General Books

INTRODUCTION. No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with... more...

SOUPS BEEF SOUP STOCK (Brodo di Carne)   1 pound of round of beef  2 quarts of water  2 small, new carrots, or 1/2 of an old carrot  1/2 pound of beef bones  2 small potatoes  1 onion  1 tomato, fresh or canned  Parsley Boil the beef, bones, and vegetables in two quarts of water over a slow fire—adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of... 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...

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...

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...

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...

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...

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...