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Miss Parloa s New Cook Book

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MISS PARLOA'S

NEW COOK BOOK,

A GUIDE TO MARKETING AND COOKING.

BY MARIA PARLOA,

PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON

ILLUSTRATED.

PREFACE.

When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often wanting in cook books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook's judgment; and exper...

Culture and Cooking Art in the Kitchen

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Transcriber's note: In the text [oe] represents an "oe" ligature. Discrepancies between chapter names in CONTENTS and in chapter headings have been retained as shown in the original book.

CULTURE AND COOKING;

OR,

ART IN THE KITCHEN.

BY

CATHERINE OWEN

"Le Créateur, en obligeant l'homme ...

Many Ways for Cooking Eggs

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MANY WAYS FOR COOKING EGGS

By Mrs. S.T. Rorer

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread Making, and other Valuable Works on Cookery.

CONTENTS

SAUCES

English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian

COOKING OF EGGS

To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Mart...

Trait

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Carlo Traverso, Juliette Sutherland, Charles Franks and the Online Distributed Proofreading Team

This file was produced from images generously made available by the Bibliothèque nationale de France (BnF/Gallica) at http://gallica.bnf.fr.

AUGUSTE H'ELIE

Traité général de la cuisine maigre:

Potages, Entrées et Relevés, Entremets de Légumes, Sauces, Entremets sucrés,

Traité des Hors d'oeuvre et Savoureux

Avec 50 illustrations de FROMENT

PR'EFACE par Chatillon Plessis

[Gravure 01.png]

PR'EFACE

Il est peu de livres desquels on puisse...

The Belgian Cookbook –by: Various

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David Starner, Sergio Cangiano, and the Online Distributed Proofreading Team

THE BELGIAN COOK BOOK

EDITED BY

MRS. BRIAN LUCK

1915

"Lucullus, whom frugality could charm, Ate roasted turnips at the Sabine Farm."

PREFACE

The recipes in this little book have been sent by Belgian refugees from all parts of the United Kingdom, and it is through the kindness of these correspondents that I have been able to compile it. It is thought, also, that British cooking may benefit by the study of Belgian dishes.

The perfect cook, like Mrs. 'Arris or the fourth dim...

Foods That Will Win The War And How To Cook Them (1918) –by: C. Houston (Charles Houston) Goudiss

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[Illustration: save

1 wheat use more corn

2 meat use more fish & beans

3 fats use just enough

4 sugar use syrups

and serve the cause of freedom U.S. FOOD ADMINISTRATION]

[Illustration: food

1 buy it with thought 2 cook it with care 3 serve just enough 4 save what will keep 5 eat what would spoil 6 home grown is best

don't waste it ]

FOODS THAT WILL WIN THE WAR

AND

HOW TO COOK THEM

BY C. HOUSTON GOUDISS

FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE

AND

ALBERTA...

Choice Cookery

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Transcriber's Note

Obvious typographical errors have been corrected. A list of changes is found at the end of the text. Inconsistency in spelling and hyphenation has been maintained. A list of inconsistently spelled words is found at the end of the text. Oe ligatures have been expanded.

The following codes have been used for characters that cannot be displayed in the character set used for this e book.

[] Dagger > Right pointing hand

CHOICE COOKERY

BY

CATHERINE OWEN A...

New Vegetarian Dishes –by: Mrs. Bowdich

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[ Transcriber's Note: Every effort has been made to replicate this text as faithfully as possible; changes (corrections of spelling and punctuation) made to the original text are listed at the end of this file. ]

NEW VEGETARIAN DISHES

BY MRS. BOWDICH

AUTHOR OF "CONFIDENTIAL CHATS WITH MOTHERS"

WITH PREFACE BY

ERNEST BELL, M.A. ...

The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes

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THE EASIEST WAY IN HOUSEKEEPING AND COOKING.

Adapted to Domestic Use or Study in Classes BY HELEN CAMPBELL,

AUTHOR OF "IN FOREIGN KITCHENS," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY,", "SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH," "WOMEN WAGE EARNERS," ETC., ETC.

"If it were done, when 'tis done, then 'twere well It were done quickly."

BOSTON: LITTLE, BROWN, AND COMPANY, 1903.

Copyright, 1893, BY ROBERTS BROTHERS.

University Press: JOHN WILSON AND SON, CAMBRIDGE, U.S.A.

A Book for Agnes L.V.W.

AND THE SOUTHERN G...

Cocoa and Chocolate: Their History from Plantation to Consumer

As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This “little book” details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various countries differ? What makes some types of chocolate higher quality than other kinds? Are t...

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