Miss Parloa's New Cook Book   By: Maria Parloa (1843-1909)

NEW COOK BOOK,

A GUIDE TO MARKETING AND COOKING.

BY MARIA PARLOA,

PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON

ILLUSTRATED.

PREFACE.

When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often wanting in cook books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook's judgment; and experience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first literary work was what was needed. In this book an endeavor has been made to again supply what is desired: to have the directions and descriptions clear, complete and concise. Especially has this been the case in the chapter on Marketing. Much more of interest might have been written, but the hope which led to brevity was that the few pages devoted to remarks on that important household duty, and which contain about all that the average cook or housekeeper cares and needs to know, will be carefully read. It is believed that there is much in them of considerable value to those whose knowledge of meats, fish and vegetables is not extensive; much that would help to an intelligent selection of the best provisions.

Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrées and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard. If they would but forget cake and pastry long enough to learn something of food that is more satisfying!

After much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles. Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word of praise which is not merited, and that every line of commendation appears utterly without the solicitation, suggestion or knowledge of anybody likely to receive pecuniary benefit therefrom.

NOTE.

The following is a table of measures and weights which will be found useful in connection with the recipes:

One quart of flour one pound. Two cupfuls of butter one pound. One generous pint of liquid one pound. Two cupfuls of granulated sugar one pound. Two heaping cupfuls of powdered sugar one pound. One pint of finely chopped meat, packed solidly one pound.

The cup used is the common kitchen cup, holding half a pint.

CONTENTS.

Marketing Groceries Care of Food Kitchen Furnishing Soups Fish Meats Poultry and Game Entrées Salads Meat and Fish Sauces Force Meat and Garnishes Vegetables Pies and Puddings Dessert Cake Preserving Pickles and Ketchup Potting Breakfast and Tea Economical Dishes Bread Drinks How to do Various Things Bills of Fare

THE PUBLISHERS' COMPLIMENTS TO THE READER.

Dear Madame: