Marion Harland's Complete Cook Book
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ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924086681933 Marion Harland's Complete Cook Book Marion Harland's Complete Cook Book A PRACTICAL AND EXHAUSTIVE MANUAL OF COOKERY AND HOUSEKEEPING CONTAINING THOUSANDS OF CAREFULLY PROVED RECIPES—PREPARED FOR THK HOUSEWIFE, NOT FOR THE CHEF—AND MANY CHAPTERS ON THE CARE AND MANAGEMENT OF THE HOME— THE FINAL EXPRESSION OF HER UFE'S EXPERIENCE By MARION HARLAND Author oi Common Sense in the Household, StCo NEW EDITION, REVISED AND ENLARGED INDIANAPOLIS THE BOBBS-MERRILL COMPANY PUBLISHERS Copyright 1903 The Bobbs-Merrill Company June Copyright 1906 The Bobbs-Merrill Compant March mesa of RAUNWORTH fi CO. BOOKBINDERS AND PRINTERS BROOKLYN, N. V. TABLE OF CONTENTS Marketing - ... Care of Household Stores Kitchen Utensils Chemistry in the Kitchen Carving . , , . Serving and Waiting Among the Linens The Children Diet and Digestion The Impromptu Larder Familiar Talk Breakfast , , , , Breakfast Fruits , > Breakfast Cereals , , . Breakfast Breads - * = Hot Breakfast Breads Quick Biscuits Muffins and Their Congeners Waffles . < . ^ Griddle Cakes Breakfast Breads of Indian Meal Divers Kinds of Toast Eggs Familiar Talk ^ Who Rules the Home : Fish for Breakfast , , , , Familiar Talk Where We Eat r ., a Vi CONTENTS Pa6B no Bkeakfast Meats , Breakfast Bacon no 114 Tripe . ii6 Beefsteak . Kidneys iiS Sweetbreads 120 122 Liver . Chicken 123 Other Breakfast Meats 126 o Breakfast Game . o . 129 Breakfast Vegetables e 9 • 131 Familiar Talk With Martha in Her Kitchen The Family LtmCHEON , . 143 Luncheon Dishes , o . o ' 145 Familiar Talk Living to Learn . 183 Croquettes . * , = = « 3 . 188 With the Casserole . 194 Cheese Dishes for Luncheon = . 198 The Toast Family s e . 205 Luncheon Vegetables . e. a . 207 Sandwiches ..... 214 Tempting Prefixes to Luncheon . 221 Salads . , s 9 224 Luncheon Fruits, Cooked and Raw J 241 ' Sweet Omelets . = d 247 Familiar Talk • With the Nominal Mistress of the House , 249 Luncheon Cakes = , <. , ^ 258 Frostings for Cakes . , . 278 Various Fillings for Cakes 279 Gingerbreads , = „ . « 281 Small Cakes , , , - , . 284 The Doughnut and Cruller Family . 292 Familiar Talk A Friendly Word With "Ocr Maid" - 996 CONTENTS v« Soups , , , . t « m Bisques Cream Soufs .... Vegetable Soups With Meat Vegetable Soups Without Meat Fish Soups . Fish . , , . = Sauces for Fish and Meat Familiar Talk Is Impromptu Hospitality a Lost Abt Meats Beef Veal Mutton * Meat and Poin-TRf Pibs Pork . Poultry Turkey Ducks Chickens Geese , Game .... Dinner Vegetables Even Threaded Livino Sweets op All Sorts Pies Hot Puddings . Baked Puddings Pancakes and Dumplings . Some Pudding Sauces . Cold Puddings and Custards Whiffed Cream Dishes . Blanc Mange . » o Fruit Desserts , , , » Ice Cream and Icbb . 6 « yili CONTENTS Pag> Home-Made Candies .... , 590 Afternoon Tea , . , , . 604 Some Dainties for Afternoon Tea , 610 Stewed Fruit, Preserves, Fruit Jellies, Etcetera 617 Pickles . 633 Catsups, Et cetera . „ . 648 The Home Brew . , 653 Formal Breakfasts and Luncheons 663 Concerning Dinner Giving 668 Some Studies of Color in Family Dinners . 673 An Evening Reception and Chafing-Dish Supper 676 Familiar Talk Common Sense and "Etiquette* 681 Canned Goods . , .... 684 "Handy" Household Hints ..... 693 Final Familiar Talk Emergencies, Broken China, Et cetera < 715 Some Culinary Terms ....... 719 For Ready Reference . c c . 784 Marion Harland's Complete Cook Book DEDICATORY PREFACE To My Fellow Housekeepers, North, East, South and Westi Thirty-one years ago I wrote, dedicated to you, and sent W press, Common Sense in the Household. The daring step was taken in direct opposition to the advice of all who knew my purpose. I was assured that I should lose the modest measure of literary reputation I had won by novels, short stories and essays if I persisted in the ignoble ente:"prise. One critic forewarned me that "whatever I might write after this preposterous new departure would be tainted, for the imag- inative reader and reviewer, with the odor of the kitchen." He may have been right. I do not know nor do I care whether his judgment or mine was the better. I gave my first cook-book to you because I knew from my own experience, as a young, raw and untaught housekeeper, that you needed just what I had to say. The hundreds of thousands of copies which have been sold, the thousands of grateful letters received from my toiling sisters, testify to that need and that to me was appointed the gracious task of supplying it. Under the impulse of a conviction as solemn and as strong I offer you now a work embodying the best results of mature Housewifery. Or, as I would rather name it, Housemotherhood. Before I put pen to papei I stipulated that the contract with the publishers of The Complete Cook Book should contain a clause forbidding me to prepare and issue any book of a similar character during the next ten years. Whatever I have to say to you through the medium of a) printed and bound volume in all these years must be said here. I have had this thought in my mind with the writing of every page. In every page, in every line, in every word I have done I 2 MARION HARLAND'S COOK BOOK my best to serve you. I know you well enough to be assured that you will not forget this. If such a thing might be I would have every dish compounded according to my directions a souvenir to each of you of one who has given thirty-odd of the best years of a busy life to the task of dignifying housewifery into a profes- sion, and ennobling the practice of it in your eyes. For the fair degree of success which has followed these efforts I am thankful. Thankful, too, to those of you whose apprecia- tion of my aim and my work has held up weary hands and stayed the failing heart. This talk, made purposely as "familiar" as if I were face-to- face with each of you, is not a valedictory, but an au revoir. The book in your hands contains the gleanings of an active dec- ade. Housewifery keeps pace with other professions in the swinging march of an Age of Wonders. I have faith in it and in myself to believe that I shall go on with the fascinating work of accumulating. I add, hopefully, I have also faith in you that, in the future as in the thirty years overpast, you will aid me in that accumulation. Marion Harland. ; MARKETING Mutton and beef may be called the Marketer's Perennials- They are in season all the year round. In buying mutton see that the fat is clear, very firm and white the flesh close of grain, and ruddy. Buy your meat fresh, even if you mean to hang it in the cellar for a week—or longer in cold weather. "Begin fair!" The best cuts of mutton are loin, saddle and leg. French chops are cut from the rib, the fat taken off and several inches of the bone cleaned from meat. They are nice to look at, good to eat—and expensive. You can do the trimming at home when you have once seen it done and save the extra cent or two paid for the word "French." Loin chops are cheaper and usually more tender and better-flavored. A more economical piece than the leg for the housewife who does her own marketing is the fore-quarter. You can bone, and stuff part of it for a roast ; the chops are almost as good as those cut from the loin, and the bones, when removed, make good stock for broth. The meat is really more juicy and sweet than that of the leg, and the cost from two to three cents a pound less. Lamb is in season from May to November. What is sold un- der that name in winter is undersized mutton, and usually tough and dry. Beef—^the Englishman's main-stay—is quite as important in the American kitchen. Seek, in purchasing, for rosy, red meat, "shot" with cream-colored suet, dry and mealy, and a good outer coat of fat. Press the meat hard with the tip of your thumb. If it be flabby, and- after yielding to pressure, retains the dent, let it alone. 4 MARION HARLAND'S COOK BOOK The rib roast is a choice cut. It is more comely when the bones are removed, the meat rolled and bound into a round. In which case insist upon having the trimmings sent home. You pay for them, and, when you order soup-meat, for that as well. Have the bones cracked, buy one pound of coarse lean beef for perhaps ten cents, and you have foundation for a good gravy soup, or stock enough for several hashes and stews. The round costs about two-thirds as much as a rib-roast and half as much as a sirloin, and serves admirably for a la mode beef, or a pot-roast. The sirloin steak is far more economical than a porterhouse. Remove the bone before cooking. This cut often contains really more of the coveted tenderloin than the porterhouse, and the rest of the steak is more tender, as a rule, than the dearer cut. Have the steak cut at least an -inch thick. Summer fresh pork is less desirable than winter lamb. It should be barred from the market after the first of May, and not allowed there before December first, if then. The lean should be pink, the fat pure white and solid, the skin like white, translucent parchment.