978-1-926810-17-1.Pdf

This is a reproduction of a book from the McGill University Library collection. Title: Lowney’s cook book : illustrated in colors; a new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers Author: Howard, Maria Willett Edition: Rev. ed. Publisher, year: Boston : W.M. Lowney Co., 1908 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-926810-17-1 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ES PECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT FOR ANY WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS & & <* £ J* PREPARED AND REVISED BY ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART MARIA WILLETT HOWARD REVISED EDITION PUBLISHED BY THE WALTER M. LOWNEY CO. 486 HANOVER STREET, BOSTON 1908 COPYRIGHT, 1907, 1908, BY THE WALTER M. LOWNEY CO. BOSTON. Notfajooti $resa J. 8. Cushing Co. — Berwick <fe Smith Co. Norwood, Mass., U.S.A. PREFACE TO REVISED EDITION WE are giving the public in this new edition eighteen admirable colored plates on three inserts which show the two most common methods of cutting beef, a chapter on economical dishes, one on Southern or Creole dishes, and about fifty new receipts, in addition to the same superfine cook book that has been received with so much favor. It is our aim to improve the book in every way and keep it abreast of the times. No one — not even the United States government — has ever attempted such expensive illustrations of cuts of meat, and we believe they will be appreciated by every one who has occasion to order provisions. The price of the book remains the same, and we are glad to furnish a greatly improved cook book of increased cost as our recognition of the friendly attitude of the great public toward our goods. THE WALTER M. LOWNEY CO. BOSTON. 111 INTRODUCTION WE present this cook book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for self- supporting women in the country. She speaks with knowledge and authority. We hope the book wTill contribute something to the fine art of living in many homes, making those homes the happier and more attractive for the husband and children, and solving many a problem for brides and beginners. Thousands of our most valued customers cannot afford to prepare many of these dishes very often for their tables. But there are special occasions when we all feel that we can have the best for ourselves and our guests. This book will stand the strain of such occasions. There are hundreds of simple dishes here for all tastes, suitable for all pocket-books. With this book as a guide, it will be possible for any woman to live within her means and still have that infinite variety on the table which means so much for appetite and health, which we all wish for and which we wish for you all. THE WALTER M. LOWNEY CO. BOSTON. CONTENTS PART I PAGE VALUE OF FOOD TO THE BODY 3 METHODS OF COOKING . 7 JUST HOW .... 10 CARVING .... 15 MARKETING .... 18 DINNERS AND LUNCHEONS . 25 BUTLER'S DUTIES 31 GARNISHINGS . 32 WEIGHTS AND MEASURES . 33 PART II. RECEIPTS CHAPTER I. FIRST COURSE DISHES 37 II. SOUPS 42 III. FISH 69 IV. MEATS 82 V. VEGETABLES 103 VI. CEREALS 115 VII. EGGS 118 VIII. SAUCES FOR MEAT AND VEGETABLES .... 124 IX. ENTREES 134 X. BREAD 164 XI. SALADS 181 XII. SANDWICHES 197 vii viii CONTENTS CHAPTER PAGE XIII. DESSERTS 203 XIV. CAKE AND COOKIES; FROSTINGS AND FILLINGS . 258 XV. FROZEN DISHES 293 XVI. BEVERAGES 306 XVII. FRUITS AND NUTS AND CANDY 313 XVIII. PRESERVING 318 XIX. CHAFING DISH DELICACIES 340 XX. COOKERY FOR THE SICK AND CONVALESCENT . 349 XXI. CREOLE DISHES 360 XXII. ECONOMICAL RECEIPTS 372 BIBLIOGRAPHY 385 GLOSSARY 387 INDEX 389 PART I VALUE OF FOOD TO THE BODY " FOOD is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm. Foods may be divided into tissue-building foods and fuel foods. The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils. In order to keep the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary, with a supply of water to dissolve them. About 125 grams of tissue-building foods and 550 grams of the fuel foods is the amount required daily. A mixed diet, therefore, is the ideal diet for the healthy adult. The changing of the tissues and the assimilation of food are very rapid in childhood and youth, so that the system demands at that time an abundant supply of such foods as meat, milk and eggs. When middle age is reached, the amount of such food should be decreased. Otherwise the tax on the organs which take care of the wastes will be so great that disease will follow. Thus it is clear that people of different ages require different combinations and amounts of food. The kinds of food required to nourish the healthy body vary also with the sex, occupation and climate, as well as with the 3 4 LOWNEY'S COOK BOOK age and peculiarities of the individual. In order to judge of the relative value of food to the body it is necessary to find out what percentage of each nutritive constituent the food contains, how much energy it is capable of yield ing, how much of the food eaten is digested, how much is absorbed, and whether the nutritive constituents are obtained at a reasonable cost. Farmers' Bulletin No. 23, published by the United States Department of Agriculture, will be found inter esting to those caring to study foods from the above standpoints. Mr. W. O. Atwater, Ph.D., writes in Farmers' Bulletin No. 142, on "Food and Food Economy," the following table: — NUTRITIVE INGREDIENTS (OR NUTRIENTS) OF FOOD Edible portion Water e.g., flesh of meat Protein Food as pur Fats yolk and white of eggs Nutrients chased con Carbohydrates tains : wheat, flour, etc. Refuse. Mineral matters e.g., bones, entrails, shell, bran, cellulose, etc. USES OF NUTRIENTS IN THE BODY Protein Forms tissue e.g., white (albumen) of eggs curd (casein) of milk All serve as lean meat fuel to yield gluten of wheat, etc. energy in the Fats Are stored as fat forms of heat e.g., fat of meat, butter, olive oil and muscu oils of corn, wheat, etc. lar power. Carbohydrates Transformed into fat e.g., sugar, starch, etc. J Mineral Matters (ash) Share in forming bone, assist in e.g., phosphates of lime digestion, etc. potash, soda, etc. VALUE OF FOOD TO THE BODY 5 Thus foods have different functions. The proteid or nitrogenous foods build up and repair the tissues; min eral matter and water are also necessary for this purpose. The tissues of the body cannot be kept in a healthy state unless these constituents of food are taken into the system regularly; only the proteid foods can repair the waste of the living tissue. The proteid foods, together with the fats and carbohydrates, may supply both power and heat for the body, but the special functions of the carbohydrates and fats are to keep the body warm and to supply energy. The amount of proteid food required for a healthy adult is very difficult to determine. It is safe to state that too much proteid brings about undue strain upon the digestive apparatus, and that too little proteid reduces the working equipment of the body. The amount of fats and carbo hydrates needed depend largely upon occupation and climate. The proteid foods are many, and contain the same chemical elements as the bodies which they are destined to feed; also they seem to be more completely taken care of in the body than the carbohydrate foods. Milk, cheese, eggs, meat, and fish are proteid foods. Of these milk is regarded as a typical food, as it contains all the nutritive constituents required by the body, — proteid, carbohydrates, fats, mineral matter, and water, — but it does not contain these constituents in the correct propor tion. It is too rich in proteid and fat and too poor in carbohydrate to be a perfect food. It is a perfect food for the infant, because an excess of proteid and of fat is needed for the growth of the child.

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