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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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hi am wondering if there is any way of getting a copy of what to cook and how to cook it please
You can get a digital copy by clicking through on the book over to the Internet Archive.
If you want a physical copy, your best bet is probably to do a google search on the title and see if an online bookseller has a copy.
It is a fairly old book, though, so the digital copy might be the only one available.