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PREFACE

Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.
It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper's Bazar, and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the "first step that costs." I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught.

CONTENTS
I. INTRODUCTION 1
II. SAUCES 11
III. WHITE SAUCES 23
IV. BROWN SAUCES 33
V. COLD SAUCES 42
VI. SOUPS 51
VII. FISH ENTRÉES 61
VIII. VARIOUS WAYS OF SERVING OYSTERS 71
IX. VARIOUS CULINARY MATTERS 79
X. ENTRÉES 86
XI. ENTRÉES OF MUTTON CUTLETS OR CHOPS 98
XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS,
KROMESKIES, RISSOLES, AND CIGARETTES 107
XIII. PATTIES 116
XIV. ENTRÉES 125
XV. ENTRÉES--continued 134
XVI. ENTRÉES--continued 143
XVII. COLD ENTRÉES, OR CHAUDFROIDS 153
XVIII. COLD ENTRÉES 162
XIX. GALANTINES, BALLOTINES, ETC. 172
XX. HOW TO "FILLET."--COLD GAME PIES 181
XXI. GARNISHES 191
XXII. VARIOUS WAYS OF SERVING VEGETABLES 199
XXIII. JELLIES 208
XXIV. JELLIES--continued 217
XXV. COLD SWEETS.--CREAMS 226
XXVI. CREAMS AND FROZEN PUDDINGS 235
XXVII. ICED PUDDINGS 243
XXVIII. ICE-CREAMS AND WATER-ICES 252
XXIX. MISCELLANEOUS SWEETS 262
XXX. MISCELLANEOUS SWEETS--continued 271
XXXI. MISCELLANEOUS SWEETS--continued 281
XXXII. FINE CAKES AND SAUCES 291
XXXIII. SALADS AND CHEESE DISHES 300

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Language : English
Page : 84
Format : PDF



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