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Historical Cooking Books – 68 in a series – Modern cookery, in all its branches (1884) by Eliza Acton

September 13th, 2020 No comments

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Historical Cooking Books – 68 in a series – Modern cookery, in all its branches (1884) by Eliza Acton

Historical Cooking Books - 68 in a series - Modern cookery, in all its branches (1884) by Eliza Acton

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PREFACE.

It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first prin ciples, are still much needed in this country ; where, from ignorance, or from mismanagement in their preparation, the daily waste of excellent provisions almost exceeds belief. This waste is in itself a very serious evil where so large a portion of the community often procure — as they do in England — with painful difficulty, and with the heaviest labour, even sufficient bread to sustain existence; but the amount of positive disease which is caused amongst us by improper food, or by food rendered unwholesome by a bad mode of cooking it, seems a greater evil still. The influence of diet upon health is indeed a subject of far deeper importance than it would usually appear to be considered, if we may judge by the profound indifference with which it is commonly treated. It has occupied, it is true, the earnest attention of many eminent men of science, several of whom have recently investigated it with the most patient and laborious research, the results of which they have made known to the world in their writings, accompanied, in some instances, by information of the highest value as to the most profitable and nutritious modes of preparing various kinds of viands. In arranging the present enlarged edition of this volume for publication, I have gladly taken advantage of such of their instructions (those of Baron Liebig especially) as have seemed to me adapted to its character, and likely to increase its real utility.

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Publication date 1884
Topics Cooking
Publisher [London : s.n.]
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

September 6th, 2020 Comments off

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

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PREFACE.

In offering to the public the revised edition of my Cook Book, I do it at the earnest request of many who found my little book of “One Hundred Tested Receipts” to be helpful.

In this edition I have tried to embody the choicest and most acceptable of all my recipes. I have not only added many to those previously published, but have com- piled this book with a view of giving valuable suggestions to the young housekeepers, as well as to the most expe- rienced ones, combined with” the simplest formulae for menus for convalescents and menus for luncheons and dinners, formal and informal.

Remembering the many who come inquiring what brand of flour we use; what fat for frying; what baking powder; what yeast; the best market for meat, game, fish, etc., I have included in this a miniature Housekeepers’ Directory, which may be found in the back of the book.

Jennie C. Benedict.

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Publication date 1904
Topics Cooking
Publisher Louisville, J. P. Morton & company
Collection library_of_congressamericana
Digitizing sponsor The Library of Congress
Contributor The Library of Congress
Language English

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Halloween 2020 – 2 in a series – The Legend of Sleepy Hollow by Washington Irving (1897)

September 5th, 2020 Comments off

Halloween 2020 - 2 in a series - The Legend of Sleepy Hollow by Washington Irving (1897)

IN the bosom of one of those spacious coves which indent the eastern shore of the Hudson, at that broad expan- sion of the river denominated by the ancient Dutch navigators the Tappaan Zee, and where they always prudently shortened sail, and implored the protection of St. Nicholas when they crossed, there lies a small market town or rural port, which by some is called Greensburgh, but which is more generally and properly known by the name of Tarry Town. This name was given it, we are told, in former days, by the good housewives of the adjacent country, from the inveterate propensity of their husbands to linger about the village tavern on market days. Be that as it may, I do not vouch for the fact, but merely ad- vert to it, for the sake of being precise and authentic. Not far from this village, per- haps about three miles, there is a little val- ley or rather lap of land among high hills, which is one of the quietest places in the whole world. A small brook glides through it, with just murmur enough to lull one to repose; and the occasional whistle of a quail, or tapping of a woodpecker, is al- most the only sound that ever breaks in upon the uniform tranquillity. I recollect that, when a stripling, my first exploit in squirrel-shooting was in a grove of tall walnut-trees that shades one side of the valley. I had wandered into it at noon-time when all nature is peculiarly quiet, and was startled by the roar of my own gun, as it broke the sabbath stillness around, and was prolonged and reveberated by the angry echoes.

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Historical Cooking Books – 66 in a series – What to cook and how to cook it (1899) by Nannie Talbot Johnson

August 29th, 2020 2 comments

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Historical Cooking Books – 66 in a series – What to cook and how to cook it (1899) by Nannie Talbot Johnson

Historical Cooking Books - 66 in a series - What to cook and how to cook it (1899) by Nannie Talbot Johnson

Historical Cooking Books - 66 in a series - What to cook and how to cook it (1899) by Nannie Talbot Johnson

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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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Historical Cooking Books – 65 in a series – The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

August 23rd, 2020 Comments off

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Historical Cooking Books – 65 in a series – The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

Historical Cooking Books - 65 in a series - The original Buckeye cook book and practical housekeeping : a compilation of choice and carefully tested recipes (1905) by Estelle Woods Wilcox

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PREFACE.

To those who possess “Practical Housekeeping,” it is not necessary to oflFer an apology for presenting in another volume such new ideas and methods as have come to light, and after fair trial heen found useful and helpful in the household since the publication of that book. It is always a great pleasure to a housewife who takes pride in a well ordered home and an attractive table, to be able to present new and wholesome dishes, and it is as important for her to have the latest and best information available in her department of the family work, as it is for the husband to keep abreast with all the new ideas which are brought to surface in his profession or calling. Such wonderful progress has been made in invention and scientific discovery, that the day laborer now has at his command more of the conveniences and comforts of life than the Kings themselves possessed fifty years ago, and yet instead of calling a halt, progress in this direction is more and more marked every year, so that what were the luxuries of one decade become the necessities of the next. As the conditions of living improve, there are greater demands upon time in new directions, and it is not only convenient, but a saving of both time and money to have at ready command the simplest and best recipes in cookery and instructions in the best methods in every department of housekeeping. Failures are costly, and experience is always so dearly bought that it is economy to buy the results of thousands of carefully conducted experiments, packed between the covers of a book, rather than waste time and money in trials that may or may not prove successful.

 

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Historical Cooking Books – 64 in a series – Smiley’s cook book and universal household guide (1895)

August 16th, 2020 Comments off

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Historical Cooking Books – 64 in a series – Smiley’s cook book and universal household guide: a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. (1895)

Historical Cooking Books - 64 in a series - Smiley's cook book and universal household guide (1895)

Historical Cooking Books - 64 in a series - Smiley's cook book and universal household guide (1895)

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PREFACE.

ON THE following pages are the result of many years of experlment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to exjilain the reasons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the i^rinciples which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental princii^les which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success Mull always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we joresent also an amjile number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as jDossible, and to give new, choice, and welhtested recipes in every department of house hold cookery,

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and bellyful to our readers and this is a feature which is lacking in most other cook books. Its prej)aration has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an excej)tionally large and clear type which for practical kitchen use will be . found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and ex^^ense, and they will make many of the sul)jects much clearer than any wholly verbal de scrijition could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion iDossible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value? (8) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general deiDartment of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and jDractical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental princif)les which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.

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Publication date 1895
Topics Cookery, American , cbk
Publisher Chicago, Smiley publishing company
Collection library_of_congress ; americana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English

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The Anarchist’s Workbench via Lost Art Press – Free PDF Download

August 9th, 2020 Comments off
The Anarchist's Workbench
 
The Anarchist's Workbench via Lost Art Press - Free PDF DownloadThe Anarchist's Workbench via Lost Art Press - Free PDF Download
 

“The Anarchist’s Workbench” is – on the one hand – a detailed plan for a simple workbench that can be built using construction lumber and basic woodworking tools. But it’s also the story of Christopher Schwarz’s 20-year journey researching, building and refining historical workbenches until there was nothing left to improve.

Along the way, Schwarz quits his corporate job, builds a publishing company founded on the principles of mutualism and moves into an 1896 German barroom in a red-light district, where he now builds furniture, publishes books and tries to live as an aesthetic anarchist.

“The Anarchist’s Workbench” is the third and final book in the “anarchist” series, and it attempts to cut through the immense amount of misinformation about building a proper bench. It helps answer the questions that dog every woodworker: What sort of bench should I build? What wood should I use? What dimensions should it be? And what vises should I attach to it?

These questions are answered with the perspective of 2,000 years of workbench history.

Surprisingly, the way we immobilize pieces of wood to work on them hasn’t changed much in the last 700 years. But what has changed are the raw bench-building materials available to the modern woodworker. Gone are the massive slabs of oak, maple and beech that built the Western workbenches of our ancestors.

In their stead, we have very expensive hardwoods, plus inexpensive softwoods used for residential construction – yellow pines and firs – that (when used thoughtfully) can produce workbenches that are as heavy, tough and useful as historical examples.

“The Anarchist’s Workbench” also seeks to open your eyes to simpler workbench designs that eschew metal fasteners and instead rely only on the time-tested mortise-and-tenon joint that’s secured with a drawbored peg. The bench plan in the book is based on a European design that spread across the continent in the 1500s. It has only 12 joints, weighs more than 300 pounds and requires less than $300 in lumber.

And while the bench is immensely simple, it is a versatile design that you can adapt and change as you grow as a woodworker.

Oh, one more important fact about the book: You can download it for free. All you have to do is click this link. You don’t have to register for anything or give up your email. Just click the link and the entire book will download to your device in pdf format. The file has no DRM (digital rights management). And it’s covered by a creative commons license that allows you to use the material however you like for non-commercial purposes.

If you prefer a printed book, you can order one for $27. The 344-page 6” x 9” book is printed on #70 matte coated paper. Its signatures are sewn and secured with fiber tape for durability. The pages are hardbound and covered in cotton cloth. Like all Lost Art Press books, it is produced entirely in the United States.

Read The Anarchist’s Workbench – Lost Art Press via Lost Art Press


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Historical Cooking Books – 63 in a series – Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

August 9th, 2020 Comments off

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Historical Cooking Books – 63 in a series – Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

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Publication date 1890
Topics Cookery , Cuisine , cbk , cbk
Publisher Goderich, Ont. : F. Jordan
Collection university_of_alberta_libraries_microfilm ; university_of_alberta_libraries ; toronto ; microfilm ; additional_collections
Digitizing sponsor University of Alberta Libraries
Contributor Canadiana.org
Language English

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Historical Cooking Books – 62 in a series – Woman’s City Club Cook Book (1923)

August 2nd, 2020 Comments off

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Historical Cooking Books – 62 in a series – Woman’s City Club Cook Book (1923)

Historical Cooking Books - 62 in a series - Woman's City Club Cook Book (1923)

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Publication date 1923
Topics Cookery, AmericanCookery — Illinois Chicagocbk
Publisher Chicago, Ill. : [s.n.]
Collection university_of_illinois_urbana-champaignamericana
Digitizing sponsor University of Illinois Urbana-Champaign
Contributor University of Illinois Urbana-Champaign
Language English

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Historical Cooking Books – 61 in a series – The Dinner Year Book (1879) by Marion Harland

July 19th, 2020 Comments off

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Historical Cooking Books – 61 in a series – The Dinner Year Book (1879) by Marion Harland

Historical Cooking Books - 61 in a series - The Dinner Year Book (1879) by Marion Harland

Historical Cooking Books - 61 in a series - The Dinner Year Book (1879) by Marion Harland

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Publication date 1879
Topics CookeryDinners and diningCuisineRepas
Publisher Toronto : J.R. Robertson
Collection university_of_alberta_libraries_microfilmuniversity_of_alberta_librariestorontomicrofilmadditional_collections
Digitizing sponsor University of Alberta Libraries
Contributor Canadiana.org
Language English

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