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Historical Cooking Books – 72 in a series – The people’s home recipe book (1920) by Alice Gitchell Kirk

October 25th, 2020 No comments

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Historical Cooking Books – 72 in a series – The people’s home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

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AUTHOR’S PREFACE.

Though the world is full of cook books of every description, yet it has been my experience that there are few of them that are more than a collection of recipes. There are few really good teachers of the science of cooking. For the past thirty years the author has been engaged in teaching of some kind, ranging from kindergarten work to assistant at Chicago University and from private teacher of cooking to Public Lecturer on Domestic Science. This training has not only given me a knowledge of the subjects in hand but has perhaps rendered me capable of imparting this knowledge to others in a way to be easily, understood by all.

Having managed a home of my own for twelve years and having lived in both the country and the city have probably given me a knowledge of the practical needs of the average home. Further than this, I am called upon reg- ularly each week by ‘phone to direct the culinary affairs of many Cleveland homes, thus giving me the practical experience which is lacking in so many teachers X)f Domestic Science. Furthermore, during the past five years I have delivered (and am still engaged in the lecture work) a series of over six hun- dred public lectures on cooking, a larger number than ever before delivered on this subject by any woman in one place. These things have brought me in direct contact with thousands of people of all classes, given me a knowledge of their needs and at the same time fitted me for imparting this knowledge to others in a practical way.

Having been principal of private schools and being at the present time a member of ” The Domestic Science and Art Association ” of Cleveland, and ” The American Home Economics Association ” of Chicago, and also State Secretary of ” The Associated Clubs of Domestic Science ” has brought me in contact with many of our ablest instructors in Domestic Science and aflforded me an excellent opportunity to get the best and most modern ideas relative to the science of cooking. These ideas I have endeavored to incorporate in this work, leaving out the technical things and making them practical for the home.

I believe in having system in the home and a business-like management of household affairs as is attested by the fact that I am author of ” Mrs. Kirk’s Card Index Cooking Recipes ” and also of ” Handy Expense Cards for House- keepers ” and ** Correct Combinations of Foods for Daily Use.”

I have given over two hundred of my choice recipes in this work and for these I have adopted the form used in my ” Card Index Recipes.” It will be noticed at a glance and without reading the recipe, one can tell just what materials are required and the quantities of each. One can also tell the utensils that are necessary and thus have everything in readiness before beginning the work. Then are given full and complete directions for ‘putting together and cooking the ingredients. These directions I have endeavored to make so simple and complete that the girls and the young housewives with no previous

experience can use these recipes and be certain of good results. Tr ougn the cook with many years of experience may become so skillful that she can “guess” at quantities and generally get good results, yet it is necessary for the inexperienced to observe absolute accuracy in following every instruction. In fact, the time has gone by for ” guessing ” at quantities. Use accuracy and you will never have failures for the same cause always gives the same results.

Preceding each chapter will be found the general principles underlying the science of cooking and I believe it will pay every woman to carefully study and follow these rules, for cooking is now as much of a science as is any other branch of knowledge, I believe that cooking and the management of house- hold affairs should be a pleasure rather than a drudgery. I believe that a knowledge of proper foods and the proper way of preparing them is one of the most important sciences, for our health and temperament, arid conse- quently our happiness and sue’cess in life, largely depend upon what we eat.

Though the two hundred recipes make dainty and attractive dishes, yet I have had due regard to economy and the ” Favorite Home Recipes for Every Day Use ” have been gathered from mothers living in all parts of the world. They are the dishes ” like mother used to make,” and I believe they will be found the most simple and practical collection of recipes for every day us’b that has ever been published.

It has been my object in this work, not only to give some of the gf^neral principles underlying the art of cooking, but also to give simple and practical recipes that can be used in every home in the country.

THE AUTHOR.

 

Publication date 1920
Topics Cookery, Americancbk
Publisher Cleveland, O., The R.C. Barnum Co
Collection cornellamericana
Digitizing sponsor MSN
Contributor Cornell University Library
Contributor usage rights See terms
Language English

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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch

October 18th, 2020 No comments

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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

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PREFACE. In this volume are included, besides many others, the receipts used in the Department of Domestic Economy of the Iowa State College of Agriculture and Mechanic Arts.

These, and all others, have been gathered with great care from many sources. Having had excep- tional advantages for the study of cookery, and access to the most complete library on food and kindred subjects in the west, I feel sure, in presenting this book to the public, I am offering a work of practical value. Like all similar books, it is, in great measure, a compilation. I do not claim to be original, I have simply gleaned the best from the highest authorities.

Each receipt has been either personally tested, or is vouched for by competent housewives among my friends. Wherever possible I have given credit for such receipts as I have copied. Many, however, have been gathered from papers, or sent to me by friends through a term of years, and their origin is lost. While studying in Germany and England, I collected much that was valuable, all of which I have proved by actual trial to be good. I am under obligations also, to that excellent English paper “The Queen,” for a number of capital receipts. Many of these I have altered to suit our markets and taste, making the original instructions simply a basis for final results. I desire to call especial attention to the chapters that close this book by Prof. Macomber, Prof. Pope, and Dr. Fairchild. These are all valuable and come from gentlemen, each of whom is recognized author ity on the topic of which he treats.

Mary B. Welch, Ames, Iowa..


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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

October 11th, 2020 Comments off

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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

Historical Cooking Books - 70 in a series - Breakfast dishes for every morning of three months (1893) by Mary L. Allen

Historical Cooking Books - 70 in a series - Breakfast dishes for every morning of three months (1893) by Mary L. Allen

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PREFACE.

This little work has been undertaken with a view to supplying a want long acknowledged by housekeepers both of small and large establishments.

Almost every one complains of the monotony of breakfast dishes, which consist for the most part of boiled eggs, bacon, dried fish, or sausages.

It has been, therefore, the writer’s aim not so much to provide new receipts, as to collect and arrange those that appear suitable for the purpose in hand from manuscripts lent her by friends chiefly, and from other sources ; but any ordinary cookery-book will be found to contain a good many of them. The compiler does not aspire to offer the public anything startlingly fresh, but she believes that her arrange- ment of breakfasts will greatly facilitate a house- keeper’s efforts to vary the usual monotonous routine.

It may appear at first sight that some of the dishes recommended are of too costly a character to be obtainable except by the very rich ; but a farther examination will serve to show that such a variety of receipts are given for each breakfast, that if some are not suitable there are others which are emi- nently so.


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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

October 4th, 2020 Comments off

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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

B21531080 0277

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INTRODUCTION.

In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.

 

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Publication date 1860
Topics VegetarianismVegetarian cooking
Publisher London : Simpkin, Marshall, and Co.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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

September 13th, 2020 Comments off

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

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 leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

September 6th, 2020 Comments off

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

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PREFACE.

In offering to the public the revised edition of my Cook Book, I do it at the earnest request of many who found my little book of “One Hundred Tested Receipts” to be helpful.

In this edition I have tried to embody the choicest and most acceptable of all my recipes. I have not only added many to those previously published, but have com- piled this book with a view of giving valuable suggestions to the young housekeepers, as well as to the most expe- rienced ones, combined with” the simplest formulae for menus for convalescents and menus for luncheons and dinners, formal and informal.

Remembering the many who come inquiring what brand of flour we use; what fat for frying; what baking powder; what yeast; the best market for meat, game, fish, etc., I have included in this a miniature Housekeepers’ Directory, which may be found in the back of the book.

Jennie C. Benedict.

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Publication date 1904
Topics Cooking
Publisher Louisville, J. P. Morton & company
Collection library_of_congressamericana
Digitizing sponsor The Library of Congress
Contributor The Library of Congress
Language English

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Halloween 2020 – 2 in a series – The Legend of Sleepy Hollow by Washington Irving (1897)

September 5th, 2020 Comments off

Halloween 2020 - 2 in a series - The Legend of Sleepy Hollow by Washington Irving (1897)

IN the bosom of one of those spacious coves which indent the eastern shore of the Hudson, at that broad expan- sion of the river denominated by the ancient Dutch navigators the Tappaan Zee, and where they always prudently shortened sail, and implored the protection of St. Nicholas when they crossed, there lies a small market town or rural port, which by some is called Greensburgh, but which is more generally and properly known by the name of Tarry Town. This name was given it, we are told, in former days, by the good housewives of the adjacent country, from the inveterate propensity of their husbands to linger about the village tavern on market days. Be that as it may, I do not vouch for the fact, but merely ad- vert to it, for the sake of being precise and authentic. Not far from this village, per- haps about three miles, there is a little val- ley or rather lap of land among high hills, which is one of the quietest places in the whole world. A small brook glides through it, with just murmur enough to lull one to repose; and the occasional whistle of a quail, or tapping of a woodpecker, is al- most the only sound that ever breaks in upon the uniform tranquillity. I recollect that, when a stripling, my first exploit in squirrel-shooting was in a grove of tall walnut-trees that shades one side of the valley. I had wandered into it at noon-time when all nature is peculiarly quiet, and was startled by the roar of my own gun, as it broke the sabbath stillness around, and was prolonged and reveberated by the angry echoes.

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Historical Cooking Books – 66 in a series – What to cook and how to cook it (1899) by Nannie Talbot Johnson

August 29th, 2020 2 comments

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Historical Cooking Books – 66 in a series – What to cook and how to cook it (1899) by Nannie Talbot Johnson

Historical Cooking Books - 66 in a series - What to cook and how to cook it (1899) by Nannie Talbot Johnson

Historical Cooking Books - 66 in a series - What to cook and how to cook it (1899) by Nannie Talbot Johnson

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PREFACE.

“The less refined, the less they cook.” — Hood.

Cooking is a fine art, and to be successful one must be painstaking, thorough in detail, and be guided by a system of rules, which I will try to give and make so plain that anyone can follow them and make a success of the dishes they undertake.

This is indeed a day of cook books, most of them containing several thousand receipts, which is con- fusing and bewildering. Hence it is not my aim to see how many receipts I can place before the public, but how good receipts I can give. None will be found in the book that have not been thoroughly tested and that will not prove satisfactory if the directions are followed.

Study the principles laid down plainly in the very beginning, apply them to all food material, use common sejise and ingenuity, and one can make an endless variety of dishes.

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Publication date 1899
Topics Cookery, American , cbk
Publisher Louisville, Ky. : Pentecostal Herald Press
Collection cornell ; americana
Digitizing sponsor MSN
Contributor Cornell University Library
Contributor usage rights See terms
Language English

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Historical Cooking Books – 65 in a series – The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

August 23rd, 2020 Comments off

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Historical Cooking Books – 65 in a series – The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

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PREFACE.

To those who possess “Practical Housekeeping,” it is not necessary to oflFer an apology for presenting in another volume such new ideas and methods as have come to light, and after fair trial heen found useful and helpful in the household since the publication of that book. It is always a great pleasure to a housewife who takes pride in a well ordered home and an attractive table, to be able to present new and wholesome dishes, and it is as important for her to have the latest and best information available in her department of the family work, as it is for the husband to keep abreast with all the new ideas which are brought to surface in his profession or calling. Such wonderful progress has been made in invention and scientific discovery, that the day laborer now has at his command more of the conveniences and comforts of life than the Kings themselves possessed fifty years ago, and yet instead of calling a halt, progress in this direction is more and more marked every year, so that what were the luxuries of one decade become the necessities of the next. As the conditions of living improve, there are greater demands upon time in new directions, and it is not only convenient, but a saving of both time and money to have at ready command the simplest and best recipes in cookery and instructions in the best methods in every department of housekeeping. Failures are costly, and experience is always so dearly bought that it is economy to buy the results of thousands of carefully conducted experiments, packed between the covers of a book, rather than waste time and money in trials that may or may not prove successful.

 

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Historical Cooking Books – 64 in a series – Smiley’s cook book and universal household guide (1895)

August 16th, 2020 Comments off

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Historical Cooking Books – 64 in a series – Smiley’s cook book and universal household guide: a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. (1895)

Historical Cooking Books - 64 in a series - Smiley's cook book and universal household guide (1895)

Historical Cooking Books - 64 in a series - Smiley's cook book and universal household guide (1895)

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PREFACE.

ON THE following pages are the result of many years of experlment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to exjilain the reasons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the i^rinciples which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental princii^les which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success Mull always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we joresent also an amjile number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as jDossible, and to give new, choice, and welhtested recipes in every department of house hold cookery,

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and bellyful to our readers and this is a feature which is lacking in most other cook books. Its prej)aration has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an excej)tionally large and clear type which for practical kitchen use will be . found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and ex^^ense, and they will make many of the sul)jects much clearer than any wholly verbal de scrijition could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion iDossible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value? (8) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general deiDartment of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and jDractical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental princif)les which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.

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Publication date 1895
Topics Cookery, American , cbk
Publisher Chicago, Smiley publishing company
Collection library_of_congress ; americana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English

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