Marion Harland’s Cookery For Beginners

About this eBook

Author

Harland, Marion, 1830-1922

Title

Marion Harland's Cookery for Beginners A Series of Familiar Lessons for Young Housekeepers

Credits

Produced by Emmy, Chris Curnow and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

49155

Project Gutenberg

https://www.gutenberg.org/ebooks/49155

Release Date

June 7, 2015

Copyright

Public domain in the USA.

Contents

1. 1.MARION HARLAND’S COOKERY FOR BEGINNERS
2. 2.CONTENTS.
3. 3.COOKERY FOR BEGINNERS.
4. 4.1 HOME-MADE YEAST AND THE FIRST LOAF. — HOME-MADE YEAST. — THE FIRST LOAF.
5. 5.2 BREAD SPONGE AND BREAKFAST BREADS. — Bread Sponge. — Graham Bread. — Tea-Rolls. — Graham Rolls — Breakfast Biscuit.
6. 6.3 BREAKFAST BREADS. — English Muffins. — Crumpets. — Quick Muffins. — Sally Lunn. (The “Genuine Article.”) — Quick Biscuits.
7. 7.4 OTHER BREAKFAST BREADS. — Griddle Cakes. — Sour-milk Cakes. — Hominy Cakes. — Graham Cakes.
8. 8.5 EGGS. — Boiled Eggs. — Custard Eggs. — Poached, or Dropped Eggs. — Eggs on Toast. — Eggs on Savory Toast. — Scrambled or Stirred Eggs. — Bacon and Eggs. — Baked Eggs. — Scalloped Eggs. — Dropped Eggs with White Sauce. — Omelette.
9. 9.6 BROILED MEATS. — Beefsteak. — Mutton or Lamb Chops. — Broiled Ham.
10. 10.7 FRIED MEATS. — Larded Liver. — Veal Cutlets (Breaded). — Sausage Cakes. — Smothered Sausages. — Fish Balls. — A Breakfast Stew (very nice).
11. 11.8 WHAT TO DO WITH “LEFT-OVERS.” — Hash. — Hash Cakes. — Beef Croquettes. — A Mutton Stew. — Minced Mutton on Toast. — Devilled Mutton. — Chicken Croquettes.
12. 12.9 DINNER DISHES. — Soup Stock. — Clear Soup with Sago or Tapioca. — Julienne Soup. — White Chicken Soup (Delicious). — Chicken and Rice Soup — Tomato Soup. — A Soup Maigre (without Meat).
13. 13.10 MEATS. — Roast Beef. — Gravy (brown). — Roast Mutton. — Roast Lamb. — Mint Sauce. — Roast Veal — Roast Turkey, Chicken or Duck. — Fricasseed Chicken. — Smothered Chicken. — Boiled Corn Beef. — Boiled Mutton.
14. 14.11 VEGETABLES. — Potatoes (boiled). — Mashed Potatoes. — Onions (boiled). — Tomatoes (stewed). — Scalloped Tomatoes. — Beets. — Green Peas. — String Beans. — Squash. — Cauliflower. — Egg Plant. — Spinach.
15. 15.12 DESSERTS. — Boiled Custard. — Cup Custard. — Frosted Custard. — Blanc-mange. — Chocolate Custard. — Chocolate Blanc-mange. — Coffee Blanc-mange. — Tea Blanc-mange — Pineapple Trifle. — A Simple Susan. — Sauce for the Above. — Cottage Pudding.
16. 16.13 CAKE-MAKING. — A Good Cup-cake. — Jelly-cake — Cream-cake. — Cocoanut-cake. — Apple-cake. — Chocolate-cake. — White Cup-cake. — Frosting for Cake. — White Lemon Cake. — Sponge Cake. — Nice Gingerbread. — Sugar Cookies. — Ginger Snaps.
17. 17.14 JELLIES, CREAMS AND OTHER FANCY DISHES FOR TEA AND LUNCHEON OR SUPPER-PARTIES. — Lemon or Orange Jelly. — Ribbon Jelly. — Buttercup Jelly. — Whipped Cream. — Swan’s Down Cream. — Jellied Oranges. — Ambrosia. — How to make Coffee and Tea. — Tea.
18. 18.INDEX.

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