A Handbook of Cookery for a Small House

About this eBook

Author

Conrad, Jessie, 1873-1936

Original Publication

United Kingdom: William Heinemann, Ltd.,1923.

Credits

Charlene Taylor and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cookbooks

Category

Text

Project Gutenberg

eBook-No. 67482

Release Date

February 23, 2022

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Untitled
3. 3.A HANDBOOK OF COOKERY FOR A SMALL HOUSE
4. 4.Untitled
5. 5.PREFACE
6. 6.CONTENTS
7. 7.A Handbook of Cookery For a Small House — A FEW INTRODUCTORY WORDS
8. 8.GENERAL REMARKS ON KITCHEN REQUISITES AND THEIR CARE
9. 9.ON THE TREATMENT OF VEGETABLES
10. 10.RECIPES
11. 11.BREAKFAST DISHES, ENTRÉES, SAVOURIES, STUFFINGS, SAUCES, HORS D’ŒUVRES, AND SANDWICHES — General Remarks — 1. Omelettes — 2. Eggs and Bacon — 3. Boiled Bacon — 4. Sausages — 5. Sausage Rolls — 6. Eggs in Gravy — 7. Eggs with Chicken Livers — 8. Herring Roes on Toast — 9. Poached Eggs on Anchovy Toast — 10. Poached Eggs and Tomato Toast — 11. Breakfast Dish — 12. Haricot Breakfast Dish — 13. Devilled Drumsticks — 14. Devilled Sheep’s Kidneys on Toast — 15. Croquettes — 16. To Dress Cold Fowl — 17. Shepherd’s Pie — 18. Tripe and Onions — 19. Haricot Mutton — 20. Sweetbreads — 21. Sweetbreads—Another Way — 22. Steak and Kidney Pudding — 23. Calf’s Kidney on Toast — 24. Bacon Pudding — 25. Veal or Beef Olives — 26. Pigeons with Carrots — 27. Ragoût of Veal — 28. Rump Steak and Kidney Pie with Mushrooms or Truffles — 29. Kidney Sauté — 30. Kidney Sauté—Another Way — 31. Kidneys in Onions — 32. Jugged Hare — 33. Yorkshire Pudding for Baked Beef or Mutton — 34. Welsh Rarebit — 35. Spaghetti — 36. Risotto — 37. Cauliflower au Gratin — 38. Macaroni au Gratin — 39. Marrow Toast — 40. Sage and Onion Stuffing — 41. Truffled Stuffing for Fowls — 42. Sauce Piquante for Leg of Mutton Cutlets — 43. Horseradish Cream — 44. Mustard Sauce — 45. Sauce Piquante — 46. Egg and Lemon Sauce for Fish or Calf’s Head — 47. Apple Sauce — 48. Tomato Sauce — 49. Sauce Ravigotte — 50. Bread Sauce — 51. Brandy Sauce for Christmas Pudding — 52. Curries — 53. Mayonnaise — 54. Salmon and Cucumber Sandwiches — 55. Prawn Sandwiches — 56. Sardine Sandwiches — 57. Sardines on Toast — 58. Beef and Tomato Sandwiches — 59. Caviare Savoury — 60. Hard-Boiled Eggs for Garniture of Sandwiches — 61. Hors d’œuvres — 62. Chocolate — 63. Coffee for Four Persons
12. 12.SOUPS, STOCKS — General Remarks — 64. Beef Tea — 65. Mutton Broth — 66. Chicken Broth — 67. Lentil or Split-Pea Soup — 68. White Bean Soup — 69. Chicken Soup — 70. Game Soup — 71. Asparagus Soup — 72. Tomato Soup — 73. Clear Ox Tail Soup — 74. Thick Ox Tail Soup — 75. Julienne Soup — 76. To Use Roast Beef Bone for Soup
13. 13.BEEF — General Remarks — 77. Salt Beef and Carrots — 78. Stuffed Steak with Thick Sauce — 79. Rump Steak with Kidney and Mushroom Sauce — 80. Stewed Steak — 81. Marinaded Beef — 82. Steaks on Toast — 83. Scraped Meat Steak
14. 14.MUTTON — General Remarks — 83. Boiled Mutton — 84. Boiled Mutton for an Invalid — 85. Breast of Mutton Stuffed — 86. Leg of Mutton Cutlets — 87. Mutton Cutlets and Mashed Potatoes — 88. Boiled Mutton with Mushrooms or Olives — 89. Hot Pot — 90. Hashed Mutton — 100. Stewed Lamb and Green Peas — Roast Lamb
15. 15.VEAL AND PORK — General Remarks — 101. Veal Cutlets — 102. Stuffed Fillet of Veal — 103. Roast Pork — 104. Boiled Shoulder of Pork — 105. Boiled Ham — 106. Blanquette de Veau — 107. Calf’s Head — 108. Calf’s Feet — 109. Pig’s Trotters
16. 16.FISH — General Remarks — 110. Boiled Fish and Melted Butter — 111. Fried Fish — 112. Fried Smelts — 113. Whitebait — 114. Stewed Eels — 115. Salmon or Cod Cutlets — 116. Sole for an Invalid — 117. Crimped Skate and Black Butter — 118. Pickled Herrings or Mackerel — 119. Herrings in Paper — 120. Red Mullet
17. 17.FOWLS AND GAME BIRDS — General Remarks — 121. Roast Goose — 122. Roast Duck — 123. Wild Duck — 124. Roast Fowl — 125. Roast Pheasant — 126. Snipe and Quail — 127. Roast Partridge — 128. Roast Pigeons — 129. Boiled Fowl — 130. Venison — 131. Roast Turkey — 132. Chicken Jelly — 133. Chicken Rissoles
18. 18.VEGETABLES AND SALADS — Green Vegetables — 134. Dry Vegetables — 133. Salads and Their Dressings — 136. Asparagus — 137. Indian Corn — 138. Salsify — 139. New Potatoes — 140. Potatoes Sautés — 141. Mashed Potatoes — 142. Stuffed Potatoes — 143. French Fried Potatoes — 144. Savoury Potatoes — 145. Potato Croquettes — 146. Baked Potatoes — 147. Green Peas — 148. Scarlet Runner and Broad Beans — 149. Cauliflower — 150. Boiled Onions and White Sauce — 151. Mushroom Rissoles — 152. Stuffed Tomatoes — 153. Bubble and Squeak — 154. To Use up Cold Vegetables — 155. Spinach as a Separate Dish
19. 19.PASTRIES, SWEETS, AND CAKES — General Remarks — 156. Pastry for Meat Pies — 157. Pastry for Puddings — 158. Pastry for Pies and Tarts — 159. Chocolate Pudding — 160. Apples in Syrup — 161. Pears in Syrup — 162. Plum Dumplings — 163. Boiled Apple Dumplings — 164. Baked Apple Dumplings — 165. Pancakes — 166. Apple Pudding — 167. Treacle or Jam Pudding in a Basin — 168. Apple Soufflé — 169. Apple Charlotte — 170. Apple Tart — 171. Apple Fritters — 172. Boiled Custard — 173. Tapioca or Sago Pudding — 174. Compote of Fresh Fruit — 175. Rice Pudding — 176. Stewed Prunes — 177. Christmas Pudding — 178. Coffee Cream — 179. Plums or Damsons for a Tart or as Stewed Fruit — 180. Jam Tarts — 181. Stewed Rhubarb — 182. Stewed Gooseberries — 183. Macaroons — 184. Swiss Roll — 185. Simple Recipe for a Chocolate Cake — 186. Plain Christmas Cake — 187. Madeira Cake — 188. Glengarry Cake — 189. Surrey Cake — 190. Gâteau de Milan — 191. Tea Cakes
20. 20.Transcriber’s Notes

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