Cooking

“ The processes of food preparation.—With kitchen in order, tools ready, and food materials at hand, we are ready for the actual food preparation. A distinction is to be made between cookery and cooking. Cookery includes all the steps necessary to produce the finished product, while cooking is the actual application of heat, only one step of the whole process, though, indeed, one of the most important and difficult. ”

“ Another day I took her from the pitch to one of the kitchens in the village with some of the fish, till then always thrown away, and taught her cooking: for the only cooking-implement in the palace is the silver alcohol-lamp for coffee and chocolate. We both scrubbed the utensils, and boil and fry I taught her, and the making of a sauce from vinegar, bottled olives, and the tinned American butter from the Speranza, and the boiling of rice mixed with flour for ground-baiting our pitch. ”

“ As much of our food requires cooking, how we shall cook it so as to render it more palatable, more digestible, and with the greatest economy of time, fuel and money, [18] is an object deserving the most careful attention. The art of cooking lies in the power to develop certain flavors which are agreeable to the palate, or in other words, which "make the mouth water," without interfering with the nutritive qualities of the food prepared, to understand by what method certain foods may be rendered more digestible, and to provide variety. ”

“ Baking is cooking by means of dry heat, as in a close oven. The closely-confined heat of the oven develops flavors which are entirely different from those obtained by other forms of cooking. The baking of many kinds of food is as important as the mixing, and every cook should thoroughly understand how to regulate the oven. Nearly all flour mixtures, as bread, cakes, and many kinds of pudding, are more wholesome when baked than when cooked in any other way. ”

“ The small fire can be controlled to suit the requirements. As one sits near the stove while cooking, the fire must not be too large. The supper is with me the important meal of the day. There is time to cook such articles as need prolonged boiling. At this meal I have pancakes, bacon, potatoes, onions, fruit or whatever my supplies will furnish. As the cooking utensils are limited to a frying pan, coffee pot, pail and tin can, the amount of cooking that can be carried on at one time is limited. ”

“ There surely was much prose in cooking for a family, in pots and kettles hung on its hooks and trammels, over the burning coals and smoke. Long-handled frying pans, spiders, skillets, turnspits, bake kettles, and Dutch ovens would be unknown quantities to graduates from modern cooking schools ”

“ Housekeeping under such disadvantages is not a happy undertaking.
[Pg 111]
Another way of passing time in which we indulged, was cooking. It was cooking under difficulties, for the most important part (the baking) had perforce to be entrusted to the tender mercies of the cook, no one else being capable of understanding his intricate oven. And the cook, jealous of our trespass on his prerogative, almost invariably served up our cakes in the guise, either of soft dough, or of black cinders.
The chief objects of our cooking experiments were cakes and savouries. ”

“ Without doubt, the first step in gaining a mastery of cookery is to become familiar with the different methods and processes, the ways in which they are applied, and the reasons for applying them. There are numerous ways of cooking food, but the principal processes are boiling, stewing, steaming, dry steaming, braizing, fricasseeing, roasting, baking, broiling, pan broiling, frying, and sautéing. ”

“ Fancy cooking has an interest quite as engaging as other occupations of diversion. Fine cooking utensils, gas-stoves, and modern conveniences, make the well-appointed kitchen as attractive as the laboratory or workshop. Trying a new dish has the same interest as any other experiment. ”

“ From innate coquetry alone the French women appreciate the powers of their dainty table. Cooking is an art they cultivate. Any of the haut monde are proud to originate a new dish, many famous ones doing them credit in bearing their names. ”

“ This is the ladies’ room, where we spend so much of our time, and where all our work is done. But first, let me put our kettle on the stove, we must soon begin our cooking; for as I have told you, we prepare the delicacies for the men who are ill; cook eggs for them, stew oysters, make corn-starch, farina, arrow root, or chocolate ”

“ In the middle ages, the cook of a house of any note always seated himself in a high arm chair to give his orders; he held a long wooden spoon in his hand, with which he tasted, without quitting his place, the various dishes that were cooking on the stoves and in the saucepans, and which served him also as a weapon with which to chastise the idle and gluttonous. ”

“ Baking.—Because we have come to use the word which meant cooking meat before the fire for cooking it in the oven, we more usually apply the word baking to the cooking of bread, cake, vegetables, puddings and the many other things which we cook by shutting them up in the dry heat of the oven.
None of these articles require as high a temperature as meat. You cannot bear to put your hand into an oven which is ready for a roast of meat; in an oven ready for bread you can hold your hand a minute or two. ”

“ The men work in pairs with the simplest of utensils, and each lesson extends over an hour. Special stress is laid upon frying and stewing, and upon the different meals that can be prepared in a pot or pan over a camp fire. They are taught the various ways of cooking vegetables, of making meat pies, and how to produce such delicacies as pancakes and scrambled or poached eggs. Each lesson affords time for cooking three dishes, and at the conclusion a number of recipes are given, and these are duly recorded for future reference. ”

“ The difference between the elegance and refinement of one table and the vulgarity of another often lies merely in the manner of dishing and serving. Again, the step from plain to fancy cooking is very short. A simple and tasteful arrangement, or combination, of materials prepared in the ordinary way will make an ornamental dish. Minced chicken pressed into a ring mold to give it shape, and the center filled with a mushroom sauce, will make a more appetizing dish than if placed carelessly together with no regard to symmetry. ”

“ Our elaborate cooking customs entail a vast amount of labour. They necessitate the cost, trouble and dirt from having fires in great excess of that required for warmth: the extra time in preparing, mixing and attending to food which has to be cooked: and the large number of greasy and soiled utensils which have to be cleaned. ”

“ Complete the cooking of the vegetables while reducing the cooking-liquor. Season the fillets of sole, and lay them on a buttered earthenware dish. Pour thereon the garnish of vegetables; put the cover on the dish, and gently poach the fillets.
When they are cooked, tilt the dish so as to pour all the liquor away into a vegetable-pan; this done, reduce the liquor to one-fifth pint, and add to it three oz. of butter. ”

“ Among the adaptations of the old ideas with new and modern improvements is the fireless cooker. Ages ago Norwegian and German peasant women, obliged to be away from the house all day working in the fields, knew the secret of bringing food to the boiling point and then continuing its cooking and keeping it hot by packing it in an improvised box of hay. ”

“ In one corner is a modern cooking stove with its pots, kettles, pans, skillets, etc., showing that civilized methods of cooking have superceded the old way of cooking meat and fish on sticks, or by roasting in holes dug in the ground under a hot fire. ”

“ The construction of ornamental pieces is as interesting as other fancy work. Making puff-paste, ice-creams, fancy molding of desserts and salads, boiling sugar, etc., are in reality simple processes, and with very little practice found to be as easy to prepare as dishes which from familiarity have come to be called plain cooking. Skill and dexterity of hand may be enjoyed in boning, trussing, and larding, and taste shown in decorating with truffles and other articles, in molding with flowers and fruits, in [39] icing cakes, in spinning sugar, and in making bonbons. ”

“ With a clear strong fire (and meat cannot be well roasted without a strong fire) , time allowed for gradual cooking, a cook may ensure for her roasts that fine pale brown colour, to produce which is esteemed one of the greatest proofs of a cook's skill. ”

“ Cooking is defined to be the art of dressing, compounding and preparing food by the aid of heat. Ancient writers upon the subject are of opinion that the practice of this art followed immediately after the discovery of fire, and that it was at first an imitation of the natural processes of mastication and digestion. ”

“ Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. ”

“ When your oatmeal or your stew, or your chicken, or your vegetables have boiled ten or fifteen minutes on the stove in your agate pail, clap on its cover, set it into the nest, push the cushion into the top of the cooker, clamp down the lid, and your work is done, for the cooking will go merrily on all alone by itself in your fireless cooker. ”

“ She at once begins to make the dish, going to the recipe to look for each article required as she wants to use it. If some of the supplies have run short, she has perhaps to wait in the middle of her operations while she sends to purchase them. Moreover, when the cake, pastry, or whatever it may be, is made, the fire has very likely been forgotten. In this way, even if the dish has been properly prepared, it is spoiled in the cooking.
16 Those, too, who have some knowledge of the art and perhaps, can cook fairly well, will often find the work a great fatigue and toil. ”

“ Look upon the application of heat as a continuation of nature’s slow ripening process, a softening of tough fibers and a development of pleasing flavors. For why do we cook at all except for these reasons? Primitive man thought only that the food had a better taste. He may have decided, too, that it was easier to masticate; but we have learned that in some cases we may, with right methods of cooking, make it easier to digest farther on in the alimentary canal. ”

“ Slightly open the whitings down the back, with the view of promoting their cooking process. Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish fumet. Add one-half oz. of butter per whiting, and cook in the oven, basting often the while. ”

“ Boiling is cooking by immersion in water at 212° F. Examples: potatoes, cabbage, macaroni.
Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.
Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.
Fricasseeing is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal.
Frying is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes. ”

“ The kitchen-maid should be a good plain-cook, and clever in making the dishes suitable for children. Much of the elementary cooking for the dining-room, such as the foundation for sauces and soups, and the roasted and boiled joints, is required of her, and she also cooks the servants' dinner, which should be an entirely different meal from that served in the dining-room. ”

“ Whilst the cooking things and things to be cooked were being unloaded, men were despatched in search of water and firewood, and the boys were preparing their fireplace; and however tired they might be after a long tramp, they always prided themselves upon their cookery, and the celerity with which our meals were served. ”

“ If they are exactly followed, and due regard is paid also to incidental remarks of the same nature contained in the body of the book, your little house need never be invaded by the smell of cooking, generally so offensive and always unnecessary, which too often meets one in the hall and in nine cases out of ten—if not in every case—means simply that good food is being spoiled in the kitchen. ”

“ The action of foods upon tin cans bears a close relation to their action upon the utensils when used in fireless cookery, since there is time with the long cooking involved for similar reactions to take place in the cooker. ”

“ After this second group is on the fire comes another interval in which things may be done which were left over from the other interval and in which cold food such as bread, butter and milk may be put on the table. In this time also preparation must be made for the cooking necessary to the third group. Some of these are, mixing thickening for gravy, shelling hard-boiled eggs for spinach, and collecting on the kitchen table seasonings, butter and milk for the cooked vegetables and meat. ”

“ The cooking consists in preparing dinner twice a week for six of the industrial girls and the mistress, (I allow 1s. worth of meat for each dinner, which with the vegetables and fruit from the garden, with a little rice, is quite sufficient,) in making soup and puddings of various kinds, which are sent out to the sick in tin dishes, and are paid for out of the offertory, and in making twice a week, a number of meat and apple pies, which have a ready sale among the parents of the children. ”