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Showing: 41-50 results of 94

PREFACE The title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. The Author. This work... more...

PREFACE. There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfils the requirements, and even that one is, I find, rather severely criticised by ladies who know anything about the matter. To have to live by some of them would almost make a vegetarian turn meat-eater. Most are... 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 additions have been made. Since the introduction of... more...

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 ingredients can be thrown together... 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 pleasant or proper place for ladies. The idea is... more...


SAUCES The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit... more...

COOKED FISH Canapés Cold boiled fish makes excellent canapés. To each half pint of fish allow six squares of toasted bread. If you have any cold boiled potatoes left over, add milk to them, make them hot and put them into a pastry bag. Decorate the edge of the toast with these mashed potatoes, using a small star tube; put them back in the oven until light brown. Make the fish into a creamed fish. Rub the butter and flour together,... more...

SOUPS AND CHOWDERS [Illustration] Onion Soup Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In... 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... 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. At the age of five I had to carry water from the spring... more...