Cooking Books

REMARKS ON SOUPS. Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon,... more...

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 dimension, is often heard of, but never actually found, so... more...

REMARKS ON SALADS. Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. It is therefore necessary for those contemplating... more...

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... more...