Choice Cookery

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                   CHOICE COOKERY



                         BY

                   CATHERINE OWEN
                      AUTHOR OF
  “TEN DOLLARS ENOUGH” “GENTLE BREAD-WINNERS” ETC.



                      NEW YORK
         HARPER & BROTHERS, FRANKLIN SQUARE
                        1889




Copyright, 1889, by HARPER & BROTHERS.

_All rights reserved._




PREFACE.


Choice cookery is not intended for households that have to study
economy, except where economy is a relative term; where, perhaps, the
housekeeper could easily spend a dollar for the materials of a luxury,
but could not spare the four or five dollars a caterer would charge.

Many families enjoy giving little dinners, or otherwise exercising
hospitality, but are debarred from doing so by the fact that anything
beyond the ordinary daily fare has to be ordered in, or an expensive
extra cook engaged. And although we may regret that hospitality should
ever be dependent on fine cooking, we have to take things as they are.
It is not every hostess who loves simplicity that dares to practise it.

It was to help the women who wish to know at a glance what is newest and
best in modern cookery that these chapters were written for _Harper’s
Bazar_, and are now gathered into a book. It is hoped by the writer that
the copious details and simplification of different matters will enable
those who have already achieved success in the plainer branches of
cookery to venture further, and realize for themselves that it is only
the “first step that costs.”

I have to acknowledge my indebtedness to Mrs. Clarke, of the South
Kensington School of Cookery, to Madame de Salis, and those epicurean
friends who have cast their nets in foreign waters, and sent me the
daintiest fish they caught.




CONTENTS.


  CHAPTER               PAGE

       I. INTRODUCTION                                               1
      II. SAUCES                                                    11
     III. WHITE SAUCES                                              23
      IV. BROWN SAUCES                                              33
       V. COLD SAUCES                                               42
      VI. SOUPS                                                     51
     VII. FISH ENTRÉES                                              61
    VIII. VARIOUS WAYS OF SERVING OYSTERS                           71
      IX. VARIOUS CULINARY MATTERS                                  79
       X. ENTRÉES                                                   86
      XI. ENTRÉES OF MUTTON CUTLETS OR CHOPS                        98
     XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS,
          KROMESKIES, RISSOLES, AND CIGARETTES                     107
    XIII. PATTIES                                                  116
     XIV. ENTRÉES                                                  125
      XV. ENTRÉES--_continued_                                     134
     XVI. ENTRÉES--_continued_                                     143
    XVII. COLD ENTRÉES, OR CHAUDFROIDS                             153
   XVIII. COLD ENTRÉES                                             162
     XIX. GALANTINES, BALLOTINES, ETC.                             172
      XX. HOW TO “FILLET.”--COLD GAME PIES                         181
     XXI. GARNISHES                                                191
    XXII. VARIOUS WAYS OF SERVING VEGETABLES                       199
   XXIII. JELLIES                                                  208
    XXIV. JELLIES--_continued_                                     217
     XXV. COLD SWEETS.--CREAMS                                     226
    XXVI. CREAMS AND FROZEN PUDDINGS                               235
   XXVII. ICED PUDDINGS                                            243
  XXVIII. ICE-CREAMS AND WATER-ICES                                252
    XXIX. MISCELLANEOUS SWEETS                                     262
     XXX. MISCELLANEOUS SWEETS--_continued_                        271
    XXXI. MISCELLANEOUS SWEETS--_continued_                        281
   XXXII. FINE CAKES AND SAUCES                                    291
  XXXIII. SALADS AND CHEESE DISHES                                 300
  INDEX                                                            309




CHOICE COOKERY.


I.

INTRODUCTION.


By choice cookery is meant exactly what the words imply.