Cooking Books

MRS. WILSON'S COOK BOOK Bread, the staff of life, must be palatable and good if we are to be satisfied with it when we eat. Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread? Bread may truly be called the staff of life, as it will maintain life longer than any other single food. Yet many women think bread-making is a simple task; that the... 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...

PREFACE One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those... more...

The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is... 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... more...

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...

ENGLISH HOUSEWIFRY. 1. To make VERMICELLY SOOP. Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron: put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat... more...

SKETCH OF MY LIFE I was born in Murray County, Tennessee, in 1857, a slave. I was given the name of my master, D. J. Estes, who owned my mother's family, consisting of seven boys and two girls, I being the youngest of the family. After the war broke out all the male slaves in the neighborhood for miles around ran off and joined the "Yankees." This left us little folks to bear the burdens.... more...