Language: English

Published: 1919

Language: English

Published: 1832

Author: Mary Ronald

Language: English

Published: 1895

This book contains directions for cooking in its various branches,from the simplest forms to high-class dishes and ornamental pieces;a group of New England dishes furnished by Susan Coolidge;and a few receipts of distinctively Southern dishes. It gives alsothe etiquette of dinner entertainments—how to serve dinners—tabledecorations, and many items relative to household affairs.

Author: Anonymous

Language: English

Language: English

Published: 1917

With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material. The time-worn boarding-house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served.

Author: Anonymous

Language: English

Published: 1952

Author: Daniel Santiagoe

Language: English

Published: 1889

Confectionery from Vegetables

Author: Mary Elizabeth Hall

Language: English

Published: 1912

Of cookery, candy-making is a branch which is entitled to more dignity than it ordinarily receives. Negatively and positively, the importance of sweets to the child can hardly be over-estimated. If he consumes a quantity of impure confectionery, his digestion will be ruined for life; how much of the confectionery bought is rankly impure it is well for the mother's peace of mind that she does not know! On the other hand, if the child is not given sweets, he is deprived of a food element of the greatest value to his development. And for the adult, the value of pure candy is too obvious to warrant comment.

Author: Paul Pierce

Language: English

Published: 1907

Twelfth Edition (Swift & Company)

Author: Anonymous

Language: English

Published: 1911

Novel Suggestions for Social Occasions

Author: Paul Pierce

Language: English

Published: 1907

Author: Caroline Benedict Burrell

Language: English

Published: 1901

Author: Caroline French Benton

Language: English

Published: 1914

Author: Graham Lusk

Language: English

Published: 1918

A moderately technical book will doubtless prove interesting to those trained in dietetics. Much of the material is of general interest, however, especially the "rules for saving and safety" and the discussion of the reasons for adequacy of the Italian peasant diet and other simple diets.

Language: English

Published: 1900

A complete guide for the farmer,the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product—from scalding vat to kitchen table and dining room.

Language: English

Published: 1914

In this book the authors make it possible to serve on home tables the food hitherto obtainable only at Chop Sueys and Mandarin Inns. They also introduce to us the best Japanese dishes and delicacies.

Author: Harriet A. de Salis

Language: English

Published: 1888

At this the sporting season of the year, I venture to offer to the public another of my little series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary preserves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them.

Language: English

Published: 1877

A Book of Recipes

Author: Elizabeth O. Hiller

Language: English

Published: 1913

Author: Mrs. William D. Hurlbut

Language: English

Published: 1919

Author: Paul Pierce

Language: English

Published: 1907

Author: William Andrus Alcott

Language: English

Published: 1859

Author: Maria Parloa

Language: English

Published: 1917

Gives full instructions for canning and preserving fruit, making fruit juices, purees, marmalades, jellies, etc.

Author: Fletcher Manufacturing Company

Language: English

Published: 1894

Language: English

Published: 1761

Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

Art in the Kitchen

Author: Catherine Owen

Language: English

Published: 1881

This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your household oracle, whether she be one of those exasperating old friends who maddened our mother with their vagueness, or the newer and better lights of our own generation, the latest and best of all being a lady as well known for her novels as for her works on domestic economy—one more proof, if proof were needed, of the truth I endeavor to set forth—if somewhat tediously forgive me—in this little book: that cooking and cultivation are by no means antagonistic. Who does not remember with affectionate admiration Charlotte Bronté taking the eyes out of the potatoes stealthily, for fear of hurting the feelings of her purblind old servant; or Margaret Fuller shelling peas?

Author: Apicius

Language: English

Published: 1541

The present first translation into English of the ancient cookery book dating back to Imperial Roman times known as the Apicius book is herewith presented to antiquarians, friends of the Antique as well as to gastronomers, friends of good cheer.The present version has been based chiefly upon three principal Latin editions, that of Albanus Torinus, 1541, who had for his authority a codex he found on the island of Megalona, on the editions of Martinus Lister, 1705-9, who based his work upon that of Humelbergius, 1542, and the Giarratano-Vollmer edition, 1922.

Language: English

Published: 1892

Thirteenth Edition

Author: Mary Hooper

Language: English

Published: 1892

500 Recipes for Delicious Drinks Which Can Be Made at Home

Author: Helen Watkeys Moore

Language: English

Published: 1919

It is the aim of this little book to present a collection of some hundreds of recipes, for making in the home delicious, appetizing, and wholesome drinks, free from the alcoholic taint. In addition to the well-known beverages, such as tea, coffee, milk, and lemonades, there are many familiar by name, but that the average person knows only as they are served at soda fountains.