The Century Cook Book

by Mary Ronald

PART I.

• Dinner-giving and the etiquette of dinners, [1].
• Manner of serving dinners, [10].
• Laying the table, [13].
• Table decoration, [17].
• Courses, [24].
• The home dinner, [27].
• Serving the informal dinner, [29].
• Luncheon, [31].
• The five o’clock tea, [33].
• A homily on cooking, [35].
• Cooking as a pleasure and an accomplishment, [38].
• To train a green cook, [40].
• Economical living, [44].
• Mushrooms, [45], [314].
• Menus. “Al Fresco“ dinner, [23].
• “ Luncheon, [31].
• “ Economical living, [47], [252].
• Wastefulness, [50].
• How to utilize what some cooks throw away, [51].
• Bread, [51].
• Fat, [51].
• Bones, [51].
• Tough pieces, [52].
• Small pieces, [52].
• Cold meats, [52].
• Eggs, [52].
• General odds and ends, [53].
• Cereals, [53].
• Vegetables, [53].
• Sour milk, [54].
• Fruits, [54].
• Cheese, [54].
• Emergencies, [55].

[Things to Remember.]

• Items about
• Eggs, [58].
• Milk, [58].
• Butter, [58].
• Crumbs, [58].
• Meats, [59].
• Drippings, [59].
• Onion juice, [59].
• Chopping suet, [59].
• “ almonds, [59].
• Mixing liquids and solids together, [59].
• Gelatine, [60].
• Molds, [60].
• Strainers, [60].
• To keep dishes warm, [60].
• Flavoring, [60].
• Raisins, [60].
• Baking, [60].
• Utensils, care of, [61].
• “ cleaning, [61].
• Tins, sieves, woodenware, [62].
• Tins, arrangement of, [62].
• Supply closet, [62].
• Refrigerator, [62].
• Coal and range, [63].
• Ovens, [63].

[PART II.]

[CHAPTER I.]

[Methods of Cooking Explained.]

• Boiling, [67].
• Baking, [69].
• Roasting, [70].
• Broiling, [70].
• Braising, [71].
• Fricasseeing, [71].
• Sautéing, [72].
• Frying, [72].
• To clarify fat, [74].
• To try out suet and other fats, [74].
• To prepare articles for frying by covering them with egg and crumbs, [75].
• The crumbs, [75].
• The egg, [75].
• The molding, [76].
• Larding, [76].
• Daubing, [76].
• Boning, [77].
• Measuring, [77].
• Stirring and beating, [78].
• How to stone olives, [78].
• How to cut bacon, [78].
• How to extract onion juice, [78].
• Caramel, [78].
• To make roux, [79].
• To marinate, [79].
• Salpicon, [80].
• Seasoning and flavoring, [80].
• Croûtons and croustades, [81].
• Chartreuse, [83].

[CHAPTER II.]

[Soups.]