Home Cookery | by H. Howson
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.
| Title | Home Cookery |
| Author | H. Howson |
| Publisher | Jackson Brothers |
| Year | 1881 |
| Copyright | 1881, Jackson Brothers |
| Amazon | Home Cookery |
Second Edition.
Weights And Measures- Avoirdupois Weight 16 drams...................................1 ounce. 16 ounces ..................................1 pound. 28 pounds..................................1 quarter of hundred. ...
- How To Make Soups
- Caramel For Coloring Soups And Gravies One pound of brown sugar, one pint of cold water; put sugar in a perfectly dry saucepan, and when it changes color, add a little cold water to cool the sugar,...
- How To Make Soups. Part 2
- Consomme Soup. Time, 4 Hours And Half Boil three pounds of meat in five pints of water four hours; let it cool. Then remove the fat from the stock ; pour the stock into the boiler and let it get ho...
- How To Make Soups. Part 3
- Okra Gumbo Cut up one chicken—an old one is preferable ; wash and dry it; flour it well, add salt and pepper; have ready in a saucepan a lump of lard the size of an egg—let it get hot; then put in ...
- Split Pea Soup
- Take one quart of split peas, put to them five quarts of cold water, quarter of an ounce of Jamaica pepper, two large onions, one pickled herring (washed in two or three waters and the roes out) skinn...
- How To Cook Shell Fish
- Clam Fritters Wash the clams in two waters, chop them fine; add pepper and some chopped parsley; beat three eggs up very light and add to the clams; stir in a half pint of cream, slowly dredge in s...
- How To Cook Oysters
- Fried Oysters To one dozen of large oysters, take three eggs, one pint of milk; beat the eggs first, then pour in the milk and mix well; season with cayenne pepper and salt; drain the oysters perfe...
- How To Cook Crabs
- How To Choose And Prepare Crabs The heaviest crabs are usually considered the best. Have a pot of boiling water; put the crabs in and cook for half an hour; they are usually eaten cold. A very nice...
- How To Cook Fish
- To Broil Fish Rub the bars of your gridiron with drippings, or a piece of beef suet, to prevent the fish from sticking to it. Put a good sized piece of butter into a dish, work into it enough salt ...
- How To Cook Meats
- Roast Beef A three-rib roast of beef, weighing twelve pounds, will require two hours and a half to cook it, rare. Put it in a clean dripping-pan, without water; do not season it, but baste it every...
- How To Cook Meats. Continued
- Salting Beef Take eight pounds of coarse salt, four gallons of water, two ounces of saltpetre, three gills of molasses. Roast Ox Heart Take a fresh ox heart, clean it and remove the grist...
- How To Cook Veal
- Breaded Veal Cutlets Have the cutlets cut from the fillet about three-fourths of an inch thick, and about as large as the palm of your hand ; grate some stale bread and rub through a cullender, and...
- How To Cook Game And Poultry
- Venison Steaks Place the gridiron over the fire, and rub the bars with butter, and place the venison on it for a few minutes; have ready a hot dish with butter, pepper and salt, and currant jelly m...
- How To Cook Ducks Or Wild Ducks
- Roast Ducks Ducks should always hang for one day, and even longer, if the weather be sufficiently cold to allow it. Stuff one of them with sage and onion, pepper and salt; season the inside of the ...
- How To Cook A Quail
- Take six quail, nicely picked and cleaned; truss them ; put a small piece of butter rolled in flour and a little pepper and salt inside of each bird, and put them in a stew-pan with a little water; co...
- Made Dishes
- French Omelette One pint of milk, half-pint of bread-crumbs, three eggs, half-tablespoonful of flour, one small onion chopped very fine, some chopped parsley—season with pepper and salt; beat the e...
- Made Dishes. Part 2
- Potato Croquettes Take one pound and a half of potatoes, tablespoonful of cream, two eggs, half-ounce of butter, grain of cayenne pepper, three tablespoonfuls of bread-crumbs, pepper and salt. Firs...
- Made Dishes. Part 3
- Tripe Wash thoroughly in cold water ; let it soak over night, or for several hours ; put it on to cook in hot water, and boil three or four hours, till perfectly tender; cut in squares of three or ...
- Made Dishes. Part 4
- Cannelure Of Beef Chop half a pound of lean cooked beef fine; rub smooth in a mortar quarter of a pound of raw fat bacon or ham fat; grate the yellow rind of one lemon; mix all these together thoro...
- How To Cook Vegetables
- Lyonnaise Potatoes Slice half-pound of cold potatoes; put butter, about the size of an egg, into a saucepan ; when hot, throw in two ounces of onion, minced fine; fry a light color; add the potatoe...
- How To Make Salads
- Lawyer's Dressing half-tablespoonful of English mustard, quarter-teaspoon-ful of salt, one yolk of an egg, one teaspoonful of water, two gills or a quarter of a bottle of oil, quarter of a cruet of...
- How To Make Breakfast & Tea Cakes
- Breakfast Cakes One pint of milk, two pounds of flour, teaspoonful of sugar, some salt, large tablespoonful of butter, one of lard. Boil the milk, add the butter and lard; when cool, set a sponge a...
- How To Make Sauces
- The Attica Apple Sauce Pare, core and quarter good baking apples—cider-apples are the best. Put them in a preserving-kettle and cover with water; when they begin to get tender, strew some white sug...
- How To Make Pastry
- Good Plain Pie - Crust Sift into a pan one pound of the best flour; cut into this a half-pound of hard lard; then moisten it with one pint of ice-water; mix it with a knife. Dust your pie-board wel...
- How To Make Pastry. Continued
- Merton College Lemon Pie One lemon, one cupful of sugar, one cupful of water, one egg, one tablespoonful of cream, one tablespoonful of flour. Bake in a crust. This will make two pies. Gorda...
- How To Make Puddings
- Apple Custard Pare, quarter and core six tart apples ; set them, with six spoonfuls of water, in a pan on the range, and as they soften, put them in a pudding-dish and sprinkle sugar on ; and mix e...
- How To Make Puddings. Part 2
- Boiled Fruit Pudding Make a crust as for boiled dumplings; line a bowl, that has a rim round it, with the paste. Then fill it with plums, or gooseberries, with plenty of sugar; put a crust over and...
- How To Make Puddings. Part 3
- Fig Pudding Take three-quarters of a pound of grated bread, half-pound of figs, six ounces of suet, teacupful of sugar, a teacupful of milk, and a little nutmeg, the figs and suet to be chopped ver...
- How To Make Puddings. Part 4
- Rolly Polly Make a crust of one pound of flour, a large tablespoonful of lard, enough ice-water to make a dough ; roll out in a sheet, and spread preserves on and roll up; press the ends well toget...
- How To Make Dishes For Dessert
- Cream For Filling Cakes half-cupful of flour, one cupful of sugar, two eggs. Boil one pint of new milk; beat the flour, eggs and sugar together, and stir into the milk while boiling, until sufficie...
- How To Make Dishes For Dessert. Continued
- Floating Island Separate the whites of six eggs very carefully from the yolks, and put the yolks on one side; whisk the whites to a stiff froth. Take six tablespoonfuls of jelly and eight tablespoo...
- How To Make Ice - Cream
- Bisque Ice - Cream Take one quart and one pint of cream, one pint of milk, one quarter of a pound of macaroons, crisped in the oven and then rolled, two teacupfuls of sugar, and half-teacupful of w...
- How To Make Plain Sweet Cakes
- Albany Cakes Take one pound of butter (best to have it a little softened, not melted), two pounds of brown sugar, six eggs, thirty drops of oil of lemon, one teaspoonful of soda, or two teaspoonful...
- How To Make Plain Sweet Cakes. Part 2
- Soft Gingerbread Take one cupful of molasses, one cupful of sugar, half-cupful of butter and lard mixed, one cupful of sour milk, two eggs, three cupfuls of flour, two teaspoonfuls of soda, two tea...
- How To Make Plain Sweet Cakes. Part 3
- Pound Cake Sift one pound of the finest flour ; beat to a cream one pound of butter and one pound of white sugar; when they are perfectly light, beat ten eggs light, and add by degrees, into the mi...
- How To Make Fancy Cakes
- Angels' Food Take two and a half gills of flour, three and three-quarters gills of sugar, whites of eleven eggs, one teaspoonful of vanilla. Sift the flour before you measure it; after measuring it...
- How To Make Preserves, Jellies, Beverages, Candies, Etc
- Apples Preserved Like Ginger Peel and cut in quarters six pounds of apples, six pounds of sugar, one-half pound of raw ginger. Pack the apples in a jar, a layer of apples, then sugar and ginger, an...
- How To Make Preserves, Jellies, Beverages, Candies, Etc. Continued
- Orange Marmalade Take large fine oranges with thin dark-colored skins. Weigh them, and allow to each pound of oranges one pound of sifted sugar ; pare off the yellow outside rind from half of the o...
- How To Make Pickles
- Chow - Chow Take four stalks of celery, one pint of small onions, three large cauliflowers, twelve large pickles, cut up small, or twenty-five very small ones, as you prefer, quarter-pound of musta...
- Potting
- In England potting is an every-day affair for the cook. If there be ham, game, tongue, beef, or fish on the table one day, you are quite sure to see it potted on the next day at lunch or breakfast. ...
- The Handy Getting Of Things
- Never tire of congratulating yourselves, Philadelphians, on your markets ; in which nearly everything for your bounteous larders is got under the cool shadow of one roof. Here, too, you find under ...
