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The Glasgow Cookery Book

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The Glasgow Cookery Book Mfi Cookeing Book Cornell University Library TX 717.3.G55 The Glasgow cookery book / 3 1924 000 657 647 HOTEL ADMINISTRATION LIBRARY AT CORNELL UNIVERSITY THE GIFT OF Mr, & Mrs. Carl A. Rietz DATE DUE mm:m^ PRINTED IN U.S A. Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000657647 THE ®la0g0to ffioakerg ^nok ISSUED BY The Glasgow and West of Scotland College of Domestie Seienee (Incorporated) FOR USE IN THE COLLEGE. Price 5/- Nett. Per Post 5/6 . I HOTEL ADMINISHATION LIBRARY PRINTED BY N. ADSHEAD & SON, 34-36 CADOGAN STREET, GLASGOW. /3f90 — The Glasgow and West of Scotland College of Domestic Science (Incorporated). The Subjects taught are: Cookebt, Lackdbt Work, HoDSEwiPEKT, Dressmaking, Needlework, Millinery, Sick Nursing, Hygiene, Book-Keeping, Upholstery, DiEa?ETics, Electricity. Students are received for any number of lessons or courses, and may be boarded at the Hostel. Teachers are trained for the following Diplomas:— 1. Cooking, Laundry Work, and Housewifery (in eluding such Needlework as pertains thereto). 2. Dressmaking, Needlework, and Millinery. 3. Cookery, Laundrywork, Housewifery, Dress MAKING and Needlework. The Diplomas granted are recognised by the Board of Education. Sister Tutor's and Dietitian's Courses (Diploma and Certificate). Certificate Courses are held for Lady Housewives, Lady Housekeepers, Cooks, Laundresses, Dressmakers, etc. Medal Courses for Cordon Bleu and Needlecraft. Prospectus giving full details as to days, hours, and fees of Classes, and all particulars, may be had on application. All communications to be addressed to the Principal. Packets and Books of Printed Recipes for Sale at the College, Park Drive, C.3. PREFACE. nr"HIS book has been compiled specially for the use of students in training. The Eecipes are those which have been successfully used for many years, and have been proved therefore to be essentially practical. This, the fourteenth edition of the Glasgow Cookery Book, has been carefully revised and very considerably enlarged. CONTENTS. Glasgow and West of Scotland College of Domestic Science (incorporated), PARK DRIVE, GLASGOW, C.3. PACKETS OF HIGH-CLASS AND HOUSEHOLD RECIPES. Nos. 1,2, 4,. 5, 6, PRICE FOURPENCE EACH. The Packets contain a large variety of useful Eecipes for Entrees, Savouries, Breakfast Dishes, Soups, Cold Meat, Cookery, Puddings and Sweets, Sick-Room Cookery, Sauces, &c. 30 or more Recipes in each Packet. THE GLASGOW COOKERY BOOK. Price S/- nett. This book has been compiled specially for the use of Students in Training as Teachers of Cookery at this College. The Eecipes are those which have been successfully used for many years, and have been proved - therefore to be essentially practical. PLAIN COOKERY RECIPES. Price TWO PENCE each, or 1/9 per dozen; Postage extra. This simple Manual is primarily intended to aid the teaching of Cookery in Board and Elementary Schools. APPROXIMATE QUANTITIES. Food. Number op Persons. Soup. i pint to each person and i pint over. When a number of Courses are to be served it is only necessary to allow 1 gill of Soup to eaqh person and 2 to 3 gills over. Fish. 4 to 6 ozs. to each person. Oysters, 4 to 6 to each person. 1 Lobster, 3 to 4 persons. 1 Crab, 3 to 4 persons. Meat. 4 to 6 ozs. to each person. Cutlets, ~ 3 to every 2 persons. Fillets, 3 to every 2 persons. Croquettes, 3 to every 2 persons. Patties, 3 to every 2 persons. 1 Sweetbread, 1 to 2 persons. 1 Chicken, 4 to 6 persons. ' 1 Turkey, 12 to 15 persons. 1 Babbit, 6 to 7 persons. 1 Hare, 8 to 10 persons. - 1 Ox Tongue, 8 to 10 persons. Tart or Pudding. 1 lb. Fruit, 6 ozs.\ 4 to 5 persons. Flour for Pastry, -/ Pie or Pudding. 1 lb. Meat, 8 ozs. Flour \ 4 to 5- persons. for Pastry, - -J Suet Pudding. i lb. Flour, or its\ 5 to 6 persons. equivalent, - i Cake Mixture Pudding. 4 ozs. Flour, 4 ozs.\ Bitter, etc., -/ HANDY MEASURES. 1 small teaeupful Flour, 12 EOUSEEOLD COOKEMY. Notes on Scullery Work. The aim to keep in mind is to clean the utensil without injuring the material of which it is made. Orderliness in washing-up and cleaning is quite as esseuitial as method in cookins;. WASHING-UP. V - - Preparation. 1. Remove all scraps of food from dishes and plates. 2. Empty contents of jugs, cups, and basins. 3. Place knives and forks into jug with hot water up to bolster. 4. Arrange all in order. 5. Pans used for greasy food, fill with water and bring to boiling point. 6. Pans used for starchy food, soak in cold water. Washing-up. 1. Wash in very hot water, with a little soap, using a netted dish-cloth. 2. "Wash cleanest first. 3. Allow to drain. 4. Dry with clean dish towel. Notes.— \. Never pour water over dishes; always place dishes in the water. 2. If many dishes are being washed, renew the water frequently. HOUSEHOLD COOKEBY. 13 GLASS. 1. Wash in warm water and little soap, using brush, if necessary. 2. Rinse in warm, blue water. 3. Drain. 4. Dry and polish. A little laundry blue in the water helps to make the glass clear and sparkling. CHINA. Avoid use of soda, as it destroys gilt aad colour. After washing-up wash out all dish-cloths and drying towels in hot, soapy water, rinse in boiling water, and hang out in the open air, if possible, to dry. The dish-cloths must be boiled every day after the principal washing-up. Scrub all bowls (inside and outside), rinse, and dry; scrub the surround, and clean the sink; place in a lump of soda oyer the drainer, and pour boiling water down the pipe and overflow holes, then flush with hot and tlien cold water. SCOURING MIXTURES. Moist: —1 lb. soft Soap, 1 lb. Calais Sand, 1 lb. Whiting, 1 quart Water. Put all in an old pan, stir well, and boil for one hour. Store in jars. Dry: —i lb. Hudson's Dry Soap, i lb. Silver Sand, J lb. Whiting. Mix together, pass through a wire sieve, store in a tin. IRON SAUCEPANS. 1. Scrape out all contents. 2. Fill with water, to which add a small piece of soda, and bring to boiling point. 14 ^ BOVSEEOLD COOKEBT. brush and 3. Clean thoroughly, scoTuing with pan scouring mixture, both inside and out. 4. Rinse in hot water. 5. Dry well with dish-eloth. 6. Stand on rack upside down, to dry. Note.—If used for starchy food, soak in cold water. FRYING PANS, ROASTING AND DRIPPING PANS. 1. Remove as much grease as possible by.means of paper, and then treat as iron saucepans. ^ Dutch ovens in the same way, but polish outside with whiting. GRIDIRONS. 1. Remove all grease by rubbing with paper. 2. Wash in very hot water and soda. 3. Rinse in hot water. 4.- Dry with dish-cloth and then dry on rack. ENAMEL PANS. 1. Scrape out all contents. 2. Fill with water and boil. 3. Clean thoroughly, rubbing with coarse salt and finely- powdered egg-shell or fine scouring misiture. Rinse in hot water™- Dry thoroughly. TINS. Saucepan Lids. 1. Wash in hot water to remove any food. 2. Scour with scouring mixture, inside only. 3. Rinse in hot water. 4. Dry thoroughly. 5. Apply a little dry whiting on a rubber on the outside only, and polish. ROUSEHOLD COOKEBY. 15 Patty-tins, Bread and Cake Tins. 1. Wipe inside and out with soft paper while still hot. 2. Wash out periodically and dry very thoroughly. Feuicy Moulds, Jelly Moulds. Wash well and dry, polish outside only with dry whiting, and polish well. ALUMINIUM. Wash in hot water; scour, if necessary; rinse in hot water, dry well, rub up. Some aluminium pans require the outside only cleaned with, whiting. Avoid use of soda, as it discolours. OMELET PANS. These should be very occasionally washed. While still warm after use, rub till clean with soft paper. The outsides must be kept bright, and cleaned according to the metal of which they are made. TO CLEAN STEEL. 1. Remove rust by rubbing with cloth dipped in parafSn or turpentine. 2. Rub with fine ash, moistened with water. If very dirty, rub with bathbrick and paraffin, using scouring flannel or coarse rubber. 3. Rub off with coarse duster. 4. Polish with soft rubber or pad of velvet. STEEL KNIVES AND FORKS. Steep in hot water up to the bolster. Avoid putting the knives into hot water, as the cement of handle would be softened. Wash the knives, holding one at a time in the hand. Do not put the handles in 16 SOUSEBOLD COOKESY. water. Wipe the handles and wash the blades with the sharp part of the blade away from the cloth, so that neither cloth nor fingers are cut. Wash the prongs -of forks well. Dry at once. Remove any stains with a piece of raw potaito peeling; wipe dry before polishing. To Clean.—Rub the^ blade lightly, backwards and for- wards, on a board sprinkled with powdered bathbrick. Use a cork dipped in the powder for back of blade and for the forks; and for cleaning in between the prongs of forks, use a wooden skewer in an old glove finger dipged in the powder. Be careful to remove all, powder from blade and fork, and dust the handles carefully. N£.—To remove the smell of onions, wash in cold water first or plunge into the earth.
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