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FEBRUARY, .
1. — Eggs in Boxes.Cut slices of bread 1 1/2 inches thick; trim them off neatly and scoop out the centre to make a box. Dip them in beaten egg and fry them in hot fat until a light brown. Drain on brown paper. Into each of these boxes drop an egg, dust lightly with salt and cook them in the oven for 2 or 3 minutes.
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Historical Cooking Books – 86 in a series – Breakfast, Luncheon, And Tea (1875) by Marion Harland
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BREAKFAST, LUNCHEON, AND TEA
FAMILIAR TALK WITH THE READER.
I SHOULD be indeed flattered could I believe that you hail with as much pleasure as I do the renewal of the “Common-Sense Talks,” to which I first invited you four years ago. For I have much to say to you in the same free-masonic, free-and-easy strain in which you indulged me then.
It is a wild March night. Winter and Summer, Spring- time and Autumn, the wind sings, or plains at my sitting- room window. To-night its shout is less fierce than jocund to my ear, for it says, between the castanet passages of hail and sleet, that neither friend nor bore will interrupt our conference. Shutters and curtains are closed ; the room is still, bright, and warm, and we are no longer strangers. The poorest man of my acquaintance counts his money by the million, has a superb mansion he calls “ home,” a wife and beautiful children who call him “ husband ” and “ father.” He has friends by the score, and admirers by the hundred, for human nature has not abated one jot in pru- dential sycophancy since the Psalmist summed up a volume of satirical truth in the pretended “ aside ” — “ and men will praise thee when thou doest well unto thyself.” For all that, he of whom I write is a pauper, inasmuch as he makes his boast that he never experienced the emotion of gratitude. He has worked his own way in the world, he is wont to say : has never had helping hand from mortal man or woman. It is a part of his religion to pay for all he gets, and never to ask a favor.
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Historical Cooking Books – 85 in a series – A little book of cookery (1905) by Dora Luck
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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch
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PREFACE. In this volume are included, besides many others, the receipts used in the Department of Domestic Economy of the Iowa State College of Agriculture and Mechanic Arts.
These, and all others, have been gathered with great care from many sources. Having had excep- tional advantages for the study of cookery, and access to the most complete library on food and kindred subjects in the west, I feel sure, in presenting this book to the public, I am offering a work of practical value. Like all similar books, it is, in great measure, a compilation. I do not claim to be original, I have simply gleaned the best from the highest authorities.
Each receipt has been either personally tested, or is vouched for by competent housewives among my friends. Wherever possible I have given credit for such receipts as I have copied. Many, however, have been gathered from papers, or sent to me by friends through a term of years, and their origin is lost. While studying in Germany and England, I collected much that was valuable, all of which I have proved by actual trial to be good. I am under obligations also, to that excellent English paper “The Queen,” for a number of capital receipts. Many of these I have altered to suit our markets and taste, making the original instructions simply a basis for final results. I desire to call especial attention to the chapters that close this book by Prof. Macomber, Prof. Pope, and Dr. Fairchild. These are all valuable and come from gentlemen, each of whom is recognized author ity on the topic of which he treats.
Mary B. Welch, Ames, Iowa..
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PREFACE.
This little work has been undertaken with a view to supplying a want long acknowledged by housekeepers both of small and large establishments.
Almost every one complains of the monotony of breakfast dishes, which consist for the most part of boiled eggs, bacon, dried fish, or sausages.
It has been, therefore, the writer’s aim not so much to provide new receipts, as to collect and arrange those that appear suitable for the purpose in hand from manuscripts lent her by friends chiefly, and from other sources ; but any ordinary cookery-book will be found to contain a good many of them. The compiler does not aspire to offer the public anything startlingly fresh, but she believes that her arrange- ment of breakfasts will greatly facilitate a house- keeper’s efforts to vary the usual monotonous routine.
It may appear at first sight that some of the dishes recommended are of too costly a character to be obtainable except by the very rich ; but a farther examination will serve to show that such a variety of receipts are given for each breakfast, that if some are not suitable there are others which are emi- nently so.
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Historical Cooking Books – 62 in a series – Woman’s City Club Cook Book (1923)
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Historical Cooking Books – 61 in a series – The Dinner Year Book (1879) by Marion Harland
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