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Guide to Marketing and Cooking

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MISS PARLOA'S

NEW COOK BOOK,

A GUIDE TO MARKETING AND COOKING.


BY MARIA PARLOA,

PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON



ILLUSTRATED.



PREFACE.



When the author wrote the Appledore Cook Book, nine years ago, she had
seen so many failures and so much consequent mortification and
dissatisfaction as to determine her to give those minute directions
which were so often wanting in cook-books, and without which success
in preparing dishes was for many a person unattainable. It seemed then
unwise to leave much to the cook's judgment; and experience in
lecturing and in teaching in her school since that time has satisfied
the author that what was given in her first literary work was what was
needed. In this book an endeavor has been made to again supply what is
desired: to have the directions and descriptions clear, complete and
concise. Especially has this been the case in the chapter on
Marketing. Much more of interest might have been written, but the hope
which led to brevity was that the few pages devoted to remarks on that
important household duty, and which contain about all that the average
cook or housekeeper cares and needs to know, will be carefully read.
It is believed that there is much in them of considerable value to
those whose knowledge of meats, fish and vegetables is not extensive;
much that would help to an intelligent selection of the best
provisions.

Of the hundreds of recipes in the volume only a few were not prepared
especially for it, and nearly all of these were taken by the author
from her other books. Many in the chapters on Preserving and Pickling
were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose
understanding of the lines of cookery mentioned is thorough. While
each subject has received the attention it seemed to deserve, Soups,
Salads, Entrées and Dessert have been treated at unusual length,
because with a good acquaintance with the first three, one can set a
table more healthfully, economically and elegantly than with meats or
fish served in the common ways; and the light desserts could well take
the place of the pies and heavy puddings of which many people are so
fond. Many ladies will not undertake the making of a dish that
requires hours for cooking, and often for the poor reason only that
they do not so read a recipe as to see that the work will not be hard.
If they would but forget cake and pastry long enough to learn
something of food that is more satisfying!

After much consideration it was decided to be right to call particular
attention in different parts of the book to certain manufactured
articles. Lest her motive should be misconstrued, or unfair criticisms
be made, the author would state that there is not a word of praise
which is not merited, and that every line of commendation appears
utterly without the solicitation, suggestion or _knowledge_ of
anybody likely to receive pecuniary benefit therefrom.





NOTE.

The following is a table of measures and weights which will be found
useful in connection with the recipes:

 One quart of flour                                one pound.
 Two cupfuls of butter                             one pound.
 One generous pint of liquid                       one pound.
 Two cupfuls of granulated sugar                   one pound.
 Two heaping cupfuls of powdered sugar             one pound.
 One pint of finely-chopped meat, packed solidly   one pound.

The cup used is the common kitchen cup, holding half a pint.