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Owens Illinois Cook Book-1871.Pdf LIBRARY OF THE UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN 641 o 5 Ow2m I.H.S. If* ADVERTISEMENT. The undersigned having examined the manuscript copy of Mrs. " T. J. V. OWEN'S ILLINOIS COOK BOOK," heartily recommend it to the patronage of all housekeepers. The original and selected receipts are the choicest we have ever seen, and the materials called for are within the reach of all, and can be had, as a general thing, in any of our western towns. The greatest objection to the cook books now published is that the receipts call for material rarely to be obtained outside of the larger cities. Mrs. B. S. EDWARDS, 'Springfield, Illinois. " JACOB BUNN, " " CHARLES RYAN, " " J.- C. ROBINSON, " " VIRGIL HICKOX, " N. M. BROADWELL, " " " JOHN S. BRADFORD, " " " J. A. McCLERNAND, " " " WM. A. TURNEY, " W. F. KlMBER, " " " " J. A. CHESNUT, " " CHAS. D. HODGES, Carrollton, " Dr. WHITE, Bloomington, " ALEX. MOREAN, Brooklyn, New York. Miss CARRIE HURST, Jacksonville, Illinois. Mrs. P. B. PRICE, " " JACK WRIGHT, Petersburg, orders addressed to Mrs. T. J. V. OWEN, Springfield, Illinois, will receive prompt attention. PRICE, $2if$per copy. MRS. OWEN'S ILLINOIS COOK BOOK, BY MRS. T. J. V. OWEN, A PRACTICAL HOUSEWIFE. "Whatever is worth doing is worth doing well." SPRINGFIELD, ILL.: JOHN H. JOHNSON, PRINTER 1871 PREFACE. " IN coming before the public with the ILLINOIS COOK BOOK" I do so because years ago I felt the necessity of a book of this kind; one that would be a guide to young housekeepers, as well as a great con- venience to older ones. There are a great many receipts published from time to time, that in all proba- bility are very good; but we are often loth to try any- thing entirely new, through fear, not only of the disappointment, if it should not prove good, but the waste of material, which by a careful housekeeper should be a first consideration. Taking this into consideration, I have been careful of preserving all well-tried receipts, and in collecting such as, in my \ own judgment and the judgment and experience of my friends, would reach the necessities of all who may desire a good practical receipt book. In all general directions I have tried to be explicit, making them so plain that the most inexperienced can understand. Let all remember that care must be taken in order to produce nice dishes; so that with care and a liberal amount of good material we may all live well at least. VI PREFACE. To the ladies of Springfield I owe much for their extreme kindness in supplying me with receipts from time to time, and for their voluntary recommendation of the book to the public. Allow me here to express my heartfelt thanks to all those who have shown me this kindness, and let me here say that I have KNOWN the truth of the adage that "a friend in NEED is a friend INDEED. MRS. T. J. Y. OWEK SPRINGFIELD, ILL., 1871. ADVICE TO HOUSEKEEPERS. To young beginners in housekeeping the following brief HINTS ON DOMESTIC ECONOMY in the management of a moderate income may perhaps prove acceptable. "Whenever anything is bought, a bill of the goods and a receipt should be required, even if the money be at the time of and to avoid mistakes paid purchase ; the goods should be compared with these when brought home if the is to be at a future a ; money paid period, bill should be sent- with the articles and regularly tiled. An inventory of furniture, linen and china, should be kept, and the things examined frequently, especially if there be a change of servants often; the articles used by servants should be entrusted to their care with a list, as many persons do with silver. In the purchase of glass and crockeryware, either the most customary patterns should be chosen, in order to secure their being easily matched, or, if a scarce design be adopted, an extra quantity should be bought to guard against the annoyance of the set being spoiled by breakage, which, in the course of time must be expected to happen. There should also be plenty of common dishes, that the table set may not be used for putting away cold meats, etc. ILLINOIS COOK BOOK. The cook should be instructed to be careful of coals and cinders. Small coal wetted makes the strongest fire for the back of the grate, but must remain untouched until it cakes. Cinders lightly wetted gives a great degree of heat, and are better for furnaces, ironing stoves and ovens. The most durable linens for sheeting are the Eussia, German or Irish fabrics; a good stock of which, as well as of table linen, should be laid in to avoid the necessity of frequent or irregular washing. When linen cannot be afforded, always buy the best muslin sheeting. Sheets that have a seam in the middle wear the as the seam that and as the best, strengthens part ; sheets begin to wear, sew the two outside seams and open the middle seam, and they will wear twice as long. A STOKE ROOM is essential for the custody of articles in constant use, as well as for others which are only occasionally called for. These should be at hand when wanted, each in separate drawers, or on shelves and pegs, all under the lock and key of the mistress, and never given out to the servants but under her inspec- tion. It is altogether a mistaken idea of letting serv- ants have full sway over what is provided for the household however honest their want of ; they may be, often destructive and judgment proves ; every woman who considers her own and her husband's interest, will see that care is taken of what he works hard to pro- vide. Pickles and preserves, prepared and purchased sauces, and all sorts of groceries, should be placed in ILLINOIS COOK BOOK. 9 the store room bottled and corked ; spices pounded, tight; sugar in readiness for use; lemon and orange peel put in bags and stored away; thyme, parsley and all sorts of sweet herbs should be dried, rubbed throwgh a sieve and bottled tight; the small bits of tongues saved and dried for grating into omelets; and care should be taken that nothing be wasted that ca^ be turned to good account. BKEAD is so heavy an article of expense that all waste should be guarded against. Be careful to cut it is no more than will be wanted at a time ; better to replenish the plate than to have a box full of dry bread going to waste; bread keeps better in earthen than in wooden ware. Make dry or dip toast of the dry bread, or use the receipt in this book for frying bread, which is delightful. SUGAR being an article of considerable expense in all families, the purchase demands particular attention. The cheap sugar does not go so far as that more refined, and there is a difference even in the degree of sweetness. The close heavy, shining white sugar should be chosen. The best sort of brown has a bright crystalline appearance, as if mixed with salt; and, if feeling coarse when rubbed between the fingers, is better than when more powdery. Loaf should be cut in pieces when first purchased, and kept out of the air two or three weeks for if it dries it will ; quickly crack, and when wet will break. Put it on a shelf with a space between each piece, and let it gradually dry, and it will save a full third in the consumption. 2 10 ILLINOIS COOK BOOK. Soda, by softening the water, saves a great deal of in soap. It should be melted and put a large jug and corked tight for use. If you soak your clothes over night use a little, and also in boiling. The best starch will keep good in a dry place for years. Everything should be kept in the place best suited to as avoided. it, much waste may thereby be Grreat care should be taken of jelly bags, which, if not properly washed and scalded, will give an unpleas- ant flavor when next used. There are comparatively few among the middle classes of society who can afford to keep professional cooks, their wages being too high, and their methods too extravagant. In such cases a plain cook is alone attainable, who knows little beyond the commonest operations of the kitchen.. The mistress, therefore, ought to make herself so far acquainted with cookery as to be competent to give proper directions for pre- paring a meal and having it properly served up. Perhaps there are few points on which the responsi- bility of a man is more immediately felt than the style of dinner to which he may accidentally bring home a visitor. If the dishes are well served, with the proper accompaniments, the table linen clean, and all that is necessary be at hand, the comfort of both husband and friend will be greatly increased by the usual domestic arrangements not having been interfered with. Hence, the DIRECTION OF A TABLE is no inconsider- able branch of a lady's duty, as it involves judgment ILLINOIS COOK BOOK. 11 in expenditure, respectability of appearance, and the comfort of her husband as well as of those who partake of their hospitality. Inattention to it is always inex- cusable, and should be avoided for the lady's own sake, as it occasions a disagreeable degree of bustle, and evident annoyance to herself, which is never observable in a well regulated establishment.
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