Cooking Books

PREFACE The following Receipts and Directions are not collected from books, nor interspersed with old women's nostrums; but they are, in very truth, the result of my own LONG EXPERIENCE in trade, founded on chemical principles, which are principles of never-erring nature. Perhaps I had never thought of this Method of communicating my little knowledge, had it not been for many gentlemen in the... more...

Preface Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day. "I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate-Science, with... more...

I.—UNFERMENTED BREAD. 1. COLD WATER BREAD. 1-1/4 lb. fine wholemeal flour to 3/4 pint water. Put the meal into a basin, add the water gradually, and mix with a clean, cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, will not be so light as that mixed with a light cool hand.) Knead lightly for 20 minutes. (A little more flour may be required while kneading, as some brands of... more...

THE CATCHING OF UNSHELLED FISH "First catch your hare," the old cookery books used to say, and hence it is proper, in a treatise devoted entirely to the cooking of Unshelled Fish, to pay passing attention to the Catching, or what the Head of the House terms the Masculine Division of the Subject. As it is evident that the catching must, in every case precede the cooking—but not too far—the... more...

About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains. Dotting the deodar-covered slopes of these mountains are the picturesque bungalows of the European residents, while towering above and over all are the glistening peaks of the eternal... more...

THE PROBLEM OF FOOD 1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these... more...

These charts are prepared for popular use, rather than for students of botanical science; all technical terms are, therefore, as far as possible, avoided. The names "mushroom" and "toadstool" are indefinite, are both applied with equal reason to any fleshy fungus, and are here used as synonymes, like the corresponding term "plant" and "vegetable," or "shrub" and... 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... 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...

PREFACE School and Home Cooking is a text which can be placed in the hands of the pupils and used by them as a guide both in the school and home. Its use eliminates note-taking (which in reality is dictation) and thus saves much time. The psychological method of education, which treats first of material within the experience of the beginner and with that as a basis develops new material to meet the... more...