The Myrtle Reed Cook Book

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Reed Myrtle. The Myrtle Reed Cook Book

EXPLANATION

THE PHILOSOPHY OF BREAKFAST

HOW TO SET THE TABLE

THE KITCHEN RUBAIYAT

FRUITS IN SEASON

CEREALS

SALT FISH

BREAKFAST MEATS

SUBSTITUTES FOR MEAT

EGGS

OMELETS

QUICK BREADS

RAISED BREAKFAST BREADS

PANCAKES

COFFEE CAKES, DOUGHNUTS, AND WAFFLES

BREAKFAST BEVERAGES

SIMPLE SALADS

ONE HUNDRED SANDWICH FILLINGS

LUNCHEON BEVERAGES

EATING AND DINING

THIRTY-FIVE CANAPÉS

ONE HUNDRED SIMPLE SOUPS

BEEF SOUPS

BISQUES AND PURÉES

CHICKEN SOUPS

CREAM SOUPS

FISH SOUPS

FRUIT SOUPS

MUTTON SOUPS

VEAL SOUPS

MISCELLANEOUS SOUPS

FIFTY WAYS TO COOK SHELL-FISH

CLAMS

CRABS

LOBSTER

OYSTERS

SCALLOPS

SHRIMPS

SIXTY WAYS TO COOK FISH

ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY

BEEF

MUTTON AND LAMB

PORK

VEAL

CHICKEN

DUCK

GOOSE

TURKEY

PIGEON

TWENTY WAYS TO COOK POTATOES

ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES

THIRTY SIMPLE SAUCES

SALADS

SALADS AND DRESSINGS

FISH SALADS

VEGETABLE SALADS

FRUIT SALADS

EGG SALADS

CHEESE AND NUT SALADS

SIMPLE DESSERTS

FROZEN DAINTIES

JELLIED DESSERTS

PIES

PUDDING SAUCES

SHORTCAKES

TARTS

INDEX

Отрывок из книги

The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might devour, while the primeval woman still slumbered in her cave. Nowadays, it is the lady herself who rises while the day is yet young, slips into a kimono, and patters out into the kitchen to light the gas flame under the breakfast food.

In this matter of breaking the fast, each house is law unto itself. There are some who demand a dinner at seven or eight in the morning, and others who consider breakfast utterly useless. The Englishman, who is still mighty on the face of the earth, eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat, and goes on his way rejoicing.

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III. Dried.– Soak over night, cook very slowly in the water in which they were soaked, adding very little sugar. Serve with cereal, or separately.

IV. Sauce.– Cook as above, and rub the fruit through a sieve. The canned, drained, and freshened fruit may be used in the same way.

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