High-class cookery made easy

The Project Gutenberg eBook of High-class cookery made easy This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: High-class cookery made easy Author: Mrs. J. Hart Release date: November 12, 2022 [eBook #69334] Most recently updated: October 19, 2024 Language: English Original publication: United Kingdom: Lorimer & Gillies, 1880 Other information and formats: www.gutenberg.org/ebooks/69334 Credits: David E. Brown and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) *** START OF THE PROJECT GUTENBERG EBOOK HIGH-CLASS COOKERY MADE EASY *** HIGH-CLASS COOKERY MADE EASY. BY MRS. HART. [Illustration] EDINBURGH: LORIMER & GILLIES, PRINTERS, 31 ST. ANDREW SQUARE. PREFATORY NOTE. I have written this book for Young Ladies and inexperienced Cooks, as a simple guide for them in Cookery. I have had a practical cooking-class for some time in various towns, where I have proved my recipes by cooking them for the ladies. I have been asked to form a book of these recipes, as most Cookery Books are not suitable for economical households; and the result is now submitted to the public. I have learnt from experience what is wanted in a kitchen, and therefore the instructions given are such that any one can follow them without difficulty. I intend, as soon as possible, to publish another little work, with additional recipes, as time has failed me to give, in the present publication, all the recipes that I think of importance. J. H. CONTENTS. PAGE SOUPS, 8 FISH, 14 ECONOMICAL MADE-DISHES, 20 ENTRÉES, 23 SAUCES OF ENTRÉES, 27 STOCK FOR SAUCES OR ENTRÉES, 30 JOINTS IN GENERAL, 31 SAUCES FOR JOINTS, 40 PUDDINGS, 42 PUDDING