- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Index
- About This Digital Edition
In preparing to cook, start with a clean and clear kitchen-table. Then set out the various utensils called for in the recipe to be followed, and see that you have conveniently at hand all the materials that will be required. In turning to the shelves or cupboard for small amounts of staple materials—sugar, flour, salt, etc.—place the receptacles back immediately where they came from after the material needed for the recipe has been taken out. Do not confuse and hinder your operations by having the work-table strewn with cans and jars and dishes that properly belong upon the shelves. Have a place for everything, and keep everything in its place.
With the utensils placed on the table, and the materials either set out or ready at hand, glance through the recipe and make a mental note of the different processes and stages involved. This will enable you to economize your time and movements, and to work intelligently toward a final result that is always clearly in view.
If the recipe to be used requires boiling water, place the teakettle over the fire before starting the other operations.
In the intervals between the different stages, if there is time, clear up your table and wash such utensils already used as will not be required again. Where several things are being cooked simultaneously, or nearly so, this may not be possible; but it is always desirable in the interests of cleanliness and economy.
Do not forget that, with very few exceptions, the recipes in this book are planned to serve two persons only. If more than two persons must be served, the amounts of the various materials and usually the cooking time should be increased proportionately beyond the amounts and the time stated in the recipes.
