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The Healthy Life Cook Book, 2d ed.

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The Healthy Life Cook Book

by

Florence Daniel

Second Edition

1915

A DELICIOUS PORRIDGE CAN BE MADE BY MIXING

ROBINSON'S "PATENT" GROATS "IN POWDER FORM"

::AND::

ROBINSON'S "PATENT" BARLEY "IN POWDER FORM"

IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY.

Preface

This little book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted w...

Old Cookery Books and Ancient Cuisine

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The Book Lover's Library

Edited by Henry B. Wheatley, F.S.A.

OLD COOKERY BOOKS AND ANCIENT CUISINE

BY

W. CAREW HAZLITT

London

1902

THE BOOK LOVERS LIBRARY was first published in the following styles:

No. 1. Printed on antique paper, in cloth bevelled with rough edges, price 4s. 6d.

No. 2. Printed on hand made paper, in Roxburgh, half morocco, with gilt top: 250 only are printed, for sale in England, price 7s. 6d.

No. 3. Large paper edition, on hand made paper; of which 50 copies only are printed, and bound in Roxburgh, for sal...

Everyday Foods in War Time –by: Mary Swartz Rose

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EVERYDAY FOODS IN WAR TIME

by

MARY SWARTZ ROSE

Assistant Professor, Department of Nutrition, Teachers College, Columbia University

New York

1918

The time has come, the Aggies said, To talk of many things, Of what to eat, of calories, Of cabbages and kings, Of vitamines and sausages, And whether costs have wings.

Journal of Home Economics , November, 1917.

PREFACE

"FOOD IS FUEL FOR FIGHTERS. Do not waste it. Save WHEAT, MEAT, SUGARS AND FATS. Send more to our S...

Things Mother Used to Make –by: Lydia Maria Gurney

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E text prepared by Joshua Hutchinson, Charles Franks, Juliet Sutherland, and the Online Distributed Proofreading Team

THINGS MOTHER USED TO MAKE

By LYDIA MARIA GURNEY

A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND NEVER PUBLISHED BEFORE

New York 1914

AUTHOR'S FOREWORD

Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment.

They are very simple, not expen...

Cottage Economy –by: William Cobbett

How can you tell when your pig is fat enough? Why should you never buy mustard? What's wrong with eating potatoes? Which is better, beer or tea? And what type of straw makes the best bonnets? William Cobbett is the man to ask. Here is his book of practical advice to the rural labouring 'cottager' (first published as a part-work in 1821-22), the precursor in many ways to the handbooks on self-sufficiency that today entice so many city-dwellers.

A champion of the rural working class at a time of huge social and industrial change, a radical politician and a prolific writer, Cobbett is...

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

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[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...

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