A guide to modern cookery

Front matter

22101442024

Med

TIME AND MONEY SAVED BY USING

Preface

I have been requested by Miss Harrison to write a few words by way of preface to this book. I am not qualified to express any opinion as a matter of taste or fashion about tho gastronomic art. But I have a very strong conviction that much good may be done by teaching those whose food supplies are not abundant, to make the most of their scanty means for the health and comfort of their families. I have also on various occasions expressed publicly the opinion, that in order to promote this object, tho best plan is to diffuse among the ladies who are at tho head of families, or who may soon be in that position, an intelligent knowledge of the principles on which the preparation of food depends.

I may perhaps be excused if I repeat in writing what I said to the ladies at Exeter at the closo of a course of lectures given there by Miss Harrison. I referred to what Miss Harrison had said in ro|>ly to some criticism on servants — that she had the greatest sympathy with good servants; that the more a mistress knew of household work herself the moro likely was she to appreciate servants who honestly and conscientiously performed their duties. By understanding their difficulties she would be more able to show consideration for those under her.

Good cooking of a high class generally requires time and trouble ; cleanliness of course is essential. For several dishes much mechanical work, in order to ensure smoothness, is indispensable. But for some kinds of food suitable for daily use, or for children, that is not the case.

It must be borne in mind that, though cookery is an art, it is based on science. Cookery really is applied chemistry. It especially requires a thorough knowledge of the different ways in which the several elements of food

IV

PREFACE.

are affected by heat, so as to promote digestibility and nourishment.

The skilful cook has to guard against producing toughness of one kind of food by excess of heat, or by not applying heat in the proper way, and', on the other hand, she has to secure tenderness and digestibility of some foods (without loss of flavour) by sufficient heat.

Speaking generally, all foods containing starch, that is, all farinaceous foods, and nearly all vegetables, must be brought to the boiling point. On the other hand, lean flesh meat containing albumen — that is, the same constituent as white of egg — becomes tough at the boiling point if that heat is prolonged more than a few minutes.

The intense heat to which fat can be raised — more than double that of boiling water — has also to be understood in order to prevent the injudicious use of the frying-pan, and, I may add, to ensure the proper use of the frying basket.

It needs intelligence in comprehending these principles, and practice in applying them, to cook a steak, or an omelet, or a pudding, or to make soup of the simplest kind.

But on all these points Miss Harrison’s book is a safe guide, and I heartily wish her success, both in the usefulness of tho book, and in her important duties in connection with general education.

Killerton, Devon.

Contents

PAG*

, Introduction . . . . . . vii

The Study of Cookery . . . . 1