Barley is stated by historians to be the oldest of all cultivated grains.
It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans.
The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.
[…]
Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.
), which are produced by plants belonging to the vast order known as the grass family.
They are used for food both in the unground state and in various forms of mill products.
The grains are pre-eminently nutritious, […]
Fish stock.
———– Ingredients:- 2 lbs.
of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode:- Cut up the fish, […]
Boiled salmon.
————– Ingredients:- 6 oz.
of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion.
Bring it quickly to […]
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed.
Stale meat renders them bad, and fat is not so well adapted for making them.
The principal art in composing good rich soup, is […]
Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth.
The theory and philosophy of this process we […]
All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion.
Even the so-called “steam-cooked” grains, advertised to be ready for use in five or ten […]
With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten.
Perfect digestion can only be maintained […]
Rice needs to be thoroughly washed.
A good way to do this is to put it into a colander, in a deep pan of water.
Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain.
In this way […]
To boil lobsters.
—————– Ingredients:- 1/4 lb.
of salt to each gallon of water.
Mode:- Medium-sized lobsters are the best.
Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not […]
