Cooking Books

Grace before Meat"Let me cook the dinners of a nation, and I shall not care who makes its laws." Women, if they did but know it, might well thus paraphrase a famous saying. Proper dinners mean so much—good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of... 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...

MARKETING. Upon the amount of practical knowledge of marketing that the housekeeper has, the comfort and expense of the family are in a great measure dependent; therefore, every head of a household should acquire as much of this knowledge as is practicable, and the best way is to go into the market. Then such information as is gained by reading becomes of real value. Many think the market not a... more...

PREFACE This Manual is issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province. There are 903 urban and 5,697 rural schools, and 45.87% of the school population is in attendance at the latter schools. The value of Household Science as an educational and practical subject has been recognized, to some extent, in the... more...

*PREFACE* In compiling these recipes every effort has been made to bear in mind the resources of the Jewish kitchen, as well as the need of being economical and practical. The aim throughout has been to lay special emphasis on those dishes which are characteristically Jewish—those time-honored recipes which have been handed down the generations by Jewish housewives (for the Sabbath, Passover, etc).... more...

=BREADS= =Bannocks= 1 Cupful of Thick Sour Milk 1/2 Cupful of Sugar 1 Egg 2 Cupfuls of Flour 1/2 Cupful of Indian Meal 1 Teaspoonful of Soda A pinch of Salt Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup. =Boston Brown Bread= 1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1... more...

PHILADELPHIA ICE CREAMS BURNT ALMOND ICE CREAM      1 quart of cream   1/2 pound of sugar     4 ounces of sweet almonds     1 tablespoonful of caramel     1 teaspoonful of vanilla extract     4 tablespoonfuls of sherry Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler.... more...

CHAPTER I INTRODUCTIONUntila comparatively recent period, education was regarded mainly as a means of training the intellect, but this conception of education is now considered incomplete and inadequate. Our ideas of the purpose of schools are becoming broader, and we have decided that not only the mental nature, but all the child's activities and interests, should be given direction by means of... more...

INTRODUCTION. By choice cookery is meant exactly what the words imply. There will be no attempt to teach family or inexpensive cooking, those branches of domestic economy having been so excellently treated by capable hands already. It may be said en passant, however, that even choice cooking is not necessarily expensive. Many dishes cost little for the materials, but owe their daintiness and... more...

MILK IN THE DIET 1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for the nourishment of their young. The word milk as it is commonly used, however, refers to cow's milk, because such milk is employed to a greater extent as human food than the milk from any other animal. Cow's milk in its perfectly fresh raw state is a yellowish-white,... more...