Chapter I: Front Matter

FIRST LESSONS

IN THE

PRINCIPLES OF COOKING.

]

FIRST LESSONS
IN THE PRINCIPLES
OF
COOKING.
IN THREE PARTS.

BY
LADY BARKER,

_Author of “Stories About,” “A Christmas Cake,” &c. &c._

=London:=
MACMILLAN AND CO.
1886.

RICHARD CLAY AND SONS,
BREAD STREET HILL, LONDON, E.C.
_And at Bungay, Suffolk._

CONTENTS.

PART I.
PAGE
INTRODUCTORY 3
LESSON I.
THE CHEMICAL COMPOSITION OF OUR FOOD 10
LESSON II.
BREAD AND BEEF 18
LESSON III.
FISH 25
LESSON IV.
VEGETABLES 29

PART II.
LESSON V.
THE PREPARATIONS OF FLOUR USED AS FOOD 38
LESSON VI.
POTATOES AND OTHER VEGETABLES 44
LESSON VII.
MODES OF PREPARING BROTH OR SOUP FROM BEEF 51
LESSON VIII.
FUEL AND FIRE 58

PART III.
LESSON IX.
BOILING AND STEWING 73
LESSON X.
BAKING, ROASTING, AND FRYING 79
LESSON XI.
BACON 86
LESSON XII.
THE GIST OF THE WHOLE MATTER 88

PART I.
_THE CHEMICAL COMPOSITION, AND THE EFFECT UPON THE HUMAN BODY OF THE
VARIOUS SUBSTANCES COMMONLY EMPLOYED AS FOOD._

FIRST LESSONS

IN THE

PRINCIPLES OF COOKING