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... 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... 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...

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...

GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply... more...

A Hero who rose from the Ranks. More than a hundred years ago, there lived a man who dwelt in a mud cottage in the county of York; his name was Cook. He was a poor, honest labourer—a farm servant. This man was the father of that James Cook who lived to be a captain in the British Navy, and who, before he was killed, became one of the best and greatest navigators that ever spread his sails to the... more...

Introductory. That room or toleration for another "cook-book" can exist in the public mind, will be denied at once, with all the vigor to be expected from a people overrun with cook-books, and only anxious to relegate the majority of them to their proper place as trunk-linings and kindling-material. The minority, admirable in plan and execution, and elaborate enough to serve all republican... more...

CHAPTER 1. EARLY YEARS. James Cook, the Circumnavigator, was a native of the district of Cleveland, Yorkshire, but of his ancestry there is now very little satisfactory information to be obtained. Nichols, in his Topographer and Genealogist, suggests that "James Cooke, the celebrated mariner, was probably of common origin with the Stockton Cookes." His reason for the suggestion being that a... more...

Foreword No apologies are offered for this book. In fact, we rather like it. Many years have been spent in gathering this information, and naught is written in malice, nor through favoritism, our expressions of opinion being unbiased by favor or compensation. We have made our own investigation and given our own ideas. That our opinion does not coincide with that of others does not concern us in the... more...

CHAPTER I.—The Curse (Registered). WHEN this story of my life, or of such parts of it as are not deemed wholly unfit for publication, is read (and, no doubt, a public which devoured 'Scrawled Black' will stand almost anything), it will be found that I have sometimes acted without prim cautiousness—that I have, in fact, wallowed in crime. Stillicide and Mayhem I (rare old crimes!) are... more...