You are here
قراءة كتاب Marion Harland's Cookery for Beginners A Series of Familiar Lessons for Young Housekeepers
تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"
Marion Harland's Cookery for Beginners A Series of Familiar Lessons for Young Housekeepers
MARION HARLAND’S
COOKERY FOR BEGINNERS
COOKERY FOR BEGINNERS
A SERIES OF FAMILIAR LESSONS FOR
YOUNG HOUSEKEEPERS
BY THE
Author of “Common Sense in the Household,” “The
Dinner Year Book,” “The Cottage Kitchen,” etc.
BOSTON
D. LOTHROP COMPANY
PUBLISHERS
Copyright, 1884,
by
D. Lothrop & Co.
—————
Copyright, 1893,
by
D. Lothrop Company.
CONTENTS.
| 1. | Home-made Yeast and the first Loaf | 7 |
| 2. | Bread Sponge and Breakfast Breads | 16 |
| 3. | Breakfast Breads | 28 |
| 4. | Other Breakfast Breads | 37 |
| 5. | Eggs | 42 |
| 6. | Broiled Meats | 54 |
| 7. | Fried Meats | 60 |
| 8. | What to do with Left-overs | 69 |
| 9. | Other Dinner Dishes | 81 |
| 10. | Meats | 94 |
| 11. | Vegetables | 107 |
| 12. | Desserts | 118 |
| 13. | Cake-making | 131 |
| 14. |
Jellies, Creams, and other fancy Dishes for Tea and Luncheon, or Supper-Parties
|
143 |
COOKERY FOR BEGINNERS.
1
HOME-MADE YEAST AND THE FIRST LOAF.
THE question is often asked, “What is the most important branch of culinary knowledge? What the chief requisite in supplying the table well and healthfully?”
The experienced housewife cannot hesitate as to the reply.
Beyond doubt, the ability to make good bread. No one need rise hungry from a table on which is plenty of light, sweet bread, white or brown, and good butter. For the latter item many of us are dependent upon market and grocery. It is hardly just to hold the cook responsible for imperfections in this regard when she has bought the best articles these supply. She is culpable if she fails to see that her board furnishes three times a day a bountiful allowance of what I hope none of my friends in council will ever call “healthy bread.” The eater may be made or kept healthy by the consumption of nutritious, wholesome, healthful or healthsome food; but the most careful philologists do not speak of edibles as subject to such diseases as may afflict living creatures.
While it is always wise to use none except the best flour in bread-making, it is true that skilful management of an inferior brand will often produce better loaves and biscuits than careless treatment of fine family flour. I say this that none may be discouraged. So far as my observation and experience extend, nothing can remedy the disadvantage of indifferent yeast.
Let me earnestly advise, therefore, as the foundation of successful baking, the manufacture of
HOME-MADE YEAST.
Four large mealy potatoes, peeled.
Two quarts of cold water.
One teacupful of loose, dry hops, or, half a cake of the pressed hops put up by the Shakers and sold by druggists.
Two tablespoonfuls of white sugar.
Four tablespoonfuls of flour.
Half a cupful lively yeast, or a yeast-cake dissolved in a little warm water.
Put water, potatoes, and the hops tied up in a bit of coarse muslin, over the fire in a clean pot or kettle. Boil until the potatoes break apart when a fork is stuck into them. Unless they are very old or very new, this should be half an hour after the boiling begins. Take out the potatoes, leaving water and hops on the range where they will boil slowly. Mash the