My Word with Douglas E. Welch

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

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Publication date 1923

Topics Cookery, American, Cookery — Illinois Chicago, cbk

Publisher Chicago, Ill. : [s.n.]

Collection university_of_illinois_urbana-champaign; americana

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

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Publication date 1879

Topics Cookery, Dinners and dining, Cuisine, Repas

Publisher Toronto : J.R. Robertson

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

Get these aprons for your cooking adventures.

* 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!

Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.

Because nothing’s better than Mom’s cooking. Mama Lam stopped by the BuzzFeed office to teach Inga how to make the delicious steamed buns that were featured in Pixar’s Bao!

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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Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

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Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.

 

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Publication date 1928

Topics Formulas, recipes, etc, Cake, Baking

Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service

Collection usda-housekeeperschat; usdanationalagriculturallibrary; fedlink; americana

Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library

Contributor U.S. Department of Agriculture, National Agricultural Library

Language English

Volume 1928

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Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.

Sure, I miss my family and friends. But when social distancing is over, the first people I’m visiting are the employees at my local New York City bagel shop, whom I’ve been missing oh so dearly since the coronavirus crisis began. (But seriously — I haven’t had a proper bacon, egg and cheese in over a month.)

Yes, I know I could order a pre-packed bag and have them delivered from the grocery store, but there’s something about a hot and fluffy bagel straight out of the oven that you just can’t compete with.