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    Marion Harland's Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers
    Marion Harland's Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers
    Marion Harland's Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers
    Ebook187 pages1 hour

    Marion Harland's Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers

    By Marion Harland

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    About this ebook

    In "Marion Harland's Cookery for Beginners," Marion Harland presents a comprehensive guide that is as much a culinary manual as it is a celebration of domesticity in the late 19th century. Written in a clear and accessible style, this cookbook emphasizes simplicity and practicality, making it an invaluable resource for novice cooks. Harland's recipes reflect the era's transition towards modern cooking methods while preserving traditional flavors, offering insights into the social expectations of women during this period. The text is infused with an encouraging tone, aiming to inspire confidence and joy in the kitchen, thus situating it within the broader context of 19th-century women's literature that sought to elevate the domestic arts. Marion Harland, born Mary Harriet Kelsey, was an influential writer, best known for her contributions to literature and cookery. Her experiences as a homemaker and her keen observations of American society profoundly shaped her culinary perspective. Drawing from her own trials and successes in the kitchen, Harland sought to empower women with the skills necessary to manage their households effectively, reflecting her belief in the importance of culinary knowledge as a cornerstone of domestic life. I highly recommend "Marion Harland's Cookery for Beginners" not only to aspiring cooks but also to those interested in the evolution of American culinary practices. This work is a charming blend of historical context and practical advice, providing valuable insights that continue to resonate with contemporary audiences. Engaging and informative, it is a delightful addition to the library of any foodie or history enthusiast.
    LanguageEnglish
    PublisherSharp Ink
    Release dateFeb 20, 2022
    ISBN9788028231057
    Marion Harland's Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers

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      Book preview

      Marion Harland's Cookery for Beginners - Marion Harland

      Marion Harland

      Marion Harland's Cookery for Beginners

      A Series of Familiar Lessons for Young Housekeepers

      Sharp Ink Publishing

      2024

      Contact: [email protected]

      ISBN 978-80-282-3105-7

      Table of Contents

      1 HOME-MADE YEAST AND THE FIRST LOAF.

      HOME-MADE YEAST.

      THE FIRST LOAF.

      2 BREAD SPONGE AND BREAKFAST BREADS.

      Bread Sponge.

      Graham Bread.

      Tea-Rolls.

      Graham Rolls

      Breakfast Biscuit.

      3 BREAKFAST BREADS.

      English Muffins.

      Crumpets.

      Quick Muffins.

      Sally Lunn. (The Genuine Article.)

      Quick Biscuits.

      4 OTHER BREAKFAST BREADS.

      Griddle Cakes.

      Sour-milk Cakes.

      Hominy Cakes.

      Graham Cakes.

      5 EGGS.

      Boiled Eggs.

      Custard Eggs.

      Poached, or Dropped Eggs.

      Eggs on Toast.

      Eggs on Savory Toast.

      Scrambled or Stirred Eggs.

      Bacon and Eggs.

      Baked Eggs.

      Scalloped Eggs.

      Dropped Eggs with White Sauce.

      Omelette.

      6 BROILED MEATS.

      Beefsteak.

      Mutton or Lamb Chops.

      Broiled Ham.

      7 FRIED MEATS.

      Larded Liver.

      Veal Cutlets (Breaded) .

      Sausage Cakes.

      Smothered Sausages.

      Fish Balls.

      A Breakfast Stew (very nice) .

      8 WHAT TO DO WITH LEFT-OVERS.

      Hash.

      Hash Cakes.

      Beef Croquettes.

      A Mutton Stew.

      Minced Mutton on Toast.

      Devilled Mutton.

      Chicken Croquettes.

      9 DINNER DISHES.

      Soup Stock.

      Clear Soup with Sago or Tapioca.

      Julienne Soup.

      White Chicken Soup (Delicious) .

      Chicken and Rice Soup

      Tomato Soup.

      A Soup Maigre (without Meat) .

      10 MEATS.

      Roast Beef.

      Gravy (brown) .

      Roast Mutton.

      Roast Lamb.

      Mint Sauce.

      Roast Veal

      Roast Turkey, Chicken or Duck.

      Fricasseed Chicken.

      Smothered Chicken.

      Boiled Corn Beef.

      Boiled Mutton.

      11 VEGETABLES.

      Potatoes (boiled) .

      Mashed Potatoes.

      Onions (boiled) .

      Tomatoes (stewed) .

      Scalloped Tomatoes.

      Beets.

      Green Peas.

      String Beans.

      Squash.

      Cauliflower.

      Egg Plant.

      Spinach.

      12 DESSERTS.

      Boiled Custard.

      Cup Custard.

      Frosted Custard.

      Blanc-mange.

      Chocolate Custard.

      Chocolate Blanc-mange.

      Coffee Blanc-mange.

      Tea Blanc-mange

      Pineapple Trifle.

      A Simple Susan.

      Sauce for the Above.

      Cottage Pudding.

      13 CAKE-MAKING.

      A Good Cup-cake.

      Jelly-cake

      Cream-cake.

      Cocoanut-cake.

      Apple-cake.

      Chocolate-cake.

      White Cup-cake.

      Frosting for Cake.

      White Lemon Cake.

      Sponge Cake.

      Nice Gingerbread.

      Sugar Cookies.

      Ginger Snaps.

      14 JELLIES, CREAMS AND OTHER FANCY DISHES FOR TEA AND LUNCHEON OR SUPPER-PARTIES.

      Lemon or Orange Jelly.

      Ribbon Jelly.

      Buttercup Jelly.

      Whipped Cream.

      Swan’s Down Cream.

      Jellied Oranges.

      Ambrosia.

      How to make Coffee and Tea.

      Tea.

      INDEX.

      1

      HOME-MADE YEAST AND THE FIRST LOAF.

      Table of Contents

      THE question is often asked, What is the most important branch of culinary knowledge? What the chief requisite in supplying the table well and healthfully?

      The experienced housewife cannot hesitate as to the reply.

      Beyond doubt, the ability to make good bread. No one need rise hungry from a table on which is plenty of light, sweet bread, white or brown, and good butter. For the latter item many of us are dependent upon market and grocery. It is hardly just to hold the cook responsible for imperfections in this regard when she has bought the best articles these supply. She is culpable if she fails to see that her board furnishes three times a day a bountiful allowance of what I hope none of my friends in council will ever call "healthy bread." The eater may be made or kept healthy by the consumption of nutritious, wholesome, healthful or healthsome food; but the most careful philologists do not speak of edibles as subject to such diseases as may afflict living creatures.

      While it is always wise to use none except the best flour in bread-making, it is true that skilful management of an inferior brand will often produce better loaves and biscuits than careless treatment of fine family flour. I say this that none may be discouraged. So far as my observation and experience extend, nothing can remedy the disadvantage of indifferent yeast.

      Let me earnestly advise, therefore, as the foundation of successful baking, the manufacture of

      HOME-MADE YEAST.

      Table of Contents

      Four large mealy potatoes, peeled.

      Two quarts of cold water.

      One teacupful of loose, dry hops, or, half a cake of the pressed hops put up by the Shakers and sold by druggists.

      Two tablespoonfuls of white sugar.

      Four tablespoonfuls of flour.

      Half a cupful lively yeast, or a yeast-cake dissolved in a little warm water.

      Put water, potatoes, and the hops tied up in a bit of coarse muslin, over the fire in a clean pot or kettle. Boil until the potatoes break apart when a fork is stuck into them. Unless they are very old or very new, this should be half an hour after the boiling begins. Take out the potatoes, leaving water and hops on the range where they will boil slowly. Mash the potatoes smooth in a wooden tray or large crockery bowl, with a wooden spoon, and work in the sugar. When these are well-mixed wet the paste with three tablespoonfuls of the boiling hop-tea, then stir in a tablespoonful of flour. Do this four times, beating and stirring to get rid of lumps. When the flour is all in, add, a little at a time, the rest of the hop-tea, squeezing the bag hard to get every drop. Throw the boiled hops away, and wash the cloth or bag well before putting it aside for the next yeast-making.

      Strain the thick, grayish liquid through a colander into a bowl and let it get almost but not quite cold before you stir in the half cupful of made yeast that is to raise it. Set aside out of the dust and wind, put a sieve or throw a bit of mosquito netting over it, and leave it to work. It is a good plan to set the bowl in a large pan or dish to catch what may run over the sides. When the yeast ceases to sing or hiss, and the bubbles no longer rise and break on the surface, the fermentation is complete. Four or five hours in July, seven in January, usually bring this to pass. Pour the yeast into glass fruit-jars with close covers, or stone-jars fitted with corks, or common bottles, tying the corks down with twine. Keep in a cool, dark place, and do not open except to draw off the quantity needed for a baking. In the refrigerator it will keep good for a month. Shake up the bottle before pouring out what you want into a cup.

      The creamy, foamy product thus obtained is quite another thing from the dark, bitter stuff pedled from one kitchen door to another as brewer’s or baker’s yeast, unfit for use unless strained, and then too frequently unprofitable because stale and flat.

      THE FIRST LOAF.

      Table of Contents

      One quart and a cupful of sifted flour (a half pint cup)

      One even teaspoonful dry salt.

      Two full cups of blood-warm water.

      Five tablespoonfuls of yeast (good ones).

      Sift the flour and salt together into a wooden or stoneware bowl. Make a hole in the middle and pour in the yeast, then a cupful of the water. With clean hands begin to work down the flour into the liquid, and as it stiffens add the rest of the water. When the dough is all wet dust your fingers with dry flour, and rub off the paste into the bowl. Scrape the sides of this, dust your fingers again, and make all the dough into a lump or ball. Dredge your pastry or bread-board well with flour, put the dough upon it and sift flour lightly over it. Ask your mother or some experienced person whether or not it is of the right consistency. There is so much difference in various brands of flour that only practice can teach one when the dough is just right. Do not get it too stiff. Add flour very cautiously even should it stick to your fingers. Knead the bread for fifteen minutes—not so fast as to tire yourself out of breath, but steadily and hard, working it away from you all the time, turning the ball over and around so as to reach every part of the mass. It should leave the board without stickiness at the end of this time, be smooth, firm, and elastic. Strike it hard with a tight fist, and if the dent thus made fills up at once, you have kneaded it sufficiently.

      Sprinkle your bread-bowl with flour,

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