[Illustration: A Household Management pupil in uniform]
AUTHORIZED BY THE MINISTER OF EDUCATION
THE COPP, CLARK COMPANY, LIMITED
COPYRIGHT, CANADA, 1916, BY
THE MINISTER OF EDUCATION FOR ONTARIO
COURSE OF STUDY DETAILS 1
The Healthy Life Cook Book
A DELICIOUS PORRIDGE CAN BE MADE BY MIXING
ROBINSON'S "PATENT" GROATS "IN POWDER FORM"
ROBINSON'S "PATENT" BARLEY "IN POWDER FORM"
IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY.
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...
The Book Lover's Library
Edited by Henry B. Wheatley, F.S.A.
OLD COOKERY BOOKS AND ANCIENT CUISINE
W. CAREW HAZLITT
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
MARY SWARTZ ROSE
Assistant Professor, Department of Nutrition, Teachers College, Columbia
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 ,
"FOOD IS FUEL FOR FIGHTERS. Do not waste it. Save WHEAT, MEAT,
SUGARS AND FATS. Send more to our S...
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
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...
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...
[Illustration: Printer's mark.]
AUTHORIZED BY THE MINISTER OF EDUCATION
Copyright. Canada. 1918. by
The Minister of Education for Ontario
Three Short Courses in Home making 1
A Library on Home Economics for the Rural Sch...
Ice Creams, Water Ices, Frozen Puddings
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
PHILADELPHIA ICE CREAMS
NEAPOLITAN ICE CREAMS
ICE CREAMS FROM CONDENSED MILK
FROZEN PUDDINGS AND DESSERTS
WATER ICES AND SHERBETS OR SORBETS
SAUCES FOR ICE CREAMS
REFRESHMENTS FOR AFFAIRS
Shell Fish Dishes
[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 ...
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.
[Illustration: with a hand signature of Rufus Estes]
GOOD THINGS TO EAT