Twelve Lessons In Scientific Cookery | by Suzy Tracy
In presenting these pages to the consideration of the public, I do so at the earnest solicitation of many of my lady patrons who have attended my lectures, but have not always been successful in taking correct notes. I sincerely hope the reader, especially the young housewife, may find the following pages of assistance in her household duties.
| Title | Twelve Lessons In Scientific Cookery |
| Author | Suzy Tracy |
| Publisher | H. S. Crocker Company |
| Year | 1897 |
| Copyright | 1897, H. S. Crocker Company |
| Amazon | Twelve Lessons in Scientific Cookery |
By Miss Suzy Tracy, Graduate Of Minneapolis Cooking School And Chautauqua New York Cooking School.
Preface- In presenting these pages to the consideration of the public, I do so at the earnest solicitation of many of my lady patrons who have attended my lectures, but have not always been successful in takin...
- Soups
- There are two principal ways of making soup stock. They are known as clear stock and mixed stock. To make a clear soup we always use fresh meat and bone; the second stock being made from bones and pie...
- Soups. Continued
- Chicken Broth To one quart of chicken stock add four tablespoonfuls of boiled rice and two teaspoonfuls of minced parsley; heat boiling hot; season with salt and pepper, and serve. Bouillon ...
- Creamsoups
- Cream Of Asparagus From a bunch of asparagus break off the tough ends, using the tops and tender parts for stewing; put the tough portions into two quarts of water and simmer gently until the water...
- Fish
- Fish should be perfectly fresh and thoroughly cooked. In buying, select only those which have firm flesh, clear eyes and the skin and scales bright. If the fish looks limp it is not fit to use. It sho...
- Oysters
- Oysters served on the half shell should be opened just before serving. Six, on a large plate with one-half of a lime in the center, should be served to each person. Panned Oysters One tables...
- Meats
- Boiling All fresh meats to be boiled should be plunged into boiling water and allowed to boil rapidly for ten or fifteen minutes, to coagulate the albumen and thus close the pores, keeping in the j...
- Stewing
- Chicken Stew Singe and cut the chicken, at the joints, into serving pieces; cover with boiling water; simmer until tender; add one teaspoonful of salt and half a saltspoonful of pepper; after remov...
- Broiling
- Broiling is the most perfect way of cooking meat and fish. There are three ways of broiling, - what is known as broiling proper, pan broiling and oven broiling. Broiling proper is to broil directly...
- Roasting
- Roasting and baking are synonymous terms. We speak of roasting meats and baking bread, yet we use the same oven for both. Roasting formerly meant to place the meat on a spit before the open fire, turn...
- Poultry
- To Draw Poultry All poultry should be dressed as soon as killed; the feathers come out more easily while the fowl is warm; strip them off towards the head; remove the pinfeathers with a knife; sing...
- Frying
- Frying is cooking in hot fat deep enough to entirely cover the articles to be cooked. When food is properly fried the fat is hot enough to instantly sear the outer surface and thus prevent it soaking ...
- Frying. Part 2
- Lamb Chops Breaded Trim the chops and remove the skin; season with salt and pepper; roll in fine bread crumbs; dip in beaten egg and water; add table-spoonful of water to each egg, and roll in brea...
- Frying. Part 3
- Royal Croquettes Royal croquettes are made by using half chicken and half sweetbreads. Potato Croquettes Six medium-sized potatoes, One tablespoonful of butter, Salt and pepper to taste, ...
- Sauteing
- Sauteing is cooking food in a small quantity of fat. Butter, when clarified, is the most satisfactory for some things, as it browns nicely and gives a delicious flavor to the food, but lard or drippin...
- Salads
- Salads, to be palatable, should always be crisp and fresh and served icy cold. It is upon its crispness and the proper mingling and selection of ingredients that its success depends; when lettuce is t...
- Salads. Part 2
- Sweetbread Salad Cover the sweetbread with cold water; add one teaspoonful of salt and stand two or three hours; drain; cover with boiling water; add one teaspoonful of lemon juice; cook until tend...
- Salads. Part 3
- Potato Salad Six medium-sized potatoes, Four tablespoonfuls of cooked mayonnaise, One tablespoonful of minced parsley, One tablespoonful of minced onion, One teaspoonful of dry mustard, Two teas...
- Fruit Salad
- One-half dozen oranges, Three bananas, Quarter of a box of gelatine, Quarter of a package of cocoa-nut, Half a cupful of sugar, One-half pound of white grapes, Juice of one lemon, Powdered sugar, O...
- Meat And Fish Sauces
- White Sauce Cook together one tablespoonful of butter and one of flour; add one cupful of rich milk; stir until smooth; season with pepper and salt. Brown Sauce Cook one tablespoonful of ...
- Vegetables
- All green vegetables must be cooked in freshly boiled salted water; allow one teaspoonful of salt for every quart of water. The younger the vegetable the more quickly it will cook. Potatoes ...
- Vegetables. Continued
- Creamed Potatoes One quart of cold boiled potatoes cut in half-inch dice; one pint of white sauce; one tablespoonful of minced parsley; pepper and salt: season the potatoes with pepper and salt; ad...
- Bread
- French Rolls Take a small piece of dough about four inches square; shape into a ball; roll under the palms of the hands upon the bread board into a long roll about one inch in diameter; lay in a bu...
- Bread. Continued
- Cinnamon Rolls Roll a piece of coffee-cake dough in a sheet one-fourth inch in thickness; cut into strips; brush with melted butter; dust with sugar and cinnamon; roll into shape; place one inch ap...
- Shortcake
- One pint of flour, One-half teaspoonful of salt, One and one-half teaspoonfuls of baking powder, One egg, Two tablespoonfuls of butter, One-half cupful of milk. Sift the flour, salt and ba...
- Vienna Bread
- Flour, One pint of wetting (half milk and water), One compressed yeast cake, One teaspoonful of salt. Dissolve the yeast in half a cupful of cold water; add the salt to the wetting, which sho...
- German Coffee Cake
- One and one-half yeast cakes, Three eggs, Three tablespoonfuls of sugar, One teaspoonful of salt, One pint of milk, Three tablespoonfuls of butter. Cover the yeast with cold water; b...
- Waffles
- Two cupfuls of flour, Two teaspoonfuls of baking powder, One teaspoonful of salt, Cup and one-fourth of milk, Three eggs, One tablespoonful of melted butter. Mix the flour, salt and bak...
- Muffins
- Two cupfuls of flour, Two teaspoonfuls of baking powder, One cupful of milk, Two tablespoonfuls of melted butter, Two eggs, One-half saltspoonful of salt. Sift the flour, baking powder and sa...
- Eggs
- Soft Boiled Eggs Put two eggs in a saucepan; cover with boiling water; cover and let stand eight minutes. This method will cook both white and yolk. If you are cooking a large number of eggs cover ...
- French Omelet
- Five eggs, One tablespoonful of clarified butter, Five tablespoonfuls of water, Pepper and salt. Break the eggs with a fork; add the water and beat together; have omelet pan perfectly smooth;...
- Puff Paste
- One cupful of ice water, One pound of flour, One pound of butter, One teaspoonful of salt, White of one egg. Have material and utensils cold; wash the butter in cold water and knead with a spoon...
- Pastry And Pies
- Flaky Pastry One cupful of flour, One saltspoonful of salt, One-third cupful of shortening, One-fourth cupful of ice -water. Have all the material cold; put the flour and salt into a chopping...
- Mince Pie
- Lean beef, four pounds, Two pounds of suet, Four quarts of chopped apples, Five pounds of sugar, Four pounds of raisins, Three quarts of sweet cider, Cloves, cinnamon, mace, and nutm...
- Puddings
- English Plum Pudding One-half pound of stale bread crumbs, One cupful of hot milk, One-half cupful of sugar, Four eggs, One-half pound of raisins, One-half pound of currants, One-fourth pound...
- Puddings. Continued
- Delicate Pudding Four level tablespoonfuls of cornstarch. One-fourth cupful of cold water, Whites of three eggs, One and one-half cupfuls of boiling water, One-half cupful of sugar, One teaspoon...
- Pudding Sauces
- Golden Sauce One-third cupful of butter, One cupful of sugar (powdered), Yolks of two eggs,. One-third cupful of milk, Grated rind of half an orange. Cream the butter; add the sugar and cream...
- Invalid Cookery
- Beef Tea Buy the top of the round for beef tea; it contains the most nutriment and is the best flavored; remove every particle of fat; cut the meat into very fine pieces; add one pint of water to e...
- Cake
- Notes On Cake Making Have the bowl warm, the butter soft, sugar fine; use a wooden spoon for beating; never mix cake in tin; have pans perfectly clean; do not grease the pans; paper the bottom of t...
- Cake. Part 2
- Lemon Queens One-half cupful of butter, One cupful of sugar, Rind of half a lemon, One tablespoonful of lemon juice, Four eggs, One-fourth teaspoonful of salt, One-fourth teaspoonful of soda....
- Cake. Part 3
- Pound Cake One cupful of butter, Five eggs, One teaspoonful of baking powder, One cupful of sugar. Two cupfuls of pastry flour, One teaspoonful of extract - vanilla, lemon and a few drops of ...
- Cake. Part 4
- Filling For Cream Puffs Two cupfuls of milk, Three-fourths of a cupful of sugar, One teaspoonful of vanilla. One-third of a cupful of flour, Two eggs. Scald the milk; mix the sugar and flour ...
- Delicate Desserts
- Strawberry Pudding One-third of a box of gelatine, One-third of a cupful of cold water, One-third of a cupful of boiling water, One saltspoonful of salt, One and one-third cupfuls of strawberry ...
- Delicate Desserts. Continued
- Charlotte Russe Three pints of whipped cream. One tablespoonful of gelatine, One-half cupful of powdered sugar. One teaspoonful of vanilla. Measure the cream after it is whipped; cover the ge...
- Directions For Freezing
- Pour the mixture into the tin can; put the beater in and put on the cover; put the can into the tub and see that the point on the bottom of the can fits into the socket in the tub; put on the crosspie...
- Sherbets And Ice Cream
- Brick Ice Cream Freeze the cream without any flavoring; when frozen remove the dasher; set a bowl in a pan of ice water; take about a pint of the frozen cream; mix it until it is creamy; add the fl...
- Moose
- One quart of whipped cream, Three teaspoonfuls of vanilla, One and one-half cupfuls of powdered sugar. Whip the cream stiff; drain; add the vanilla and sift in the sugar. Line ice cream mould...
- Beverages
- Coffee A mixture of one-third Mocha and two-thirds Java makes the best coffee; the Mocha is used for flavor and the Java for strength. Coffee, if bought ground, should be kept in an air-tight can; ...
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