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...

SOUPS. Bouillon Soup. 4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and pepper to taste. Pour on the water, and let it simmer six hours, skimming carefully, for if any grease is allowed to go back into the soup it is impossible to make it... 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...

BREADS, BISCUITS AND ROLLS Dr. Price's Baking Powder may be used instead of yeast to leaven bread. It does precisely the same work; that is, raises the dough, making it porous and spongy. The great advantage of bread made by this method is in time saved, as it can be mixed and baked in less than two hours. Milk bread needs little or no shortening, and less flour is required than when water is... more...

PREFACE. In presenting our friends and the public with the thirteenth edition of our "Home Comforts," we have the pleasure to remark that so greatly has the book been appreciated, that the large number of FIVE HUNDRED THOUSAND copies has been called for. The value of the Jubilee Edition was enhanced by some new recipes; these are repeated in the present edition, to which, also, some valuable... more...

INTRODUCTORY CHAPTER The true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning or saving money.... 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...

To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities. Right Honourable, and Right Worshipful, HE is an Alien, a meer Stranger in England, that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured... more...

PENNSYLVANIA Dutch COOKERY In 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and... more...

INTRODUCTION Once upon a time there was a little girl named Margaret, and she wanted to cook, so she went into the kitchen and tried and tried, but she could not understand the cook-books, and she made dreadful messes, and spoiled her frocks and burned her fingers till she just had to cry. One day she went to her grandmother and her mother and her Pretty Aunt and her Other Aunt, who were all sitting... more...