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The Century Cook Book   By:

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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text. Oe ligatures have been expanded. Illustrations have been moved and placed near the paragraph that they illustrate whenever possible

THE CENTURY COOK BOOK

[Illustration: SQUARE CORNERED DINNER TABLE WITH FOURTEEN COVERS. DECORATIONS IN WHITE. (SEE PAGE 18.)]

THE CENTURY COOK BOOK

BY

Mary Ronald

This book contains directions for cooking in its various branches, from the simplest forms to high class dishes and ornamental pieces; a group of New England dishes furnished by Susan Coolidge; and a few receipts of distinctively Southern dishes. It gives also the etiquette of dinner entertainments how to serve dinners table decorations, and many items relative to household affairs.

"NOW GOOD DIGESTION WAIT ON APPETITE AND HEALTH ON BOTH" Macbeth

[Illustration]

NEW YORK THE CENTURY CO. 1901

Copyright, 1895, by THE CENTURY CO.

THE DEVINNE PRESS.

"To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in field and groves, and savory in meats; means carefulness, inventiveness, watchfulness, willingness and readiness of appliance. It means the economy of your great grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies (loaf givers) and are to see that every one has something nice to eat." RUSKIN.

APHORISMS BRILLAT SAVARIN.

Les animaux se repaissent; l'homme mange; l'homme d'esprit seul sait manger.

Dis moi ce que tu manges, je te dirai ce que tu es.

Le Créateur, en obligeant l'homme à manger pour vivre, l'y invite par l'appêtit et l'en récompense par le plaisir.

La table est le seul endroit où l'on ne s'ennuie jamais pendant la première heure.

La découverte d'un mets nouveau fait plus pour le bonheur du genre humain que la découverte d'une étoile.

L'ordre des comestibles est des plus substantiels aux plus légers.

L'ordre des boissons est des plus tempérées aux plus fumeuses et aux plus parfumées.

On devient cuisinier mais on naît rôtisseur.

Attendre trop longtemps un convive retardataire est un manque d'égards pour tous ceux qui sont présent.

Celui qui reçoit ses amis, et ne donne aucun soin personnel au repas qui leur est préparé, n'est pas digne d'avoir des amis.

La maîtresse de la maison doit toujours s'assurer que le café est excellent, et le maître, que les liqueurs sont de premier choix.

TIME TABLE.

BOILING.

MEATS. Time. Mutton per pound 15 minutes. Potted Beef " " 30 to 35 min. Corned Beef " " 30 minutes. Ham " " 18 to 20 min. Turkey " " 15 minutes. Chicken " " 15 " Fowl " " 20 to 30 min. Tripe " " 3 to 5 hours.

FISH. Time. Codfish per pound 6 minutes. Haddock " " 6 " Halibut " " 15 " Blue " " 10 " Bass " " 10 " Salmon " " 10 to 15 min. Small Fish " " 6 minutes.

Lobster 30 to 40 min.

VEGETABLES.

Potatoes 20 to 30 min. Asparagus 20 to 25 " Peas 15 to 20 " String Beans 20 to 30 " Lima " 30 to 40 " Spinach 15 to 20 " Turnips 30 minutes... Continue reading book >>




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