Recipe

“ As a rule, a recipe should be faithfully followed in all important points; for instance, in making soup you cannot because you are short of the given quantity of meat, put the same amount of water as directed for the full quantity, without damaging your soup ”

“ Likewise, she would know that a recipe for baking-powder biscuits that calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough that would be too soft to handle. Besides enabling a woman to judge a recipe, a knowledge of the correct proportions for things of this kind makes it possible for her to combine the ingredients for a certain recipe without resorting to a cook book, or, in other words, to originate a recipe. ”

“ The ingredients in bread-making that have a vital influence upon the finished bread, are: Flour, water, yeast, salt. It is always necessary to have these. Other ingredients act in the capacity of hastening fermentation, yeast foods, flavor, etc., to give a character or special flavor to bread.
We contend there is no bread recipe. What we call a bread recipe is merely a combination of ingredients in proportions to suit the conditions under which the baker is working. ”

“ It wasn’t long before I had the whole neighborhood making corn muffins, graham wafers, black bread, graham bread and whole-wheat bread. They sure did catch on to the idea quickly. Every Monday I put a recipe on the board. These women knew how to cook the fancy things. It was the plain, simple, wholesome things that they needed to know about, so my recipes were always for them. During the week each of the children cooks the thing and brings it to me, and the one who gets the best result puts a recipe on the board Friday. ”

“ Simplicity—and, as a general rule, economy—has been the standard by which each recipe has been judged. All are within the capabilities of the [Pg 243] most inexperienced cook, who is willing to follow directions, and, in the case of such variable materials as flour and eggs, trust, now and then, to her own judgment. ”

“ The intention has been not to make a complete manual of cookery, but instead to create interest in enough branches to enable an otherwise inexperienced person to successfully put together any good recipe. ”

“ 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. ”

“ Instead of the ordinary white consommé, which is used in its preparation, a consommé may be used in which such vegetables as carrots, turnips, peas, &c., are cooked, the latter being reserved for the garnish, while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe. ”

“ She may prefer to lead the pupils to develop a recipe. The latter method is valuable in training pupils to know the proper quantity of food materials to combine for practical recipe making, and to know how to substitute one food material for another. ”

“ Louis is white, powdery, and will "cake."
The best method to pursue in buying flour is, first, to find a good dealer, upon whose advice you may rely. Next, take a sample of the flour recommended and, with a recipe which you have proved to be correct, try some; if the first loaf of bread is not satisfactory, try another, and then another, until you are confident that the fault lies in the flour, and not in the method of making. ”

“ For this lesson, some simple recipe which will review measuring should be clearly written on the black-board—the recipe for apple sauce or cranberry sauce would be suitable. While the pupils are learning obedience in following a recipe, it is better to keep them together in carrying out their work. ”

“ All are good, few are expensive, and none exotic. I should like it to be understood also that the directions need not be considered absolutely final. Every recipe can be made the basis of mild experiment, by slight differences in the ingredients or quantities. ”

“ It has taught many women that a model recipe for cake is not “A few eggs, a little milk, a lump of butter, a pinch of salt, sweetening to taste, flour enough to thicken; give a good beating and bake according to judgment.” ”

“ It will be well to note, however, that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of cookery, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances. The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough. ”

“ In Arm & Hammer or Cow Brand Baking Soda recipes, certain types of flour are used or specified simply to indicate that such a flour gives the most desirable characteristics to that particular baked product, but it does not mean that another type of flour cannot be substituted, nor that an inferior product will result if a correct substitution is made. ”

“ See, the things are all made at home. Begin with a few tea dishes.’ So I bought a ham, sliced it thin, and laid some sprigs of parsley around it. I also made some artificial honey from a recipe in an old cook book. ”

“ As far as possible, dietetic foods have been avoided in the recipes, as they are often difficult to procure. Every recipe given has been tested to ensure accuracy, and the simplest language is used in explaining what has to be done. ”

“ Make a stuffing of parsley, boiled onion, breadcrumbs, dripping, salt, pepper and one egg; stuff the breast first,then fill the body.
The young cook will do well to study her cookery book, not merely to take recipes from it, but to learn the different seasonings, flavorings and stuffings that go with the various meats, and having mastered such details, experiment on her own account. If economy is necessary in the household, she must learn to make up all cold meats and to utilize cold vegetables and scraps of dry bread, in fact, every morsel of food that comes under her hand. ”

“ Care has been taken not to cumber the work with useless and indifferent recipes. It is believed that every recipe will be found valuable, and that the variety offered is sufficiently ample, so that under the most differing circumstances, all may be well served. ”

“ The utensils and ingredients shown, which are suitable for most methods of cooking cereals and particularly for cooking them by the steaming process, consist of a double boiler a; a measuring cup b, a knife c, and spoons d and e, for measuring; a large spoon f, for stirring; a salt container; and a package of cereal. The housewife will be able to tell quickly from a recipe just what ingredients and utensils she will need, and by following the plan here suggested and illustrated she will find that her work can be done systematically and with the least expenditure of time. ”

“ Recipes, indeed, are a test of one’s civilization—one’s religion—one’s mentality. They are the products of the centuries beginning with the primitive clam and ending with the thousand glories of the oyster. ”

“ We conclude with three recipes by this amateur cook, in the hope that they may appear worthy of his genius:—
“Mix pine nuts, pepper, honey, rue, and cooked wine; cover with eggs well beaten; submit this mixture to a slow fire, and serve, after having smeared it with honey.” [XXIV_28]
“Cook the finest flour in some milk, of which make a tolerably stiff paste; spread it on a dish; cut it in pieces, which, when you have fried in very fine oil, cover with pepper and honey.” ”

“ To the inexperienced minds of the girls in the Fourth Form, to whom the study of flour mixtures is new, the number and variety of these seems very large. All cook books give an almost endless collection of recipes for cakes, cookies, muffins, etc., and to the pupils each of these seems an entirely new mixture. In reality, many of them are but slight variations of the same type. A certain mixture of materials is used for a foundation, and numerous varieties are made from this by addition, subtraction, or substitution of ingredients. ”

“ I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga," and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata." (Mem., get recipe for this also.) ”

“ In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour--but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. ”

“ In each book, clear and explicit written directions for ten of the best miscellaneous recipes that she used in cooking were to be contributed by each one, the same recipes to be in the ten books furnished, and signed by the one contributing them. ”

“ The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe for the hot bread that is to be made, they, together with the necessary ingredients, such as milk, fat, flour, baking powder, salt, eggs, etc., should be collected and arranged in the manner shown in Fig. ”

“ This valuable book embraces three hundred and seventy-eight recipes for cooking all sorts of American dishes in the most economical manner; it also contains a variety of important secrets for washing, cleaning, scouring and extracting grease, paint, stains and iron-mould from cloth, muslin and linen. ”

“ Most of the recipes in this book call for this proportion. In some recipes, however, the number of eggs, the type of flour, or the nature of other ingredients make advisable slightly more or slightly less. ”

“ The extra ingredients, such as milk, eggs, butter, spices, sugar, currants, raisins, peel, etc., are added at the most convenient stage of the process.
Note.—If there is not time to have one fancy bread, such as Parker House rolls or currant bread, made in school, recipes for these may be discussed in class and the work done at home. ”

“ An experienced cook will doubtless find many of the detailed instructions superfluous.
The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes. ”

“ It should be stated, that although the recipes given have been prepared with the greatest care, and with the same brands of flour, careful measurement, and proper conditions, prove successful every time, yet with different brands of flour some variation in quantity may needed,—a trifle more or less,—dependent upon the absorbent properties of the flour, and if eggs are used, upon the size of the eggs. ”

“ The book has grown out of many years of classroom work, and the arrangement is designed, by omitting all unnecessary directions, to force the student to reason out the recipes for herself. But it is a cookbook, not a textbook, and laboratory directions and explanatory text are purposely omitted.” (Preface) The chapter headings will show the general arrangement: Water; Mineral salts; Starch; Sugar; Proteids; Fats and oils; Frozen desserts; Canning and preserving; Food for invalids; Unclassified recipes; Selection of food. ”

“ Some recipes, however, have been handed down from Roman times, and recipes were printed as early as the sixteenth century. Modern recipes are much more accurate than the old, as you may see if you have opportunity to read some old cook book. ”

“ Recipes may be consummate in detail and in accuracy, and still they will be found wanting in the matter of Roasts; for experience alone can tell the operator whether the joint he is treating be old or young, fresh or stale ”

“ I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:
Weigh and measure all ingredients exactly, and have everything ready to mix before you commence. ”

“ Hundreds of photographic reproductions of actual dishes, processes, and materials have been included. No expense, however great, has been spared in obtaining the best possible results. The numerous coloured plates have been faithfully reproduced from nature, and printed in fourteen colours in the highest style of lithographic art.
Cookery.—All the old cookery recipes have been carefully re-tested and prices and details altered wherever necessary. More than two thousand new recipes are given, contributed by Mr. ”

“ When we have acquired the art of making such bread as I have described, in the very best manner, then have we carried the art of cooking to the very height of perfection; for it is not only true, that there is no other artificially prepared article in human diet of so much importance as bread, but it is also true that there is no other preparation in the whole round of cooking, which requires so much care, and attention, and experience, and skill, and wisdom. ”