My Word with Douglas E. Welch

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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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One-Pot Chicken Garlic Parmesan Pasta

One of our ”Recipes In Rotation” here at the house. Very useful during isolation.

Recipe

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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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Oldenburg Apple 1919 – Vintage Botanical Print and More From Douglas E. Welch Design and Photography [For Sale]

Part of my new vintage botanical series

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Afternoon Coffee Break

Time to Recharge after a couple of hours at the computer. Espresso and Biskoff cookies always hit the spot.

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PREFACE TO THE FIRST EDITION.

Induced by the growth of technical literature and the progress made in arts and trades as well as by special encour agement of several bakers^ the Editor has made it his business, to issue this little book and thereby to assist with some valuable hints Master-bakers and their apprentices, giving them some use ful informations in their trade.

The Editor has made it a point, to be as short as possible without loss to clear ness and comprehensiveness, in order to make his subject easy understood and digested. His name is sufficient guaran tee for the correctness of his receipts, he being generally known as a theoretically thoroughly versed and practically work ing baker since more than fifteen years, and having them used in his own busi ness.

As this is the only work treating the manufacture of Pastry, which has made its appearance in print in America, it is to be hoped, that the same will meet with a favorable reception.

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Publication Date: 1872
Topics: Pastry, cbk

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I can’t say I agree with all of these recommendations, but there are a few I could add to my own kitchen. – Douglas

Historical Cooking Books – 51 in a series – The new London family cook; or town and country housekeeper’s guide by Duncan MacDonald (1808)

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CONVINCED by my own experience, and by the numerous Complaints of others’, of the deficiency of all former books relating to Cookery and Domestic Economy, I have been induced to pre- pare the following work; in which I trust it will be found that many of the imperfections incidental to earlier publications, have been obviated.

 

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