,,9 ,,prep>ation      ,,by      ,,mrs4  
,,emma ,p4 ,,ew+4      ,,bread ,,&      
,,bread ,,mak+4    ,,salad ,,& ,,salad  
,,mak+4    ,,devil ,,da9ties ,,&        
,,little ,,di%es4            ,cook]y    
,manuals4      ,,no4 #a4      ,,s\p ,,& 
,,s\p ,,mak+4      ,,by    ,,mrs4 ,,emma
 ,p4 ,,ew+1      ,au?or ( 8,cook+ &     
,ca/le ,build+10 & ,sup]9t5d5t    ( !   
,*icago ,tra9+ ,s*ool ( ,cook]y4        
,,*icago ,,& ,,new ,,york3              
,,fairbanks1 ,,palm]  ,,co4      #ahhb4 
,,copyright ,,by    ,,fairbanks1 ,,palm]
  ,,co4    #ahhb4          ,,index4     
,,page4      ,,amb] ,,s\p               
#bj      ,,asp>agus ,,s\p         #be   
,,beef ,,tea               #ac          
,,*ick5 ,,s\p           #ai      ,,cel]y
 ,,s\p            #bj      ,,corn ,,s\p 
#be      ,,cr\tons               #cd    
,,c>amel                #cc             
,,dumpl+s              #ce      ,,=ce   
,,meat ,,balls       #cf      ,,juli5ne 
,,s\p          #ba      ,,mulligatawny  
,,s\p      #ai      ,,mock ,,turtle     

#bg      ,,noodles                #ce   
,,oy/] ,,/ew            #cj      ,,oy/] 
,,s\p            #cj      ,,onion ,,s\p 
#bc      ,,pea ,,s\p               #bc  
,,s\p ,,/ock             #aj      ,,/ock
 ,,pot               #i                 
,,save-,,all ,,s\p          #bh         
,,tomato ,,s\p            #ba           
,,vegetable ,,s\p         #bb           
,,:ite ,,s\p             #bd            
,,s\p ,,& ,,s\p ,,mak+4                 
,,prelim9>y ,,rem>ks4      ,s\p is s    
conv5i5t1 economical & heal?ful1 t z an 
article (  diet x ranks second 9        
importance only to bread2 & s\p mak+ is 
ju/ly entitl$ to a prom95t place 9 !    
sci5ce ( cook]y4    ,a simple s\p or    
bro? ( good quality1 delicately season$ 
) salt  & pepp]1 or conta9+ "s ( !      
gra9s1 or gra9 products1 is  always     
acceptable1 & none ( ! m complex s\ps t 
c be  readily secur$ by a judici\s      
introduction ( vegetables1 h]bs &       
spices ev] meet ) popul> disfavor4      
,!re are en\gh scraps ( cook$ & uncook$ 

meats1 trimm+s (  roa/s1 /eaks1 *ops1   
cutlets & s on 9 ne>ly e h\se to keep  !
 family suppli$ ) nutriti\s1 palatable  
s\p1 ) v little  tr\ble & at only a     
slight exp5se = additional mat]ial4 ,& z
  ! be/ d9n] c g5]ally be prec$$ )      
advantage by a light  s\p ( "s k9d1 to  
an ord9>y1 cold1 or 8pick$-up0 family   
d9n]1  a plate ( s\p is an invaluable   
adjunct1 & c be prep>$ 9 a few  m9utes 9
 a kit*5 :]e ! value ( ! /ock pot is    
recogniz$1  & ! economy ( good cook+    
und]/ood4    ,s\p sci5tifically prep>$  
is easi] ( dige/ion ?an almo/  any o!r  
article ( diet4 ,! solid matt] :i* ent]s
 into its  composition & w\ld 9 !       
orig9al =m require sev]al h\rs =        
dige/ion1 is s brok5 d[n 9 ! process (  
prep>ation t x c  be readily assimilat$ 
) v little exp5diture ( vital =ce2 &    
be+ absorb$ by ! /oma* z soon z eat51   
goes imm$iately to  n\ri% ! sy/em4    ,b
 s\p to fulfill its true mission mu/ be 
attractive 9 appe>ance1  agreeable 9    
flavor & unmi/akable 9 "*4 ,x mu/ n be a

  weak1 sloppy1 *>act]less comp\nd1 nor 
a crude1 greasy1 inh>moni\s             
hodge-podge4 ,! defects ( unsavory1     
unpalatable1 indige/ible s\ps  may be   
conceal$1 b c n be remov$ by ! excessive
 use ( salt1  pepp] & o!r spices &      
condim5ts4 ,& 9 ord] t s\p ( any  k9d   
may legitimately aspire to high rank1   
ei!r z a nutritive or  hygi5ic ag5t1 x  
mu/ be skillfully prep>$1 s z to please 
! eye  & gratify ! palate4          ,,h[
 ,,to ,,make ,,s\p ,,/ock4      ,a      
,,/ock ,,pot4    ,any ord9>y pot or     
kettle c be us$ = prep>+ /ock1 b z a    
8dige/]0 or /ock pot is "o ( ! mo/      
useful ut5sils kn[n to  ! cul9>y art1 & 
c be obta9$ at almo/ any h>dw>e /ore1 no
  kit*5 %\ld be )\t "o4 ,! cook1 :o is  
provid$ ) a /ock  pot1 & habitually uses
 x two or ?ree times a week1 c utilize  
all  available scraps1 & g5]ally has a  
supply ( /ock on h& f  :i* an acceptable
 s\p1 or delici\s sauce c be improvis$ 9
 a  %ort "t1 & ) v little tr\ble4    ,! 
/ock pot %\ld n rema9 on ! /ove or      

range1 & fre%  mat]ial be add$ f "t to  
"t to t :i* is p>tly or :olly  cook$2 b 
:5ev] a quantity ( scraps accumulate !y 
%\ld be  c>efully prep>$ & put to cook4 
,,s\p ,,/ock4    ,a great _m s\ps are   
made )\t ! previ\s prep>ation ( a       
specially di/9ctive /ock4 ,b /ock has z 
legitimate an exi/5ce  9 s\p mak+1 z    
f]m5t has 9 bread mak+2 & its           
recognition is  q ess5tial to a p]fect  
und]/&+ ( ! subject4 ,/ock is !  base ( 
s\ps4 ,x is ! fluid f\ndation ) :i* o!r 
mat]ials  are mix$1 & skillfully        
incorporat$ into s\ps1 t 9 mod]n bills  
( f>e are bewild]+ly designat$ potages1 
purees1 & consommes4    ,s\p /ock1 9 !  
/ricte/ s5se ( ! t]m1 is ! fluid extract
 (  meat or meat & bones1 & is ( two    
k9ds3--simple & comp\nd4    ,,simple    
/ock is ! extract f a s+le k9d ( fle%1  
fi% or f[l4  ,,comp\nd /ock is ! extract
 f two or m k9ds ( fle%1 fi% or  f[l    
m+l$ & cook$ toge!r1 or mix$ toge!r1    
aft] be+ cook$  sep>ately4      ,,h[    
,,to ,,make ,,s\p ,,/ock4    ,to make   

/ock1 meats ( any k9d cut 9 small       
pieces1 or meat &  bones well cut &     
brok51 %\ld be put 9 a pot 9 cold wat]  
slightly salt$1 & ! wat] heat$ v        
gradually until x rea*es  ! boil+ po9t1 
aft] :i* x %\ld be kept simm]+ g5tly  = 
a long] or %ort] "t1 accord+ to ! nature
 & quantity  ( ! mat]ial us$1 & !       
consi/5cy ( ! /ock want$4 ,:5           
suffici5tly cook$1 x %\ld be remov$ f ! 
fire1 /ra9$ into  a j> or b[l1 & set 9 a
 cool place4      ,,quantity ,,( ,,wat]4
    ,au?orities diff] some:at 9 reg>d to
 ! quantity ( wat] t  %\ld be us$ 9     
prep>+ /ock & mak+ s\p4    ,if ! simm]+ 
is to cont9ue six or eight h\rs1 z "s   
recomm5d1  a little m wat] is requir$   
?an :5 x is to cont9ue only half  t l5g?
 ( "t4 ,b z ! correct proportions are   
ab\t "o  qu>t ( wat] to ea* p\nd ( meat 
& bones1 x is absurd to use an          
additional quantity ( wat]1 & wa/e "t & 
mat]ial 9 r$uc+  ! /ock to ! prop]      
consi/5cy by evaporation4               
,,quantity ,,( ,,salt4    ,! pr9cipal   

object ( us+ salt$ wat] 9 ! prep>ation (
 /ock1  is to facilitate ! sep>ation ( !
 blood & slime f ! meat4  ,! quantity ( 
salt us$ %\ld be regulat$ by ! condition
 ( !  meat1 & 9 no case m ?an an ounce (
 salt to ea* gallon ( wat]4             
,,remov+ ,,! ,,scum4    ,! blood & slime
 :5 ?r[n to ! surface 9 ! =m ( scum1    
%\ld be remov$ z rapidly z x rises4 ,if 
p]mitt$ to rema9 aft]  ! wat] rea*es !  
boil+ po9t1 x w be spe$ily incorporat$  
) ! /ock1 & injure its appe>ance &      
flavor4 ,a little cold  wat] p\r$ into !
 pot ! mom5t x boils1 w ha/5 ! ris+  ( !
 scum4      ,,soak+ ,,& ,,simm]+ ,,!    
,,meat4    ,! album5 ( all meats1 l !   
album5 or :ite ( eggs1 is curdl$  &     
h>d5$ by heat1 b is readily soluble 9   
cold wat]1 & mixes  quietly ) x2 & :5   
meat is put to cook 9 cold wat]1 & soak$
  until ! wat] rea*es ! boil+ po9t1 &   
aft]w>d p]mitt$ to  only simm]1 all its 
juices are extract$1 & m+l$ ) ! liquid  
s p]fectly z to greatly improve !       
flavor1 & add to ! nutritive  prop]ties 

( ! /ock or s\p4      ,,quality ,,( ,,! 
,,meat4    ,! flavor ( s\p dep5ds ^u !  
quality ( ! mat]ials ( :i*  x is made4  
,t\gh & co>se pieces ( meat1 :5 ! meat  
is ( good  quality1 make good s\ps &    
sauces1 & c be conv]t$ into /ock        
advantage\sly1 z c also a great _m r\gh1
 refuse bits & scraps2  b x is v        
important t all meats ( :i* /ock is to  
be made1  %\ld be cook$ be=e !y get     
ta9t$1 or /ale2 9 fact1 !  fre%] ! meat1
 ! bett] w be ! quality ( ! /ock made f 
x4      ,,beef ,,tea4    ,especial c>e  
%\ld be obs]v$ 9 reg>d to ! fre%ness ( !
 meat  = beef tea1 :i* comes "u ! g5]ic 
"n ( s\p1 be+ m]ely  a pla9 s\p /ock4 ,a
 cut f ! r\nd1 on acc\nt ( its juic9ess1
  is pref]able1 = beef tea4 ,9 prep>+ x1
 all sk9 & fat %\ld  be remov$1 & ! beef
 cut into small pieces4 ,x %\ld !n be   
cov]$ ) cold wat]1 & all[$ to soak =    
sev]al h\rs1 :5  ! wat] %\ld be br\ght  
sl[ly to ! boil+ po9t4 ,?is tea is  n s 
nutriti\s z /ock simm]$ = two or ?ree   
h\rs1 b is  believ$ by physicians to    

ex]cise a special tonic & exhil>at+     
influ5ce ^u ! sy/em indep5d5t ( any     
directly nutritive quality  x may       
possess4      ,,consi/5cy ,,( ,,/ock4   
,! consi/5cy ( /ock dep5ds greatly ^u ! 
mat]ial us$1 &  ! l5g? ( "t x is cook$4 
,bones conta9 a l>ge quantity (         
gelat9\s matt]1 & :5 equal portions (   
meat & bones are us$1  ! /ock1 :5 cold1 
w be q /iff & gelat9\s2 & !  long] x is 
all[$ to simm]1 ! m /iff & gelat9\s x w 
become4 ,if meat alone is us$1 or if !  
/ock is cook$ b a %ort  "t1 x w rema9 9 
liquid =m4      ,,"t ,,requir$ ,,=      
,,mak+ ,,/ock4    ,:5 meat & bones are  
well cut & brok5 up1 all _! valuable    
qualities w by prop] soak+ & simm]+ be  
extract$ 9 two or  ?ree h\rs2 & al?\gh  
long] cook+ w r5d] ! /ock ?ick]  & m    
gelat9\s1 x is n advisable to cont9ue x 
a great]  l5g? ( "t1 z ! nutrition ( s\p
 dep5ds v little1 if at  all1 ^u ! am\nt
 ( gelat9e x conta9s1 & its flavor is   
injur$  by too mu* cook+4      ,,/ra9+1 
,,cool+ ,,& ,,keep+ ,,/ock4    ,/ock1 :5

 suffici5tly cook$1 %\ld be c>efully    
/ra9$1 &  unless want$ = imm$iate use   
%\ld be set :]e x w cool z  rapidly z   
possible4 ,! quick] x cools ! f9] w be  
its flavor1  & ! great] ! l5g? ( "t x c 
be kept4 ,9 cold wea!r  /ock w keep fre%
 & sweet = sev]al days2 b 9 summ]1      
unless  kept 9 a cold place1 x w be     
necess>y = its pres]vation1 to put  x   
ov] ! fire & br+ x to a boil1 or 8scald 
x0 e day4      ,,salt+ ,,/ock4    ,aft] 
/ock has be5 /ra9$ & :ile /ill w>m1 all 
! salt t  w be ne$$ 9 ! s\ps or sauces  
to be prep>$ f x1 c be  add$ )          
advantage1 z x becomes ?or\ghly         
incorporat$ ) !  /ock & aids 9 its      
pres]vation4      ,,cook+ ,,vegetables  
,,9 ,,/ock4    ,_m cook books recomm5d  
putt+ vegetables into ! /ock pot )  !   
meat & cook+ !m ! same l5g? ( "t4 ,b z  
vegetables  t are cook$ sev]al h\rs )   
meat are apt to give ! /ock  a rank     
ta/e1 & also to cause x to f]m5t 9 a    
%ort "t 9  w>m wea!r1 su* a me?od is    
objectionable 9 mak+ /ock4 ,:]e  economy

 is a prom95t consid]ation1 or :]e !    
/ock is to be us$  imm$iately 9 s\p1 x  
is p]haps z well to simm] ! meat &      
vegetables toge!r a suffici5t l5g? ( "t 
to extract all _!  flavor & nutrim5t4   
,,classification ,,( ,,s\ps4      ,aft] 
! /ock has be5 prop]ly made !re is      
comp>atively little  tr\ble att5d+ !    
prep>ation ( any k9d ( s\p desir$2 & x  
may be proce$$ ) at once1 by ! addition 
( spices1 vegetables  & o!r articles1 or
 may be po/pon$ till ano!r day1 & =     
ano!r occasion4    ,! v>iety ( s\ps is  
illimitable & c be increas$ almo/       
indef9itely1 z x requires b a new       
comb9ation ( mat]ials to  entitle a s\p 
to a di/9ctive "n1 & z grotesque a "o z 
its  orig9ator may *oose to be/[ ^u x4  
,all s\ps1 h[ev]1 c be classifi$ &      
arrang$ "u five heads1  viz43      #a4  
,pla9 s\p4    #b4 ,cle> s\p4    #c4     
,vegetable s\p4    #d4 ,:ite s\p4    #e4
 ,mix$ s\p4    ,to "o or ! o!r ( ^!     
divisions ev]y?+ 9 ! nature (  s\p      
belongs2 & a little intellig5t ?\ght w  

enable ! cook  to select ! mat]ials     
adapt$ to1 & appropriate = use 9 ea*    
division4      ,,flavor ,,& ,,color ,,( 
,,s\p4    ,! flavor ( ! solid mat]ial1  
ei!r animal or vegetable f  :i* a s\p   
takes its "n1 %\ld always pr$om9ate :5 !
 s\p  is s]v$1 & only su* spices %\ld be
 add$ 9 its prep>ation z  h a t5d5cy to 
br+ out1 & p]fectly develop ! flavor ( !
  dom9ant article4    ,?is proposition  
holds good1 & %\ld be con=m$ to also1 9 
reg>d  to ! color2 s f>1 at lea/1 z to  
prohibit ! introduction (  d>k color$   
vegetables1 spices1 etc41 into light    
color$ s\ps4      ,,remov+ ,,! ,,grease4
    ,be=e us+ /ock = s\p1 ! fir/ ?+ to  
be done is to remove  f x all sup]flu\s 
grease4 ,:5 x is to be us$ )\t be+      
p]mitt$ to cool1 a little cold wat] p\r$
 into x z soon z  /ra9$1 w cause !      
grease to rise to ! surface s x c be    
skimm$ (f )\t difficulty4 ,if x is set  
aside till cold1 !  grease w =m 9 a cake
 on ! top ( ! /ock1 & c be tak5  (f :5  
conv5i5t1 b1 z x excludes ! air1 x is   

bett] to let  x rema9 till ! /ock is    
ne$$4      ,,class ,,"o4      ,,pla9    
,,s\ps4    ,pla9 s\p1 9 its /ricte/     
s5se1 is ei!r simple or comp\nd /ock    
season$ ) salt1 or ) salt & pepp]4 ,!   
addition ( "s  ( ! gra9s or gra9        
products1 g5]ally improves ! flavor &   
increases ! nutritive value ( any simple
 s\p or bro?1 b does  n take x out ( !  
category ( pla9 s\p4    ,prom95t among1 
& /rik+ly illu/rative ( ?is class (     
s\ps1 is      ,,pla9 ,,*ick5 ,,s\p4     
,! fle% ( ! f[l f :i* ! /ock is to be   
made1 %\ld1 )  ! exception ( ! brea/1 be
 cut into small pieces1 & ! bones       
brok54 ,! brea/1 ) ! sk9 z p]fect z     
possible1 %\ld be  plac$ 9 ! pot :ole1  
on top ( ! prep>$ mat]ial1 & remov$  z  
soon z t5d]4 ,to ea* qu>t ( /ock1 :5    
/ra9$ & skimm$1  add an ounce ( rice1 & 
let simm] ?ree-qu>t]s ( an h\r1 !n  add 
! brea/ ( ! *ick51 cut 9 dice1 a little 
m9c$ p>sley1  & salt & pepp] to ta/e4   
,pla9 *ick5 s\p is mu* improv$ if  ab\t 
a p\nd ( r\nd /eak be cut up & cook$ ) !

 f[l4    ,to ?is s\p add a p9t ( sweet  
cream1 ?ick5 ) fl\r1 & flavor  highly ) 
cel]y1 & ! product w be a mu* admir$    
:ite  s\p--cream ( cel]y s\p2--or if !  
cel]y & cream be omitt$1 !  addition (  
half a teaspoonful ( curry p[d] w       
trans=m x into a  *oice ,mulligatawny   
s\p4      ,,class ,,two4      ,,cle>    
,,s\ps4    ,cle> s\p is made f simple or
 comp\nd /ock1 by /ra9+ &  cl>ify+4 ,x c
 be season$ ) salt1 pepp] & o!r         
condim5ts1  or ) salt & pepp] alone4 ,9 
! prep>ation ( cle> s\ps1  h]bs1 spices 
& vegetables are frequ5tly cook$ ) !    
/ock1 &  /ra9$ out1 & ! s\p !n cl>ifi$4 
,all s\ps t are made )  a f\ndation (   
cl>ifi$ /ock1 or t h cle> s\p = a base1 
c be ?ick5$ ) arr[ root1 corn />* &     
simil> articles1 or  flavor$ ) v>i\s    
vegetables1 c]eals1 etc41 )\t los+ _!   
di/9ctive "n or "*1 provid$ c>e be tak5 
to use only su*  articles z w n injure !
 cle>ness ( ! s\p4 ,z excell5t          
illu/rations ( ?is class ( s\ps take--  
,no4 #a4--;,,amb] ,,s\p4    ,put a gill 

ea* ( slic$ onion1 c>rot1 turnip &      
p>snip1 fri$ to a  delicate br[n1 toge!r
 ) ! bits ( ham or bacon ) :i* !y  7    
fri$1 into a s\p kettle2 add to !m a    
sprig ea* ( p>sley  & ?yme1 half a bay  
leaf1 two cloves1 five pepp] corns1 &   
cov]  ) five qu>ts ( pla9 or comp\nd    
/ock4 ,simm] g5tly = an h\r1  /ra91     
remove ! grease1 & cl>ify4 ,heat to     
boil+ po9t1 season  ) salt & pepp]1 add 
a tablespoonful ( c>amel & s]ve4 ,if    
prop]ly made1 & c>efully /ra9$ &        
cl>ifi$1 ?is s\p w be  z transp>5t z    
amb]4      ,no4 #b4--,,tomato ,,s\p4    
,to f\r qu>ts ( cle> s\p1 add a qu>t (  
/ra9$ /ew$ tomato1 a  teaspoonful (     
sug>1 a tablespoonful ea* ( corn />* &  
butt]  /irr$ toge!r1 & salt & pepp] to  
ta/e4 ,boil a few m9utes &  s]ve4       
,no4 #c4--;,,juli5ne ,,s\p4    ,to f\r  
qu>ts ( cle> s\p1 add a gill ea* (      
c>rot1 p>snip1  turnip1 cel]y1 /r+      
beans1 core ( lettuce1 & a small onion1 
cut  into ?9 pieces ab\t an in* 9 l5g?1 
& simm] g5tly until all  ! vegetables   

are t5d]4 ,season to ta/e ) salt &      
pepp]1 &  t5 or fifte5 m9utes be=e s]v+ 
! s\p1 put into x a few  wat] cresses or
 "s sorrel leaves4 ,if all ! vegetables 
are n  readily obta9able1 "o or m ( !m c
 be omitt$ )\t s]i\s  detrim5t to ei!r !
 flavor or title ( ! s\p4      ,,class  
,,?ree4      ,,vegetable ,,s\ps4        
,vegetable s\p is made by cook+         
vegetables 9 ei!r simple or  comp\nd    
/ock2 or a special /ock may be prep>$ by
 add+ wat]  or milk to ! juice extract$ 
f vegetables4 ,a vegetable s\p  may     
conta9 b a s+le vegetable2 or x may     
conta9 a v>iety (  vegetables1 & be (   
any color desir$4 ,! vegetables may be  
cook$  a long] or %ort] "t1 & left 91 or
 /ra9$ out ( ! s\p  accord+ to ta/e or  
fancy4      ,no4 #a4--,,pla9 ,,vegetable
 ,,s\p4    ,to ?ree qu>ts ( /ock add a  
gill ea* ( slic$ c>rot1 turnip1  p>snip 
& onion1 & simm] g5tly till t5d]4 ,half 
an h\r be=e  s]v+1 add a /alk ( cel]y   
cut 9 small pieces1 or two or ?ree      
sprigs ( p>sley4 ,season ) salt & pepp]4

    ,a numb] ( pla9 vegetable s\ps q    
diff]5t 9 "* c  be v readily comp\nd$ by
 us+ a great] or small] v>iety (        
vegetables1 or by adapt+ ! comb9ation to
 ! season & !  appetite4      ,no4      
#b4--,,onion ,,s\p4    ,fry 9 an ounce (
 butt] or cl>ifi$ dripp+s1 till a light 
br[n1  two or ?ree l>ge onions slic$ ?92
 !n add two ounces ( fl\r  & /ir till   
ab\t ! same color4 ,mix ?or\ghly ) a p9t
 ( cold  /ock1 place ov] ! fire 9 a s\p 
kettle1 & :5 x comes to a  boil p\r 9 a 
qu>t ( boil+ milk into :i* ?ree boil$   
potatoes1  ma%$ to a smoo? pa/e h be5   
/irr$4 ,season ) salt & pepp]  & s]ve   
hot4 ,wat] c be us$ in/ead ( /ock 9 ?is 
s\p1 if m  conv5i5t1 & ! s\p /ill be    
delici\s4      ,no4 #c4--;,,dri$ ,,pea  
,,s\p4    ,soak = sev]al h\rs1 or ov]   
night1 a p9t ( dri$ peas 9 two  qu>ts ( 
cold wat]4 ,dra9 & put to cook 9 f\r    
qu>ts ( cold  wat]1 ) a qu>t] ( a p\nd (
 breakfa/ bacon or salt pork1  fri$ to a
 light br[n4 ,z soon z ! wat] boils skim
 c>efully1  cov] closely & let simm]    

g5tly ?ree or f\r h\rs1 or until !  peas
 are v t5d]4 ,/ra9 & return ! s\p to !  
kettle1 add  a teaspoonful ( sug>1 two  
qu>ts ( /ock1 &1 :5 boil+1 a            
tablespoonful ea* ( fl\r & butt]4       
,season ) salt & pepp]1  & s]ve ) toa/$ 
bread cut 9 dice4    ,pea s\p c be made 
9 ?is mann] )\t ! bacon or pork1 9 :i*  
case x is advisable to use a cup ( sweet
 cream in/ead ( ! butt]1  & to season   
delicately ) cel]y4 ,sweet corn is a v  
desirable  mixture = pea s\p1 & sug> may
 be disp5s$ ) :5 x is us$4  ,! addition 
( a little cru%$ sp9a* juice w conv]t   
?is into a  nice gre5 pea s\p4    ,if ! 
sp9a* juice be omitt$1 & a cup ( d>k ri*
 gravy1  a spoonful ( c>amel1 & a       
flavor+ ( h]bs & spices be  sub/itut$1 !
 entire "* ( ! s\p w be s *ang$ t  x mu/
 be transf]r$ to ! li/ ( mix$ s\ps4     
,,class ,,f\r4      ,,:ite ,,s\ps4      
,veal1 *ick51 fi%1 oy/]s & o!r %ell fi% 
furni% ! /ock =  mo/ :ite s\ps1 & cream 
or milk ent]s l>gely into ! composition 
( _m ( !m4 ,"o ( ! lead+ *>act]i/ics (  

:ite s\ps is  ! prohibition ( ev]y?+ t  
has a t5d5cy to color2 h5ce1            
comp>atively few vegetables1 h]bs &     
spices are legitimately  p]missible 9 _!
 composition z season+ & flavor+4 ,)    
c]ta9 re/rictions1 h[ev]1 a great] numb]
 c occasionally  be introduc$ )         
appropriat5ess1 & sometimes be giv5 ev5 
a  prom95t place4    ,an illu/ration is 
furni%$ 9      ,no4 #a4--;,,cream ,,(   
,,asp>agus ,,s\p4    ,cut (f1 ab\t an   
in* 9 l5g?1 ! po9ts ( two bun*es (      
asp>agus1 & simm] !m g5tly until t5d] 9 
wat] suffici5t to  cov] !m1 to :i* a    
teaspoonful ( salt has be5 add$4 ,boil !
  /alks ( ! asp>agus tw5ty m9utes 9 ?ree
 p9ts ( :ite /ock  or wat]1 !n /ra9 &   
?ick5 ! liquid ) a tablespoonful (      
fl\r1 let x boil two m9utes1 & add a p9t
 ( sweet cream & !  asp>agus po9ts ) !  
wat] 9 :i* !y 7 cook$4 ,season )  salt &
 pepp]1 & s]ve hot4      ,no4           
#b4--;,,corn ,,s\p4    ,a delici\s :ite 
s\p c be made by simm]+ a p9t ( sweet   
corn  9 a qu>t ( :ite /ock = fifte5     

m9utes1 !n add+ a qu>t (  boil+ milk & a
 small piece ( butt]1 & season+ ) salt &
  pepp]4      ,no4 #c4--;,a ,,ri* ,,:ite
 ,,s\p4    ,simm] = an h\r 9 ?ree qu>ts 
( :ite /ock a gill ea* ( :ite  turnip1  
onion & cel]y cut 9 small pieces1 toge!r
 ) a blade (  mace4 ,/ra91 ?ick5 ) two  
ounces ( fl\r1 boil two m9utes1 add     
half a p9t ( sweet cream & season ) salt
 & pepp]4 ,:5 ab\t  to boil /ir 9 ! well
 beat5 yolks ( ?ree eggs1 & s]ve4       
,,class ,,five4      ,,mix$ ,,s\ps4     
,delicacy 9 season+ & flavor+ is        
pre-em95tly ! di/+ui%+  m>k ( a f9e s\p 
( any k9d2 b to mix1 m+le & comb9e _m   
diff]5t articles ( food s z to produce a
 s\p ^: flavor is  di/9ct f any s+le    
+r$i5t ent]+ into its composition1 yet  
embody+ ! be/ qualities ( ea*1 is ! true
 crit]ion ( m]it 9  a mix$ s\p4         
,ne>ly all s\ps are 9 a c]ta9 s5se mix$ 
s\ps2 b pla91 cle>1  vegetable & :ite   
s\ps1 h di/9ctive *>act]i/ics by :i*  !y
 c be recogniz$1 & _! g5u95ess e/abli%$1
 :ile !  individuality ( a mix$ s\p mu/ 

be evolv$ f ! h>moni\s  adju/m5t (      
seem+ly discordant mat]ials1 & dep5ds 9 
a great  measure ^u ! good judgm5t1     
discrim9at+ ta/e & arti/ic skill  ( !   
p]son :o prep>es x4    ,an illu/ration (
 a mix$ s\p t c n be plac$ "u any o!r   
division is      ,no4 #a4--,,mock       
,,turtle ,,s\p4    ,+r$i5ts3    ,a      
calf's head1 a beef s\p bone1 five qu>ts
 cold wat]1 "o onion1  "o turnip1 "o    
c>rot1 "o half /alk cel]y1 "o half bun* 
p>sley1  "o bay leaf1 "o lemon1 five    
cloves1 t5 allspice1 t5 pepp] corns1  "o
 f\r? nutmeg1 two teaspoons ( salt1 a   
little cay5ne pepp]1 two  ounces butt]1 
"o ounce fl\r--a glass ( w9e to ea* qu>t
 ( s\p4    ,put ! head aft] remov+ !    
bra9s ) ! spices 9 ! s\p  kettle1 & cov]
 ) ?ree qu>ts ( cold wat] to :i* half a 
teaspoonful ( salt has be5 add$4    ,:5 
x boils skim c>efully & let simm] f\r or
 five h\rs1  remov+ ! meat z soon z     
t5d]4 ,/ra9 & set aside till next  day4 
,put ! beef bone & vegetables 9 ! s\p   
kettle & cov]  ) two qu>ts ( cold wat]  

to :i* half a teaspoonful ( salt has    
be5 add$1 & simm] f\r h\rs1 remov+ !    
scum z x rises4 ,soak  ! bra9s 9 cold   
salt wat] an h\r1 tie 9 a l95 clo? &    
boil  g5tly tw5ty m9utes 9 salt$ wat]4  
,plunge an in/ant 9 cold wat]  to r5d]  
:ite & firm4 ,cook two ounces butt] & "o
 ounce ( fl\r  9 a sauce pan till v     
br[n4 ,put bo? s\p /ocks toge!r 9 !     
kettle1 aft] all grease & settl+s h be5 
remov$1 also ! meat  f ! head cut 9     
small dice1 & ! yolks ( a doz5 h>d boil$
  eggs1 & :5 x boils add ! bra9s cut 9  
small pieces4 ,put !  lemon1 cut 9 ?9   
slices1 9 a heat$ ture51 ) a gill ( w9e 
=  ea* qu>t ( s\p2 p\r ! boil+ s\p on   
!m1 & s]ve4      ,no4 #b4--,,save-,,all 
,,s\p4    ,collect ! scraps left f      
breakfa/ & d9n]1 = in/ance1 a half  p9t 
( s\p1 a gill ( gravy1 a half p9t ( ma%$
 turnip or potato1  a little mac>oni    
cook$ ) *eese1 a s\r bak$ apple or      
broil$  *op or /eak1 etc41 etc42 put !m 
9 ! /ock pot or s\p kettle  ) suffici5t 
cold wat]1 simm] = an h\r1 remov+ any   

scum t  rises1 !n /ra9 & set aside4     
,next day remove ! grease1 put !  s\p to
 cook1 & :5 x boils1 season ) salt &    
pepp]1 & if x  seems to ne$ o!r season+ 
add a p9* ,( ?yme1 or cel]y se$1 or  a  
teaspoonful ( sug>4 ,x is sometimes well
 to put half a bay leaf &  two or ?ree  
cloves 9 ! kettle ) ! scraps4 ,!        
flavor+s &  spices requir$ 9 a mix$ s\p 
( ?is description dep5d greatly ^u  !   
nature ( ! scraps us$4 ,if !y are mo/ly 
light & delicate1  ?yme1 mace1 cel]y1 or
 p>sley c be add$2 if d>k & heavy1      
cloves1 bay leaf1 sweet m>joram or a    
little ,worce/]%ire sauce1  or walnut or
 o!r catsup c be us$ m appropriately4   
,sometimes  an ounce ea* ( butt] & fl\r 
cook$ toge!r 9 a saucepan till  br[n$1 &
 !n add$ to ! s\p1 give x ! v ?+ x      
lacks2  or x may be t ! fl\r /irr$ ) a  
gill ( cold sweet cream is  :at is ne$$ 
to make x a p]fect s\p4    ,to select & 
h>monize ! mat]ials = a mix$ s\p is "o (
 !  be/ evid5ces ( cul9>y capacity2 & ! 
cook :o c d ?is  successfully1 is       

qualifi$ to prep>e a s\p ( ! mo/ complex
 z  well z "o ( ! simple/ "*1 )\t reg>d 
to its "n or  class4      ,,oy/] ,,s\ps4
    ,^! all belong to ! :ite s\p class1 
b !y occupy s anomal\s  a position--an  
oy/] s\p be+ simply an oy/] /ew )       
additional  liquid1 & a ?ick5+ ( fl\r--t
 !y des]ve special m5tion4      ,,to    
,,/ew ,,oy/]s4--,no4 #a4    ,r9se a qu>t
 ( oy/]s 9 cold wat]1 dra9 ?r\gh a      
sieve4 ,put a  piece ( butt] ! size ( an
 egg 9 a /ew pan1 & :5 melt$ add a  p9t 
( milk & let x come to a boil2 add !    
oy/]s1 & ! mom5t  ! edges curl remove f 
! fire2 season ) salt & pepp]4 ,s]ve  ) 
small crack]s1 or on ?9 slices ( butt]$ 
toa/4      ,,to ,,/ew ,,oy/]s4--,no4 #b4
    ,p\r a p9t ( cold wat] ov] a qu>t ( 
oy/]s1 /ir well & dra92  put ! liquor 9 
a /ew pan greas$ ) butt]2 :5 x boils1   
skim1  add ! oy/]s1 season to ta/e )    
butt]1 salt & pepp]1 & cook  & s]ve z 9 
,no4 #a4    ,9 *ang+ an oy/] /ew to a   
s\p1 ! ?ick5+ & extra liquid  %\ld be   
add$ & cook$ be=e ! oy/]s are put into  

x4      ,,potages1 ,,purees ,,&         
,,consommes4    ,^! are ,fr5* t]ms us$  
to designate diff]5t k9ds ( s\ps2  b !y 
are appli$ s indiscrim9ately z to       
possess v little  significance1 ev5 =   
cul9>y adepts2 & ! divid+ l9e betwe5  a 
potage1 a puree1 a consomme1 & an ord9>y
 s\p1 is s imag9>y  z to be indi/9ct to 
pla9 e-day p4 ,b z a =eign or  grotesque
 "n does n detract f ! quality ( a good 
?+1  ^? :o pref] to call a s\p a potage1
 a puree or a consomme1 c  d s )        
impunity1 & n legally infr+e on ! doma9 
( any  pr(essional cook4      ,,h[ ,,to 
,,scald ,,s\p4    ,to scald /ock or s\p 
prop]ly1 x mu/ be br\ght to ! boil+     
po9t & ?or\ghly heat$4 ,its liability to
 f]m5t & gr[ s\r is  only increas$ by   
m]ely re-w>m+ x4      ,,:5 ,,to ,,add   
,,flavor+4    ,vegetables :5 us$ m]ely  
to flavor s\ps %\ld be simm]$ only  long
 en\gh to extract _! juices2 & aromatic 
spices1 orange &  lemon juice1 & o!r    
liquid flavor+s ^: subtle ess5ces are   
driv5 (f by heat1 %\ld be add$ b>ely a  

suffici5t l5g? ( "t  be=e ! s\p is s]v$1
 = !m to bl5d & h>monize ) !  o!r       
mat]ials--9 fact x is usually bett] to  
put !m 9 ! ture5  & p\r ! s\p ov] !m j  
be=e x goes to ! table4      ,,ord] ,,( 
,,add+ ,,vegetables4    ,:]e sev]al k9ds
 ( vegetables are us$ 9 ! prep>ation ( a
  s\p1 c>e %\ld be tak5 to put ^? t     
require mo/ cook+ 9  ! kettle fir/2 &1  
if possible1 to limit ! simm]+ ( ea* k9d
  to ! "t actually necess>y to cook x   
t5d]4      ,,br[n+ ,,vegetables4        
,breakfa/ bacon & ham give a peculi>ly  
f9e flavor to _m s\ps1  & :5 !y are us$ 
! vegetables add$ to su* s\ps %\ld be   
br[n$ 9 ! fry+s ( ! meat2 b :5 nei!r    
bacon nor ham is  us$1 ! vegetables %\ld
 be br[n$ 9 butt]1 z 9 mo/ cases  !y    
imp>t a ri*] flavor to ! s\p1 if nicely 
br[n$ 9 a little  grease be=e be+ add$4 
,,vegetables1 ,,etc41 ,,adapt$ ,,to     
,,s\ps4    ,:ile ne>ly all k9ds (       
vegetables1 h]bs1 spices & c]eals c be  
appropriately us$ at pleasure 9 cle>1   
vegetable & mix$ s\ps1  ^? specially    

adapt$ to :ite s\ps are3 caulifl[]1     
potato1 :ite  turnip1 onion1 cel]y1     
salsify1 cresses1 cap]s1 olives1 p>sley1
  ?yme1 rice1 mac>oni1 v]micelli1       
tapioca1 sago1 mace1 & r$ &  :ite pepp]4
      ,,to ,,cl>ify ,,s\ps4    ,to ea*  
gallon ( s\p add1 :ile cold1 ! :ites &  
%ells ( two  eggs beat5 ) a little cold 
wat]1 simm] = fifte5 m9utes1  remov+ !  
scum z x rises1 & !n /ra9 ?r\gh a       
flannel clo?  or bag4      ,,c>amel4    
,prep>ations = color+ & flavor+ s\ps c  
be obta9$ at  almo/ any groc]y by ^? :o 
wi% to use !m4 ,b c>amel1 :i*  is       
innoc5t & *eap1 is "o ( ! be/ color+    
mat]ials1 & is  easily prep>$3--    ,/ir
 half a p\nd ( sug> & a spoonful ( wat] 
9 a saucepan ov]  ! fire till a bright  
br[n1 !n add half a p9t ( wat]1 boil  a 
few m9utes & /ra94 ,c>amel made 9 ?is   
mann] w keep a  consid]able l5g? ( "t if
 put 9 an air-tight j> or bottle4       
,,?ick5+ ,,= ,,s\ps4    ,:5 fl\r1 corn  
/>*1 f>9a or arr[ root are to be us$ z  
?ick5+ = s\ps !y %\ld be /irr$ to a     

smoo? pa/e ) cold  milk1 cream1 or      
butt]1 & !n add$ to ! boil+ s\p4 ,if !  
fl\r is desir$ br[n x %\ld be cook$ )   
butt] be=e x is  add$ to ! s\p4         
,,additions ,,to ,,s\ps4    ,eggs cook$ 
9 a v>iety ( ways1 cr\tons1 noodles1    
dumpl+s1 =ce  meat balls1 & a doz5 o!r  
articles t are manufactur$ = !  purpose1
 are us$ accord+ to fancy z additions to
 s\ps4 ,"s (  !m are cook$ 9 ! s\p &    
s]v$ ) x1 & "s are cook$  sep>ate & put 
9 ! ture5 or ! individual plates1 & !   
s\p  p\r$ ov] !m4      ,,cr\tons4    ,a 
bit ( toa/$ or fri$ bread is call$ 9    
,fr5* a cr\ton2 &  cr\tons1 :i* are     
simply bits ( bread toa/$ or fri$ br[n1 
are v nice 9 a v>iety ( s\ps4 ,! bread c
 be toa/$ 9 !  ord9>y way & us$ dry1 or 
x c be butt]$1 cut 9 dice &  toa/$ br[n 
9 ! ov51 or fri$ br[n 9 butt] or        
dripp+s4 ,!  be/ way ( s]v+ cr\tons is  
to put a spoonful ( !m 9 ea* plate  &   
p\r ! hot s\p ov] !m4      ,,noodles4   
,! noodle is "o ( ! traditional articles
 = s]v+ 9 s\ps4 ,x  is a g5]al favorite 

& is easily made3    ,to ?ree eggs1 two 
tablespoonfuls ( wat]1 & a p9* ( salt1  
add  fl\r en\gh to make a /iff d\gh4 ,"w
 & knead fifte5 or tw5ty  m9utes1 roll  
to a v ?9 %eet1 du/ lightly & ev5ly )   
fl\r1  & roll up compactly4 ,!n ) a ?9  
%>p blad$ knife cut into  v ?9 slices & 
let dry = a c\ple ( h\rs be=e putt+ 9  !
 s\p4 ,!y w cook 9 five m9utes4 ,or1    
,beat an egg v light1 add fl\r until    
/iff en\gh to roll into  little crumbs !
 size ( :eat or rice gra9s1 drop into   
boil+ s\p  & cook a few m9utes4         
,,dumpl+s4    ,a v delicate dumpl+ = s\p
 c be made ( biscuit d\gh1 rais$  ) ei!r
 yea/ or bak+ p[d]1 9 ?is mann]3 roll ! 
d\gh  ?91 cut into dice1 roll "u ! h& on
 a fl\r$ bo>d1 & /eam  = tw5ty m9utes2  
put 9 ! ture5 & p\r boil+ s\p ov] !m4   
,b ! mo/ delicate ( dumpl+s are made (  
light bread crumbs1 suet  or m>r[1 egg &
 season+4 ,^! c be v>i$ 9 season+ to    
suit  any s\p4 ,?is is a good comb9ation
 = a cle>1 :ite or delicate  s\p ( any  
k9d4 ,mix well1 b lightly1 a            

tablespoonful uncook$ beef  m>r[ & half 
a p9t bread crumbs1 season$ ) salt1     
pepp]1 grat$  lemon peel & mace2 add "o 
well beat5 egg1 roll into balls 9 !     
h&s1 & drop into ! boil+ s\p4 ,!y %\ld  
be s]v$ z soon z  !y rise to ! surface4 
,,=ce ,,meat ,,balls4    ,to f\r p>ts   
cook$ veal1 & "o "p suet m9c$ toge!r1   
add f\r  p>ts bread crumbs & season )   
salt1 pepp]1 p[d]$ cloves &  sweet h]bs4
 ,b9d toge!r ) beat5 egg1 make into     
small balls &  fry br[n4 ,^! are mu* us$
 9 mock turtle & o!r heavy s\ps4        
,,s\p ,,& ,,s\p ,,mak+ ,,que/ions4      
#a4--,:at is a /ock pot8    #b4--;,h[   
%\ld x be us$ & h[ frequ5tly8           
#c4--,:at is s\p /ock8    #d4--;,h[ _m  
k9ds ( /ock are !re8    #e4--,:at is    
simple /ock8    #f4--,:at is comp\nd    
/ock8    #g4--;,h[ is /ock made8        
#h4--,:y %\ld ! wat] = mak+ /ock be     
salt$8    #i4--;,h[ mu* salt %\ld be    
us$8    #aj4--,:y %\ld ! scum t rises be
 remov$8    #aa4--,:y %\ld meat = mak+  
/ock be put to cook 9 cold wat]8        

#ab4--,:y %\ld meat = s\p be simm]$ r   
?an boil$8    #ac4--,:at %\ld be !      
quality ( ! meat = mak+ /ock or s\p8    
#ad4--,:at is beef tea & h[ is x made8  
#ae4--,^u :at does ! consi/5cy ( /ock   
dep5d8    #af4--,:at l5g? ( "t %\ld /ock
 be simm]$8    #ag4--,:5 suffici5tly    
cook$ h[ %\ld x be treat$8    #ah4--;,h[
 long w /ock keep8    #ai4--,%\ld       
vegetables be cook$ ) meat 9 mak+ /ock8 
,:y n8    #bj4--;,h[ _m classes ( s\ps  
are !re8    #ba4--,:at are !y8          
#bb4--,:at flavors %\ld pr$om9ate 9 s\p8
    #bc4--,:at k9ds ( spices %\ld be    
add$ to s\p8    #bd4--;,does ! same rule
 t gov]ns ! flavor hold good 9 reg>d to 
! color ( s\ps8    #be4--,:5 & h[ %\ld !
 grease be remov$ f s\p8    #bf4--,:at  
is pla9 s\p8    #bg4--,:at effect on a  
pla9 s\p has ! addition ( gra9 or gra9  
products8    #bh4--;,h[ is pla9 *ick5   
s\p made8    #bi4--;,h[ is cream ( cel]y
 s\p made8    #cj4--;,h[ c a pla9 *ick5 
s\p be *ang$ to a mulligatawny s\p8     
#ca4--;,h[ is cle> s\p made8            

#cb4--;,h[ is amb] s\p made8            
#cc4--;,h[ is tomato s\p made8          
#cd4--;,h[ is juli5ne s\p made8         
#ce4--;,h[ are vegetable s\ps made8     
#cf4--;,h[ is a pla9 vegetable s\p made8
    #cg4--;,h[ is onion s\p made8       
#ch4--;,h[ is dri$ pea s\p made8        
#ci4--;,h[ is gre5 pea s\p made8        
#dj4--,:5 does a pea s\p become a mix$  
s\p8    #da4--;,f :at is /ock = :ite    
s\ps obta9$8    #db4--,:at is a lead+   
*>act]i/ic ( :ite s\ps8    #dc4--;,h[ is
 cream ( asp>agus s\p made8             
#dd4--;,h[ is corn s\p made8            
#de4--;,give a recipe = a ri* :ite s\p4 
#df4--,^u :at does ! individuality ( a  
mix$ s\p dep5d8    #dg4--;,h[ is mock   
turtle s\p made8    #dh4--;,h[ c a good 
save-all s\p be made8    #di4--;,h[ does
 an oy/] s\p diff] f an oy/] /ew8       
#ej4--;,h[ are oy/]s /ew$8    #ea4--,:at
 are potages1 purees & consommes8       
#eb4--,:at is ! di/9ction betwe5 !m &   
ord9>y s\ps8    #ec4--;,h[ %\ld s\p or  
/ock be scald$8    #ed4--,:5 is ! prop] 

"t = add+ flavor+s & spices to s\ps8    
#ee4--;,h[ %\ld vegetables be add$8     
#ef4--;,h[ %\ld vegetables = s\ps be    
br[n$8    #eg4--,:at diff]5t vegetables1
 h]bs & spices are adapt$ to  diff]5t   
s\ps8    #eh4--;,h[ are s\ps cl>ifi$8   
#ei4--,:at is c>amel1 & h[ is x made8   
#fj4--;,h[ %\ld ?ick5+ = s\ps be prep>$ 
& us$8    #fa4--,:at are "s ( !         
additions to s\p8    #fb4--,:at are     
cr\tons & h[ are !y made & s]v$8        
#fc4--;,h[ are noodles made8            
#fd4--;,h[ are dumpl+s made8            
#fe4--;,h[ are =ce meat balls made8     
,,transcrib]',s ,,notes3                
,italiciz$ or und]l9$ text is surr\nd$  
by und]scores3 italics4      ,obvi\s    
typographical errors h be5 correct$4