Cookery book ; and, General axioms for plain cookery / formulated by Miss Briggs.

  • Briggs, Emily.
Date:
[1890]
Catalogue details

Licence: Public Domain Mark

Credit: Cookery book ; and, General axioms for plain cookery / formulated by Miss Briggs. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Reserve Dishes. Stewed Beef and Rice Cornish Pasties Boiled Cauliflower Barley Water Lemonade Season Dishes. Plum Pudding Mince Pies Orange Marmalade Pickled Cabbage Salads Jam This Syllabus is based on ihe following Rules:— 1. That the lessons graduate from the simplest dishes, just as the teaching of any other subject should proceed from the elementary to the more advanced. 2. That all new classes commence with the first lesson and proceed in regular order, instead of beginning with the same lesson, as those who have passed through part of a course. 3. That all the “Cookery Axioms” already formulated be included in this syllabus. • 4. That in the case of Season Dishes none be omitted that have these special axioms, unless they have been given in a previous lesson. 5. Dishes bracketed thus (£) indicate that the second (b) may be used for practice, because the general method is the same for both, and that the first dish (a)—which, however, must, be demonstrated—is usually difficult to dispose of, especially in the afternoon. 6. That two dishes requiring the same method should not occur in one lesson: e.g., Shepherd’s Pie and Milk Pudding. As these would both necessitate the use of ovens and pie-dishes, confusion might be caused, especially with young teachers. 7. The dishes demonstrated must be practised, but if somo of the lessons, though enough for demonstration, should not prove sufficient for practice, dishes may be added from former lessons. With this object in view cold meat dishes are arranged prior to roasting and boiling meat; and this also obviates the difficulty of disposing of the meat. N.B.—Lesson No. 1 is arranged v'ith the idea of intro- ducing albumen in its simplest form, when an egg will bo cooked under boiling point, and another will be cooked by