COPYRIGHT DEPOSIT

COOK BOOK

MISS SUZANNE TRACY

TEACHER OF COOKERY

SAN FRANCISCO

PAYOT. STRATFORD & KERR PRINT

UBrtARY of GONGrtESS! iwo uooies rttjceivod

JUN 27 1^08

QLASSJA- XXc< «** 107 2S7

COlW B.

Copyright 1908 Miss Susanne Tracy

In presenting- these pages to the public, I do so at the earnest solicitation of many of my pupils who would have in book form my recipes and suggestions. I therefore put into print this pamphlet of recipes where the formula is given, followed by the explicit directions of how to put together the ingredients: with such notes and hints as may be of value to the housewife.

The directions are not theories, but the fruits of practical experi- ence. The arrangement of the subject-matter is designed to make the book a household reference book that may be depended upon.

There are two kinds of soup stock: what is known as clear stock and mixed stock. To make a clear soup we always use fresh meat and bone; the mixed stock being made from bones and pieces of meat left from roasts and cooked meats.

As this latter is made from bits of meat and bone left over, no household should be without a stock-pot. Into the stock-pot should go only such meat and bone as is perfectly sweet, the smallest piece of tainted meat will destroy the soup. Stock can be cooked on the back of the stove while other cooking1 is going on. It should be cooled quickly and not allowTed to stand on the stove to cool slowly. Stock allowed to cool slowly becomes sour very readily.

To prepare soup bone for clear stock remove the outer skin from the meat and bone, wipe carefully with a Avet cloth. (Do not put into a pan of water and wash, as the water draws out the juices, which should be kept for the soup.) Have the butcher break the bone in many pieces. In buying a soup bone buy half meat and half bone.

White stock is made from chicken and veal.

Allow on<' quart of water to each pound of meat and hone.