as dessert with other fruit. Preserved, they are served as a hors-d'aeuvre, and used to flavor and decorate different dishes. Olives as well as sardines are healthful...

Osmazome: Osmazome is found in beef, mutton, full-grown domestic fowls, venison, and game; in the latter, when the bird or animal is adult. In meat soup, the osmazome is the soluble part of the meat that dis...

Parsley, Chervil, Thyme, Celery, Sage, Etc., - For Winter Use: Hang in the shade, under a shed, or in a garret, and in a clean and dry place, some small bunches of parsley, chervil, celery, etc., the roots upward ; leave them thus till perfectly dry, then place t...

White Pepper: This is black pepper decorticated. Put peppercorns in a bowl, cover with cold water, and leave thus till the skin is tender; then drain. Take the skin off, let it dry, grind it; place with your oth...

Quality Of Meat, Fish, Vegetables, Fruit, Etc: The quality of meat depends entirely on the quality of food with which the animal has been fed. For fish, the taste or quality is according to the kind of water in which they have lived; fish from ...

Pastry-Bag: A bag for pastry is made with thick, strong linen ; of a conical shape, about one foot long, eight inches broad at one end when spread on a flat surface, and which mates about sixteen inches in circum...

Raw Materials: If American cookery is inferior to any other generally, it is not on account of a want of the first two requisites - raw materials and money to buy them; so there is no excuse for it, both are given t...

Spices: The cooks of this country generally have a queer idea of what they call French cookery and French spices. Some honestly believe that to make a French dish a great deal of pepper and other strong se...

Stirring: Never use any spoon but a wooden one to stir any thing on the fire or in a warm state. ...

Straining: To strain, is to pass a sauce or any thing else through a sieve, a strainer, or a piece of cloth, in order to have it freed from particles of every kind. Broth is strained to make soup, so as to re...

Sugar: Sugar plays a very important part in cooking. It is added to cereals, vegetables, and fruit, many of which would almost be unpalatable without it, and which are rendered not only palatable but wholeso...

Tarragon: The French name of tarragon is estragon. It is excel-lent in vinegar and in many fish sauces. It is aromatic, sudorific, and stomachic, and grows very well in this country. It grows at least twice as ...

Tin Tubes: These tubes are put in the pastry-bag, at the smaller end of it, to make meringues, ladies' fingers, etc.; they are of tin, and can be made by any tinsmith. They have the shape of a trapezoid or fr...

Truffles: Truffles are found in Europe and Africa, where they were first discovered. The truffle is neither an animal nor a vegetable, although it has been classed among the fungi, which has root, and the tr...

Vanilla: Is a native of America, extensively used for seasoning creams, pastry, etc., to which it gives a delicious flavor. Although a native of America, all the extracts of vanilla, as well as others, were...

Vegetable Spoons: Vegetable spoons are used to cut potatoes, carrots, and turnips; there are different shapes, round, oval, carrot-shape, plain, and scalloped. We give here only two, being sufficient to explain their u...

Water: Rain-water is for cooking purposes, as for other purposes, the best, but is seldom used, especially in large cities, where it is difficult to procure it. Another difficulty is, when procured it soon g...

Wines: Native wines, when pure, are just as good as any other for cooking purposes. It is wrong and a great mistake to underrate native wines; they have a little more acerbity than foreign wines, but are ...

Motto: The motto of the New York Cooking Academy is - Since we must eat to live, let us prepare our food in such a manner, that our physical, intellectual, and moral capacities may be extended as far as i...

Almonds: Two kinds are used in cooking, the sweet and the bitter. They are shelled first, then by pouring boiling water on them and leaving them in it for two or three minutes, they are easily skinned. T...

Lemonade With Barley: To the above lemonade or orangeade you add, instead cf water and sugar, some barley-water and sugar; it is very good and very refreshing. Barley-water is made by soaking in lukewarm water a pint of...

Barley Sugar For Children: Soak a quart of barley in lukewarm water for two or three minutes, and drain. Put the barley in a crockery stewpan, with four or five quarts of water, and set it on a good fire, boil till the barley i...

Bavaroise With Chocolate: Put in a tin pan a pint of milk, with one ounce of chocolate, and two of sugar; set it over the fire, but do not allow it to boil; stir well with a wooden spoon during the process, and when the whole ...

Bichof: Put in a crockery tureen two bottles of white wine, with an orange and a lemon, both cut in slices; cover, and place it in a warm place for about ten hours; then strain into a vessel, and mix well wit...

To Preserve Birds: Broil or roast, according to our directions, chickens, ducks, geese, turkeys, partridges, pheasants, prairie hens, quails, etc.; then carve them; take the bones out of the pieces, place them in a croc...

Bread-Crumbs: Put slices of stale bread in a slow oven till they are perfectly dried up. Break them in pieces and reduce them to coarse powder with a rolling pin; sift them, and they are ready for use. Bread-cru...

Burnt Sugar: Take an old tin ladle and place it over a sharp fire, with two ounces of loaf sugar in it; stir with a stick or skewer till it is thoroughly black and burnt. Then add, little by little, about one gill...

Coffee: It is simple to make coffee. Of course, when proper-y made, with good berries, the liquor is good. When good roasted coffee can be bought, it saves the trouble of roasting it, and is, or rather oug...

Cafe Au Lait: This is coffee and milk for breakfast. The milk is set on the fire in a tin saucepan, and taken off when it rises; then mixed with the coffee, either in the cup or any kind of vessel The proportions a...

Cafe Noir: Cafe noir is the name given to the coffee taken after dinner. It is generally made rather strong. Gentlemen sometimes put liquor in it - a glass of brandy, or rum, or kirschwasser; and ladies, a littl...

Chocolate: The quantity of chocolate for a certain quantity of milk is according to taste. Two ounces of chocolate make a good cup of it, and rather thick. Break the chocolate in pieces, put it in a tin sauce...

Choca: Choca is nothing more nor less than one cup of coffee and milk mixed with a cup of chocolate, and for breakfast. ...

Cocoa: Put in a tea or coffee cup one or two tablespoonfuls of ground cocoa, pour boiling water or boiling milk on it, little by little, stirring with a spoon the while; sweeten it to taste. A few drops of e...

Essence Of Spinach, Or Green Essence: Put two handfuls of very green and fresh spinach in a mortar and pound it well. Then put it in a saucepan, set on a rather slow fire, and when on the point of boiling take it off, pass it through a si...

Essence Of Beef: The essence of beef of commerce is well known. To make essence of beef used in cooking and called glace in French, set three or four quarts of broth on a slow fire, in a saucepan and reduce it to j...

Icing: Put about three tablespoonfuls of pulverized sugar in a bowl with the white of a small egg; and then mix and work well for at least five minutes with a piece of wood. When done it is perfectly white a...

Meat Jellies: Put in a saucepan two ounces of gelatine with three eggs and shells, a tablespoonful of salt, the rind of half a lemon, a liquor-glass of rum or brandy, or a wine-glass of sherry, port, or madeira win...

Meat Gravy: When you are short of gravy, cut a little piece of veal, say half a pound of the breast or neck piece, or trimmings of veal-cutlets; set on the fire with about an ounce of butter, and half of a rather...

Melons: Musk-melons are always served as a hors-d'aeuvre, but must be eaten immediately after soup, or the first thing of all if no soup is served. It is a great mistake to serve melons as a dessert. Wa...

Meuniere: Mix well together in a cup one teaspoonful of flour with a tablespoonful of cold water. It is used to thicken sauces and different dishes. ...

Mint: Put four sprigs of mint into a quart of brandy, cork well, or cover air-tight if in a pot, and leave thus forty-eight hours; then strain through a cloth. Put half a pound of loaf sugar in a stewpan wi...

Panade: Break in pieces the soft part of a small stale loaf of bread; put it in a tin saucepan, cover it with cold water, and leave thus about an hour; then mash it well, set it on the fire, add salt, butter,...

Pap: Put an ounce of butter in a tin saucepan, set it on the fire, and when melted, turn into it two tablespoonfuls of flour, thoroughly mixed with half a pint of milk; stir with a wooden spoon, boil gentl...

Sausage-Meat: Butchers generally, with an eye to economy, make sausage-meat of bad or tainted pork. We recommend our readers, as far as possible, never to buy sausage-meat ready made, but to make it themselves, ...

Souse: Put three ounces of butter in a saucepan, and set it on the fire; when melted, add two carrots and two onions sliced, stir now and then till they begin to turn brown; then add about three pints of war...

Tea: There are many ways of making tea; we might say that every one makes it in his own way; but, after many experiments and much information, we have found the following to be the best: Warm the teapot...

Toast: Cut several slices of bread of even size, and spread some anchovy-butter on them; cut anchovies in small strips, lengthwise, lay them on the bread also, and then spread over some hard-boiled egg chopp...

Welsh Rarebit: This dish is not generally understood. It is thought by many to be Welsh rabbit, that is, a rabbit prepared Welsh fashion. It is not a rabbit, but Welsh cheese (a certain kind only, and prepared f...

Potages Or Soups: Potage is the modern word for soup, and is used in bills of fare everywhere. Three kinds of liquor are used to make potages: broth, milk, and water. Besides the liquor, meat, fish, and vegetable...

Potages Or Soups. Part 2: Consomme There are two ways of making consomme : one is to make broth as above, with the exception that five pounds of lean beef, instead of three, are used with three quarts of water, and simmered...

Potages Or Soups. Part 3: Fish (Also Called A La Lucullus) Slice three middling-sizea onions and fry them with one ounce of butter till turning yellow; add three or four pounds of fish (bass, pike, trout, salmon, and the li...

Potages Or Soups. Part 4: Game Roast or bake, till about one-third done, two prairie-hens, and put them in a soup-kettle with about one pound of lean beef, salt, and five pints of water. Set the kettle on a rather slow fire...

Potages Or Soups. Part 5: Another Proceed as above, and with the same vegetables till they are fried. Then add salt, pepper, two cloves of garlic, four stalks of parsley, three cloves, a little nutmeg grated, two quarts of ...

Potages Or Soups. Part 6: Bisque Of Lobster A La Colbert Make a bisque as above, and while it is on the fire, poach as directed as many eggs as there will be persons at dinner; put them in the soup-dish instead of croutons,...

Potages: A La Colbert Scrape carrots and turnips and cut them in small dice or with a vegetable spoon; add green peas and string-beans, if handy, the beans cut in pieces; set them on the fire in a pan -with...

Potages. Part 2: Potage Printanier (Called Also Jardiniere And A La Paysanne) It is a potage julienne, to which is added the top or eatable part of six asparagus, six turnip-rooted red radishes, and two or three ta...

Potages. Part 3: With New Carrots Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or consomme; boil gently till done, and serve. ...

Potages. Part 4: With Macaroni A La Rossini Proceed as for macaroni a la Corinne above, with two exceptions: first, that you add a layer of quenelles of partridge; and second, that you use consomme of partridge. ...

Potages. Part 5: Puree Of Green Peas It is sometimes called a la Chan-tilly, or a la Frangaise. Put cold water and a little salt on the fire, and at the first boiling throw the peas in; if they are very tender, lea...

Potages. Part 6: With Turnips It is made as with carrots. With Wheat Cut ears of wheat when full, but not ripe, and put them away to dry. Shell the wheat; wash it in cold water, put it in a saucepan, ...

Potages. Part 7: Puree A La Heine Procure a rather old chicken and cut it in pieces as for fricassee ; set it on the fire in a saucepan with about a quart of cold water, salt, and boil gently about one hour. Then a...

Soups: Maigre, Or Vegetable Soup Proceed as for julienne in every particular, except that water is used instead of broth. Four ounces of butter may be used instead of two. Beef And Mutton Soup ...

Soups. Part 2: Turtle Or Terrapin Gut the turtle in dice, throw it in boiling water for two or three minutes, and drain; put it in a stewpan with onions and ham, also cut in dice; season with thyme, parsley, bay-...

Soups. Part 3: Ox-Cheek An ox-cheek soup is made the same as an ox-tail soup. The broth is made with ox-cheek instead of with otner parts of the beef, and the potage or soup made with the broth. A little wine - M...

Soups. Part 4: Cheese Put four ounces of butter in a soup-kettle, with an onion chopped fine; set on a brisk fire, stir now and then till it has a yellow color, then sprinkle on it half a tablespoonful of flour, ...

Soups. Part 5: Another, Called A La Maria Theresa Proceed as for the above, except that you mix in a bowl six yolks of eggs with half a gill of broth, and no flour; and finish as in the preceding. Anot...

Soups. Part 6: Another, Or Tstchy Put four pounds of beef in a soup-kettle (the poorer classes always use mutton), with a chicken or a duck, half a pound of smoked pork, same of smoked sausages, four carrots, fou...

Sauces: There is no good cooking possible without good sauces. Many excellent pieces of meat, etc., are spoiled by being served with a poor sauce. Let every one bear in mind that water is no substitute for...

Sauces. Part 2: Anchovy Butter Strain essence of anchovy through a fine sieve, and knead it with fresh butter, or salt butter that you have kneaded in cold water previously, and it is ready for use. Anc...

Sauces. Part 3: Celery Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and Btrain it before using. ...

Sauces. Part 4: Essence Of Spinage, Or Spinach Soak in water, drain, dry, and pound well two or three handfuls of spinach, put them in a coarse towel and press the juice out, put it in a pan on a moderate fire, an...

Sauces. Part 5: Lobster Chop very fine or pound some of the flesh of a boiled lobster. Make a white or blonde sauce, and instead of taking it from the fire when done, turn the chopped flesh into it with a little p...

Sauces. Part 6: Another Add three shallots, chopped fine, to the chopped onion, and proceed as above for the rest. Parisienne Make a bunch of seasonings with six sprigs of parsley, one of thyme, a ba...

Sauces. Part 7: Ravigote Chop fine, and in equal proportion, two tablespoonfuls of chervil, tarragon, and pepper-grass, also, in equal proportion, one teaspoonful of burnet and table celery; place the whole in a s...

Sauces. Part 8: Tomato If you use fresh tomatoes, blanch them first; if preserved, use them as they are in the can. Put one pint of tomatoes in a saucepan with a small onion and a clove of garlic sliced; also two ...

Sauces For Puddings: Milk Put in a block-tin saucepan four tablespoon-fuls of sugar, one of flour, four yolks of eggs, one pint of milk; essence to flavor, and mix the whole well; set on a good but not sharp fire, stir...

Farces And Garnitures: Called Also Garnish And Garnishing, Used To Decorate Or Ornament Dishes With Bread Put in a tureen about a pound of the soft part of bread, and cover with broth; when it has absorbed the...

Farces And Garnitures. Part 2: With Livers Geese livers are the best, being the fattest. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill of broth, same of white ...

Farces And Garnitures. Part 3: Salpicon Cut in dice an equal quantity of each, and to weigh altogether about one pound and a half, calf sweetbreads, livers, or flesh of fowls, and ham - three kinds in all; also two mushrooms and...

Purees: Purees are made with vegetables, but when the flesh of poultry or other birds is mashed through a sieve after being cooked, it is sometimes called a puree also. The bones of a ham, after the flesh ...

Purees. Continued: Of Lima Beans Proceed for green Limas as for green peas. Of Sweet Corn It is made like that of green peas. Of Asparagus Cut the eatable part of the asparagus in pieces, ...

Fish: The Indians bleed the fish as soon as caught, because the flesh is firmer when cooked. The Dutch and the French bleed the cod, which accounts for the better quality and whiteness of their cod-fish....

Fish. Part 2: To Decorate Fish may be decorated with jelly, but it is easier and more sightly with craw-fish. The skewers are stuck in the fish as they are in a fillet of beef. The craw-fish when boiled are r...

Fish. Part 3: Boiled Clean and prepare the fish as directed, and put it in a fish-kettle; cover it with cold water (sea-water is the best); add the following seasonings to a pound of fish: two stalks of parsley,...

Fish. Part 4: Another Way Clean, and cut in slices half an inch thick, or leave entire, as it suits you; skin it well; lay it in a crockery vessel, spread over it some chopped parsley, grated nutmeg, salt, peppe...

Fish. Part 5: In Matelote Every kind of fish is good in matelote, but the following are the best: bass, black-fish, blue-fish, carp, eel, perch, pickerel, pike, porgy, tench, trout, and craw-fish. A matelote ...

Fish. Part 6: The Same - A La Bretonne Slit the fish on the back, as for broiling, and clean it. When wiped dry, lay it in a bake-pan in which there is a little melted butter, the inside of the fish under; place...

Eel, Conger, And Lamprey: To Clean When skinned, clean, head, and tail them. Then throw them in boiling water, in which you have put a little salt and a teaspoonful of vinegar; leave them in it about five minutes, take out,...

Eel, Conger, And Lamprey. Part 2: Another Normande Bone and skin the fish as directed; butter well the dish on which the fish is to be served, spread some chopped onion all over, then place the fish over it; sprinkle salt, pepper, ...

Eel, Conger, And Lamprey. Part 3: The Same In Fricandeau Cut the fish in slices about half an inch thick, and place them in a saucepan with slices of fat salt pork, carrots and onions under them; set on a good fire; ten minutes aft...

Eel, Conger, And Lamprey. Part 4: Another Way, Or A La Chambord Stuff the fish with sausage-meat, envelop it in a towel, boil, and serve it with a tomato-sauce. The Same With Sorrel Broil the fish, and serve it on a p...

Eel, Conger, And Lamprey. Part 5: In Salad Proceed as for salmon in salad. When boiled, serve the turbot with anchovy-butter, lobster-butter, lobster-sauce, or muscle-sauce. Cold Any cold piece of turbot is served ...

Eel, Conger, And Lamprey. Part 6: In Maitre D'Hotel Lay three pounds of cod on a dish, after being cooked as directed; keep it warm, spread a maitre d'hotel sauce on it, and serve. With Potatoes Prepare about three po...

Eel, Conger, And Lamprey. Part 7: Salt Pike It is prepared and served the same as salt herring; so is pickled trout. Bed Herring Wipe or skin them, they are not as good when washed; cut off the head and tail, split th...

Frogs: The hind-legs of frogs only are used as food; formerly they were eaten by the French only, but now, frog-eating has become general, and the Americans are not behind any others in relishing that kind o...

Lobster: Never buy a dead lobster. Large lobsters are not as good as small ones. From about one to two pounds and a half in weight are the best. The heavier the better. Lobsters are better at some season...

Lobster. Part 2: Another Boil and drain as directed; cut all the flesh in dice, and put it in a bowl with the inside, some lettuce cut rather fine, salt, pepper, vinegar, mustard, and very little oil; mix well, and...

Lobster. Part 3: Muscles These are unwholesome between April and September. They must be heavy, fresh, and of a mid-dling size. The very large ones are really inferior. Soak them in water and wash well several t...

Oysters: The American oyster is unquestionably the best that can be found. It varies in taste according to how it is treated, either after being dredged or while embedded; and also according to the nature of t...

Oysters. Continued: Roasted Place the oysters on a hot stove or range, or on coals, and as soon as they open take off, remove one shell; turn a little melted butter on each, and serve. There are several other ways....

Clams: Wash clean with a scrubbing-brush and put them in a kettle; set on a good fire, and leave till they are wide open; then take from the kettle, cut each in two or three pieces, put them in a stewpan wit...

Beef A La Mode: Take from six to twelve pounds of rump and lard it. To lard it you take a steel needle made for that purpose, flat near the pointed end and much larger than an ordinary larding-needle. It must be flat...

Bull Beef: Bull beef is never good; you recognize it when you see hard and yellow fat; the lean part is of a dirty-reddish color. The rump piece is generally prepared a la mode. For steaks, the tenderloin and...

Beef: How To Select See if the meat is fine, of a clear red color, with yellowish-white fat. Cow Beef Cow beef must also be of a clear red color, but more pale than other beef; the fat is w...

Stewed Beef: Stewed beef is called also daube or braised beef, but it is the same. It may be larded as beef a la mode, or not; it may be put whole in the pan or in large dice, according to taste. The followi...

Roasted Beef: How To Improve It Put the meat in a tureen, with four tablespoonfuls of sweet-oil, salt, pepper, two table-spoonfuls of chopped parsley, four onions cut in slices, two bay-leaves, and the juice of ...

To Decorate Beef: When served in any way as described above, one or two or more skewers may be run through craw-fish and a slice of truffle, and stuck in the meat, or through sweetbreads aujus, and slices of truffles. ...

Baked Beef: Place the meat in a bake-pan, with cold water about a quarter of an inch deep; spread salt, pepper, and a little butter on the meat, cover it with a piece of buttered paper; baste often over the paper...

Beef Fillet: The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French filet - tenderloin. Sirloin means surloin; like stock and ...

Ribs: With Vinegar Put two tablespoonfuls of fat in a saucepan, and set it on the fire; when melted, put thebeef in; say a piece of three pounds, from the round, rump, or rib-piece; brown it on every sid...

Steaks: The best piece of beef for a steak is the tenderloin. What is called a porter-house steak is the tenderloin, sirloin, and other surrounding parts cut in slices. A steak should never be less than...

Boiled Beef: This is understood to be beef that has been used to make broth - a rump-piece or a rib-piece, boned and tied with twine before cooking it. With Carrots And Turnips Remove the twine...

Beef In Miroton: Put a piece of butter the size of an egg in a stewpan (this is for about two pounds), and set it on the fire; when melted, put in it four middling-sized onions, cut in slices when nearly cooked, sprin...

Beef In Salad: Cut it in very thin and short slices, and place them on a dish with chopped parsley; put in a saucer sweet-oil and vinegar, according to the quantity of beef you have, two tablespoonfuls of oil to one...

Corned Beef: Corned beef is generally boiled. Soak the corned beef in cold water for some time, according to how salt it is. Set it on the fire, covered with cold water, and boil gently till done. Wi...

Tongue: Clean and blanch it for about ten minutes - till the white skin can be easily removed. After ten minutes boiling, try if it comes off; if not, boil a little longer, then skin it well. To Bo...

Brain: Soak it in lukewarm water and clean well, so as to have it free from blood, fibres, and thin skin; then soak it again in cold water for twelve hours in winter and six in summer. Put in a crockery stew...

Heart: Soak it in lukewarm water for two hours, free it from blood and skin, drain and wipe dry; then stuff it with sausage-meat, to which you have added three or four onions chopped fine, put it in a rather...

Kidneys: First split the kidneys in four pieces, trim off as care-fully as possible the sinews and fat that are inside, then cut in small pieces. Saute The quicker this is done the better the kid...

Liver: Cut the liver in slices a quarter of an inch in thickness, sprinkle on them salt and pepper, place them on a gridiron, and set on a sharp fire; turn over only once, and serve rather underdone, with bu...

Tail: Cut the tail at the joint, so as to make as many pieces as there are joints; throw the pieces in boiling water for fifteen minutes, and drain them. When cold and dry, put them in a saucepan with a bay...

Tripe: How To Clean And Prepare Scrape and wash it well several times in boiling water, changing the water every time, then put in very cold water for about twelve hours, changing the water two or three t...

Smoked Beefs Tongue: Soak the smoked tongue in cold water for at least three hours, change the water once or twice during the process. Then take off the thin skin or strip around if there is any; put the tongue in a sauce...

Mutton: How To Select You may be sure that mutton is good when the flesh is rather black, and the fat white; if the fat breaks easily, it is young. The wether is much superior to the ewe. You will kn...

Roasted Mutton: A piece of mutton to roast must not be too fresh, it is much more tender when the meat is rather seasoned, but not tainted, or what is sometimes called high. When on the spit, place it near the fire...

Baked Mutton: All the above pieces are baked as well as roasted; and when done, served exactly in the same and every way as when roasted. Put the meat in a baking-pan with a little butter spread over it; cover t...

Mutton Breast Boiled: Put the breast entire in a saucepan, with a sprig of thyme, two of parsley, a bay-leaf, a clove, salt, and pepper, cover with water, set on the fire, boil gently till cooked, and then drain. Put in a ...

Mutton Neck Broiled: Prepare and serve exactly the same as a breast broiled. A breast or a neck piece broiled may be served on a 80ubise. It may also be served with a maitre d'hotel or mushroom sauce, also with a piqua...

Mutton Chops: Broiled Trim and flatten the chops with a chopper, sprinkle salt and pepper on both sides, dip them in melted butter, place them on a gridiron, and set on a sharp fire, turn over two or three times...

Mutton Leg: Besides being prepared as directed for roast mutton, a leg of mutton, roasted or baked, may be served in the following ways: Boil white beans and drain them as directed, then put them on the fire w...

Mutton Shoulder: Shoulder Boned Split the shoulder just in the middle, on the inside, lengthwise and following the middle of the bones; remove the flat bone at the larger end first. This is easily done by scraping ...

Mutton Saddle: Prepare, cook, and serve the saddle in the same way as the leg - roasted or baked, warm or cold. ...

Cold Mutton: Served Cold, A La Vinaigrette A shoulder of mutton, roasted or baked, after being boned, makes a handsome dish served cold. Cut any piece of cold mutton that you may have, in thin slices, as evenly...

Mutton Feet: Broiled Throw them in boiling water for ten minutes, clean and scrape off the hair and take out the large bone. Put in a saucepan a bay-leaf, one clove, a tablespoonful of vinegar, a clove of garli...

Lamb: To Select The flesh must be like that of mutton, rather black, and the fat white. There is no difference in the wether and ewe. The shorter the quarters are the better the meat, and the fore as ...

Veal: Never buy too young veal. It is very easy to know it; when too young, the bones are very tender; they are more like nerves than bones; the meat is gluish, and has little or no taste. Epicures say that...

Roasted Veal: The pieces of veal that are roasted are the loin, leg, and shoulder. It may be improved as directed above or not, according to taste; but we earnestly recommend it as not a little improvement, but ...

Baked Veal: All the parts of veal that are roasted, that is, the loin, leg, and shoulder, can be baked. They may be improved in the same way as to roast them. Put the piece of veal in a bakepan; spread salt, pepp...

Croquettes: Proceed as for chicken croquettes in every particular, except that you use cold veal instead of cold chicken. ...

Veal Ragout: The neck and breast pieces are generally used to make a ragout, but any other piece may be used. Take about three pounds of veal, which cut in pieces about two inches square. Put two ounces of butter ...

Stewed Veal Breast: Cut in dice two ounces of bacon, put it in a stewpan and set on a good fire; add two ounces of butter, and two onions cut in slices; when melted, lay the breast in, turn it over and leave till of a go...

Veal Cutlets: Broiled When properly trimmed, they may be improved as directed for veal. Salt and pepper both sides; spread a little melted butter on both sides also by means of a brush; place them on, before, or...

Veal Sautees: Trim, and fry them with a little butter. When done on both sides, add a little broth, salt, pepper, and mushrooms and parsley chopped fine; chopped truffles may be added, if handy; boil gently for abo...

Veal Shoulder: Boned Lay the shoulder on the table, the inside up, split it just in the middle, lengthwise, and following the middle of the hones; remove the flat hone at the larger end first. Do the same for the...

Veal Loin Or Leg Stewed: Have in a stewpan and on a slow fire three or four tablespoonfuls of sweet-oil; when hot put the loin in, turn it over till of a yellow color all around, then add a bay-leaf, salt, pepper, and a pint ...

Cold Veal: Cut the meat in slices and serve them on a dish, arranged according to fancy, and serve with a piquante, poivrade. Mayonnaise, Provenpale, ravigote, or remolade sauce. It may also be decorated and ser...

Veal Brain: To Prepare Put the brain in a bowl of cold water and a tablespoonful of vinegar and leave it in from one to two or three hours, that is, till you are ready to use it, but do not leave it more than ...

Calf's Head: How To Prepare When the hair is off and the whole head well cleaned (this is generally done by butchers; but if not, throw the head in boiling water for five minutes and scrape the hair off with a ...

Veal Heart: To Prepare Soak it in lukewarm water for about three hours, trim it and free it from skin, blood, and small fibres; then drain and wipe it dry. Stuff or fill it with sausage-meat, to which you add ...

Veal Kidneys: Saute When prepared as directed below, cut it in pieces as directed for kidney in brochettes. Then put a piece of butter the size of half an egg in a frying-pan and set it on the fire; when melted,...

Veal Lights: Cut them in four pieces, soak and wash them three or four times in lukewarm water, changing the water each time; press them with the hands to extract all the blood. Place the lights in a stewpan, cove...

Calf's Liver: How To Prepare Have water, with a little salt, on the fire, and at the first boiling, throw the liver in for about five minutes, and drain it How To Improve The Liver Before Cooking It ...

Calf's Pluck: Put the pluck in cold water for twelve hours in winter and four in summer; change the water once, drain, and throw it in boiling water for ten or fifteen minutes; take off and throw in cold water to c...

Calf's Tail: Take two tails, cut each in two, throw them in boiling water for three minutes, and drain. Cut a cabbage in two, trim off the stump, throw the two halves in boiling water, with a little salt, for fift...

Calf's Tongue: Prepare, cook, and serve a calf's tongue, in the same and every way like a fresh beef's tongue. The only difference is, that, being smaller, it is seldom decorated. It may be split in two, lengthwi...

Sweetbreads: To Prepare Soak them in cold water for about an hour. Take off and remove the skin and bloody vessels that are all around. For two sweetbreads set about one pint of water on the fire in a small sau...

Pork: To Select When the rind is tender and thin, the pork is young; when thick and hard, it is old. To be good, the meat must be soft, and have a fresh and good appearance. We do not think it nece...

Pork Chine And Fillet: Take a good chine of pork, place it on the spit before a sharp fire, baste often with a little melted butter first, and then with the drippings; when properly cooked, serve it with a vinaigrette, Robe...

Baked Pork: Put the chine in a bakepan, sprinkle salt over it, cover the bottom of the pan with cold water, and put in a rather quick oven, baste often, and in case there should be much fat in the pan, take it of...

Pork Cutlets: Flatten the cutlets with a chopper (they may be improved in the same way as the chine), place them on the gridiron and set on a sharp fire; turn over two or three times, and when properly done, serve ...

Roasted Pork Leg: How To Improve It Take the skin or rind gently off, put the leg in a crockery vessel, pour on it the following mixture: a pint of white wine, two tablespoonfuls of sweet-oil, a bunch of sage, salt,...

Ham: To Boil Sugar-cured are preferred to others. Scrape off the outside gently, soak in cold water for from six to twenty-four hours, take off and wipe dry. Envelop it in a towel and tie it. Plac...

Salted Pork: The best and only proper way to cook salted pork, is, to put it in a kettle, entirely cover it with cold water, boil gently till cooked, and serve it with a puree or with a garniture of cabbage. Any t...

Pig's Ears: How To Prepare Soak them in warm water for a few minutes, then wash and clean them well, and scrape the hair off, if any. Boiled When prepared, you throw them in boiling water for two...

Pig's Feet: Broiled, Or A La Sainte Menehould Split six feet in two, lengthwise, and soak them in tepid water for ten minutes, then envelop each in a piece of linen well tied or sewed; place them in a kettle o...

Pig's Head: Soak in water and clean it well; take all the bones and flesh out; then cut the flesh and about one pound of salt pork in strips, which you put inside of the head, well mixed with salt, pepper, half a...

Sucking-Pig: A sucking-pig, to be good, must be fat When properly cleaned, and hoofs off, clean the inside, eaving the kidneys; skewer it, put in it half a pound of butter kneaded with chopped parsley and green...

Poultry: Chickens, ducks, turkeys, and geese must be killed not .ess than twenty-four hours, and not more than three days in summer, nor less than two days nor more than six days in winter, before cooking them...

Chicken: To Select Buy a chicken with white flesh and pale-yellow fat. If young, the cock has small spurs, the hen has the lower part of the legs and feet rather soft and smooth; those parts are rough in ol...

Chicken. Part 2: To Blanch When cut in pieces as directed, throw it in boiling water to which a little salt has been added; boil two minutes and drain. To Cut To make a chicken saute or in fricassee, ...

Chicken. Part 3: Another Way Clean and prepare a chicken as directed. Cut the neck off, also the legs at the first joint, split the breast in two so as to open the chicken, and flatten it with a chopper. Put abo...

Chicken. Part 4: Border Of Paste Knead well together, so as to make a rather thick paste, two whites of eggs with flour; spread it with a rolling-pin in a long strip about two inches and a half broad and one-fifth ...

Chicken. Part 5: Another Supreme Detach the breasts of two chickens as above directed, then prepare the eight pieces or fillets as directed for chicken saute. Ten minutes before taking from the fire, add and mix wi...

Chicken. Part 6: With Green Peas Clean, prepare, and truss the bird as directed for poultry, then cook it whole as a stewed chicken above. When done, dish the chicken, place peas a l'Anglaise all around, strain the...

Chicken. Part 7: Baked Put the chicken in a baking-pan, after being cleaned, prepared, and trussed. Salt and butter the breast, which must be upward, place a piece of buttered paper on it, and a little cold water i...

Chicken. Part 8: Stewed Clean, prepare, and cut the chicken in pieces as for fricassee. Brown them in a saucepan with about one ounce of butter, then take the pieces off, add half a table-spoonful of flour to the b...

Chicken. Part 9: Cold What is left from the previous day's dinner is known under the name of cold meat. For about half a chicken put one ounce of butter in a saucepan, and, when melted, turn into it a financiere...

Caponed Chicken: A caponed chicken is cleaned, prepared, cooked, and served in the same and every way as a common chicken. A capon is almost always fat, larger than an ordinary chicken, and has a more delicate and ...

Turkey: Tame and wild are prepared and served alike. The legs of a young hen-turkey are black; the cock has small spurs, and also black legs. The shorter the neck the better and fatter the bird. An o...

Turkey. Part 2: Stuffed With Chestnuts Roast chestnuts enough to fill the bird. Skin them and remove also the white skin under the outer one. Fill the turkey with them, after having cleaned and prepared it; when a...

Turkey. Part 3: How To Decorate With Jelly When the jelly is congealed and can be cut with a knife, chop some of it on a coarse towel and put it all around the bird, about half an inch thick; cut some in slices ab...

Ducks: Ducks and ducklings, tame and wild, are prepared alike. To be good, a duck must be fat, be it a canvas-back, gadwell, black-duck, garganey, poachard, wood-duck, pintail, shoveller, spirit-duck, sumine...

Ducks. Continued: Saute, Served With A Border When cleaned and cut in eight pieces as directed, set it on the fire with one ounce of butter, stir occasionally till turning brown, then pour off the fat from the sauce...

Geese And Goslings - Tame Or Wild: A young goose has much down and soft legs of a yellow color; an old one has little down and rough legs of a reddish color. When fresh, the legs are soft; and stiff and dry when not fresh. Geese and...

Guinea-Fowls: A young Guinea-bird is good, but an old one is hardly fit to be eaten. Guinea-fowls are prepared and served like prairie-hens. ...

Pigeons: The stall-fed or squab is prepared the same as the wild one. To Select If the legs are not red, they are young; and if not stiff, they are fresh. When not fresh, the rump is of a bluish ...

Pigeons. Continued: The Same, Roasted Envelop each pigeon in thin slices of bacon tied with twine, place them on a spit before a moderate fire, baste often with the drippings, and, when cooked, serve them with the gra...

Giblets: By giblets are understood the gizzards, heads, legs, ivers, necks, and ends of the wings of chickens, ducks, geese, turkeys, and other birds, tame or wild. You begin by cleaning them well, cut off ...

Aspic Of Meat: Cut four middling-sized onions in slices, lay them in a stewpan with a quarter of a pound of bacon (not smoked); then add about a quarter of a pound of each of the following meats: chicken, game (any ...

Game: Game, comparatively, is appreciated only by a few. When the country was first settled, every one was his own provider, and of course game was not sent to a market several hundred miles from the pla...

Bear-Meat And Buffalo: The meat of all large animals is better roasted, than dressed in any other way. Prepare, cook, and serve bear and buffalo meat like venison, beef a, la mode, or stewed. Bear-meat has highly nutriti...

Blackbird, Bobolink, And Small Birds: The cut below represents six small birds on the spit, ready for roasting. When the birds are prepared, cut off the ends of the wings and the legs above the first joint. Instead of cutting the legs abo...

Grouse Or Heathcock: These are good as long as the legs are flexible; if not, examine them carefully, they might be rotten inside. Lard them well, envelop each in buttered paper, and place on the spit before a good fir...

Hare: No hares have yet been found in the United States, except in California, The reported hare of the Western prairies is, as far as known, a species of rabbit. That found in the Eastern markets comes fro...

Pheasant: To Select When young, the claws are short and round at the end, while they are long and sharp when old. They are not fresh when the rump is of a bluish color, but some amateurs like them then; in t...

Crane, Ostrich, Peacock, Pelican, Or Other Large Birds: These birds are seldom eaten. When old, they are tough, and of a disagreeable taste. When young, they are not so bad, and may be prepared like a turkey stuffed or stewed. ...

Prairie-Bird, Prairie-Hen, And Partridge: An old prairie-hen has a white bill and bluish legs; when young, the bill is of a rather dark-gray color, and the legs are yellowish. As long as the rump does not turn bluish, it is fresh enough. ...

Prairie-Bird, Prairie-Hen, And Partridge. Continued: Another Way Lard two prairie-birds as directed for larding, after being cleaned and prepared as directed. Put in a stewpan half a pound of bacon cut in slices, with four onions, two carrots cut in ...

Prairiehen In Chartreuse: It is made in a mould for Charlotte russe, or in one like the cut following. Clean the prairiehen as directed for birds; put it in a biking-pan with one ounce of butter spread on it, also salt and pep...

Quails: A quail, like a prairie-bird, is old when it has a white bill and bluish legs; when young, the bill is of a rather dark-gray color, and the legs are yellowish. Quails are just the contrary of pheasant...

Rabbit: Rabbit - To Select A rabbit, like almost every other kind of game, has a better taste when a little seasoned, but not too much so. As long as the body is rather stiff, it is good; but when soft, an...

Rabbit. Continued: In Crapaudine When cleaned and prepared as directed, cook and serve the rabbit as described for pigeon in crapaudine, with the exception that it takes a little longer to cook. In Croquettes. Wha...

Snipe: To Truss Prepare as directed for poultry. Cut the wings off just above the second joint, as seen in the cut below. The head and legs must be cleaned very carefully. By heating the lower part of the...

Salmis: A salmis is made with tame ducks and any kind of game birds. Birds may be roasted or baked to make a salmis, but most generally it is made with cold birds, that is, what is left from the previous d...

Opossum, Otter, Raccoon, Skunk, Fox, Woodchuck, And Other Like Animals: We cannot say that we have had much experience in cooking the above animals, but they are all eaten by many persons, in different parts of this and other countries. We have tasted of all of them excep...

Venison: If young, the hoof is not much opened, and the fat is thick and clear; when old, the hoofs are wide open. To know if it is fresh enough, run a knife or a skewer through the leg or through the shoulder...

Venison. Continued: Baked Prepare it as directed for roasting; then place it in a bakepan with a little cold water, just enough to cover the bottom of the pan; sprinkle salt and pepper all over, spread some batter on ...

Snails: A good many are now imported from Europe. How To Clean And Prepare Throw them in boiling water, in which you have put some wood-ashes; leave them in till they have thrown their cover wid...

Vegetables: Green vegetables must look fresh, and have nothing rotten about them. To Boil Or Blanch Green Vegetables Whatever they are, spinach, green peas, asparagus, etc., put some cold water and ...

Artichokes: The artichoke we refer to here is the plant somewhat resembling a thistle, having a large, scaly head, like the cone of the pine-tree; the lower part of the leaves composing the head, with the broad r...

Asparagus: This is thought to be a native of Asia. The white asparagus sells dearer than the other kinds, but we cannot say that it is on account of its better quality, it is most likely for being more sightly w...

Green Or Siring Beans, Dwarf Or Snap Beans, French Haricots, Pole Beans, Kidney Beans, Etc: To prepare them when green and cooked with the pods. - Re-move the string or thread that is on both sides, by partly breaking one end of the pod and pulling length-wise, repeat the same for the other ...

Green, Shelled, Lima, Or Other Beans: Shell the beans, throw them in boiling water with a little salt, and when cooked drain them. Puy two ounces of butter for a quart of beans in a saucepan, and when melted put the beans in with salt and...

Stewed Beets: Clean and wash well, but do not skin them. Put in a crockery vessel a layer of rye straw, moisten it slightly, place the beets on it, cover the vessel, and place it in a slow oven for five or six hour...

Cabbages: To Boil Take off the outer leaves, clean, cat in four pieces, free it from stump and stalk, and drop it in boiling water with a little salt and a piece of charcoal. Boil slowly till tender, and dra...

Bed Cabbage In Salad: Tate a hard head of red cabbage, and when all the outer leaves are removed, see if it is clean, but do not wash it; if a cabbage is not clean, do not use it for salad (as you want a hard one, and a ha...

Sour-Krout: Soak in cold water for some time, changing the water three or four times; then put it in a stewpan with a pound of bacon, two ounces of sausages, and two ounces of lard to every quart of sour-krout, s...

Cardoons: The white part only is good to eat. Clean well and scrape the sides; cut in pieces two inches and a half in length, and throw them in boiling water with a lit-tie salt; boil them till their sliminess ...

Carrots: Carrots - How To Clean And Prepare Them Trim off all the small roots, wash them well, scrape them gently, taking care to scrape the skin only; then wash well, drain, and cut them either in slices a...

Cauliflowers And Broccoli: Cauliflowers And, Broccoli - How To Prepare And Cook Them In Water Clean and wash them well, throw into boiling water with a little salt and a little flour, boil till cooked, and drain them. ...

Celery: Stewed Cut off the green part or top of about half a dozen heads of celery; cleanse and trim them, but leave them whole. Set a saucepan of cold water and a little salt on the fire, and at the first...

Chiccory: Chiccory, or succory, or endive, is generally prepared as a salad, if it be that with the broad leaves, or the curled endive. Stewed Clean, wash, and drain it. Blanch it for about one mi...

Corn: Sweet The simplest and best way is to boil it, and then eat it with butter, salt, and pepper. When boiled with any meat-soup, or with pot-au-feu, it is delicious to eat, and gives a good taste to t...

Cucumbers: Peel them, split them in four, take the seeds out, cut in pieces about one inch long, throw them into boiling water, with a little salt; boil till cooked, drain, 14* and put them on a towel so as to d...

Dandelion: Dandelion is a very healthy greens in the spring, either cooked or raw. Clean and wash them well several times, as it nearly always contains fine sand be-tween the leaves; leave them in cold water abo...

Egg-Plant: Egg-Plant - Broiled Split the egg-plant in two lengthwise, peel it and remove the seed. Put it in a crockery vessel and sprinkle salt on it; leave it thus nearly an hour, then take it off, dip it i...

Hominy: Hominy is prepared in different ways, some make it in cakes, others like mush. The following is, however, the general way of preparing it: boil it for about three hours with water or milk, also butter...

Leeks: Clean, wash, and drain; throw them in boiling water with a little salt, boil fifteen minutes, and drain; press on them in the drainer, so as to extract all the water, then chop them fine. Put two ounc...

Lentils: This excellent vegetable, much superior to beans or peas, is not generally known. Most of what we have here comes from Germany; a little comes from France and Switzerland. Many persons think them much...

Lettuce: Cos lettuce, cabbage lettuce, butter lettuce, curled Silesia, white or green lettuce, etc. Besides being served as salad, all the above, when properly dressed, make an excellent entremet. T...

Mushrooms: Preserved mushrooms are used for sauces only. The first thing to consider very attentively in mushrooms is, not to eat any that you do not know to be good to eat. There are so many kinds of good and b...

Onions: Onions A La Crime (With Cream.) - Only small white onions are prepared a la creme. Have water and a ittle salt on the fire, and drop two dozen small white onions into it at the first boil. When coo...

Parsnips: Sautees. - Scrape, wash, drain, and put about two quarts of parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put tw...

Peas: Peas With Bacon Put in a stewpan on the fire four ounces of bacon cut in dice (for one quart of peas), and toss and fry it for about five minutes, then add the peas after having blanched them from ...

Potatoes: To select. - As a general rule, the smaller the eye the better the potatoes. By cutting off a piece from the larger end you ascertain if they are sound; they must be white, reddish, bluish, etc., acco...

Potatoes. Part 2: Bechamel Steam or boil and peel some potatoes, then slice them and place on a dish; have a Bechamel sauce ready, turn it over the potatoes, and serve warm. Broiled Steam, peel and sli...

Potatoes. Part 3: Another Proceed as for the above one in every particular, except that you use milk or cream instead of broth, and sugar instead of salt and pepper. Lyonnaise Potatoes Lyonnaise are pr...

Potatoes. Part 4: Polonaise Wash well about two quarts of potatoes, put them in a saucepan and cover with cold water, season with salt, half a dozen whole peppers, a bay-leaf, a sprig of thyme, and two or three onio...

Potatoes. Part 5: In Cakes Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ...

Pumpkins And Squashes: Peel, take out the seed, cut in pieces, and throw them in boiling water with a little salt; drain when cooked and mash through a colander, put butter in a stewpan on the fire, when melted, add chopped...

Purslain: Clean, wash well, and drop it in boiling water with a little salt, boil till cooked, take off and drain. Put butter in a stewpan on the fire, and when melted lav the purslain in, stir a little and spr...

Rhubarh: Scrape and cut it in pieces about one inch long, and then blanch it for two minutes. Put it in a saucepan with two or three tablespoonfuls of cold water and set it on a rather sharp fire, toss or stir...

Radishes: The cuts below are turnip-rojted red radishes, cut with a small knife, put in cold water for about an hour, and served with butter, as a hors-d'oeuvre. Remove the outer leaves, leaving only four or fi...

Salsify, Or Oyster-Plant: Scrape them, and throw one by one as they are scraped into cold water, with a few drops of vinegar; when they are all scraped, move them a little, take out of the water, and throw them in boiling wate...

Skirret: Prepare, cook, and serve in every way like parsnips. ...

Sorrel: Sorrel is found in a wild state nearly everywhere; that is, where green plants vegetate. It is an excellent vegetable, good to eat all the year round, but especially in the spring and summer. It is ve...

Spinach: To Boil When cleaned and washed, throw in boiling water at the first boiling, with a pinch of salt, and boil till done. It will take from one to ten minutes to boil, according to how tender it is. ...

Sprouts: Boil, prepare, and serve sprouts the same as spinach. Tomatoes are, like sorrel and rhubarb, very healthful. To Blanch After they are washed, throw boiling water over them, and then t...

Turnips: To Boil Clean, scrape, and wash well, then put them in a saucepan, either whole or in slices, or cut with a fruit-corer or with a vegetable spoon, add cold water enough to boil them in, a little sa...

Water-Cress: This contains much sulphur, and is the greatest anti-scorbutic known. Besides being eaten with salt or in salad, it may also be stewed in the following way: Take only the top and the leaves around the...

Salads: Salads are seasoned with oil, vinegar, salt, and pepper, and sometimes with mustard also. The best oil is that made of olives, but much is sold for olive-oil which contains more lard than oil It is im...

Salads. Part 2: Turnip-Rooted Celery (Called Also Soup Celery) Clean, wash well, and scrape it carefully; cut it in thin slices, place it in the salad-dish, sprinkle salt, pepper, vinegar, and mustard on it, mix w...

Salads. Part 3: Of Walnuts The European walnut only can be used, and as soon as good to eat; that is, before the outer shell dries and opens. Break the nuts in two, take out the kernels with a pointed knife, and p...

Pickles And Preserves: To pickle the fruit, it must be pickled before commencing to ripen, and be sound; the same for vegetables. When the fruit or vegetable is clean, and cut in pieces, if necessary, such as cabbage, have ...

Eggs: Eggs are fit to eat as soon as laid, and the sooner they are used the better. You ascertain if they are fresh with an oonoscope, or by holding them before a light and looking through. There are severa...

Eggs. Part 2: Piquante-Sauce Dish hard-boiled eggs as for fines heroes, and turn over them a piquante sauce; serve warm. They may be served in the same way with any other sauce. Stuffed, Or A L'Aurore...

Eggs. Part 3: Boiled (See Eggs in the Shell.) - Put the eggs in boiling water with a little salt, as near as possible at the first boiling; leave from five to ten minutes; take out and put them immediately in co...

Eggs. Part 4: With Onions Cut in dice three middling-sized onions and put them in a saucepan with four ounces of butter; set it on a moderate fire and stir now and then till the onions are turning yellow, then s...

Omelets: Omelets - How To Beat The Eggs Break in a bowl the quantity of eggs you want, or as many as there are persons at the table; beat them well with salt and pepper, by means of a fork. A little grated ...

Omelets. Part 2: With Apples Peel two or three apples, cut them in thin, round slices, fry them with a little butter, and take them from the pan; then put a little more butter in the pan, and when hot, pour in it s...

Omelets. Part 3: With Sorrel Make an omelet au naturel or Celestine, and serve it on a puree of sorrel The same may be served on a purte of tomatoes or onions. With Lobster Cut two ounces of boiled lo...

Soufflee: Put in a bowl four ounces of pulverized sugar with four yolks of eggs; then with a wooden spoon mix well and stir for two minutes; add a few drops of essence to flavor. Beat the whites of four eggs to...

Macaroni: This excellent article of food is now as well known here as in Europe. The harder the wheat the better the macaroni. The manufacturers of this country use Michigan flour in preference to any other. ...

Rice: To Boil Wash half a pound of rice in water and drain it; put it in a saucepan with one quart of broth taken from the top of the broth-kettle, and before having skimmed off the fat; set on the fire,...

Rice. Continued: In Fritters When a rice-cake is cold, it may be cut in pieces, dipped in batter for fritters, fried (see Frying), dusted with sugar, and served hot. Souffle Prepare rice as directed f...

Sweet Dishes: These are served both as entremets and dessert Many are entremets at a grand dinner, and dessert at a family dinner. As the name indicates, sugar is one of the most important of the compounds used to ...

Sweet Dishes. Part 2: Flambantes Lay apples in a saucepan, after being peeled and cored, add sugar to taste, and water enough just to cover them, also a stick of cinnamon, and set on a rather slow fire, and leave till d...

Sweet Dishes. Part 3: With Sweetmeats Prepare apples au beurre, and when ready to be served, fill the hole with any kind of sweetmeats or with currant-jelly. Serve warm. In Pine-Apple Core the apples with ...

Sweet Dishes. Part 4: To Decorate Make a paper funnel, fill it with cream, or icing (sugar and white of egg worked), then spread some all over the top according to fancy; it is quickly done and is sightly. The mould may...

Sweet Dishes. Part 5: Compotes, Or Jams How to make syrup for Compotes. - Common Syrup. - Put a pound of loaf-sugar in a crockery stewpan, with a pint of water, a wine-glass of brandy, and a pinch of well-grated cinnamo...

Sweet Dishes. Part 6: Of Cherries Cut off the stalks of the cherries about half their length, wash well and drain them. Put them in a stewpan in which there is just enough syrup at the first degree to cover them; boil s...

Sweet Dishes. Part 7: Creams Or Cremes Au Citron (With Lemon) Put one pint of milk in a tin saucepan with the rind of a lemon; set on the fire, and as soon as it rises place an iron spoon in it and boil gently five minu...

Sweet Dishes. Part 8: With Chocolate Put in a stewpan and on a moderate fire six ounces of chocolate, three tablespoonfuls of water, three ounces of white sugar, stir now and then with a wooden spoon till melted; then p...

Sweet Dishes. Part 9: Patissiere Beat four whites of eggs to a stiff froth, and then mix about one ounce of pulverized sugar with them. Put four yolks of eggs in a bowl with half a gill of milk, and beat well till thoro...

Sweet Dishes. Part 10: Custard Put four yolks of eggs in a bowl, then spriukle flour on them, little by little, stirring and mixing well the while with a wooden spoon, and when the mixture is rather thick, stop sprinklin...

Sweet Dishes. Part 11: Another Way To Make It Grease with oil your marble for pastry, place the same mould as above over it but upside down, that is, the broader end down; grease the outside also with oil. Then place the...

Sweet Dishes. Part 12: With Peaches, Apricots, Or Plums The following proportions are for one pint of juice. Peel and stone the fruit carefully, then mash it through a sieve into a bowl. Make one pint of syrup of sugar a...

Sweet Dishes. Part 13: Cold Wine-Jelly Put two ounces of gelatin in a bowl with a piece of cinnamon and a pint of cold water, and let stand about an hour. Then pour over about a quart of boiling water, and let stand abou...

Sweet Dishes. Part 14: Currants, Blackberries, Or Other Fruit, For Dessert Beat well the white of an egg with a little water; dip the fruit in, and roll it immediately in some fine-crushed sugar; place it on a dish, and ...

Sweet Dishes. Part 15: Peaches Make a cut on the side of the fruit and remove the stone without bruising it; then skin it carefully and drop it in a pan of cold water. When they are all in, set on the fire, boil gently t...

Sweet Dishes. Part 16: Apples Proceed as for pears, except that apples are cooked much quicker. Pine-Apples Peel, slice, and drop the fruit in cold water; add a little sugar, set on the fire and boil gently...

Sweet Dishes. Part 17: With Apricots, Peaches, Plums, Etc After having taken the stones out, cut them in four pieces, and proceed as for apple-jelly above in every other particular. With Blackberries, Currants...

Pastry: Of all the branches of the science and art of cooking, pastry, if not the most difficult, requires the greatest care. An inferior piece of meat makes an inferior dish, but still it can be eaten withou...

Pastry. Part 2: Puff-Paste With Beef-Suet Take half a pound of fresh beef suet, the nearest the kidney the best; break it in small pieces with the hands, at the same time removing the thin skin and fibres as much ...

Pastry. Part 3: Tartelettes Roll some puff-paste down to a thickness of about one-sixteenth of an inch; cut it, with a paste-cutter, of the size of small tin moulds, and place the pieces in the moulds; put about a...

Pastry. Part 4: Fanchonnettes These are made with the same puff-paste as the galette above; then cut it in round pieces, place them on small moulds, fill them with any kind of sweetmeats and frangipane, with almon...

Pastry. Part 5: Another Cut a piece of puff-paste the same as for the above one, that is, either round or oval, and of the size you wish. Instead of marking a cover, glaze the border with egg. It is understood her...

Pastry. Part 6: With Brains It may be filled with brains of calf, pig, sheep, or veal; prepared in poulette, or stewed. With Babbit, - Fill it with part of a rabbit saute. It may also be filled with any othe...

Pastry. Part 7: Of Bobolink Prepare and clean twelve bobolinks as directed for birds, put a teaspoonful of truffles, cut in small dice, in each bird, for stuffing; sew the incision, and bake or roast the birds. Pu...

Pastry. Part 8: Saint Honore Make some pate a choux. Then put four tablespoonfuls of flour on the paste-board with two of sugar, one egg, one ounce of butter, salt, and a pinch of cinnamon; mix and knead the whole...

Pastry. Part 9: Eclairs Au Cafe It is made exactly like the above, except that you mix with the cream three tablespoonfuls of strong coffee, instead of chocolate and milk. Eclairs Au The It is made l...

Pastry. Part 10: With Filberts Put ten or twelve ounces of filberts or peanuts in a mortar with a few drops of orange-flower water and about half the white of an egg; when reduced to a paste, mix well with it four ...

Pastry. Part 11: Apple Stew eight or ten apples and mash them through a sieve. Put them in a saucepan with about two ounces of butter and eight of sugar, set on the fire for five minutes, take off, let cool, and th...

Pastry. Part 12: Sponge Cake Mix well together in a bowl six yolks of eggs with four ounces of sugar; add four ounces of flour and mix again, add also a few drops of essence, then whisk six whites of eggs to a stif...

Pastry. Part 13: Short Cake Cut puff-paste, made with a pound of flour and six or eight ounces of butter, in square or round pieces, bake; when cold, spread sweetened strawberries on, then cover with another cake, ...

Meat-Pies: Pates De Viande Meat-pies are made in moulds without bottoms and which open in two, or are made of two pieces joined and fastened together with two pieces of wire. The size of the mould and that of...

Meat-Pies. Part 2: Another, Or Rabbit-Pie Chop very fine and separately one pound of veal, one of beef,.one of lean fresh pork, three of rabbit or hare, and three of fat fresh pork. Mix the whole well together and se...

Meat-Pies. Part 3: Timbale The name timbale is given to a meat-pie when made in a straight tin mould, lined as a terrine, and covered with a tin cover. A terrine or timbale keeps longer in winter than the pie. ...

Fruit-Pies: Pies are made with paste and fruit or vegetables. The under-paste may be made of trimmings of puff-paste, or of the paste hereafter described, but the top is always made of puff-paste. The paste on th...

Meat-Pies. Part 5: Mince-Pie Every thing used to make a mince-pie is chopped fine, and the spices are used in powder. Prepare paste as directed for meat-pies, and make it either with or without mould. Proportions: to...

Puddings: Puddings are made of several materials and in a hundred different ways. Some are cooked by boiling, others are baked, and some are both boiled and baked. Puddings for inhabitants of cities ought to be...

Puddings. Part 2: Bread-Pudding Soak half a ten-cent loaf in milk for about an hour, and squeeze it with the hands; place the bread in a bowl and mix well with it a gill of milk, three tablespoonfuls of sugar, one o...

Puddings. Part 3: Plum-Pudding Break with the hands, in small pieces, about twelve ounces of the soft part of good and well-baked bread, not too fresh, but not stale, and grate it. Clean twelve ounces of raisins and...

Biscottes: Put half a pound of flour on the paste-board and make a hole in the middle of it; put in the hole four ounces of sugar, one ounce of butter, three yolks of eggs, and a few drops of essence to flavor t...

Genoises: Put in a large bowl six ounces of flour, eight of sugar, two eggs, a liquor-glass of brandy or rum, and a few drops of essence; mix and stir the whole well for three minutes, then add two more eggs, s...

Madeleines: Mix well together in a bowl three ounces of sugar, three of flour, and two eggs, then again one ounce of melted butter and a few drops of essence to flavor. Butter slightly small tin moulds, dust them...

Meringues Or Kisses: Put half a pound of pulverized sugar in a plate, beat six whites of eggs to a stiff froth as directed, then have somebody to sprinkle the half pound of sugar into the eggs, and while you are still bea...

Zephyrs: Proceed as for meringues as far as mixing the sugar with the whites of eggs, when mix also with both a few drops of cochineal. Put the mixture in the pastry-bag, with tin tube No. 1 at the end of it S...

Nougat: Throw a pound of sweet almonds into boiling water for five minutes; skin them well, and when cool cut them in four or five pieces lengthwise; then melt a pound of fine white sugar with two spoonfuls o...

Pancakes: Make a thin paste with one pound of flour, four eggs, two tablespoonfuls of sweet-oil, one of French brandy, a little salt, the necessary quantity of lukewarm water and milk, about half of each; let i...

Waffles: Make a thin paste with eight ounces of flour, six ounces of pulverized sugar, two eggs, a few drops of essence to flavor, half a liquor-glass of brandy or rum, and milk. Warm and butter both sides of ...

Bread: It is next to an impossibility to bake bread in a small oven; half the time the bread is too much or not enough baked. In cities, where good baker's bread can be bought, it comes as cheap as it can be...

Bread. Continued: Another Wash and clean thoroughly half a pound of potatoes, and then steam them with the skins on. Mash them well with half a pint of flour, about half a pint of tepid water, and half an ounce of s...

Bills Of Fare: Dinner-Time On account of the various occupations of members of the same family, this is often the first and only time of the day that sees them all assembled. It is the dinner that mostly supplies...

Bills Of Fare. Part 2: Order Of Dishes 1. Potages. 2. Hors-d'oeuvres, 3. Releves: of fish, and then of meat. 4. Entrees: beef, mutton, lamb, veal fish, poultry, and game last. 5. Rots: of meat, and then of fish. 6. Entre...

Bills Of Fare. Part 3: Early Breakfast We are of opinion that everybody ought to eat as little meat as possible, and drink no wine, beer, or any other liquor at an early breakfast, no matter what the sex or age may be, e...

Gastronomy And Housekeeping: Household Hints: A Book of Home Receipts and Home Suggestions. By Mrs. Emma W. Babcock. Flexible cloth, with illuminated design. 12mo. 60 cents. Contents: I. Introductory; IT. Bread, Tea, and Co...

Books For Every Household: Cooley's Cyclopaedia Of Practical Receipts And Collateral Information in the Arts, Manufactures, Professions, and Trades, including Medicine, Pharmacy, and Domestic Economy. Designed as a Comprehen...

Summary Or Contents: The Air we Breathe; the Water we Drink; the Soil we Cultivate; the Plant we Rear; the Bread we Eat; the Beef we Cook; the Beverages we Infuse; the Sweets we Extract; the Liquors we Ferment; the Nar...

Headaches Begone! A Systemic Approach To Healing Your Headaches

Don't Let Your Bike Seat Ruin Your Sex Life Book

Hand-Book Of Practical Cookery, for Ladies and Professional Cooks | by Pierre Blot

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