Salads, Sandwiches and Chafing-Dish Dainties

Salads, Sandwiches and
Chafing-Dish Dainties, by

Janet McKenzie Hill This eBook is for the use of anyone anywhere at
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Title: Salads, Sandwiches and Chafing-Dish Dainties With Fifty
Illustrations of Original Dishes
Author: Janet McKenzie Hill
Release Date: August 18, 2006 [EBook #19077]
Language: English
Character set encoding: ISO-8859-1
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Salads, Sandwiches
and

Chafing-Dish Dainties
[Illustration: Table laid for Sunday-Night Tea.
"Sunday clears away the rust of the whole week."--ADDISON.]

Salads, Sandwiches
and
Chafing-Dish Dainties
With Fifty Illustrations of Original Dishes
By
Janet McKenzie Hill
Editor of "The Boston Cooking-School Magazine" Author of "Practical
Cooking and Serving"
NEW EDITION WITH ADDITIONAL RECIPES
"Things which in hungry mortals' eyes find favor." BYRON
Boston Little, Brown, and Company 1909

Copyright, 1899, 1903 BY JANET M. HILL.
Printers S. J. PARKHILL & CO., BOSTON, U. S. A.

TO
MRS. WILLIAM B. SEWALL,

President of the Boston Cooking-School Corporation,
IN GRATEFUL RECOGNITION OF THE OPPORTUNITY
PRESENTED BY HER FOR CONGENIAL WORK IN A
CHOSEN FIELD OF EFFORT, THIS LITTLE BOOK
IS AFFECTIONATELY DEDICATED
BY THE AUTHOR.

PREFACE TO THE SECOND EDITION.
* * * * *
THE favor with which the first edition of this little book has been
received by those who were interested in the subjects of which it treats,
is eminently gratifying to both author and publishers. It has occasioned
the purpose to make a second edition of the book, even more complete
and helpful than the first.
In making the revision, wherever the text has suggested a new thought
that thought has been inserted; under the various headings new recipes
have been added, each in its proper place, and the number of
illustrations has been increased from thirty-seven to fifty. A more
complete table of contents has been presented, and also a list of the
illustrations; the alphabetical index has been revised and made
especially full and complete.
JANET M. HILL. April 10, 1903.

PREFACE TO THE FIRST EDITION.
* * * * *

THERE is positive need of more widespread knowledge of the
principles of cookery. Few women know how to cook an egg or boil a
potato properly, and the making of the perfect loaf of bread has long
been assigned a place among the "lost arts."
By many women cooking is considered, at best, a homely art,--a
necessary kind of drudgery; and the composition, if not the
consumption, of salads and chafing-dish productions has been
restricted, hitherto, chiefly to that half of the race "who cook to please
themselves." But, since women have become anxious to compete with
men in any and every walk of life, they, too, are desirous of becoming
adepts in tossing up an appetizing salad or in stirring a creamy rarebit.
And yet neither a pleasing salad, especially if it is to be composed of
cooked materials, nor a tempting rarebit can be evolved, save by happy
accident, without an accurate knowledge of the fundamental principles
that underlie all cookery.
In a book of this nature and scope, the philosophy of heat at different
temperatures, as it is applied in cooking, and the more scientific aspects
of culinary processes, could not be dwelt upon; but, while we have not
overlooked the ABC of the art, our special aim has been to present our
topics in such a simple and pleasing form that she who attempts the
composition of the dishes described herein will not be satisfied until
she has gained a deeper insight into the conditions necessary for
success in the pursuit of these as well as other fascinating branches of
the culinary art.
Care has been exercised to meet the actual needs of those who wish to
cultivate a taste for light, wholesome dishes, or to cater to the vagaries
of the most capricious appetites.
There is nothing new under the sun, so no claim is made to absolute
originality in contents. In this and all similar works, the matter of
necessity must consist, in the main, of old material in a new dress.
Though the introduction to

Part III. was originally written for this
book, the substance of it was published in the December-January
(1898-99) issue of the Boston Cooking-School Magazine. From time to
time, also, a few of the recipes, with minor changes, have appeared in
that journal.
Illustrations by means of half-tones produced from photographs of
actual dishes were first brought out, we think, by The Century
Company; in this line, however, both in the