Mrs. N. Orr - De Witts Connecticut Cook Book, and Housekeepers Assistant

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THE AMERICAN ANTIQUARIAN SOCIETY
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This edition of De Witt's Connecticut Cook Book, and Housekeeper's Assistant by Mrs. N. Orr was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

De Witt's Connecticut Cook Book, and Housekeeper's Assistant copyright 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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CONTENTS OF

DE WITTS CONNECTICUT COOK BOOK.

PREFACE.

Y EARS ago, some one made the somewhat irreverent remark, that food should be blessed before going into the kitchen, for after that it was past blessing.

If that wholesale condemnation was deserved then, the evil has been intensified, and notwithstanding Monsieur Blot, and the thousand and one cook-books afloat, there are comparatively few tables where the luxury of good food, and the full development of its nutritive qualities is known. It is said there are over four thousand dishes known to educated cooks. A trifle less than that number ought to gratify the palate, afford nutriment and develop the muscle of the American citizen.

The preference of American women for other occupations has forced into our homes the ignorant peasantry of other nations; hence instructions to them must be oral, and so condensed as not to task the memory too much.

Not alone in their incapacity stand these imported autocrats of our kitchens. We must confess to a general ignorance and indifference in the matter, and it is only when we shall have become a nation of dyspeptics, that we will be fully alive to its importance.

In preparing the present work, the author has endeavored to present simple rules and directions, with the intention of assisting the intelligent housekeeper. It is only good judgment, and constant practice that makes the good cook, and it is absurd to think that an elaborate dish can be perfected by a novice.

Selected from sources to which comparatively few housekeepers have access; their practical value proved by years of observation and experience, the additional recipes, will be found both comprehensive and useful.

March, 1871.

DE WITTS

CONNECTICUT COOK BOOK.

THE COOKING IMPLEMENTS.

O F primary importance is the cooking apparatus. It would be evidence of incapacity in an engineer, should he undertake to manage a steam engine without first becoming familiar with, and then lubricating all its parts. A cooking range or stove is but a piece of mechanism, depending upon a proper circulation of heated air through its several passages. Hence the importance of keeping them free from an accumulation of soot and ashes.

A well polished exterior will not compensate for underdone pastry, neither will an elegant dinner service impart a flavor to viands chilled during the re-making of a coal fire. Therefore