Miss Parloa's New Cook Book Part 1

Miss Parloa's New Cook Book.

by Maria Parloa.

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, Ma.s.s., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrees 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.

MISS PARLOA'S NEW COOK BOOK.

MARKETING.

Upon the amount of practical knowledge of marketing that the housekeeper has, the comfort and expense of the family are in a great measure dependent; therefore, every head of a household should acquire as much of this knowledge as is practicable, and the best way is to go into the market. Then such information as is gained by reading becomes of real value. Many think the market not a pleasant or proper place for ladies. The idea is erroneous. My experience has been that there are as many gentlemen among marketmen as are to be found engaged in any other business. One should have a regular place at which to trade, as time is saved and disappointment obviated. If not a judge of meat, it is advisable, when purchasing, to tell the dealer so, and rely upon him to do well by you. He will probably give you a nicer piece than you could have chosen. If a housekeeper makes a practice of going to the market herself, she is able to supply her table with a better variety than she is by ordering at the door or by note, for she sees many good and fresh articles that would not have been thought of at home. In a book like this it is possible to treat at length only of such things as meat, fish and vegetables, which always form a large item of expense.

BEEF.

Beef is one of the most nutritious, and, in the end, the most economical, kinds of meat, for there is not a sc.r.a.p of it which a good housekeeper will not utilize for food.

As to Choosing It.

Good steer or heifer beef has a fine grain, a yellowish-white fat, and is firm. When first cut it will be of a dark red color, which changes to a bright red after a few minutes' exposure to the air. It will also have a juicy appearance; the suet will be dry, crumble easily and be nearly free from fibre. The flesh and fat of the ox and cow will be darker, and will appear dry and rather coa.r.s.e. The quant.i.ty of meat should be large for the size of the bones. Quarters of beef should be kept as long as possible before cutting. The time depends upon climate and conveniences, but in the North should be two or three weeks. A side of beef is first divided into two parts called the fore and hind quarters. These are then cut into variously-shaped and sized pieces.

Different localities have different names for some of these cuts. The diagrams represent the pieces as they are sold in the Boston market, and the tables give the New York and Philadelphia names for the same pieces. In these latter two cities, when the side of beef is divided into halves, they cut farther back on the hind quarter than they do in Boston, taking in all the ribs--thirteen and sometimes fourteen. This gives one more rib roast. They do not have what in Boston is called the tip of the sirloin.

The Hind Quarter.

In Philadelphia they cut meat more as is done in Boston than they do in New York. The following diagram shows a hind quarter as it appears in Boston. In the other two cities the parts 1 and 13f are included in the _fore_ quarter. The dotted lines show wherein the New York cutting differs from the Boston:

[ILl.u.s.tRATION: Diagram No. 1. Hind Quarter of Beef.]

EXPLANATION OF DIAGRAM NO. 1.

BOSTON.

1. Tip end of sirloin.

2. Second cut of sirloin.

3. First cut of sirloin.

4. Back of rump.

5. Middle of rump.

6. Face of rump.

7. Aichbone.

8. Best of round steak.

9. Poorer round steak.

10. Best part of vein.

11. Poorer part of vein.

12. Shank of round.

13. Flank.

PHILADELPHIA.

1. First cut of ribs.

2. Sirloin roast or steak.

3. Sirloin roast or steak.

4. Hip roast; also rump steak.

5. Middle of rump.

6. Face of rump.

7. Tail of rump.

8. Best of round steak.

9. Poorer round steak.

10. Best part of vein.

11. Poorer part of vein.

12. Leg.

13. (e) Flank.

NEW YORK.

1. First cut of ribs.

2. Porter-house steak or sirloin roast 3. Flat-boned sirloin steak or roast.

4,5,6. /(a) Large sirloin (a) steaks or roasts 7. Aichbone.

8. (and 4b and 5b) Rump steak.

9. (and 13e) Round steak.

10. Best part of vein 11. Poorer part of vein.

12. (d) Leg of beef.

13. (e) Flank.

The hind quarter consists of the loin, rump, round, tenderloin or fillet of beef, leg and flank. The loin is usually cut into roasts and steaks; the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks. In the loin is found the tenderloin; and a small piece of it (about two and a half pounds in a large animal) runs back into the rump. In Boston this is often sold under the name of the short fillet, but the New York and Philadelphia marketmen do not cut it. Plate No. 2 shows the fillet.

[Ill.u.s.tration: PLATE NO. 2. SHORT FILLET.]

Next the loin comes the rump, from which are cut steaks, roasts and pieces for stewing, braising, a la mode and soups. Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups. The flank is cut from the loin, and used for corning, stewing and as a roll of beef.

Plate No. 4 represents a loin as cut in Boston and Philadelphia, and it and No. 3 represent one as cut in New York, if the two parts be imagined joined at the point A. No. 4 also shows the inside of the loin, where the tenderloin lies.