XIII.
_GOOD COOKING._
Bad cooking prevalent in America-Abundance of excellent material--
General management of food here very wasteful and extravagant--Five
great departments of Cookery--_Bread_-What it should be, how to
spoil and how to make it--Different modes of aeration--Baking--Evils
of hot bread.--_Butter_-Contrast between the butter of America
and of European countries-How to make good butter.--_Meat_-Generally
used too newly killed--Lack of nicety in butcher's work--Economy of
French butchery, curving, and trimming--Modes of cooking meats--The
frying-pan--True way of using it--The French art of making delicious
soups and stews--_Vegetables_--Their number and variety in America--The
potato--How to cook it, a simple yet difficult operation--Roasted,
boiled, fried.--_Tea_--Warm table drinks generally--Coffee--Tea--
Chocolate.--_Confectionery_--Ornamental cookery--Pastry, ices, jellies.
XIV.
_EARLY RISING._ A virtue peculiarly American and democratic--In
aristocratic countries, labor considered degrading--The hours of
sunlight generally devoted to labor by the working classes and to sleep
by the indolent and wealthy--Sunlight necessary to health and growth
whether of vegetables or animals--Particularly needful for the
sick--Substitution of artificial light and heat, by night, a great
waste of money--Eight hours' sleep enough--Excessive sleep
debilitating--Early rising necessary to a well-regulated family, to
the amount of work to be done, to the community, to schools, and to
all classes in American society.
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