My Word with Douglas E. Welch

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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Chocolate Chip Cookies!

@gogojosephw loves to cook, so sometimes I wake up to scenes like this — a batch of homemade chocolate chip cookies.

I’ll have to limit myself to one a day — which will be difficult — but a tasty treat while stuck isolating.

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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

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Language

English

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If you didn’t notice, last week Kitchn went pretty big on frozen food. We talked about all the best frozen groceries at our favorite stores like Trader Joe’s, Aldi, and Costco; the frozen go-tos of professional chefs and registered dietitians; and even declared 2020 The Year of the Freezer. As it turns out, Freezer Week barely scratched the surface as far as frozen groceries are concerned, so we’re sticking with the theme a little longer!
 
One thing that came out of all these freezer-themed meetings was just how many ingredients are actually better when purchased from the frozen section. Even when the fresh counterparts are available, these are the groceries that the Kitchn team would rather buy frozen.

Historical Cooking Books – 64 in a series – Smiley’s cook book and universal household guide: a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. (1895)

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PREFACE.

ON THE following pages are the result of many years of experlment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to exjilain the reasons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the i^rinciples which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental princii^les which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success Mull always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we joresent also an amjile number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as jDossible, and to give new, choice, and welhtested recipes in every department of house hold cookery,

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and bellyful to our readers and this is a feature which is lacking in most other cook books. Its prej)aration has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an excej)tionally large and clear type which for practical kitchen use will be . found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and ex^^ense, and they will make many of the sul)jects much clearer than any wholly verbal de scrijition could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion iDossible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value? (8) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general deiDartment of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and jDractical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental princif)les which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.

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Publication date 1895

Topics Cookery, American , cbk

Publisher Chicago, Smiley publishing company

Collection library_of_congress ; americana

Digitizing sponsor Sloan Foundation

Contributor The Library of Congress

Language English

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