The young housewife's daily assistant : on all matters relating to cookery and housekeeping ...

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Preface

If jovL know better precepts than these, candidly tell me ; if not, follow them as I do. Hobace.

Amid the numerous books, to which the names of wellknown professors of the culinary art are attached, it may appear in some degree presumptuous in one unknown, to present to the Public her ' Cre-fydd's Family Fare.

The Authoress would not have been thus daring had she not ascertained by her own experience, as well as that of many friends, that whatever the other merits of previous works on the subjects of cookery and household management, they are not practically available for the moderate and economical, yet reasonably luxurious, housekeeper, or for those who are young or who are inexperienced in those matters. In those works there is no lack of receipts, maxims, and * directions to the cook ; ' but in general, wlien tested by a moderate cook, or directed by an inexperienced person, failure and disappointment are the result.

Let any young housewife in moderate circumstances (and we cannot all afford to invoke the shade of Ude, or have Francatelli at our elbow) answer whether, when she has put the newly-purchased cookery-book into the hands of her cook, she has not been ultimately disappointed. Not from excessive fastidiousness on her part, or from the want of goodwill in the cook, but because, in the majority of

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instances, the receipts and directions are only suited to those cooks who are well informed, and have had considerable practice (see note, p. xi.). They are often the result of theoretical ingenuity, or the productions of those who know, but who cannot impart their knowledge to the uninformed. Theory and practice must be combined ; and that combination put forth in such language, that while the lady will not object to read, the cook will be able to understand. The Authoress of the present work has, from various motives, sought opportunities, and from peculiar circumstances found them, of acquiring the receipts it contains. They are not all new to the Public, though many of them are, but they have all this recommendation — that they have been tested, and served on the table of the Authoress, under her direct supervision. Those dishes have past the ordeal of fastidious and almost morbidly critical palates, and have come forth with approval. The materials suggested are reasonably economical, the quantities exact, and the directions plain. The words 'reasonably economical' are used advisedly, as it would be insulting to the imderstanding of sensible persons to state that inferior materials can be formed into superior dishes. In addition to the receipts on cookery, the Authoress has introduced a variety of other receipts and suggestions for the management of a house and servants. With regard to servants, it may be observed that many of them would be much better for the gentle but firm directions of a kind mistress Experienced and skilful servants need no direction ; but such are not always to be found ; and when found, the rate of wages required by them would not be suitable to persons with a moderate income. A mistress, under such circumstances, if she would hare

PBEFACE. Xi

a comfortable establishment, must be able, in some degree, to instruct her servants ; without this, it is impossible that they, who have but little experience, can know the wants incident to a respectable family.

The necessity of doing what she advises, has been forced on the Authoress during a long life of much experience.

In order to moderate, in some degree, the diflSculty of managing a household, these suggestions are made. If the Authoress has aided the young housewife, and smoothed the way in the difficulties of housekeeping, and in that essential to health and comfort, good cooking, her object has been attained.

It will be observed that the quantity of every ingredient used is carefully given, as well as the exact time required in cooking. Each receipt is perfect in itself, for it is foimd that reference to other receipts is, to the inexperienced, extremely perplexing. French terms are avoided.

It is right to add that the whole of the receipts have been successfully used, with the simple aid of an ordinary range, and the usual appliances found in the kitchen of a small establishment.

NOTE.

The following extracts from modem and much-praised cookery-books, in our own language, as well as French, Italian, and Grerman, will fully justify the remark in the text: —

*LAMB CUTLETS 1 LA FRINCESSE.

* Trim and fiy the cutlets in the usual manner ; and when become partially cold, dip each cutlet up to the bone in some stiffly-

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reduced Allexnande sauce, sftroDglj flavoured Mrith mushrooms; each cutlet as it is dipped to be ailerwards placed flat on a bakingsheet upon rough ice, to set the same quite firm on the cutlets ; they are then to be egged, crumbed, fried in hot lard, and, being dished up, are to be garnished with a puree of green asparagus, or asparagus peas, and some supreme or any other white sauce poured round the base.' — Francatelli's Cook^s Guide.

* SHOULDERS OF VEAL, STUFFED.

* Take the joint and lay it Avith the skin side downwards ; with a shai-p thin knife carefully detach the meat from the bladebonc ; then hold the shoulder edgewise, and detach the meat from the other side of the bone, being careful not to make a hole in the skin ; then cut the bone from the knuckle and take it out. You may at first be rather awkward about it, but afler once or twice trying it will become easy ; you may also take out the other bone, but I prefer it in, as it keeps the shape better ; then lard the lean part like the neck (in No. 3120) ; mix some salt and a little mixed spice together, with which rub the meat from whence the bone has been cut, stuff with veal stuffing, or sausage-meat, or suet pudding ; braise, garnish, and serve (as No. 303). This being the toughest part of the veal, it should be tried before taking up, to see if it is properly done, by thrusting a larding needle in it. If it goes in easily, it is done. This joint is excellent cold, and should be carved in thin slices crosswise.' — Soyei*s Modern Housewife.

' POULETS.

* Set the fowls for one hour in cold water, then they are to be plain boiled. For the sauce, use a pint and a half of b^chamelle and a teaspoonful of white sauce ; reduce it to a pint ; put into it equal quantities of mushrooms and tiiiffles, and pieces of quenelle the size of a nut ; leave it in the bain-marie to keep warm, and remain till wanted- Serve the sauce in a tureen, to be put on each plate by the carver.* — The Ladtjs Guide.

^HAKICOT MUTTON.

* This disli is nothing more than mutton chops browned in the frying pari, and then stewed in just enough water to cover them,

PBEFACE. Xili with pieces of onion, carrot and turnip (also browned), ont into dice, and placed upon them, flavoured with mushroom or walnut catsup, tomato or Reading sauce, and served with a slice or two of pickled gherkin.* — The Dinner QuestioTi.

'beef palates.

* Simmer them in water several hours, till they vnU peel ; then cut the palates into slices, or leave them whole, as you choose, and stew them in a rich gravy till as tender as possible. Before you serve, season them with cayenne, salt, and ketchup. If the gravy was drawn clear, add also some butter and flour. If to be served white, boil them in milk, and stew them in a fricassee sauce, adding cream, butter, flour, and mushroom-powder, and a little pounded mace.* — ^Mrs Bundell's Domestic Cookery,

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