LONDON AND LIVERPOOL

rLX 1J3SQ

A book of cookery recipes in ui tmeASAil! Is it not a contradiction in terms'? For do not the dwellers in that ethereal island subsist only on such food as honeyed dew or other refections of a similar nature? But a moment’s reflec- tion will remind us that the in tme-ASxMt of Ballsbridge aims at bringing the ideal into practical relations with our every- day life, and that one very effectual method of compassing this object is to realise our ideals in kitchen, pantry, and in the daily menu. The value of foods, the selection of foods, the preparation of foods, will receive abundant attention in various sections of ui bneaSAit and social reformers, health workers, and busy housewives will be invited to consider how large a part food plays in the building up of happy, pros- perous homes, and of a national physique able to resist the ravages and deteriorating effects of preventable disease.

Austere indifference to the fare provided for us, and a care- less adoption of the casual and most familiar method of preparing and serving up of daily meals may appear to some virtues, removing us from the opprobium attached to the glutton and to those who care for the material side of life. But if we count over the houses of our friends which we most enjoy visiting and which we leave with a sense of refreshment and renewed zest for the work of life, is it not those where a gracious thoughtfulness manifests itself in every small detail of housecraft and hospitality? Are there not tables that we can think of in very simple homes where the guest’s preferences in small things is always remembered, where unexpected surprises in tasteful table decoration or in a special preparation of some familiar dish furnishes associa- tions which brighten social intercourse and deepen tender friendships, and family ties ?

There is room for a combination of our grandmothers’ cookery books with the science of modern household economies, and we welcome the Dolphin’s Barn Book of Home Becipes to in bneASAit as a herald of this combination which bears within it the potentiality of so much comfort, happiness, and well-being.

Pure Food £ Million

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PISH r. 13

POULTRY" 40

GRAVIES, SAUCES AND SALADS 47

BREAKFAST DISHES, ENTREES, AND SAVOURIES 58

VEGETABLES a 73

VEGETARIAN COOKERY 77

VEGETARIAN DISHES 86

PUDDINGS AND PASTRY 87

CREAMS AND JELLIES 115

CAKES AND SCONES 12^

JAMS AND PRESERVES 157

CANDIES AND BEVERAGES 165

INVALID COOKERY 175

MISCELLANEOUS HINTS FOR THE HOUSEKEEPER 193

LAUNDRY HINTS 200

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SOME USEFUL WEIGHTS AND MEASURES

J lb. bread-crumbs J lb. flour

1 lb. sugar or rice

2 oz. butter 1 oz. dry-

measures 1 breakfastcupful.

„ 1 teacupful.

„ 3 small teacupsful.

„ 1 tablespoonful.

„ 1 small tablespoonful.

4 saltspoonsful measures 1

2 teaspoonsful „ 1

4 teaspoonsful „ 1

1 small teacupful „ 1

2 small breakfastcupsful „ 1

4 small breakfastcupsful „ 1

4 tablespoonsful „ 1

12 tablespoonsful „ 1

i pint „ 1

1 pint » 1

teaspoonful.

dessertspoonful.

tablespoonful.

wineglassful.

teacupful.

tumblerful.

1 balf-penny measures 1 inch.

3 pennies weigh 1 ounce.

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Box containing 6 doz. assorted sizes, 1/-.

‘ Hygienic" Box, containing 3 doz. specially prepared, grease-proof paper, 1/-.

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Home Recipe Cookery Book

The making of good stock is one of the most important factors in good, economical cooking. It is the foundation, not only of all good soups and gravies, but also for the re-making of cold meat dishes; it is the food value of meat and bones held in solution, and must simmer slowly, as the albumen in the meat and bone, from which the stock is made, will harden and separate instead of mixing with the water if it is allowed to boil hard.

There are three kinds of stock— Brown, White, and Fish Stock. Brown and White can have second boilings. The water, meat, mutton, or fowl is boiled in is called meat boilings, and should always be added to the stockpot. A stockpot must always be kept simmering and not allowed to stand lukewarm at the side of the fire. One whole day is sufficient to boil any stock; strain off at night into an earthenware basin. Next morning the bones and any pieces of meat value with fresh bones and pieces, and fresh vegetables may be put on again with the same quantity of cold water for the second stock, which though it may next day be a jelly, is not so good as the first day’s stock. Everyone does not put vegetables in the stockpot, and this method has the advantage of not being so easily soured.

BROWN STOCK should be made of all scraps of meat, bones, shank- bone of mutton, gravy left on dishes, trimmings of beefsteak, and cut- lets ; even scraps of cooked meat of no other use may be put in the stockpot. Cut the meat up, break the bones, remove the fat, and put them in the stockpot with enough cold water to cover. Add 1 carrot, 1 turnip, 1 teaspoonful of mixed herbes, 2 small onions, 2 or 3 sticks of celery, or half a teaspoonful of celery seed, 2 dozen peppercorns, 8 cloves, 1 blade of mace, 2 bayleaves, some parsley stalks, and a desert spoonful of salt.

Bones of game and poultry may be added to Brown Stock, but beef makes it best, and the fresher the beef the better the stock

WHITE STOCK is made entirely from veal, chicken and rabbit bones and meat, but fewer vegetables than brown soup, as they are apt to discolour it. Avoid starchy vegetables in White Stock, they make it cloudy. For second day stock return the bones which have been kept from the day before with the same amount of cold water. Any fresh bones or meat improve the flavour. Let it simmer five to six hours; add vegetables if desired when the stock boils. A teaspoonful of salt at the same time helps to make the scum rise.

FISH STOCK is made from the bones, sain, and pieces of fresh fish Cover with cold water, bring to the boil, and season with carrot, turnip, onion, half a teaspoonful of mixed herbs, 12 peppercorns, 3 cloves, blade of mace, 1 bayleaf, salt; let it simmer slowly and strain into an earthenware vessel.

HOME RECIPE BOOK

ARTICHOKE SOUP (ORIGINAL).

2 lb. artichokes 1 quart milk.

1 quart water pepper and salt.

4 onion, 4 carrot, celery, etc.

Boil the artichokes and other vegetables, pepper and salt, and when soft pass them with the water through a hair-sieve. Add a quart of milk, and bring the soup to boiling point. Pour it into tureen and add a spoonful or so of cream and the slightly whisked yolk of an egg.

Mrs. Greer.