CONTENTS
[CHAPTER I.] Marketing. |
| PAGE. |
[Composition and nutritive value of Meat, Blood, and Bones]
[How to choose Meat]
[Beef]
[Mutton]
[Lamb]
[Veal]
[Pork]
[Poultry]
[Game Birds]
[Fish]
[Vegetables]
[Fruit] | 10 |
[CHAPTER II.] How to Cook, Season, and Measure. |
[Effect of different methods of cooking]
[Roasting or Baking]
[Broiling]
[Boiling and Stewing]
[Frying]
[Cooking Salt and Smoked Meats]
[Seasoning Food]
[Dried Celery and Parsley]
[Dried Herbs]
[Table Sauce]
[Celery Salt]
[Spice Salt]
[Lemon, Orange, and Vanilla Tinctures]
[Table for Measuring Food] | 16 |
[CHAPTER III.] Beverages. |
[Tea]
[Coffee]
[Cocoa and Chocolate]
[Beer]
[Barley Water]
[Milk]
[Lime Water] | 20 |
[CHAPTER IV.] Bread, Macaroni, and Rice. |
[Comparative price and nutritive value of different kinds of bread]
[Homemade Bread]
[Rice Bread]
[Potato Bread]
[Pulled Bread]
[Bread made with Baking Powder]
[Breakfast Rolls]
[Tea Biscuit]
[Nutritive value of Macaroni]
[Macaroni Farmers' Style]
[Macaroni with Broth]
[Macaroni with White Sauce]
[Macaroni with Cheese]
[Macaroni Milanaise Style]
[Macaroni with Tomato Sauce]
[Tomato Sauce]
[Rice]
[Rice Panada]
[Boiled Rice]
[Rice Milanaise Style]
[Rice Japanese Style] | 24 |
[CHAPTER V.] Soup. |
[Nutritive value of Soup]
[General directions for making Soup]
[Scotch Broth without Meat]
[Pea Soup]
[Thick Pea Soup]
[Bean Soup]
[Lentil Soup]
[Onion Soup]
[Spinach Soup]
[Francatelli's Vegetable Soup]
[Vegetable Porridge]
[Rice Milk]
[Fish Soup]
[Fish Chowder]
[Mutton Broth]
[Veal Broth]
[White Broth]
[Cream Soup]
[Beef Broth]
[Norfolk Dumplings]
[Meat Brewis] | 31 |
[CHAPTER VI.] Peas, Beans, Lentils, and Maize. |
[Value of Leguminous Vegetables for Hard Workers]
[Oatmeal and Pea]
[Peas-Pudding]
[Peas and Bacon]
[Baked Peas]
[Peas and Onions]
[Baked Beans]
[Stewed Beans]
[Fried Beans]
[Beans and Bacon]
[Boiled Lentils]
[Stewed Lentils]
[Fried Lentils]
[Indian Corn Meal]
[Polenta]
[Cheese Pudding]
[Hasty Pudding]
[Johnny Cake]
[Indian Cakes]
[Indian Bread]
[Boiled Indian Pudding]
[Baked Indian Pudding ] | 38 |
[CHAPTER VII.] Cheap Fish and Meat Dinners. |
[Nutritive value of Fish]
[Pickled Fish]
[London Fried Fish]
[Fish and Potato Pie]
[Fish Pudding]
[Fish and Potato Pudding]
[Codfish Steaks]
[Red Herrings with Potatoes]
[Cheap Meats]
[Sheeps' Head Stew]
[Oxtail Stew]
[Beef Pie]
[Baked Heart]
[Stewed Kidneys and Potatoes]
[Pig's Kidneys]
[Kidney Pudding]
[Gammon Dumpling]
[Bacon and Apple Roly-poly]
[Mutton and Onions]
[Pork and Onions]
[Veal and Rice]
[Irish Stew]
[Sheep's Haslet]
[Baked Pig's Head] | 43 |
[CHAPTER VIII]. Sunday Dinners. |
[Economy of Combination Dishes]
[Roast Fowl]
[Forcemeat or Stuffing]
[Chicken Gravy]
[Fried Chicken]
[Frying Batter]
[Chicken Broth]
[New York Cooking School Fricassee]
[Suet Dumplings]
[Rabbit Curry]
[Rabbit Pie]
[Pickled Shad]
[Pork Pie]
[Pork Chops]
[Roast Pork and Apples]
[Stewed Sausage]
[German Potatoes]
[Brain and Liver Pudding]
[Broiled Kidneys]
[Tripe, Curry, and Rice]
[Liver Polenta]
[À la Mode Beef]
[Meat Patties]
[Boiled Mutton]
[Mutton rechauffée]
[Mutton Kromeskys]
[Plain Frying Batter]
[Epigramme of Lamb]
[Roast Veal]
[Forcemeat for Veal]
[Blanquette of Veal]
[Veal and Ham Patties] | 50 |
[CHAPTER IX.] Cheap Puddings, Pies, and Cakes. |
[Comparative nutritive value of Puddings, Pies, and Cakes]
[Swiss Pudding]
[Cream Sauce]
[College Puddings]
[Cream Rice Pudding]
[Half-pay Pudding]
[Bread Pudding]
[Cup Custards]
[Fruit Dumpling]
[Apple Dumplings]
[Baked Apple Dumplings]
[Lemon Dumplings]
[Rice Croquettes]
[Fruit Tarts]
[Rice Cake]
[Rock Cakes]
[Caraway Cake]
[Soft Gingerbread]
[Sweet Biscuits ] | 62 |
[CHAPTER X.] Dessert Dishes. |
[Directions for making cheap and enjoyable delicacies from Fruit]
[Apple Black Caps]
[Apple Snow]
[Apple Cakes]
[Cherry Cheese]
[Candied Cherries]
[Currant Salad]
[Iced Currants]
[Compôte of Damsons]
[Stuffed Dates]
[Stewed Figs]
[Compôte of Gooseberries]
[Gooseberry Cheese]
[Gooseberry Fool]
[Grape Jelly]
[Green Gage Compôte]
[Pine Apple Julep]
[Lemon Snow]
[Melon Compôte]
[Orange Salad]
[Orange and Apple Compôte]
[Peach Salad]
[Cold Compôte of Pears]
[Stewed Prunelles]
[Quince Cakes]
[Quince Snow]
[Iced Raspberries]
[Raspberry Salad]
[Compôte of Strawberries]
[Strawberry Drops]
[Compôte of Mixed Fruits]
[Fruit Juice] | 67 |
CHAPTER I.
MARKETING.
The most perfect meats are taken from well-fed, full-grown animals, that have not been over-worked, under-fed, or hard-driven; the flesh is firm, tender, and well-flavored, and abounds in nutritious elements. On the other hand, the flesh of hard-worked or ill-fed creatures is tough, hard, and tasteless.
All animal flesh is composed of albumen, fibrin, and gelatin, in the proportion of about one fifth of its weight; the balance of its substance is made up of the juice, which consists of water, and those soluble salts and phosphates which are absolutely necessary for the maintenance of health. It is this juice which is extracted from beef in the process of making beef tea; and it is the lack of it in salted meats that makes them such an injurious diet when eaten for any length of time to the exclusion of other food.
The flesh of young animals is less nutritious, and less easily masticated than that of full grown animals, on account of its looser texture. Beef, which has firmer and larger fibres than mutton, is harder to digest on that account, but it contains an excess of strengthening elements that is not approached by any meat, save that of the leg of pork.
The tongues of various animals, the fibres of which are small and tender, are nutritious and digestible; the heart is nutritious because it is composed of solid flesh, but the density of its fibre interferes with its digestibility; the other internal organs are very nutritious, and very useful as food for vigorous persons on that account, and because they are cheap. The blood of animals abounds in nutritive elements; the possibility of its use as a general food has closely engaged the attention of European scientists; notably of the members of the University of Copenhagen, who recommend its use in the following forms, in which it is not only suitable for food, but also capable of preservation for an indefinite time. First, as sausages, puddings and cakes—being mixed with fat, meal, sugar, salt, and a few spices—to serve as a much cheaper substitute for meat, and intended especially for the use of the poor classes; and second, as blood-chocolate, more especially suitable to be used in hospitals, as well as otherwise in medical practice, in which latter form it has been recommended by Professor Panum, at a meeting of physicians at Copenhagen, and is now being employed in some of the hospitals of that city.
Bones consist largely of animal matter, and earthy substances which are invaluable in building up the frame of the body. In order to obtain all their goodness, we must crush them well before putting them into soups or stews.