This little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are, to a great extent, neither intelligible to the server nor the served. Therefore, a method of naming dishes will be offered in the following pages, which I hope will be satisfactory to all concerned — proprietors, employees and guests.
All recipes in this book are here grouped under Quick, Medium, or Slow, according to the time they take. Everything under Quick can be prepared in less than 25 minutes, and so is specially suitable for breakfast or luncheon
Of making Cook Books there is no end, and it may be granted that they are similar. Yet it is believed this book will be valuable to any one, as its contents were gathered by competent persons from a large number of most experienced housewives, and the receipes are such, as have been thoroughly tried and approved.
Ordinary Cookery Books, though of the greatest utility, are, like dictionaries, seldom if ever read through. In the present work, which contains all the important elements and first principles of Cookery necessary to be learnt, in order to render ordinary works on the subject intelligible, the attempt has been made to so mingle recipes with anecdote, that the perusal of the book may be a means of entertainment as well as of useful information. The work is intended more for the drawing-room than for the kitchen, for the Author believes that, among the great mass of the middle classes in this country—the class that is suffering most from the incapacity of domestic servants—the remedy lies with themselves
IN sending out a new book on cookery it has been the aim of those who have prepared it for publication, to include as great a variety of thoroughly tested and valuable recipes as possible, and to exclude everything which they were not prepared to endorse personally. Our thanks are due to all those kind friends who, by furnishing formulas for cooking, or by giving advertisements, have contributed to the success of the undertaking. We trust that all who may purchase this volume will find it a real household treasure, for "civilized man cannot live without cooks, and those who cook must have good rules to rely upon, in order to prepare wholesome and delicious meals.
This little handbook is offered to housekeepers, in order that they may readily understand the popular dietetic formulas so universally recommended by physicians, many of whom neglect the details of preparing the nutriment they prescribe, owing probably to the fact that all physicians are not cooks, as many of them were in olden, and all of them should be in modern, times.
The author of the present work, having been for several years employed as cook in many of the leading hotels and clubs of some of the largest cities of the Middle West and the Pacific Coast, as well as being for the past five years connected with the Loma Linda Sanitarium, is well prepared to speak of the subject here discussed.
The recipes in this book have been collected over a period of years by the writer. All of them are dear to the heart of a Danish immigrant who brought this little bit of her homeland with her to the new country and all of them were donated to this book as something precious from the giver. A few of the ingredients and cooking utensils used in this book may not be obtainable everywhere. The distributor of the book will be glad to furnish information to any inquiries about where they may be purchased.
Physicians of the present day place strong emphasis upon the value of fruits judiciously used as a part of the daily diet. This volume has been prepared for the purpose of suggesting to housekeepers various ways of supplying this recognized need.
This cookery book bases its claim to the attention of the housewife on the fact that each receipt has been practically tested in the ordinary course of household affairs and has met the approval of more than one competent judge. The number of receipts has been purposely limited, in order that no one may have the least difficulty in finding and choosing a dish, and that there may yet be a sufficient variety to please the most capricious taste.
This book is specially meant for the English-speaking people living in or outside India and I shall consider that my labour is not lost if they can, with the help of this book, prepare and enjoy the recipes, the details of which are given here. If some of the ingredients mentioned in this book are not available outside Bengal or outside India, the preparations requiring them may be dropped altogether and if they are of little importance the preparations may be tried without them. This will not hamper one in his attempt to learn the art of Indian cooking as such ingredients and the preparations requiring them form a very small minority. Nearly all' the ingredients mentioned here are produced in nearly all parts of the world or are imported by them.
In giving you The Memorandum Cookery Book, I have tried to supply you with a practical and tidy way of disposing of your recipes. There is a convenient pocket in the back cover of the book in which the recipes can be put while they are waiting to be pasted on the blank pages which follow each section of the book. So that some day, when you feel inclined, you can sort out all these precious bits of gastronomic lore and paste them in where they belong. You thus have a cookery book which, in a sense, is as much yours as it is mine, for although I am responsible for 121 recipes, eighty-six pages of the book will be filled by recipes of your own choice.
This combination of wholesomely prepared and palatable foreword foods constitutes in a sense a New Cookery. It is the hope of the author that this little volume may be of service to many who may need a guide in the cookery which has for its object, efficiency of body and mind. The author wishes to express her indebtedness to Dr. and Mrs. J. H. Kellogg who first inspired her with a love for the study of foods and their scientific preparation and who have since been constant sources of help and encouragement.
A cook hook cannot be like an encyclopedia. If all the explanations necessary were given for each recipe, this work would fill volumes. All the money in the world will not bring about looked-for results in cooking, unless all the materials are properly prepared. All odds and ends left over from the table should be put carefully away, as they can be utilized in various ways.
Queens of Cuisine... Aristocrats of the Kitchen... are these recipes for cakes, cookies, pies, and other baked and fried foods. They are tasty delicacies worthy of praise . . . destined to reign as family favorites. Such foods of distinction deserve your attention. Once you try them, you, too, will crown these recipes as queens of your cuisine.
This book is based upon the supposition of no school and no traditions of good cooking. Now these do exist in the great centres from New York to California, and even perfect cooking can be found in places remote from capital towns, in Louisiana, Maryland, and Long Island, because of the tradition having been kept alive through gene-rations. But, alas, " messy " cooking has of late years crept in to an alarming extent, and it is against this that I am warning you; hence, I feel justified in presenting to you an extreme view of the existing state of things, a caricature, perhaps, but still true enough as regards the great majority of Anglo-Saxon feeders.
TO reduce cookery to the least possible amount of work is not the sign of a lazy or shiftless housekeeper.
Time-saving cookery has another use. In every home, no matter how well it is run, emergencies arise necessitating a quick change of menu. Perhaps one's husband brings home an unexpected guest, or at the busiest time of the morning a neighbor drops in "for a minute" and stays an hour, or small son is sent home ill from school and must be put to bed and dosed. At such moments as these, quick catering is thrice blessed.