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 – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

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INTRODUCTION.

In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.

 

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Publication date 1860

Topics Vegetarianism, Vegetarian cooking

Publisher London : Simpkin, Marshall, and Co.

Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Jisc and Wellcome Library

Contributor University of Leeds Library

Language English

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Café Au Lait

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Coffee in my cup this afternoon

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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 leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

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

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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_congress; americana

Digitizing sponsor The Library of Congress

Contributor The Library of Congress

Language English

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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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Morning Coffee in Watercolor

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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

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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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Publication date

1905

Topics

Cookery, American, Home economics, cbk

Publisher

Chicago : Trade supplied by the Reilly & Britton Co. ; St. Paul, Minn. : Webb Pub. Co.

Collection

cornell; americana

Digitizing sponsor

MSN

Contributor

Cornell University Library

Contributor usage rights

See terms

Language

English

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