As I have said before, I do not pretend to give many recipes, only to tell you how to succeed with the recipes given in other books. I shall, therefore, only give one recipe which I know is a novelty and one for the foundation of all soups. In one sense I have done the latter already. The stock for glaze is an excellent soup before it is reduced; but I will also give Jules Gouffe’s method of making pot-au-feu, it being a most beautifully clear soup.

It often happens, however, that you have sufficient stock from bones, trimmings of…

Boiling is one of the things about which cooks are most careless; theoretically they almost always know how meat should be slowly boiled, but their idea of “slow” is ruled by the fire; they never attempt to rule that. There is a good rule given by Gouffé as to what slow boiling actually is: The surface of the pot should only show signs of ebullition at one side, just an occasional bubble.

Simmering is still slower process, and in this the pot should have only a sizzling round one part of the edge. Fresh meat should be boil slowly; ham…

Frying is one of the operations in cookery in which there are more failures than any other, at least, there appear to be more, because the failure is always so very apparent. Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking fish, just flacked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan- there should always be enough to immerse the article; therefore use a deep iron or enameled pan- there can be but two reasons why you…

To make a good puff paste is a thing many ladies are anxious to do, and in which they generally fail, and this not so much because they do not make it properly, as because they handle it badly. A lady who was very anxious to excel in pastry once asked me to allow her to watch me make paste. I did so, and explained that there was more in the manner of using than in the making up. I then give her a piece of my paste when completed, and asked her to cover some patty pans while I…

Of all articles of food, bread is perhaps the one about which most has been written, most instruction given, and most failures made. Yet what adds more to the elegance of a table than exquisite bread or breads, and unless- you live in a large city and depend on the baker- what so rare? A lady who is very proud of her table, and justly so, said to me quite lately, “I cannot understand how it is we never have really fine home-made bread. I have tried many recipes, following them closely, and I can’t achieve anything but a common…

No other class of foods more delightfully or deliciously contribute to the needs of the body than fruit. Fresh from the lap of nature, lavishly supplied and delightful to the eye, fruits makes most satisfying appeal to the appetite of everyone, from the quite indifferent to the most discriminating epicure. Most easy of digestion, in fact, practically predigested, fruit is most appropriate for all people both in sickness and in health, and at all periods of life, from babyhood to extreme age.

Fruit is made up of water, sugar, acids, some protein and organic salts. Water is by far the…

· Food should be pleasant to the sight and the taste.

· Eat slowly. Masticate thoroughly.

· Cheerfulness is an important aid to digestion. The mind should be free from care and the surrounding pleasant.

· Avoid overeating.

· There should be between 5–6 hours interval between meals, and no food should be taken during this interval.

· Make your list of foods balance up with about 10% protein, 30% of fat and 65% carbohydrate.

· Eat few kinds of food at a meal, but vary the menu from day to day.

· Food should be properly cooked to get…

Water, although not a food in the since of yielding fuel value to the body, is a most important agent in all the various chemical process taking place in the tissues.

Water is the universal solvent; and because of this property, it carries both food and waste up and form the tissues. The average person needs from three to five quarts a day, a part of which is taken as a portion of the food eaten. This leaves from three to five pints to be taken as a drink. …

….are elsewhere considered in this booklet, hence only a very brief summary here. The chemistry of these products is very little understood at present. They were so named because vitamins were originally thought to contain amino acids ( the suffix -amins) which was later determined as false. The term ‘vital’ carries with it the idea of their importance to life. Some persons have questioned this name; but up to present, it seems to be best suggested.

The importance of the vitamins in nutrition has been very clearly demonstrated in experiments upon animals and these experiments have been repeated a sufficient…

The inorganic salts or ash of food are just as essential to the body as the other groups of food elements. These essential salts consist of the most common chemical elements, such as soda, magnesium, iron, phosphorus, sulphur, etc.

One might expect to find some rare elements in piece of mechanism as complicated as the human body, but such is not the case. The body salts are of the most common kinds. These salts are found in proper amounts in foods as produced by nature. We cannot take these salts as they are found in the chemical laboratory and use…

Dragana

°• Cooking with love provides food for the soul. 🍒

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store