tHE NEW COOK BOOK A VOLUME OF TRIED, TESTED AND PROVEN RECIPES BY The Ladies of Toronto and other cities and towns EDITED BY GRACE E. DENISON (Lady Gay of Saturday Night) TORON'rO: ROSE PUBLISHING COMPANY 1903 Entered according to Act of the Parliament of Canada in the year one thousand, nine hundred and three,by RosE PuBLISHING_COMPANT, at the Department of Agriculture. CONTENTS. )•,\i; ~-. ARTICLES REQUIRED 1~ 'l'Ill~ J\lT<1IrE\'...... :!u BEVERAGE:--\ ................................. ;i:11 BI8Cli1TS BREAD . .............................. ~ . 2J-!J BUri.,'l"l~R . ;~;-, i1 CAKES ....................................... 2:!l CANDIES ............................• . 315 •li.)•""l CHAFIKG DISH .............................. ., . ') CREA1\IS . .. 193 CHEESE ...................................... 337 CONTRIBUTOH:--i . ... Yi. CUSTARDS .................................... 193 DESSERTS ............................• . 193 DINNER GIYJ.\'U .............................. ;}s.z, EGGS ......................................... ~75 },ISH . ,JI FOREIGN RECIPES ............................. :l'.!i' FOR THE SICK . 3G9 GAME ......................................... 104 HOUSEKEEPER'S r:r I ME 'I1ABLE . ~-! HOW TO CARVE . 17 INDEX ....................................... 397 iv l>AGE1 JELLIES ...................................... 301 J\{EATS .............. , . · · · · · · · · · · · · · · · · · · · · · · · 81 MISCELLANEOUS ............................ 345 MUFFINS ..........•...•..... · · · · · · · · · · · · · · · · · 249 OMELETS ......................•...... · .. · · . 275 PASTRY .............................. · ·. · · · · · 209 PICKLES .................................. · . · 289 PIES .......................................... 209 POULTRY . 104 PREFACE .......· ......... -. v. PRESERVES . 301 PUDDINGS AND SAUCES ......................- 162 ROLLS ........................................ 249 SANDWICHES ...... ~ ..................... 2'H, 365 SALADS . 279 SOUPS . • . 31 TARTS ....................................... 209 TOAST ....................................... 269 TOILET RECIPES . .. .. .. .. .. 381 VEGETABLES ................................ 135 WEIGHTS AND MEASURES . .. 29 PREFACE I_ gratefully acknowledge the kindness of the Ladies of Toronto and other cities, who have sent me, in answer to my circulars, over one thousand tested and tried recipes--from which I have compiled the New Cook Book. I also thank the chefs who have been good enough to disclose some of the culinary mysteries whieh ·have won them special praise from their patrons. Some of the recipes were so late in reaching me that the departments to which they belong were closed, but they will in this edition be found under Miscellaneous Recipes; also over a hundred recipes have been sent anony­ mously, and I am therefore unable to acknowledge them in the list of contributors which is given. Trusting that the New Cook Book may be found of practical value, and being sure of its worth as an epitome of the experience and skill of our best housekeepers and chefs, I am glad to record myself theirs most gratefully. GRACE E. DENISON. (Lady Gay.) CONTRtJ3UTORS. 1\,r.1.n.rs. J . M. Al exan der, Mrs. Cockburn Clemow (Ottawa), l\'.I.rs.,r W. H . B . A"k"1 ins, Mrs. Clifford Cameron, M.rs. H . All ey, Mrs. Lud K. Cameron, Mrs. Allen, Mrs. Cross, Mrs. Ardagh (Barrie), Mrs. J. M. Delamere, Mrs. Adams, Mrs. T. Delamere, Mrs. Becher, Mrs. G. D. Dawson, Miss M.A. Beatty, Mrs/\fobert Darling, Mrs. J. L. Blaikie, Mrs. Hartley Dewart, Miss Bessie Bethune, Mrs. P. G. Doolittle, l\1iss Brown, Delmonico's (New York), Mrs. S. B. Brush, Miss Sara Dallas, Mrs. Douglas Burns, Mrs. C. C. Dalton, Mrs. Frank D. Benjamin, Miss Dora Denison, Mrs. Melfort Boulton, Miss Jessie Denison, Miss Athol Boulton, Miss Denzil. Mrs. S. Percy Beatty, Mrs. T. H. Davies, Mrs. Frank Bradney (Argentine), ¥rs. Henry Duck, Mrs. Bland (Hamilton), Mrs. T. G. Elwood, Mrs. G. R. R. Cockburn, Mrs. Timothy Eaton, Miss Clegg ( Owen Sound), Mrs. J. F. Edgar, Mr. Coles, Mrs. J. Elwood, Mrs. Cringan, Mrs. George Evans, Carlton Club (London, Eng.), Mrs. Falconbridge, Mrs. Cattermole, Mrs. Charles Fleming, Mrs. Arch'd .Campbell (Toronto Mrs. Charles Fuller, J urction), · '· 'Mis& Ruth Fuller, Mrs. W. B. Campbell, Mrs. J. J. Foy, Mrs. Coady, Mrs. Field, Mrs. A. D. Cartwright, Mrs. W. Claude Fox, Miss Mortimer Clark, Mrs. M. A. Farley, Mrs. Charles J. Catto, Mrs. J. Fleury, CON'l'RttiU•roRS. vi :Mrs. lt. C. Fortier, Mrs. C. F. :Moore, Mrs. Stanbury Finffll, Mrs. C. Musson, Mrs. J. T. Fotheringham, Mrs. Hugh Macklem, Miss E. ii. Forsythe, Mrs. James Mays (Chatham), Miss Gooderham, rs. J. L. Munro, Mrs. _J runes George, rs. L. · B. Mason, Mrs. J. T. Gilmour, lrs. Sutherland Macklem, Miss Aileen Gooderham, Mrs. J. Moore, Lady Howland, Mrs. John Massey, Mrs. H. H. Hump~rey, Mrs. Manning (Fredericton), Mrs. George Hees, • Mrs. Michie, Miss Harrison; Miss Monck, Mrs. L. P. Heaven, Mrs. T. McGaw, Miss L. Harris, Miss Charlo McLeod, Mrs. W. Hyslop, Miss McDougall, Mrs. Gerhard Heintzman, Mrs. R. S. F. McMaster, Mrs. E. F. B. Johnstone, Mrs. S. F. McKinnon, Mrs: Wallace Jone's, Mrs. T. K. MacKeand (Chatham), Mrs. ·J. T. Jones, Mrs. Wm. McKeough (Chatham), Miss A. J enilings, Mr. Ernest McConkey, Mrs. J. E. Jones, Mrs. J. S. McMurray, Mrs. Jarvis, Miss Sheila Macdougall, Mrs. Edgar Jarvis, Mrs. N ordheimer, Mrs. Kleiser, Mrs. Wm. Nattress, Mrs. A. H. R. Kertla~d, Mrs. Nell es (Brantford), Mrs. King, Mrs. Barrington Nevitt, Mrs. Land, Mrs. R. L. Nelles, Mrs. Lumbers, Mrs. W. D. Otter, Mrs. J. F. Lash, Mrs. Arthur '.Pepler, Mrs. Hector Lrunont, Mrs. R. L. Patterson, Mrs. E. J. Lennox, Mrs. Paterson, Mrs. Lewis Lukes, Mrs. A. Dickson Patterson, Miss.,.Labatt, Dr. Politzin (Vienna, Austria), Mrs. Lynn, Mrs. Plummer (Barrie), Lady Meredith, Mrs. Edmund. Phillips, Lady Mulock, Mrs. Ravenshaw, Mrs. Charlea Moss, Mrs. Rigby, Mrs. M ulock, Mrs. Bruce Riordan, Mrs. J. S. Monahan, Mrs. D. A. Rose, Mrs. 0. R. Macklem, Mrs. J. Ross, Mrs. James Mason, Mrs. Fred. W. Rose, viii CON'l'RIBU'fORS. Miss Ross, Mrs. Sydney Syke~, Mlss Smith, Mrs. Robert A. Smith, Mrs. Goldwin Smith, Mrs. Fred. Stupart, Mrs. G. P. Sylvester, Lady Thompson, Madame· Rochereau de la SablierE11 s. T. B. Taylor, Mrs. Smallman (London), s. A. W. T.hompson, Mrs. S. S. Stephenson (Chatham1 s. James Tucker, Mrs. Beverley Smith (Chatham), Ile. Toronta, Mrs. Charles Sheard, The Ladies of Fredericton, Mrs. Arthur Spragge, l\fiss Unwin, Mrs. C. Carrington Smith, Mrs. Vogt. Mrs. Fletcher Snider, Mr. Harry Webb (chef), Mrs. Walter Stewart, Miss Grace Williams, Sherry's (New York), Mrs. Giles Williams, Mrs. R. S. Smellie, Waldorf-Astoria, Mrs. W. Smith, Mrs. J. W. B. Walshe, Mrs. Sandys (Chatham), Mrs. Charles Winstanley. HOW TO CARVE CARVING i:-; really an art, aml should be culti ,·ated a:-; one, for much of the success of a ~·ou1l dinner depl·wls upon it, but whether the Lad ::'.ani11g- so often 11ll't with is really due, as is sometimes said, to stupidity, awkward- ness, or lazincs:-;, is an open qne:-;­ tion. P rac ti l'l' has much ti> do with it, and a good knife much more. The can·­ ing-knife ishould be very sharp, and kept forthis use alone. A tine steel kni I\· should n e Yer come in contact t.-:--11lJ.t1JX OF IIY.lff. with intense heat. Table can·ing-knin's sl111nld never be used around the kitchen rang•·, or for cutting· bread, 1neats, or n·getablcs. The cfo;h upon which the meat or fowl i:-. served should be of sufficient size to allow room for the carved :-.li~es Lefore sen·inu.;:-, If this is not the case a1wtl1t•r dish :-d1oulcl I 11· 11.-~IHJ,IIIX OF BKt:t•. f () r 18 HOW TO CARVE. their reception. When carving·, a chair should be used slightly higher than the ordinarydining­ chair, as this gives a better purchase for using the carv­ ing-knife and 111,-SADDLR OF )ll'T'fO~. fork, and is morP. graceful than standing, \Yhich is often resorted to. Skill is the chief requisite of carving, not strength. ·'l'he platter containing the meat should be placed opposite, and sufficiently near the carver to gi ,·e perfect command over the article to bR canl'd. Cut the m~at in thin slices, laying them on one side of the platter, then afterward place the desired amount on each guest's plate, to be passed in turn by the servant. Gravies or siwces should be sent to the table very hot. Plates also should be thoroughly heated, as otlt~rwise the eatables w i 11 soon get cold and the di1:ner will be spoiled. ". hen serving gravy, be care­ ful to place it by the side of and not in-er the meat. Then the IY.- SIIOl'l,llJ.;H 0~' )ll"l"TP:'i, guest can use HOW TO CARVE. much, or little, as preferred. It is not p<lssil,le t) carve meat in any way without the grn\'y t•:--waping, but avoid hacking and chopping, which results in a dish full of gravy. 1, In scl'\'ing· any !'ow 1 or 111eat that is accom­ panied l ,y .--tu tr­ ill_~· ()r dressing, gw·sts shouhl be asked if n, por­ tion is dl'sired, astlll'renre some \",-SIIOl'LDF.R IIF m-rrox. tc I who1u the flavor is disagn'L'alile. Do not li,·ap pl:dt's trn, full, anti keep each artiele sq1arab•. thus insuring a gc>o,l app('aranee. To sharpen the ear\'er, hold the sh•t•l in the left hand, which should be on a level with tl1,· eluow, so that the point of the steel is towar, Is the right shoul­ der, and hold the knife al most perpendicular, 111 the right hand. Place the hilt of the knife's edge at the t, •p of the steL·l, and draw the blade \"1,-Hllt":-ll 01' BF.lff. downwards the whole leno-thn t,f buth steel awl knife, first on one side and tlie11 011 the otltt·r-e._q., so that the point of till· knife fini:-;l1es at t.l1e hilt of the stL·•·I. The blade shoultl lw almost fiat 011 the sk1·l, \\"ith the La.ck slightly raised and only the edge touching it. 20 HOW TO CARVE. When carving a slice of meat, after the first incision has been made, the angle at which the knife is held must never be altered, or a .1· a<rnedno slice will be obtained.