My Word with Douglas E. Welch

Historical Cooking Books – 68 in a series – Modern cookery, in all its branches (1884) by Eliza Acton

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PREFACE.

It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first prin ciples, are still much needed in this country ; where, from ignorance, or from mismanagement in their preparation, the daily waste of excellent provisions almost exceeds belief. This waste is in itself a very serious evil where so large a portion of the community often procure — as they do in England — with painful difficulty, and with the heaviest labour, even sufficient bread to sustain existence; but the amount of positive disease which is caused amongst us by improper food, or by food rendered unwholesome by a bad mode of cooking it, seems a greater evil still. The influence of diet upon health is indeed a subject of far deeper importance than it would usually appear to be considered, if we may judge by the profound indifference with which it is commonly treated. It has occupied, it is true, the earnest attention of many eminent men of science, several of whom have recently investigated it with the most patient and laborious research, the results of which they have made known to the world in their writings, accompanied, in some instances, by information of the highest value as to the most profitable and nutritious modes of preparing various kinds of viands. In arranging the present enlarged edition of this volume for publication, I have gladly taken advantage of such of their instructions (those of Baron Liebig especially) as have seemed to me adapted to its character, and likely to increase its real utility.

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Publication date 1884

Topics Cooking

Publisher [London : s.n.]

Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Jisc and Wellcome Library

Contributor University of Leeds Library

Language English

Get these aprons for your cooking adventures.

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Chocolate Chip Cookies!

@gogojosephw loves to cook, so sometimes I wake up to scenes like this — a batch of homemade chocolate chip cookies.

I’ll have to limit myself to one a day — which will be difficult — but a tasty treat while stuck isolating.

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Because nothing’s better than Mom’s cooking. Mama Lam stopped by the BuzzFeed office to teach Inga how to make the delicious steamed buns that were featured in Pixar’s Bao!

Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

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PREFACE.

IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.

It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.

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Publication date 1900

Topics Baking, Cookery, cbk

Publisher New York, J. S. Ogilvie publishing company

Collection library_of_congress; americana

Digitizing sponsor Sloan Foundation

Contributor The Library of Congress

Language English

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Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

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Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.

 

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Publication date 1928

Topics Formulas, recipes, etc, Cake, Baking

Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service

Collection usda-housekeeperschat; usdanationalagriculturallibrary; fedlink; americana

Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library

Contributor U.S. Department of Agriculture, National Agricultural Library

Language English

Volume 1928

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Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

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MESSAGE TO BRITISH HOUSEWIVES

By The

HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1

THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.

The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.

The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.

The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.

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Topic Formulas, recipes, etc

Published London : High Commissioner for Canada

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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Sure, I miss my family and friends. But when social distancing is over, the first people I’m visiting are the employees at my local New York City bagel shop, whom I’ve been missing oh so dearly since the coronavirus crisis began. (But seriously — I haven’t had a proper bacon, egg and cheese in over a month.)

Yes, I know I could order a pre-packed bag and have them delivered from the grocery store, but there’s something about a hot and fluffy bagel straight out of the oven that you just can’t compete with.

Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

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Topics Cooking

Publisher Toronto, s.n.

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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FOREWORD

IN issuing the PURITY FLOUR COOK BOOK we feel that we are filling an
increasingly felt need among modern housekeepers for a cook book containmg
authoritative and tried knowledge on problems of the household, and more
particularly the kitchen.

Neither time nor expense have been spared during the two years it has
taken to prepare the PURITY FLOUR COOK BOOK, which contains between
its covers, in easily and quickly appreciated language, the very latest and best information on the subject of cookery in all its branches.

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Publication date 1917

Topics Cooking

Publisher Canada, Western Canada Flour Mills Co.

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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Historical Cooking Books – 53 in a series – Good plain cookery (1882) by Mary Hooper

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” Know on thyself thy genius must depend.
All books of cookery, all helps of art.
All critic learning, all commenting notes,
Are vain, if, void of genius, thou wouldst cook ! “

These words of an old writer are as true now as they ever were. “Then,” somebody will be sure to say, ” it is of no use my trying to be a cook, for I have no genius for it.” To quote so great an authority as the late Charles Dickens, ” Genius is nothing more nor less than a vast capacity for taking trouble.” Anybody, therefore, who has this capacity, and who possesses patience and perseverance, can be a good cook. It is clear that these gifts cannot be attained by the study of cookery books, and it is as useless to expect to prepare food properly without practice, as it is to expect to paint a picture without years of careful study. Cookery may be one of the secondary arts, but an art it is, and demands not only, as we have said, exercise of the high moral gifts of patience and perseverance, but of every faculty of the mind. No stupid person can ever be a good cook. Real proficiency in the art can only be attained by one who possesses powers of observation and comparison. A critical faculty of taste is absolutely necessary for a good cook.

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Topics cbk
Publisher   Ward, Lock, 1882
Collection   europeanlibraries
Digitizing sponsor   Google
Book from the collections of   Oxford University
Language   English

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