Choice Cookery, by Catherine Owen
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Choice Cookery, by Catherine Owen
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"[...]cucumber, drained, pressed, and stirred into it, with a saltspoonful of salt and a few drops of very strong vinegar. Horseradish sauce is a very good sauce for hot or cold beef, roast or boiled. Grate three tablespoonfuls of horseradish fine, put to it a teaspoonful of sugar, one of salt, and one of vinegar, or a tablespoonful of Chablis wine; let them soak an hour or two, and the last thing before serving stir in four tablespoonfuls of cream that is whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed with the horseradish, but that is a matter of taste. When the sauce is to be served hot, two yolks of egg and two tablespoonfuls of water must be substituted for cream, which would curdle. The water, horseradish, etc., must[...]".
Choice Cookery, by Catherine Owen- Published on: 2015-03-10
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .32" w x 6.00" l, .36 pounds
- Binding: Paperback
- 140 pages
About the Author Catherine Owen is an Edmonton-based poet (formerly of Vancouver) whose work has been published in national and international journals such as ""Queen's Quarterly"" and ""Poetry Salzburg"." Her first book ""Somatic: The Life and Work of Egon Schiele"" (Exile Editions, 1998) was nominated for the Gerald Lampert Award while her second, ""The Wrecks of Eden"" (Wolsak and Wynn, 2002) was short listed for the BC Book Prize. Her most recent collections are ""Cusp/detritus"" (Anvil Press, 2006) and ""Shall: ghazals"" (Wolsak and Wynn, 2006). Her work has also appeared in the anthologies ""A Practice of Spirit"" (St Thomas Poetry Series 2002) and a collection of tributes to Joe Rosenblatt (Guernica Editions 2005).
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Most helpful customer reviews
20 of 20 people found the following review helpful. Kitchen DIY - Still a good idea By J. Woodward This 1889 book opens with the explanation: "Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge." It offers the same to today's cooks 6 generations later - how to make good food at home, where you can control ingredients. One example is the humble salad dressing. Easy to make out of ingredients already in the kitchen, easily adjusted for taste or dietary needs, and infinite in the varieties. I see no reason to buy the chemical concoctions on store shelves at 700% the cost of doing it myself. The same can be said for the collection of sauces too.
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