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Choice Cookery — Catherine Owen

Choice Cookery

Catherine Owen

  • Essays
  • Book language: English
  • 150 pages

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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Cover of the original edition (Project Gutenberg, public domain).

Text source: gutenberg.org · The work is in the public domain.

Contents

  1. CHOICE COOKERY
  2. PREFACE.
  3. CONTENTS.
  4. CHOICE COOKERY.
  5. I. INTRODUCTION.
  6. II. SAUCES.
  7. III. WHITE SAUCES.
  8. IV. BROWN SAUCES.
  9. V. COLD SAUCES.
  10. VI. SOUPS.
  11. VII. FISH ENTRÉES.
  12. VIII. VARIOUS WAYS OF SERVING OYSTERS.
  13. IX. VARIOUS CULINARY MATTERS.
  14. X. ENTRÉES.
  15. XI. ENTRÉES OF MUTTON CUTLETS OR CHOPS.
  16. XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS, KROMESKIES, RISSOLES, AND CIGARETTES.
  17. XIII. PATTIES.
  18. XIV. ENTRÉES.
  19. XV. ENTRÉES.—Continued.
  20. XVI. ENTRÉES.—Continued.
  21. XVII. COLD ENTRÉES, OR CHAUDFROIDS.
  22. XVIII. COLD ENTRÉES.
  23. XIX. GALANTINES, BALLOTINES, ETC.
  24. XX. HOW TO “FILLET.”—COLD GAME PIES.
  25. XXI. GARNISHES.
  26. XXII. VARIOUS WAYS OF SERVING VEGETABLES.
  27. XXIII. JELLIES.
  28. XXIV. JELLIES.—Continued.
  29. XXV. COLD SWEETS.—CREAMS.
  30. XXVI. CREAMS AND FROZEN PUDDINGS.

and 12 more chapters

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