Cooking Books

MEATS AND POULTRY. To Boil Fresh Meat. In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled. Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done. A round of beef that is stuffed, will take more than three hours to boil, and if not... more...

FOREWORD The Community Cook Book is a collection of recipes chosen from many hundreds that may well be considered representative of the best to be found in any of the more intelligent and progressive of American Communities in which a part of the population make occasional visits to all parts of the country from which they bring back choice recipes to contribute to the neighborhood fund. Added to this,... more...

FOREWORD The manufacture of home devices to be used by women in household work is of comparatively recent development, the growth of the industry has been so rapid that many manufacturers are still groping to establish standards that will meet the new and uncertain conditions under which their product must be used. Dealers in household equipment as well as manufacturers are still uncertain as to what... more...

THE BUGBEAR OF AMERICAN COOKERY—MONOTONY It is as strange as it is true that with the supplies that have lately proved sufficient to feed a world to draw upon the chief trouble with American cookery is its monotony. The American cook has a wider variety of foods at his command than any other in the world, yet in the average home how rarely is it that the palate is surprised with a flavor that... more...

CHAPTER I. MARY'S LETTERS RECEIVED AT CLEAR SPRING FARM. One morning in early spring, John Landis, a Pennsylvania German farmer living in Schuggenhaus Township, Bucks County, on opening his mail box, fastened to a tree at the crossroads (for the convenience of rural mail carriers) found one letter for his wife Sarah, the envelope addressed in the well-known handwriting of her favorite niece, Mary... more...

GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply... more...

MY PET RECIPES TRIED and TRUE CONTRIBUTED BY THE LADIES AND FRIENDSOF ST. ANDREW'S CHURCHQUEBEC "We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks."—Owen Meredith. QUEBEC "DAILY TELEGRAPH" PRINTING HOUSE 1900 Rhymes to Remember...... more...

SOUPS ASPARAGUS SOUP. Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire with a piece of bacon, a large onion cut up, and pepper and salt; add two quarts of water, boil them till the stalks are quite soft, then pulp them through a sieve, and strain the water to it, which must be put back in the pot; put... more...

Introduction There are cook books and cook books, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things better than her neighbors, and they wanted to know how she made them and she wanted to tell them. Indeed, it has been stated that the very first book printed, a small... more...

a few preliminary remarks Alexandre Dumas, père, after writing five hundred novels, says, "I wish to close my literary career with a book on cooking." And in the hundred pages or so of preface—or perhaps overture would be the better word, since in it a group of literary men, while contributing recondite recipes, flourish trumpets in every key—to his huge volume he says, "I wish to be... more...