Cookery, rational, practical, and economical ..

Hartelaw Reid

Description

'v**-*x'^ m,mm "/H^'l ?->^^^?J^^ ^V) ^^ d s^Q,l ^,vA4^^ >-*;.&. Kitchiner.of SecHHtJ 3Stiiti')Ui LONDON: HOULSTON & STONEMAN, PATERNOSTER ROW, EDINBURGH: JOHN MENZIES, PRINCE'S STREET. 1855. ROBERT HARDIE & CO., PRINTERS, EDINBURGH. PEEFACE. The rapid sale of his First Edition has been extremely particularly as showinggratifying to the Author, more most importantthat he has succeeded in presenting a art in a light more in accordance with the spirit of the age than that in which it has hitherto been viewed. eminently scientific. No branchThe present time is student unless itof knowledge or art will interest the has been systematized according to some few general laws principles and the Author is convinced that itor ; occasionedis the want of this in Cookery which has its recent comparative neglect, particularly among the middle classes. Our grandmothers were content when they happened produce a palatable dish by followingto the directions old-fashioned empirical receipt-of some book, and never troubled themselves to distinguish those elements in its preparation to which its excellence, in common with that of all others of the same class, v/as due. this, how-Occasional and uncertain success like ever, seems to have been insufficient to tempt our mo- dernyoung ladies to preside in the kitchen, and cookery- books, as are notoriously defectivegenerally written, in everything that can interest those educated in the style of the present day.

Sujets

• Cooking
• CBK

Informations

• Publié par: les_archives_du_savoir
• Nombre de lectures: 4
• Langue: English
• Poids de l'ouvrage: 10 Mo

Extrait

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COOKERY,
RATIONAL, PRACTICAL, AND ECONOMICAL;
TREATED IN CONNEXION
WITH
THE CHEMISTRY OP FOOD.
BY HARTELAW REID.
" I could write a better book of Cookery than has ever yet been -written
—it should be a book on philosophicalprinciples." De. Johnsox.
" excel in their art, must only consider howThose [cooks] who wish to
the processes it can he mostperfectlyperformed."—!>&. Kitchiner.of
SecHHtJ 3Stiiti')Ui
LONDON:
HOULSTON & STONEMAN, PATERNOSTER ROW,
EDINBURGH: JOHN MENZIES, PRINCE'S STREET.
1855.ROBERT HARDIE & CO., PRINTERS, EDINBURGH.PEEFACE.
The rapid sale of his First Edition has been extremely
particularly as showinggratifying to the Author, more
most importantthat he has succeeded in presenting a
art in a light more in accordance with the spirit of the
age than that in which it has hitherto been viewed.
eminently scientific. No branchThe present time is
student unless itof knowledge or art will interest the
has been systematized according to some few general
laws principles and the Author is convinced that itor ;
occasionedis the want of this in Cookery which has its
recent comparative neglect, particularly among the
middle classes. Our grandmothers were content when
they happened produce a palatable dish by followingto
the directions old-fashioned empirical receipt-of some
book, and never troubled themselves to distinguish those
elements in its preparation to which its excellence, in
common with that of all others of the same class, v/as
due. this, how-Occasional and uncertain success like
ever, seems to have been insufficient to tempt our mo-
dernyoung ladies to preside in the kitchen, and cookery-
books, as are notoriously defectivegenerally written, in
everything that can interest those educated in the style
of the present day. Compared with Music and Paint-
ing, Chemistry Natural History, and a host ofandVI PREFACE.
other subjects of modern culture, with their beautiful
laws of harmony and proportion, how dry and uninte-
resting must be the study of a cook's receipt-book
where the most famous dish seems but an unmeaning
jumble ofheterogeneous eatables, and the only admitted
" Proof inof the Pudding is in the eating it" ! Yet
spite of all this it is really astonishing, when such a
" proof" has been found satisfactory, with what eager-
"ness some young ladies will beg for a copy of that
receipt," per-thus showing the interest they naturally—
haps instinctively—take in such matters and their dis-;
gust and disappointment may well be conceived when
their pudding, though apparently founded on the same
premises, turns out incapable of the same proof, the
failure having arisen from non-performance of somethe
manipulation or mode of cooking deemed so unimpor-
tant, or so generally known or obviously/ necessary (in
the cook's opinion) as to render superfluous any men-
tion of it in the receipt. Can we wonder, then, that in
such circumstances aban-Household Cookery is so often
doned to the wasteful mismanagement of a dirty maid-
"of-all-work or of an ignorant plain cookr'
To remedy such a state of matters has been the chief
aim of this work, and the mode in which this has been
fully expressed the two quotationsattempted is in
which appear in its title-page. The Author has sought
to impart a rational understanding of every process, so
that his readers may distinguish its essential pecu-
liarities from those which merely mark its relation to
a particular article of food.
A merely empirical knowledge of specific receipts is
but the pedantry of cookery, which many modern
cookery-books seem specially designed to encourage.