Progressive Cookery | by E. M. Hinckley
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.
| Title | Progressive Cookery |
| Author | E. M. Hinckley |
| Publisher | San francisco printing Co. |
| Year | 1892 |
| Copyright | 1892, E. M. Hinckley |
| Amazon | Progressive Cookery |
Under The Direction Of Mrs. E. M. Hinckley, Author Of "Chafing Dish Cookery," "Invalid Cookery," Etc., Etc.
The Invalid Course to Nurses at Hospitals and Lessons at Private Institutions are the same as given at the Public Schools of Boston.
Explanatory- 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 re...
- Rules Of Cookery
- It is impossible to give direct rules for roasting. Roast meats, rare .... per pound, ten minutes. Roast meats, well done - per pound, fifteen minutes. Lamb and veal ----- per pound, twenty minu...
- How To Make Soups
- Meat Soups Wash soup meat quickly with a piece of cheese cloth wrung out in cold water, to prevent the juices escaping. Dark Meat Stock Two and one-half pounds of the shin of beef, half a...
- How To Make Soups. Part 2
- Mixed Vegetable Soup One quart of stock. Chop one small carrot, one onion, one turnip, one parsnip, one tablespoon of parsley, one stalk of celery, one cup of strained tomatoes. Cook vegetables and...
- How To Make Soups. Part 3
- Meat Glaze Meat glaze is made by reducing to one-third by simmering, water that such meats as chicken, mutton, etc.. have been boiled in. When properly made will keep for three or four months in a ...
- How To Make Soups. Part 4
- Cream Of Rice Wash and parboil one-half pound of rice. Add a tablespoon of butter. Drain, and cook in one quart of white stock until soft. Rub through a sieve, add one pint of cream, heat, season, ...
- How To Make Soups. Part 5
- Crouton For Soup Cut bread in slices one-half inch thick, remove the crusts, spread with butter, cut in cubes. Put in the pan, being careful to keep the buttered side up. Cook in the oven until gol...
- How To Make Mock Turtle Soup
- One calf's head, one pound of lean beef, one carrot, one onion, one turnip, piece of celery, three eggs, one lemon, six whole peppers, six allspice, six cloves, bouquet, one tablespoon of salt. Scrape...
- How To Make Bisque
- Bisque Of Clams Chop one quart of clams rather fine, add one quart of chicken stock, and simmer for an hour. Cut one onion fine, cook in three tablespoons of butter for fifteen minutes, being caref...
- How To Cook Fish
- To be good fish must be fresh. Select those with flesh firm, eyes clear, the fins stiff, the gills red and hard to open. The success of the French in preparing fish is owing to the extreme care which ...
- How To Cook Fish. Part 2
- Fish Chowder Three pounds of sliced cod or haddock, two onions, six potatoes, one-half pound of salt pork, one-half teaspoon of pepper, two teaspoons of salt, four pilot crackers, one pint of milk....
- How To Cook Fish. Part 3
- Pompano En Papillote This delicious fish found only in California waters, is so rich and tender, it needs no addition but seasoning. Cut white paper a little longer and wider than the fish. Grease ...
- How To Cook Eggs
- Eggs A La Patti Take stale bread, about half an inch thick, cut in large rounds with biscuit cutter, then cut out the center with a smaller cutter. Butter a baking-pan, lay in the rings, cover with...
- How To Cook Meats
- How To Wash Meat Have a piece of cheese-cloth, wash the meat with it, dipping in cold water. Braizing Braizing is a form of stewing, done usually in a braizing pan with coals, or any close co...
- How To Cook Meats. Part 2
- Gravy Take giblets, heart and liver, put in boiling salted water, cook until tender. Remove and chop fine, add two tablespoons flour to the chopped giblets; remove fowl to hot platter set in the ov...
- How To Cook Meats. Part 3
- Broiled Venison Steaks Rub into steaks, cut from the leg, a seasoning of salt, pepper, little grated nutmeg, one tablespoon of oil; wrap in buttered paper and broil over a quick fire. They may also...
- How To Cook Meats. Part 4
- Boiled Leg Of Mutton A La Francaise Have the marrow removed from the bone of a leg of mutton. Put into the cavity a few cloves and garlic. Let stand for a week or so. Remove the garlic and boil as ...
- How To Cook Meats. Part 5
- Drippings Save any pieces of fat (except mutton fat), cut into one-half inch cubes, put in a pan, in the oven, and cook slowly, until the scraps are a light brown. When slightly cooled strain and s...
- How To Make Sauces
- Bechamel, Or White Sauce One cup of cream, one cup of white stock or one pint of cream, two tablespoons of butter, two heaping tablespoons of flour, season to taste. Heat cream over hot water. Put ...
- How To Make Sauces. Continued
- Brown Mushroom Sauce To one cup of brown sauce add one cup of chopped mushrooms, first cooked in one tablespoon of butter. Currant Jelly Sauce Make brown sauce, add two-thirds of a cup of...
- How To Make Sauces With Oils
- Sauce Tartare Put into a mortar one tablespoon of butter and one teaspoon of chopped parsley. Pound to a smooth paste, and rub through a small strainer. Then pound two tablespoons of capers and two...
- How To Make Entrees
- Cheese Fondu One cup stale bread crumbs, one egg, one cup of milk, butter size of an egg, one cup of grated cheese. Season the bread crumbs with one-quarter teaspoon of salt, same of pepper, one sp...
- How To Make Entrees. Continued
- Sweetbreads When a plump, healthy calf is slaughtered which has been fed on the milk of the mother cow, there are found in the lower throat and near the heart two small lumps of flesh, weighing per...
- How To Cook Oysters
- To prepare oysters for cooking pour over oysters water and take out one at a time, remove any bits of shell. Serious accidents have resulted from the presence of pieces of shells. Oyster juice is seld...
- How To Cook Oysters. Part 2
- Baked Bell Peppers Select bell peppers of uniform size, cut off the top, remove the seeds and stuff with oyster forcemeat, bake in a buttered pan one-half hour. Peppers A La Espagnol Sele...
- How To Cook Oysters. Part 3
- Shrimps Make a sauce, the same as white sauce, using one pint of cream, and add one cup of shrimps; heat; if liked, add one-half cup of strained cooked tomatoes. Liles Aux Emoules Open tw...
- How To Make Kidney Stew With Sweetbreads
- One beef kidney, one onion, two tomatoes, a bouquet seasoning, one set of sweetbreads. Wash and then cut the kidney in small pieces, chop and fry the onion in two tablespoonfuls of butter till brown, ...
- How To Make Devilled Crab
- One crab, pull off the sand bag and the shaggy substance from the sides, being careful to save the fat which is on the bottom and the sides of the shell. Chop the meat fine, season with a speck of cay...
- How To Make Macaroni
- One-half cup of macaroni after being broken into inch pieces. Cook in boiling salted water twenty minutes or till soft. Drain; pour cold water over it, and serve with hot white sauce, or tomato sauce....
- How To Make Timballs
- Timballs Of Salmon One pound of salmon. Remove the skin, take out the bones, chop, and pound in a mortar with a clove of garlic, a saltspoon of mustard, a speck of red pepper, saltspoon of white pe...
- How To Cook Chicken
- Fillet Of Chicken A chicken breast has four fillets. Dip the fillets in two tablespoons of melted butter with a teaspoon of chopped parsley, season with salt and pepper. Roll in dried bread crumbs,...
- How To Cook Vegetables
- See directions for cooking vegetables. Lyonnaise Potatoes One pint of cold boiled potatoes cut into dice, season with salt and pepper. Fry one scant tablespoon of finely minced onion in one ...
- How To Cook Vegetables. Part 2
- Potatoes With Bacon Eight potatoes, eight strips of bacon, one-half saltspoon of pepper, Wash and peel the potatoes, then with an apple-corer take a piece out of the potatoes from end to end, draw ...
- How To Cook Vegetables. Part 3
- Green Peas Peas are fresh when the pods are green and crisp. The fresh pods are sweet and nutritious. Wash the pods before shelling. Put the peas in a colander. Pour over them a little cold water. ...
- How To Cook Vegetables. Part 4
- Baked Tomatoes Chop two tablespoons of lean ham, two mushrooms, one small shalot, one tablespoon of parsley, one tablespoon of cheese, one teaspoon of bread crumbs ; season, mix with one egg. Remov...
- How To Cook Vegetables. Part 5
- Boiled Rice Three quarts of boiling water, two and one-half tablespoons of salt, one cup of rice. Have water boiling very fast ; put in the rice, and cook fifteen to twenty minutes without stirring...
- Directions For Cake Making
- Read all recipes carefully before commencing, and then try and remember them, having your book before you to refer to. Have all materials measured before commencing to mix, the pan buttered, and the b...
- How To Make Sponge Cake
- Water Sponge Cake One egg, one-half cup of sugar, one teaspoon of lemon juice, three tablespoons of cold water, two-thirds cup of flour, one even teaspoon of baking powder. Beat the yolk, then add ...
- Cake Recipes
- Baba Au Rhum One pint of flour, one cake of yeast, ten ounces of sugar, one pound of flour, four eggs, one-half pint of rum, four ounces of butter. Make a batter of the flour, yeast, adding a littl...
- Cake Recipes. Part 2
- Cocoanut Cake Grate one cocoanut ; one-half cup of powdered sugar, one-quarter of a cup of butter, one-quarter of a cup of milk, one-quarter of a cup of corn starch, one-half a cup of flour, whites...
- Cake Recipes. Part 3
- Princess Or Angel Cake Whites of eleven eggs, one and one-half cups of granulated sugar, one cup of flour, one teaspoon of cream of tartar, one-half teaspoon of almond or vanilla. Beat eggs to a fr...
- Cake Recipes. Part 4
- Venetian Cakes One-quarter pound of butter, wash free from salt, beat to a cream, and add one-quarter pound of powdered sugar, yolks of three eggs, one cup of sliced almonds, five or six ounces of ...
- How To Make Wedding Cake
- One pound of sugar, one pound of butter, one pound of flour, twelve eggs, one teaspoon each of cinnamon and allspice and cloves, one-half teaspoon each of mace and nutmeg, two pounds of raisins, two p...
- How To Make Chocolate Cake
- One and two-thirds cup of sugar, two-thirds of a cup of butter, two-thirds of a cup of milk, three eggs, two and two-thirds cups of flour, two-thirds of a cup of grated chocolate, one teaspoon of cinn...
- How To Make Cream Cakes
- One cup hot water, one-half teaspoonful salt, one-half cup butter, one and one-half cups pastry flour, five eggs, yolks and whites beaten separately. Boil the water, salt and butter. When boiling add ...
- How To Make Icing and Frostings
- Cold Water Icing One-half cup of water, mix in enough powdered sugar until it will drop from the spoon like a stiff batter. Flavor, spread on the top of the cake and place in a warm oven a few minu...
- How To Make Puddings
- Snow Balls Three eggs, one-half cup of sugar, one scant cup of sifted flour, rind of one lemon, three tablespoons of water, two tablespoons of lemon juice, one and one-half tablespoons of baking po...
- How To Make Puddings. Part 2
- Batter Pudding One quart of milk, one pint of sifted flour, four eggs, one saltspoon of salt; beat the eggs, stir into the milk, and add very gradually into the flour, so that it will not become Lu...
- How To Make Puddings. Part 3
- Champlain Pudding Butter well a small mould, sprinkle two tablespoons of sugar over butter, then spread a few raisins next slices of bread with the crust removed, then raisins and bread alternately...
- How To Make Chantilly Pudding
- Five eggs, one cup of powdered sugar, one cup of flour, grated rind and juice of one orange, one teaspoon of baking powder mixed in the flour. Beat yolks and sugar together until light. Add orange and...
- How To Make Suet Pudding
- Plain Suet Pudding One pint of flour, one teaspoon of baking powder, one saltspoon of salt, two ounces of beef suet (four tablespoons when chopped), cold water to make a soft dough. Mix the flour, ...
- How To Make Desserts
- Bavarian Cream One-quarter box of gelatine, one-quarter cup of cold water, one pint of cream, one-third cup of sugar, one teaspoon of vanilla. Soak gelatine in cold water until soft. Chill and whip...
- How To Make Desserts. Continued
- Prombiere One quart of milk, one pint of cream, six whole eggs, yolks of three eggs, one and one-half cups of sugar, four tablespoons each of preserved citron, green gages and pineapple cut fine. M...
- How To Make Royal Jelly
- Make an orange or lemon jelly, using a tablespoon more of gelatine. Strain into a pitcher. Place a mould in a pan of ice and water. Pour in jelly half an inch deep; when hard, put in candied fruit in ...
- How To Make Ice Cream
- Rich Ice Cream One quart of cream whipped, one and one-half cups of sugar, and flavoring. Freeze. (Directions for freezing : Layer of ice and rock salt alternately until freezer is full and tin is ...
- How To Make Charlotte Russe
- Take six round charlotte russe tins or large shallow cups. Line with lady fingers dipped in white of egg; should they be higher than the mould trim them off. Put a pint of cream in a bowl, set in pan ...
- How To Make Cream Whips
- One pint of rich cream, one cup of pale sherry, one lemon, grated rind and juice, half a cup of sugar. Mix in-order given. Add more sugar if desired. Stir until the sugar is dissolved, then whip it. t...
- How To Make Mousse
- Chocolate Mousse Whip one quart of cream to a stiff froth with a syllabub churn, placing the bowl in a basin of ice and water. Dissolve one ounce of grated chocolate, add three tablespoons of powde...
- How To Make Custard
- Boiled Custard One quart of milk, one cup of sugar, four eggs, pinch of salt. Beat the eggs, have the milk hot in double boiler, to which sugar has been added, pour the hot milk over beaten eggs re...
- How To Make Pudding Sauces
- Brandy Sauce Two eggs, two tablespoons of sugar, two tablespoons of brandy. Beat the yolks ten minutes, add sugar and brandy, then well beaten whites. Madeira Or Rum Sauce Melt two tables...
- How To Make Bread
- Hop Yeast Boil a handful of hops in three pints of water ten minutes, strain and pour half of it gradually on nine tablespoons of flour, then add the remainder of the water. Add one-half cup of mol...
- How To Make Parker House Rolls
- Boil one pint of milk; allow it to get nearly cold, dissolve half a cake of yeast in half cup of warm milk. Put into a bowl two cups of sifted flour, add one tablespoon of sugar, one teaspoon of sa...
- How To Make Water Bread
- Two quarts of sifted flour, one teaspoon of salt, one teaspoon of sugar, one tablespoon of lard or butter, one-quarter of a cake of compressed yeast, dissolved in one-half cup of water, a pint of warm...
- How To Make Biscuits
- One pint of flour, two-thirds cup of milk, one tablespoon of butter, one of lard, one-half teaspoon of salt, two teaspoons of baking powder. Mix the dry ingredients, rub in the flour, then stir in the...
- How To Make Corn Cakes
- Hominy And Cornmeal Cakes Two tablespoons of uncooked hominy, one-half teaspoon of salt, one tablespoon of butter, one cup of boiling water, one scant cup of cornmeal, two tablespoons of sugar, one...
- How To Make Puff Paste
- One scant pound of butter and one pound of Hour; wash the butter in ice water, dry, and put on ice to cool ; sift flour into a cold bowl ; pour ice water with juice of one-half of a lemon into flour, ...
- How To Make Pastry
- Cheese Biscuits Take puff or rough puff paste, roll out about one-fourth of an inch thick, spread with grated Parmesan cheese in which a little cayenne has been mixed ; fold as before directed. Rol...
- How To Make Pastry. Continued
- Meringue Beat the whites of three eggs in a platter on which a small pinch of salt has been put, heat with a whisk with a long motion, slowly at first then faster until stiff and flaky ; add one-ha...
- How To Make Doughnuts, Griddle Cakes, Etc
- Crullers One-quarter cup of butter, one-quarter cup of sugar, one-half nutmeg, one and one-half cups of flour, two eggs, teaspoon of lemon juice. Beat butter to a cream, gradually beat sugar into i...
- How To Make Doughnuts
- Raised Doughnuts One pint risen milk bread dough, one cup of sugar, two eggs, one tablespoon melted butter, spice to taste, flour enough to roll out. Cut in shape, and let the doughnuts stand until...
- How To Make Turnovers
- Fried Turnovers Take short pie-crust, roll rather thin, cut in rounds the size of a saucer. Put in the center apple-sauce, or any stewed fruit, not too juicy. Wet edges with cold water, fold in the...
- How To Make Fritters
- Fritter Batter Yolks of two eggs beaten well, add one-half cup of milk, one saltspoon of salt, one cup of flour, or enough to drop from a tablespoon wet in cold water ; a teaspoon of olive oil may ...
- How To Make Griddle Cakes
- Rolled Griddle Cakes Two eggs, two tablespoons of flour, salt, and milk to make very thin batter. Beat the yolks, add flour, a little milk, then more flour, and so on until flour is used ; add well...
- How To Make Sandwiches
- Cut bread in thin slices, trim off the crust, spread with butter and any chopped meat, nicely seasoned, with salt, pepper and mustard. Lay another slice on top. Sardines make a good sandwich. Lay a da...
- How To Bake Beans
- New England beans are baked in a brick oven, and baked over night. The results cannot he the same when baked in a stove oven, as it is impossible to have the oven of an even temperature. Baked ...
- How To Make Jellies And Preserves
- Heat jelly glasses and jars in a pan of hot water, or put water in a baking pan and place in a moderate oven. This allows the air to escape and prevents the jars from breaking when the hot liquid is p...
- How To Make Preserved Pears
- Peal, quarter and core Bartlett Pears ; throw them in cold water. Fill quart preserve jars neatly with the fruit. Put on the stove wash boiler, cover the bottom with a frame made of slats. Set in t...
- How To Make Apple Jelly
- Gravenstein apples make the clearest jelly. Wash, halve and quarter four pounds of apples, leaving in the core. Put in preserving kettle, cover with cold water ; add two Sicily lemons chopped. Cook th...
- How To Make Pickles
- Scald cucumbers in vinegar and water, half of each. Then put them in cold water for half an hour ; lay them in a jar. put on red and black pepper, spices, ginger, horse-radish and mustard seeds ; then...
- How To Make Piccalilli
- To one peck green tomatoes, sliced, add a pint of salt; cover with water, and let them stand twelve hours ; squeeze them out, and let them remain in fresh water a few hours. Take ten or twelve green p...
- How To Make Pickled Cucumbers
- Take twenty-five pounds of cucumbers from the salt, soak twenty-four hours in clear water ; then pour the following ingredients over them scalding hot: One pound of white mustard seed, one pound of bl...
- How To Make Beverages
- Filtered Coffee Heat coffee, and grind it very fine. Put in the filterer, and place the coffee-pot in a saucepan of boiling water on the back of stove. For one cup of coffee add one cup of boiling ...
- How To Make Coffee (With Egg)
- One cup of finely ground coffee and one egg mixed well together with two tablespoons of cold water. Pour over one quart of boiling water ; let boil five minutes. To make good tea and coffee the water ...
- How To Make Candies
- Hurler's White Fondant Two and one-half cups of granulated sugar, one and one-half cups of cold water. Boil to 246 After the mixture begins to boil wash down the sides with a brush to prevent ...
- How To Make Fruit Bonbons
- Take some big strawberries, ripe but firm, and hull them. Then mix two cupfuls of granulated sugar with a little less than one cupful of cold water. Put the mixture on a hot fire and let it boil hard,...
- How To Make Cream For Candy
- Two cups of sugar, one small cup of water ; boil fifteen minutes without stirring. Try, and if drops come off quickly, boil a moment, then try again, and if the drops come slow and thick, and after th...
- Meaning Of Terms Used In Cooking
- A La, Au, Aux A La, Au, Aux, Dressed in a certain style. A La Poulette A La Poulette, Meat or fish, etc., warmed in white sauce, with yolks of eggs added. Au Beurre Roux Au Beurre Roux,...
