Lowney's Cook Book Illustrated in Colors

Transcriber's Note: Bold text is surrounded by =equal signs= and italic
text is surrounded by _underscores_.



    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

    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.


    Norwood Press
    J. S. Cushing Co.—Berwick & 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.




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 will 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. ENTRÉES                                    134

        X. BREAD                                      164

       XI. SALADS                                     181

      XII. SANDWICHES                                 197

     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.