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Historical Cooking Books – 60 in a series – Home candy making by Mrs. Sarah Tyson (Heston) Rorer (1889)
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PREFACE
This little book is the result of careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy.
The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best con- fections, and must eat the sugary “French Mixtures,” or deny themselves the pleasure of an occasional sugar plum.
The excellency of the recipes consists in their simplicity and faithfulness to minutiae. Homely repeti- tion makes them more valuable to those who are totally ignorant of the vagaries of sugar.
Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions I can possibly put on paper.
SARAH T. RORER
1602 Chestnut Street, Philadelphia
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- Publication date 1889
- Topics Confectionery
- Publisher Philadelphia, Arnold and company
- Collection library_of_congress; americana
- Digitizing sponsor Sloan Foundation
- Contributor The Library of Congress
- Language English
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Categories: Books, Cooking, Food, History, Home Tags: books, cook, cooking, drink, drinks, food, history, recipes
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!Historical Cooking Books – 59 in a series – The fine art of carving by Sheet Metal Products Co. of Canada (1922)
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- Publication date 1922
- Topics Carving (Meat, etc.), Roasting (Cooking), Cookware., McGill University Library Digitized Title, Cookbook Collection, Cookware
- Publisher Montreal : Sheet Metal Products Co. of Canada
- Collection mcgilluniversity; mcgilluniversityrarebooks; toronto
- Contributor McGill University Library
- Language English
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Categories: Books, Cooking, Food, History, Home Tags: books, carving, cook, cooking, drink, drinks, food, history, recipes, roasting
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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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Categories: Baking, Books, Bread, Cooking, Education, Food, History, Recipe Tags: Baking, books, cook, cooking, drink, drinks, food, history, recipes
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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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Categories: Baking, Books, Canada, Cooking, Education, Food, History, Home Tags: books, canada, cook, cooking, drink, drinks, england, food, history, recipes, uk
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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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Categories: Baking, Books, Cooking, Education, Food, History, Home Tags: books, cook, cooking, drink, drinks, food, history, recipes
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!Historical Cooking Books – 54 in a series – Purity Flour Cookbook (1917)
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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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Categories: Baking, Books, Cooking, Food, History Tags: books, cook, cooking, drink, drinks, food, history, recipes
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!Historical Cooking Books – 52 in a series – The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (1872) by Frederick Otto
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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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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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Categories: Baking, Books, Cooking, Food, History Tags: books, cook, cooking, drink, drinks, food, history, recipes
