Florence B. Jack– Good Housekeeping also The Fabrication of Aboriginal History

Preface

The Cookery articles in Good Housekeeping have been so kindly received, and so much appreciated by our readers, that we have been encouraged to write the present volume. We do this also in response to the repeated demands of our readers to have the recipes in a more handy form for the sake of reference, and to increase their general utility. "GOOD HOUSEKEEPING COOKERY" consists therefore of a re-issue of most of the recipes which have appeared in the Good House keeping Magazine during the last three years.

It does not claim to be a complete cookery book in the ordinary sense of the word, as many of the old familiar dishes will be found wanting.

On the other hand, it contains a large number of recipes which are better suited to modern requirements, and many novelties which are not to be found elsewhere.

It also gives many instructive hints, items of information, as well as suggestions for the little finishing touches which give dishes a dainty appearance.

One of the most important points in favour of the book is the assurance that every recipe has been tested, and that the author guarantees its absolute reliability. It is hoped that those who study this book will find much to interest them, and that it will serve as a culinary guide of more than ephemeral value.

It is also hoped that by following its directions even the novice will succeed in becoming a good cook, and find interest and pleasure in the preparation of a dinner. Readers of the magazine have found the recipes and informa-tion invaluable, and many have written to tell us of their success trying the different dishes—if this little book can be of the same service to others its publication will be more than justified.

ABOUT ONIONS 

As a vegetable the onion has no equal. It is always in season, and, as a rule, the price is low, and within the reach of all. In cookery it can enact many different roles, and play each to perfection. It can be used for making soup, as an accompaniment to meat, for flavouring, as a savoury, as a vegetable entremet, in salads, etc.

Its presence gives colour to the most modest dish, and without it our cookery would be insipid indeed.

It is well known that the onion has a very thin skin, but very often when it is peeled in a hurry too much is removed. The peeling should be commenced at the root end, and only the thin, outer skin removed. When using very strong onions, it is a good plan to soak them in boiling salted water for hour and then to strain and rinse them before cooking. This will draw out some of the bitter taste, and make them more digestible.

BAKED ONIONS A LA FRANCAISE

1 lb. small white onions Seasoning 2 oz. Demerara sugar 1 pint stock or gravy Butter or dripping
Peel the onions and cook them in boiling salted water for hour. Then drain and dry them, grease a shallow earthen-ware dish, put in the onions and sprinkle them with pepper, salt, and the 2 tablespoonfuls of Demerara sugar. Pour round half a pint of good stock or gravy, and place some small pieces of fat on the top. Bake in a moderate oven until the onions are tender, basting them occasionally with the stock.
                                                                                                                     F. B. J.