Front matter
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H
Preface
Cookery, as an Art, ranks in the highest department of useful knowledge, connected, as it is, with the welfare of every human being.
AVhcn understood in alt its bearings and conducted on scientific principles, it promotes health and happiness, moral and social ' improvement, and adds the charm of contentment to every-day li'e.
Is not the Table, when wisely ordered with economy, skill, and taste, the central attraction of Home? And the lacl^ who, with kindness, thoughtfulness, and dignity presides, does she not receive homage from the master of the house when he places at her disposal the wealth for which he toils ?
The husband earns, the wife dispenses : are not her duties as important as bis ?
If these truths were acknowledged and acted epon, by giving to the Science of Domestic Economy a prominent place in the education of young ladies, we should soon see great improvement in household management.
There are encouraging signs of reform. Some of the most esteemed among our lady writers have devoted their talents to the illu.stration of these home duties : the cookery books of Mrs. Child, Miss Leslie, Miss Beecher, and otliers, have done much for the cause of Domestic Economy. Still it appeared to me that a “ new book” on this science, combining features not hitlierlo included in any work of the kind, was needed. Some of these new features are the following : —
(xix)
XX
PRKFACB.
In this work the true relations of fojd to health are set forth, and the importance of good cookery to the latter clearly explained. See “ Introductory,” commencing at page 37, and also “ lludimenta of Cookery,” pp. 112, 113, etc.
“ I’rcparations of Food for the Sick” have been carefully attended to, and many new and excellent receipts introduced.
“ Cookery for Children” is an entirely new feature in a work of this kind, and of much importance.
A greater variety of receipts, for preparing Fish, Vegdahlts, and Soups, is given here, than can be found in any other book of the kind ; these preparations, having reference to the large and increasing class of persons in our country who abstain from flesh meats during Lent, will be found excellent ; and useful also to all families during the hot season.
As our Republic is made up from the people of all lands, so I have gathered the best receipts from the Domestic Economy of the different nations of the Old World. Emigrants from each country will, in this “New Cook Book,” find the method of preparing their favorite dishes.
The prominent features are, however, American. My own experience and studies gave some peculiar advantages in understanding “ household good ;” and then I have been favored by ladies, famed for their excellent housekeeping, with large collections of original reijcipts, which these ladies have tested in their own families. I feef, therefore, confident that this “ New Cook Book” will be approved.
It has been my aim to give all directions in a concise, straightforward manner, and so vary the receipts and modes, that every American hou.sehold may model its management, to advantage, from the instructions.
A glance at the “ Contends” and the “ Index” will give soma idea of the variety of information the volume contains.
s. J. n.
Philadelphia, June let, 1867.
*
'■ CONTENTS.
Prepack, ....
xix
Chicken, . .
•
•
•
INTRODUCTORY Tho PllilOSO-
Shin of beef.
•
• phy of Cookery,
xxxrii
Cottage, . .
•
•
•
Pepper-pot,
•
•
• sures, ....
xlvi
Portable,
•
•
Glazo,
•
•
CHAPTER L
Clear gravy.
•
Macaroni, .
AND
Sago, . .
BTOCA.
Vermicelli, .
•
Cleanliness,
•
Proper meats.
Asparagus, .
•
Water, ....
Tomato, .
•
•
Green peas.
•
•
Ingredients,
Dried green poos.
•
Seasoning,
Old peas.
•
•
Coloring,
Vegetable,
•
•
Clarifying, ....
Ochra, .
•
•
•
Stock, ....
Gumbo, .
• llrown stock, . . .
.Ochra gumbo.
•
White stock, . . .
Rice,
•
Veal gravy,
Onion,
Savory, or Aspic jellcy, .
Hotch potch, .
•
•
Cow-heel jelloy, .
Carrot,
•
•
• llrown coloring for soup, .
Parsnip,
•
t
To restore soups or gravy, .
Venison,
•
•
Mulligatawny,
Clear bare.
•
Curry powder.
French hare.
•
Chicken mulligatawny,
•
CHAPTER II, Madras mulligatawny
SOUPS AND BROTHS.
Friar’s chicken,
•
Pigeon,
•
Utensils for, . , .
•
Soup maigro, .
•
•
White, ....
Turtle,
•
•
Forcemeat for.
•
•
Currie,
Mock turtle.
•
Veal potage.
Lobster, . .
•
•
•
Potage a la Reine, ,
Clam, .
•
Hnrrico, ....
Oyster,
•
Invalid, soup for .
Chowder,
•
a
'xxi)
XXll
CONTEXTS.
Eel,
Lake and pond fish,
Stock for fish,
Fish,
Broths — Muttcn,
Barley, ...
Beef brose.
Chicken, . . . . .
Berlin milk, . .
CHAPTER m. riSH.
Choosing, . . . .
Cleaning, ....
Cooking, general directions for, Marinade, . . .
Fresh-water fish.
To preserve fresh,
Fish-kettles, . . . .
Serving, ....
Melted Butter,
Caper Sauce,
CHAPTER TV.
FISH.
Con Fish, to boil, .
To fry cod, ....
Cod sounds, . . . .
To stew cod,
To bake, . * .
Crimped, ....
Salt, . . . . .
Salhon, to boil, . .
To broil dried.
To fry, ....
To pickle, ....
To pot, ....
To stew.
To dry, ....
Mackerel, to choose.
To boil, ....
To broil, ....
To bake, ....
To pickle, ....
To souse, ....
Shad, to bake, .
To broil, ....
Touraine fashion, .
To fry, ....
To bake a shad, rock-fish, or bass,
To boil rock -fish, black-fish, and
bass, . .
To souse rock-fish,
Black-fish and bass.
IIadi'Ock, to boil.
•
To fry.
To broil.
•
To bake.
Whitings, to boil.
To bake.
Sturobon, to boil.
To stow.
To roast.
Sturgeon cutlets.
Halibut,
To boil.
Fillets of halibut,
black-fish.
bass, Ao.,
To collop halibut.
To stew the head.
Trout,
To Try,
*
To bake.
Pf,rch, to boil.
To fry perch or tench.
Small fish.
Fish cutlets.
Kidgeree,
Fillets of fish.
To scollop fish.
Fish cake.
f
Casserole of fish.
Croquettes of fish.
•
Red herrings, .
Eels,
To boil.
To fry.
To broil.
To stew.
Anchovy butter.
Anchovv sandwiches.
Anchovy toast.
Caviare,
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Hebrew stewed fish.
Caledonian fish, .
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CHAPTER V
BHELIs FISH,
Lobsters,
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To boil, . .
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To stew, .
.
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You’ve reached the end of Mrs. Hale's new cook book : A practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children.