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Classic
Cook Books
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page introduction
Introductory Directions.
The proper preparation of our food should never be considered of secondary
importance, even if regarded from a purely hygenic standpoint only. Every young
girl, no matter what her station in life may be, should attain sufficient
proficiency in this necessary accomplishment to enable her either to take charge
of her kitchen herself, or, where this may not be imperative, to exercise that
control over her subordinates which is always a part of the duties of a thorough
housewife, and so necessary to keep expenses within bounds and to have the table
well served.
The FIRST essential rule to be observed in order to achieve the best results in
cooking, is scrupulous cleanliness. This consists in having the hands, the
kitchen, all of the utensils and the tableware perfectly clean, and also in
being careful to rinse and freshen your vegetables thoroughly.
The SECOND rule is: Economy. An extravagant use of sugar, butter, and spices
does not make your dishes any more palatable, but on the contrary, it detracts
from their perfection, is unwholesome, and often spoils much that would
otherwise be excellent food. Economy consists further in utilizing all odds and
ends which can be used for our nutrition, and finally in a practical disposal of
remnants of dishes which have once appeared on the table and oftentimes make a
pleasing addition to our bill of fare, when skillfully prepared in another form.
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Classic
Cook Books
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