Choice Cookery is a collection of essays on cookery by Catherine Owen, first written for Harper's Bazar and published as a book in 1889. It offers housekeepers guidance on preparing choice dishes and simple hospitality without the expense of a caterer. It is worth listening to for its practical advice and glimpse into late nineteenth-century American home cooking.
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Text source: gutenberg.org · The work is in the public domain.
Opening of the book
Transcriber’s Note Obvious typographical errors have been corrected. A list of these changes is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text. CHOICE COOKERY BY CATHERINE OWEN AUTHOR OF “TEN DOLLARS ENOUGH” “GENTLE BREAD-WINNERS” ETC. NEW YORK HARPER & BROTHERS, FRANKLIN SQUARE 1889 Copyright, 1889, by Harper & Brothers. All rights reserved.
PREFACE. Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it. It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper’s Bazar, and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the “first step that costs.” I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught. CONTENTS.
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