My Word with Douglas E. Welch

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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Time for coffee…again

From my Instagram Feed

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Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

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MESSAGE TO BRITISH HOUSEWIVES

By The

HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1

THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.

The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.

The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.

The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.

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Topic Formulas, recipes, etc

Published London : High Commissioner for Canada

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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Homemade Pizza 🍕

From my Instagram Feed

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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.

Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

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Topics Cooking

Publisher Toronto, s.n.

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

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Breakfast ruts happen to the best of us. But what do we do when we’re sick of oatmeal but still craving something comforting? That’s where porridge comes in. Typically made with finer grains, porridge provides the best of oatmeal but has serious range when it comes to flavor. These 17 healthy porridge recipes will keep you warm, full, and anything but bored.

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FOREWORD

IN issuing the PURITY FLOUR COOK BOOK we feel that we are filling an
increasingly felt need among modern housekeepers for a cook book containmg
authoritative and tried knowledge on problems of the household, and more
particularly the kitchen.

Neither time nor expense have been spared during the two years it has
taken to prepare the PURITY FLOUR COOK BOOK, which contains between
its covers, in easily and quickly appreciated language, the very latest and best information on the subject of cookery in all its branches.

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Publication date 1917

Topics Cooking

Publisher Canada, Western Canada Flour Mills Co.

Collection queens_university; toronto

Digitizing sponsor Queen’s University – University of Toronto Libraries

Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library

Language English

* 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!