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Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

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Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

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

CONTENTS

FOREWORD

PHILADELPHIA ICE CREAMS

NEAPOLITAN ICE CREAMS

ICE CREAMS FROM CONDENSED MILK

FROZEN PUDDINGS AND DESSERTS

WATER ICES AND SHERBETS OR SORBETS

FROZEN FRUITS

FRAPP'E

PARFAIT

MOUSSE

SAUCES FOR ICE CREAMS

REFRESHMENTS FOR AFFAIRS

Soups Sweetbreads Shell Fish Dishes Poultry...

The accomplisht cook or, The art & mystery of cookery –by: Robert May

First Page:

[Unless otherwise noted, spelling and punctuation are unchanged. Errors are listed at the end of the text.]

THE Accomplisht Cook, OR THE ART & MYSTERY OF COOKERY.

Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language.

Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of Pastes ; the best Directions for all sorts of Kickshaws , also the Terms of CARVING and SEWING ...

Good Things to Eat as Suggested by Rufus

Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today’s Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century.

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[Illustration: with a hand signature of Rufus Estes]

GOOD THINGS TO EAT

AS...

Le viandier de Taillevent –by: Unknown

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(Page 1)

Si sensuit le viandier pour appareiller toutes manieres de viandes que tailleuant queux du roy nostre sire fist pour appareiller Boully / Rousty Poisson de mer et deaue doulce / saulces / espices / & autres choses a ce conuenables et necessaires comme cy apres sera dit.

Et premierement. Brouet Blanc de chapons. Blanc mengier a poisson. Blanc brouet dalemaigne. Salamine. Brouet georget. Graue de poisson. Brouet de canelle a chair. Autre brouet a chair. Cretonnee a poix nouueaux ou a feues maigre potaige. Cretonnee despaigne. Cretonnee a poisson....

Simple Italian Cookery –by: Antonia Isola

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SIMPLE ITALIAN COOKERY

Antonia Isola

CONTENTS

Soups Macaroni and other Pastes Rice, Etc. Sauces Eggs Fish Vegetables Meats Salads Desserts Index

SOUPS

BEEF SOUP STOCK ( Brodo di Carne )

1 pound of round of beef 2 quarts of water 2 small, new carrots, or 1/2 of an old carrot 1/2 pound of beef bones 2 small potatoes 1 onion 1 tomato, fresh or canned Parsley

Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain t...

The Closet of Sir Kenelm Digby Knight Opened –by: Kenelm Digby

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Transcribers note: Original spellings, including inconsistencies, left in this e text.

[Illustration: Sir Kenelm Digby Knight. After the Painting by Sir Anthony Vandyke in His Majesty's Collection at Windsor Castle]

THE CLOSET OF SIR KENELM DIGBY KNIGHT OPENED:

NEWLY EDITED, WITH INTRODUCTION, NOTES, AND GLOSSARY, BY ANNE MACDONELL

LONDON: PHILIP LEE WARNER 38 ALBEMARLE STREET, W. 1910

The design on the front binding of this volume reproduces a contemporary Binding (possibly by le Gascon?) from the library of the Author, whose arms it embodies.

CONTENTS

Jaakko Cook in matkat Tyynell merell –by: Antti Fredrik Hassell

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JAAKKO COOK'IN MATKAT TYYNELL"A MERELL"A

Kirj.

Antti Fredrik Hassell

Suomalaisen Kirjallisuuden Seura, Helsinki, 1884.

SIS"ALLYS:

Johdatus. Cook'in ensimm"ainen matka 1768 1771. Tahitin saari. Uusi Seelanti. Uusi Hollanti. Cook'in toinen matta 1772 1775. Cook'in kolmas matka 1776 1779.

JOHDATUS.

Kun Eurooppalaiset uuden ajan alussa oppivat tuntemaan Aasian ja Amerikan v"alill"a olevaa suunnatonta Tyynt"a mert"a ja joitakuita sen lukemattomista saarista, syntyi heiss"a ensikerran aavistus uudesta etel"aisest"a mantereesta. Sen ajan ihmiset ajattelivat, n...

Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. –by: Mrs. (Jean Oliver) Mill

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WHERE TO MARKET.

When difficulty is experienced in procuring any of the articles mentioned in this book, the name of the nearest Agent can be obtained by sending a post card to the Maker. The following stock a selection of these goods:

EDINBURGH, HEALTH FOODS DEPOT, 40 Hanover St. Health Foods and Specialties, including all "Wallace" Goods.

RICHARDS & Co., 73 N. Hanover Street.

GLASGOW, THE HEALTH FOOD SUPPLY Co., 363 New City Rd., 73 Dundas St., & 430 Argyle St. Wholesale, Retail, and Export Manufacturers and Dealers in every description of Vegetar...

A Book of Fruits and Flowers –by: Anonymous

First Page:

A BOOK OF

Fruits & Flowers.

SHEWING

The Nature and Use of them, either for Meat or Medicine.

AS ALSO:

To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bagges, all sorts of Sugar works, turn'd works in Sugar, Hollow, or Frutages; and to Pickell them.

And for Meat.

To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudels, Cakes, Broths, Fritter stuffe, Puddings, Tarts, Syrupes, and Sallets.

For Medicines.

To make all sorts of Poultisses, and Serecloaths for any member swell'd or inflamed, ...

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