My Word with Douglas E. Welch

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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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

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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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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

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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.

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.