The Cooking Manual of Practical Directions for Economical Every-Day Cookery

served on the tables of the wealthy; and the poor might learn that their scrag-end of mutton would furnish them with at least three dishes. To forward in some measure this result, the present collection of COOKING SCHOOL receipts is offered to the public, with the assurance that every one given has been tested by the author, and is complete in every detail, as economical as care and use can make it, and plain enough for ordinary households. The quantities mentioned in the various receipts are calculated to serve for a family of eight persons, when two or more dishes constitute a dinner, with the addition of soup; of course when only one dish is to form the meal, with bread and vegetables, a larger quantity must be allowed. Communications from all parts of the country state that the principles of kitchen economy as taught in the NEW YORK COOKING SCHOOL and widely disseminated by the press, have been put into practice in many families, to the great improvement of health and temper; for an illy fed man can neither be strong nor cheerful; the hours spent at table should be full of harmony and content, or the meal will fail to meet the requirements of the body. The question of the hour is "How well can we live, if we are moderately poor?" The author of THE COOKING SCHOOL MANUAL is doing her best to answer it satisfactorily. She has worked earnestly in a comparatively new field of labor, and she prays that strong hands may unite in the effort to show how excellent a thing it is to make the best and most of the bountiful supply our country's teeming bosom bears at every harvest tide. CONTENTS. CHAPTER I. GENERAL RULES FOR MARKETING. PAGE Meats--Poultry--Game--Fish--Vegetables--Fruit--Sweet Herbs 15 CHAPTER II. SOUP. General Stock--Flavoring, thickening, and coloring Soups--Consomme--Vermicelli and Macaroni Soup--Rice and Tomato Soup--Scotch Broth without Meat--Scotch Broth with Meat--Spinach Soup--Sorrel Soup--Pea Soup--Lentil Soup 22 CHAPTER III. Fish. Baked Blackfish--Broiled Shad with _Maitre d'hotel_ Butter-- Fried Smelts--Fillet of Sole _au gratin_--Fish Chowder, St. James style--Club House Fish Cakes--Sardine Sandwiches-- Warmed