Chapter I: Front Matter

[ Transcriber's Note:
Every effort has been made to replicate this text as faithfully as
possible, including inconsistencies in spelling and hyphenation;
changes (corrections of spelling and punctuation) made to the
original text are listed at the end of this file.

Although some of its entries are not in alphabetical order, no
attempt has been made to reorder the index.
]

+--------------------------------+
| |
| _Crown 8vo, 2/6 net_ |
| |
| A GUIDE |
| TO |
| MODERN COOKERY |
| |
| BY THE SAME AUTHOR |
| |
| _Fourth Edition_ |
| |
+--------------------------------+
| |
| _Crown 8vo, 2/6 net_ |
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| =366= MENUS and |
| =1200= RECIPES |
| |
| Of the Baron Brisse |
| |
| In FRENCH and ENGLISH |
| |
| Translated by |
| Mrs. Matthew Clark |
| |
| _Ninth Edition_ |
| |
+--------------------------------+
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| _Fcap. 8vo, 2/6 net_ |
| |
| LEAVES FROM |
| OUR TUSCAN KITCHEN |
| |
| OR |
| |
| HOW TO COOK |
| VEGETABLES |
| |
| By Janet Ross |
| |
| With Photogravure Frontispiece |
| |
| _Third Edition_ |
| |
+--------------------------------+

THE
SKILFUL COOK

A PRACTICAL MANUAL
OF
MODERN EXPERIENCE

BY
MARY HARRISON

FIRST CLASS DIPLÔMÉE, SOUTH KENSINGTON
LECTURER ON HYGIENE, DOMESTIC ECONOMY
AND COOKERY

_EIGHTH EDITION_

1905
LONDON
J. M. DENT & CO.
29 & 30, BEDFORD STREET, W.C.

_All rights reserved_

TO
HER ROYAL HIGHNESS

THE PRINCESS CHRISTIAN

WHOSE INTEREST IN EVERY GOOD AND USEFUL WORK
HAS SO JUSTLY ENDEARED HER TO ALL
CLASSES OF THIS NATION

THIS WORK
IS
BY HER GRACIOUS PERMISSION

Most Respectfully Dedicated

BY HER
HUMBLE AND OBEDIENT SERVANT

MARY HARRISON

CONTENTS.

PAGE

Introduction 1

Hints to Young Housekeepers 6

Food and Diet 8

The Table 13

How to Cook 15

How to Clean Stoves and Cooking Utensils 19

Rules for Boiling 22

Rules for Roasting 23

Rules for Frying 24

Rules for Baking 26

Rules for Grilling 27

Rules for Broiling 27

Joints 28

Poultry and Game 32

Savoury Meat Dishes 40

Sauces 53

Breakfast Dishes and Beverages 69

Cold Meat Cookery 84

Entrées 92

Fish Cookery 111

Pastry 133

Puddings 151

Vegetables 190

Soups 203

Bread and Cakes 226

Jellies and Creams 243

Soufflées and Omelets 263

Invalid Cookery 268

Supper Dishes and Salads 277

Miscellaneous Dishes 283

Odds and Ends 288

How to use up Fragments 291

Forcemeats 293

Preserves 295

Menus 297

Suppers 308

INDEX 313

THE SKILFUL COOK.