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Historical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill – 28 in a series

June 17th, 2019 No comments

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill – 28 in a series

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

Historical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill- 28 in a seriesHistorical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill- 28 in a series

Historical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill- 28 in a seriesHistorical Cooking Books: Cooking for two; a handbook for young housekeepers (1906) by Janet McKenzie Hill- 28 in a series

Available in PDF, Text, JPG formats, and more


Cooking for Two

CHAPTER I

A TALK ON FOOD

In the morning you work about the house, putting it in order, or you work in the garden with your flowers, or you go to market. Your husband attends to his work out-of-doors or in the office, and when mid-day is reached neither of you feel willing to do any more work, until you have eaten your mid-day meal. Your energy and motive power are gone. The movements you have made, not only those you have made of your own accord in working about the house, but also those made involuntarily by your heart in beating, your lungs in breathing, and your brain in thinking, have wasted your stock of energy and worn away tissues of flesh, blood and bones. This waste must be renewed at once, or you will remain faint and inactive; or, if the renewal be deferred for days, you will cease to live. More than this, if you have not attained your full normal growth, there must be a constant supply of material for this purpose. The material to renew energy and tissues and supply new growth comes from the food that is eaten. Not all the articles that we use as food contain elements for growth and repair of tissues ; from this fact you can see that, if those whom you send from your tables each day have not been supplied with the proper articles of food, you can not expect them to retain health or have the energy and courage to do their work in the world. An old saying expresses this in concise form, which you can easily remember; it is: ” The stomach is the seat of courage.”



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

Sweet Tea In Mason Jars…Must be Ohio

May 26th, 2019 Comments off

Historical Cooking Books: The physiology of taste; Harder’s book of practical American cookery (1885) by Jules Arthur Harder – 27 in a series

April 28th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The physiology of taste; Harder’s book of practical American cookery (1885) by Jules Arthur Harder – 27 in a series

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

Historical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a seriesHistorical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a series

Historical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a seriesHistorical Cooking Books: The physiology of taste; Harder's book of practical American cookery (1885) by Jules Arthur Harder - 27 in a series

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PREFACE.

“What ! ” the reader may exclaim “Another book on cookery ! Have we not Careme and Francatelli, Yatel and Soyer, Ude and Gouffe, Miss Acton and Mrs. Beeton, Meg Dodds and Mrs. Hale, and scores of other authorities on the same subject ? Must every cook be an author, and we be asked to read his book, as well as to eat of the dishes he prepares?” Gentle reader, it is to anticipate this possible state of mind, and to answer these probable questions, that this explanatory preface is submitted. Many a dish is cooked that is not worth the time and trouble, even by an ordinarily educated palate, given to its discussion, and many a book written especially on the subject of Cookery the reading of which is worse than time wasted. There have been innumerable Cook Books for popular use published, I grant you ; but if you ask nine out of ten persons who consult them, they will tell you they become more and more perplexed as they attempt to follow their guidance. The housekeeper will confess she has been led into errors by their vague recipes, injurious to the family health, and, at the same time, expensive to the family purse. It is to dissipate this fog enveloping the literature of the kitchen that the publication of the BOOK OF AMERICAN PRACTICAL COOKERY is undertaken. The author claims that the work is the result of a lifetime of study, constant observation, and practical experience in the best culinary establishments of both Continents. He, therefore, brings to his task a thorough knowledge of the subject, and asserts, fearless of successful contradiction, that the result of his labors will be the only competent, treatise applying culinary science especially to the material conditions of this country ever written. He intends it for a trustworthy guide to all what to eat and drink, and what to avoid.



* 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 Tags:

Historical Cooking Books: The American woman’s cook book (1939) by Ruth Berolzheimer – 26 in a series

April 16th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The American woman’s cook book by Ruth Berolzheimer – 26 in a series

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

Historical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a seriesHistorical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a series

Historical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a seriesHistorical Cooking Books: The American woman's cook book by Ruth Berolzheimer - 26 in a series

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USE OF RECIPES

To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, “I had good luck with my cake to-day,” or “I had bad luck with my bread yesterday.” Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Some of the lessons which the person desiring to become a good cook should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important part in culinary conversation.

Reviewer: Judith Martin – favoritefavoritefavoritefavoritefavorite – December 15, 2009 
Subject: American Woman’s Cook Book (1939)

This is the book my mother lived by when it came to cooking for the family “army” when all 30 of them showed up for the Christmas Eve Party at our house. Her two sisters had this book as well, so they did some of the cooking and baking to keep Mom from having to do all the cooking in her tiny kitchen. And, as for entertaining, this book still has it all when it comes to table settings and where the water and wine glasses have to go
 
Publication date1939
PublisherChicago : Published for Culinary Arts Institute by Consolidated Book Publishers, Inc.
Digitizing sponsorMSN
LanguageEnglish
 
 
 
 
 
 


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** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Drinks, Food, History, Shared Items Tags:

Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith – 25 in a series

March 26th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith – 25 in a series

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

Historical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith - 25 in a seriesHistorical Cooking Books: Famous old receipts used a hundred years and more in the kitchens of the North and the South (1908) by Jacqueline Harrison Smith - 25 in a series

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INTRODUCTION.

The title of this book by itself conveys so much that any intro- duction to the many good things told in its pages seems superfluous. It certainly should not require any urging to induce all who can to read, mark, learn and inwardly digest them.

“One hundred years ago and more” brings before us a delightful period in our country’s history, and recalls the generous, cordial feel- ings which prevailed among our ancestors — that ” open-handed spirit, irank and blythe, of ancient hospitality,” which made the homes of the New World all that a stranger could desire.

We may reconcile ourselves to the passing of ” the fugaceous hospitalities of the snuffbox ” as needing the powdered wig and three- cornered hat to justify them. What a genuine ring there is in the words of Washington, referring to Mount Vernon, when he said : ” T.et the hospitality of the house with respect to the poor be kept up; let no one go hungry away.” And the cordiality of Jefferson while living in Philadelphia is delightfully expressed in a letter to Richard Peters: “Call on me whenever you come to town, and if it should be about the hour of three, I shall rejoice the more. You will find a bad dinner, a good glass of wine, and a host thankful for your favour and desirous of encouraging repetitions of it, wathout number, form, or ceremony.”

It was a time when there was truly that ” hospitality sitting with gladness,” w-hich all the luxuries of the present day cannot supply.

Publication date 1908
Publisher Philadelphia : J. Winston
Digitizing sponsor Boston Public Library
Language English


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** Many of these books may be available from your local library. Check it out!
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Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

February 10th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

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

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

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Risotto with Ham

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a table- spoon of butter. Fry slowly until the ham and onions are golden. Then add one-half cup of uncooked rice; when it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix well and allow it to boil for twenty minutes over a good fire. Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated; mix well and serve.


Publication date 1912
Publisher New York and London, Harper & brothers
Digitizing sponsor Sloan Foundation
Language English
 
 
Learn more about cooking history with these books

* 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

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Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

January 27th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

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

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Twentyfivecentdi00corsrich 0008Twentyfivecentdi00corsrich 0009

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PREFACE TO THE REVISED AND ENLARGED EDITION.

DURING the time that this little book has been a candidate for public favor, it has attained a success far beyond the expectations of its most sanguine advocates ; and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public, who have so substantially seconded her efforts for culinary reform. In this edition an additional chapter has been devoted to the preparation of fruit for dessert, withspecial reference to the needs of American housewives. Most American ladies prepare fruit for table use either by canning it, or making it into rich and expensive preserves; while both of these methods are palatable, and available for winter use, the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table, and will tend to increase the healthy consumption of those abundant and excellent domestic productions, while they cannot fail to decrease the deplorable prevalence of that objectionable national compound, the pie. Recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work ; in certain localities some of the articles quoted are more expensive, while others are cheaper ; but the average is about equal.


Publication date 1879
Publisher New York, O. Judd Company
Collection cdlamericana
Digitizing sponsor MSN
Language English
 
 
Learn more about cooking history with these books

* 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, In the kitchen Tags:

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) – 22 in a series

January 21st, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) – 22 in a series

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

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a seriesHistorical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a series

Historical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a seriesHistorical Cooking Books: The century cook book, with a new supplement of one hundred receipts of especial excellence by Arnold, Augusta (Foote) (1922, originally 1895) - 22 in a series

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WASTEFULNESS

As a rule the family life of America does not represent opulence, yet it has become a familiar saying that a French family could live on what an American family throws away. Again, it is said that in American kitchens half the provisions are spoiled and the” other half wasted. There is no need to-day of being open to such accusations. At small expense a woman can have the benefit of lessons in cooking-schools, and should not be accepted as a cook until she has some knowledge of the duties, and is qualified to bear that name. The gage of a woman’s rank in her profession can be definitely determined by what she wastes or utilizes, and the high wages paid a first-class cook are often saved by the intelligent use she makes of all her materials. Many of her best entr6es are but a combination of odds and ends which another cook would throw away. Her delicious sauce, which gives a very ordinary dish that requisite something which makes it highly esteemed, may be but the blending of many flavors obtained from little scraps.

The waste in foods need be so small as practically to have no waste material ; not a crumb of bread, a grain of sugar, a bit of butter, a scrap of meat or fat, a piece of vegetable or leaf of salad, but can be utilized with profit.


Publication date 1922
Publisher New York, D. Appleton-Century Company
Collection cornellamericana
Digitizing sponsor MSN
Contributor usage rights See terms
Language English
 
Learn more about cooking history with these books

* 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, History, Home, In the kitchen Tags:

This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52

January 13th, 2019 Comments off

Even at the peak of farmers market bounty, we all need simple pantry dinners from time to time. The ones to turn to when we’ve had a long day, or just want something comforting and restoring. This creamy chickpea curry is mine.

It’s inspired by a similar dish at Cassia in Santa Monica, California, where I ate last summer with a friend. It was served simply: a bowl of the curry with triangles of flatbread blistered from a clay oven. We tore off big chunks of the warm flatbread and swiped up every last bit. I’ve been dreaming about that thick, creamy curry ever since.

[…]

Read This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52


An interesting link found among my daily reading

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) – 21 in a series

January 13th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) – 21 in a series

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

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a seriesHistorical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a series

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a seriesHistorical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a series

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PREFACE

TO THE AMERICAN EDITION.

Almost every foreigner who visits this country remarks with astonishment the ahnost universal neglect of that art upon which, more than any thing else, depends the health and comfort of a people ; and by many scientific men have most of the prevalent diseases of this country, especially the dyspepsia, been ascribea to the hurried, crude and unwholesome manner in which our food is prepared ; of latter years, more attention nas been paid to cooking; but the handmaiden of that parent art, confectionary, is still neglected and unknown, yet it is of little less importance than the graver branch referred to. Confectionary is the poetry of epicurism it throws over the heavy enjoyments of the table tht relief of a milder indulgence, and dispenses the delights of a lighter and more harmless gratification of the appetite. The dessert, properly prepared, contributes equally to health and comfort; but “got up” as confectionary too often is, it is not only distasteful to a correct palate, but is deleterious and often actually poisonous.

In introducing to the American public the modes by which the table of hospitality may be enriched andadorned, we have consulted every authority, French or English, within our reach; but the basis of our little work is to be found in Read’s Confectioner, a late London publicationi,

Having for many years been connected with the oldest, most extensive and successful confectionary establishment in the country, we have been enabled to make from our own experience many important modifications and to introduce many additional receipts, particularly m relation to the various articles of luxury which the bounty of our soil and climate render almost exclusivel) American.

The volume has thus been increased in size, and we trust improved in value.

Trusting that our efforts to advance the populai Knowledge of the art which has for many years engaged our attention, may meet with approbation, we present the result of our labours to a candid and indulgent Public.

Chestnut Street, Philadelphia.


Publication date 1864
Publisher Philadelphia : J.B. Lippincott
Digitizing sponsor MSN
Language English
 
Learn more about cooking history with these books

* 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, In the kitchen Tags: