Cooking Books

INTRODUCTION. We wish it to be distinctly understood at starting, that the present work is purely a cookery-book, written on the principles generally adopted by vegetarians; and as, until quite recently, there seemed to be in the minds of many some doubt as to the definition of vegetarianism, we will quote the following explanation from the head of the report of the London Vegetarian Society:—“The... 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...

CHAPTER I THE MILK PITCHER IN THE HOME   (Reprinted from The Farmer's Wife, by permission of the Webb Publishing Company.) There is a quaint old fairy tale of a friendly pitcher that came and took up its abode in the home of an aged couple, supplying them from its magic depths with food and drink and many other comforts. Of this tale one is reminded in considering the place of the milk pitcher in... more...

HINTS FOR MEALTIME How often do we hear women exclaim, "Oh dear, what shall I have for the next meal?" This little book will aid you in answering that troublesome question. The recipes are carefully selected and we hope you will find them helpful. More important to you than the question of food is that of health. Therefore, in this book we show you many letters from women who have received great... 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...

Preface. I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining something further to protect “the speechless ones” who, having come down through the centuries under “the dominion of man,” have in their eyes the mute, appealing look of the helpless and... more...

PRACTICAL COOKERY. 1. Observations respecting Meat. Meat to be in perfection should be kept a number of days when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, it will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a... more...

SAVE WHEAT Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains A slice of bread seems an unimportant thing. Yet one good-sized slice of bread weighs an ounce. It contains almost three-fourths of an ounce of flour. If every one of the country's 20,000,000 homes wastes on the average only one such slice of bread a day, the country is throwing away... more...

The wide publicity which the press in different sections of the country has given to my offer to show workingpeople earning a dollar and a half, or less, per day, how to get a good dinner for fifteen cents, has brought me a great many letters from those who earn more, and can consequently afford a more extended diet. In response to their requirements I have written this book, which I hope will be found... more...