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Historical Cooking Books – 43 in a series – Cups and their customs by George Edwin Roberts (1863)

January 19th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 43 in a series – Cups and their customs by George Edwin Roberts (1863)

Historical Cooking Books - 43 in a series - Cups and their customs by  George Edwin Roberts (1863)

Historical Cooking Books - 43 in a series - Cups and their customs by  George Edwin Roberts (1863)

Available in PDF, Text, JPG formats, and more

PREPACE.

The principal object of these pages is to furnisli a collection of recipes for the brewing of com- pound drinks, technically termed ” Cups/’ all of which have been selected with the most scrupu- lous attention to the rules of gastronomy, and their virtues tested and approved by repeated trials. These we are inclined to put into type, from a belief that, if they were more generally adopted, it would be the means of getting rid of a great deal of that stereotyped drinking which at present holds sway at the festive boards of England. In doing this, we have endeavoured to simplify the matter as much as possible, adding such hints and remarks as may prove serviceable to the uninitiated, whilst we have discarded a goodly number of modern com- pounds as unpalatable and unscientific. As, in this age of progress, most things are raised to the position of a science, we see no reason why

Bacclianology (if the term please our readers) should not hold a respectable place, and be entitled to its due mead of praise ; so, by way of introduction, we have ventured to take a cursory glance at the customs which have been attached to drinking from the earliest periods to the present time. This, however, we set forth as no elaborate history, but only as an arrange- ment of such scraps as have from time to time fallen in our way, and have helped us to form ideas of the social manners of bygone times.

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* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Traditional Peanut Butter Cookies via Instagram

December 12th, 2019 Comments off

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Traditional Peanut Butter Cookies

Traditional Peanut Butter Cookies via Instagram

One more batch to bake for this year’s Christmas Cookie Party. Then it’s a full focus on organizing and clean up.

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

M&M Cookies via Instagram

December 10th, 2019 Comments off

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M&M Cookies

M&M Cookies via Instagram

Annual cookie party this weekend. I think this is the 10th variety I have made so far. Still have a couple more to go.

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

My #Kitchenaid Workhorse via Instagram

December 10th, 2019 Comments off

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My #Kitchenaid Workhorse

My #Kitchenaid Workhorse via Instagram

This has been getting a lot of use this week as I prepare for my annual Christmas cookie party. I’m up to about 50 dozen cookies at this point with about another 20 dozen to go. This mixer makes everything easier and faster — an important point when you are making so much in a short time.

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

A Bartender’s Library – An Online, Searchable Library for the Bartending Profession via EUVS Library

December 3rd, 2019 Comments off
A Bartender's Library - An Online, Searchable Library for the Bartending Profession via euvslibrary.com

THE BARTENDING PROFESSION has a rich and varied history that only recently has come to light during the past two decades. Vintage cocktail and distillation books filled with recipes, techniques, and management procedures are being unearthed and collected at an unprecedented pace.

For the new generations of bartenders these rare volumes, dating from the 1820s through the 1940s, are financially out of reach. However, these sources of research are crucial to career development and creative inspiration as well as to personal advancement in a profession that has rediscovered a justifiable sense of pride and purpose.

Over the coming year, we will make available free, digitised versions of these classics that you can read online and search in a user-friendly, page-through format. With over 1,000 volumes at our access, we need your help in deciding which volumes you find most important to you as a bar professional.

Read EUVS Digital Collection – An Online, Searchable Library for the Bartending Profession via euvslibrary.com



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!


An interesting link found among my daily reading

Historical Cooking Books – 42 in a series – Christmas recipes by Anna Lee Scott

December 1st, 2019 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 42 in a series – Christmas recipes by Anna Lee Scott

Historical Cooking Books - 42 in a series - Christmas recipes by Anna Lee Scott

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Christmas Dinner Menu No. 1

FRUIT-JUICE COCKTAIL
ROAST STUFFED TURKEY, CHICKEN OR VEAL
GIBLET OR MILK GRAVY
CRANBERRY JELLY BREAD SAUCE
RICED OR MASHED POTATOES
CREAMED CAULIFLOWER BAKED SQUASH
MINCE PIE CHEESE
COFFEE
FRUIT NUTS MINTS



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Historical Cooking Books – 41 in a series – The Boston Cooking School magazine of culinary science and domestic economics (1899)

November 25th, 2019 Comments off


What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 41 in a series – The Boston Cooking School magazine of culinary science and domestic economics (1899)

Historical Cooking Books - 40 in a series - The Boston Cooking School magazine of culinary science and domestic economics (1899)

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THE UNTRAINED HAND.
A Study in Household Economics.
By Emma P. Ewing.

Of all the young women who have come under my instruction, as a teacher of household economics, not more than one in each twenty-five could sweep properly. And, as far as my observation extends, along domestic lines, this ratio will hold about the same in regard to women generally. As a rule, women, old or young, do not know how to hold a broom. When a woman takes hold of a broom, she places the right hand near the top of the handle and the left hand toward the broomcorn ; and, instead of changing and reversing her hands, as occasion requires, she keeps them in the same position during the entire time she is engaged in sweeping. Whether she sweeps to the right or to the left, the position of her hands remains unchanged, and her body is contorted and her muscles strained in a performance that would exercise those organs beneficially, if the hands were so trained that they could be used at will, and were changed as the changes in the position of the sweeper demanded.

 



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Historical Cooking Books – 40 in a series – Slade’s cooking school recipes (1920)

November 18th, 2019 Comments off


What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 40 in a series – Slade’s cooking school recipes (1920)

Historical Cooking Books - 40 in a series - Slade's cooking school recipes (1920)Historical Cooking Books - 40 in a series - Slade's cooking school recipes (1920)

Historical Cooking Books - 40 in a series - Slade's cooking school recipes (1920)Historical Cooking Books - 40 in a series - Slade's cooking school recipes (1920)

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PREFACE.

If the one who makes two blades of grass grow where only one grew before is “a public benefactor” so is the one who improves the daily food of the people, either by supplying articles of superior excellence or by suggesting superior methods of preparation, thus adds to the health and happiness of the people.

This book is presented to the public with the purpose in mind of impressing the importance of using only high grade food articles of known purity and excellence and at the same time suggesting methods of preparing the food that will add to their palatability and wholesomeness.

The government reports as well as the thousands of family papers are constantly calling attention to the dishonest and often injurious adulteration of food articles and are constantly reiterating the fact that the only protection the purchaser can have is by buying only in packages bearing the name of a reliable manufacturer.

 



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Categories: Baking, Books, Cooking, Food, History, Home Tags:

The Fall-Inspired Sheet Pan Gnocchi We’re Making All Season Long via The Kitchn

November 13th, 2019 Comments off
This sounds like something to try. I could imagine using sweet potatoes instead of the squash, which I don’t  like as much. Certainly an Autumn comfort meal. — Douglas
 
With the holiday season quickly approaching, our schedules are only getting busier — and trying to squeeze in dinner between all the hustle and bustle can be challenging. Enter: this quick sheet pan dinner. Roasting the gnocchi in the oven means you get to skip the step of boiling it altogether, which not only results in a faster, less messy meal, but it also yields crispy, caramelized potato nuggets that are arguably much tastier.
Read The Fall-Inspired Sheet Pan Gnocchi We’re Making All Season Long via The Kitchn



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library


An interesting link found among my daily reading

Historical Cooking Books – 39 in a series – The curry cook’s assistant, or, Curries, how to make them in England in their original style (1889) by Daniel Santiagoe

November 10th, 2019 Comments off

 

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 39 in a series – textsThe curry cook’s assistant, or, Curries, how to make them in England in their original style (1889) by Daniel Santiagoe

Historical Cooking Books - 39 in a series - textsThe curry cook's assistant, or, Curries, how to make them in England in their original style (1889) by Daniel SantiagoeHistorical Cooking Books - 39 in a series - textsThe curry cook's assistant, or, Curries, how to make them in England in their original style (1889) by Daniel Santiagoe

Historical Cooking Books - 39 in a series - textsThe curry cook's assistant, or, Curries, how to make them in England in their original style (1889) by Daniel SantiagoeHistorical Cooking Books - 39 in a series - textsThe curry cook's assistant, or, Curries, how to make them in England in their original style (1889) by Daniel Santiagoe

Available in PDF, Text, JPG formats, and more

NOTE ABOUT “CURRIES” IN “SATURDAY REVIEW,” OCTOBER 22, 1887.

Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by “Daniel Santiagoe, son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool.” It is written in delightful pigeon-English (or whatever other bird may be more appropriate to Ceylon’s isle), is quite unpretentious, avows the author’s very legitimate, and, indeed, laudable desire to “make a small fortune” by its sale, and contains admirable receipts. Mr. Santiagoe is much less cynical than the apocryphal Mrs. Glasse. He says, after recommending the more excellent way of the Curry Stone, “The best and easy way is to buy from your respected grocers, which, I should say, ought to be of two colours — one is brown and the other is yellow, and the red is cayenne pepper (if required, hot curries).” He is a little plaintive about mulligatawny. “Why English people always spell this word wrong ? Everybody knows this — mollagoo, ‘ pepper ; ’ tanney, ‘ water.’ ” So the reformers who call it “ mulligatunny ” are just as bad as we devotees of mumpsimus and mulligatawny ourselves. We note with special pleasure a receipt for ‘ ‘ chicken moley ” — evidently the same genus as that “mollet” which puzzled Mrs. Clarke. And all the prescriptions are interesting. “ Maidive fish ” seems to take the place of “ Bombay duck” in these southern regions, and the number of Vegetable Curries is particularly noteworthy. Nobody need think from the specimens we have given that Mr. Santiagoe is unintelligible. His English may be “pigeon,” but it is a much more easily digestible tongue than the high and mighty gobble-gobble of some of our own professors of style and matter.

[True copy from “ Saturday Review.”]



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home Tags: