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Showing: 1-10 results of 94

PREFACE The title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. The Author. This work... more...

THE EARLY ENGLISHMAN AND HIS FOOD. William of Malmesbury particularly dwells on the broad line of distinction still existing between the southern English and the folk of the more northerly districts in his day, twelve hundred years after the visit of Caesar. He says that they were then (about A.D. 1150) as different as if they had been different races; and so in fact they were—different in their origin, in their language, and their diet.... more...

CARVING. Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter... more...

PREFACE Often enough, staying in a hotel in a foreign town, I have wished to sally forth and to dine or breakfast at the typical restaurant of the place, should there be one. Almost invariably I have found great difficulty in obtaining any information regarding any such restaurant. The proprietor of the caravanserai at which one is staying may admit vaguely that there are eating-houses in the town, but asks why one should be anxious to seek for... more...

I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese-fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained... more...


INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are:   There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds." The following pages contain a story... more...

INTRODUCTION. Since the issue of my "Studies and Illustrations of Mushrooms," as Bulletins 138 and 168 of the Cornell University Agricultural Experiment Station, there have been so many inquiries for them and for literature dealing with a larger number of species, it seemed desirable to publish in book form a selection from the number of illustrations of these plants which I have accumulated during the past six or seven years. The selection has... more...

CHAPTER I. THE MISTRESS. "Strength, and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her."—Proverbs, xxxi. 25-28. I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any... more...

Cocoa and Chocolate The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolatl" is nearly the same in most European languages, and is taken from the Mexican name of the drink,... more...

To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities. Right Honourable, and Right Worshipful, HE is an Alien, a meer Stranger in England, that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured Lords, have built me up to the height of... more...