Download or read book The Cooking Manual of Practical Directions for Economical Every day Cookery written by Juliet Corson and published by . This book was released on 1877 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book COOKING MANUAL OF PRAC DIRECTI written by Juliet 1842-1897 Corson and published by . This book was released on 2016-08-25 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cooking Manual of Practical Directions for Economical Every Day Cookery written by Juliet Corson and published by Andrews Mcmeel+ORM. This book was released on 2013-10-15 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: A nineteenth-century cookbook by the founder of New York’s first cooking school providing affordable recipes and kitchen skills for working class American women. Published in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the “great ladies” of American cooking who founded the first cooking school in New York City to help unemployed working-class women find work as domestics. This exceptional book by a remarkable woman in American culinary history was aimed at answering the question Corson posed in her cooking manual, “How well can we live, if we are moderately poor?” She dedicated her life and her career to providing the answer in this book and others, to suggest recipes for “the most wholesome and palatable dishes at the least possible cost.” Her solutions included the principle of using everything available and wasting nothing, avoiding expensive cuts of meat and using lentils, peas, and macaroni as nutritious alternatives, exploring gardens and fields for new delicious greens, such as dandelions, sorrel, chicory, and other creative cookery techniques. This important book in the American culinary canon expanded the cooking philosophies of many lower- and middle-class women of the day. This edition of The Cooking Manual of Practical Directions for Economical Every-Day Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Download or read book COOKING MANUAL OF PRAC DIRECTI written by Juliet 1842-1897 Corson and published by Wentworth Press. This book was released on 2016-08-25 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Cooking Manual of Practical Directions for Economical Every Day Cooking written by Juliet Corson and published by Palala Press. This book was released on 2016-05-17 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Cooking Manual of Practical Directions for Economical Every Day Cookery by Juliet Corson the Original Classic Edition written by Corson and published by Tebbo. This book was released on 2011 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: Piquante Sauce.-While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat. ...Kromeskys, with Spanish Sauce.-Cut one pound of cold roast lamb, or mutton, in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of butter; add one ounce of flour, and stir until smooth; add half a pint of Spanish sauce, or water, if no sauce is at hand, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the chopped meat; two ounces of mushrooms, slightly warmed with quarter of an ounce of butter, and a teaspoonful of lemon juice, improve the flavor of the kromeskys exceedingly; stir until scalding hot, add the yolk of one raw egg, cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.
Download or read book The Home Cook Book and Cooking Manuel sic written by Juliet Corson and published by . This book was released on 1907 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Confectioner Pastry Cook and Baker written by Eleanor Parkinson and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book The Cook Book of Rare and Valuable Recipes written by An Eminent Physician and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the American Antiquarian Cookbook Collection, published in Philadelphia in 1850, is an exhaustive compilation of hundreds of methods, formulas, and recipes for culinary, housekeeping, agricultural, and medical issues of importance in nineteenth century households, assembled by an unknown physician. In his introduction, the “eminent physician” cited as compiler of this fascinating volume states, “There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them.” His intention was to supply every possible bit of information about housekeeping, homemaking, farming, and medical care that contemporary women seemed to lack. His work contains hundreds of procedures, advice, and recipes organized in a whimsical hodgepodge without a table of contents or index to guide the reader. For example, a recipe for “an excellent tooth power” is sandwiched in between “a method of cleaning china” and “how to stain paper.” Similarly, “pickling tomatoes” can be found between “means of stopping a runaway horse” and “grafting grapevines.” It makes an engrossing, entertaining read that provides an intriguing portrait of nineteenth century lifestyles. Although many medical entries appear throughout the text, the final 20 percent of the book appears to be an independent and uncredited work entitled The Family Physician—such plagiarism was common in nineteenth century publishing. In fact, the disorganization of the material makes it likely that the entire contents of the book were taken from an existing volume or a number of sources and the “compiler” simply collected other authors' work in this encyclopedic treasury. This edition of The Cook Book of Rare and Valuable Recipes was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes
Download or read book The National Cook Book written by Hannah Bouvier Peterson and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the “most concise and simple manner,” sacrificing “style to minute detail; not even avoiding repetition where it might render directions more explicit.” She noted correctly that in many contemporary cookbooks, the cook was forced to wade through a “formidable amount of reading before she can learn the process of making a pudding,” and others at the opposite extreme “are so brief in their explanations [they] are ever liable to misconception.” Bouvier’s training in mathematics and popular science advanced her goal of making the recipes as easy to use as possible for American women of the day, utilizing only readily available utensils and ingredients and encompassing only “purely American” cooking. She was also deeply concerned about cooking for the sick and convalescent and included a significant section with recipes prepared according to the directions of an eminent local physician. As might be expected of a scientist, the book is thorough and comprehensive, including recipes for soups, fish, meat, vegetables, sauces, pickles, pastry, sweets, tea cakes, cakes, preserves, and miscellaneous dishes, clearly organized with both a detailed table of contents and index, unlike many contemporary cookbooks that lacked both. This edition of The National Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book The New Hydropathic Cook Book written by Russell Thacher Trall and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book My Mother s Cook Book written by Ladies of St. Louis and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: The category of “charity cookbook” is a favorite in American culinary history. Funds raised by sales of these cookbooks, with recipes donated by women’s groups and church societies, were used to aid a wide variety of local causes and charities. My Mother’s Cook Book belongs in this category—an excellent example of regional cooking styles of the post-Civil War Midwest. Several hundred recipes compiled by Ladies of St. Louis for the Women’s Christian Home include a complete range of dishes from soup to nuts, tending toward dishes “my mother” used, and handed down from mother to daughter. The ladies’ droll sense of humor is captured in the preface: “The recipes gathered in this priceless volume have been sent from all parts of the known world; several even from New Jersey.” Although the ladies are unnamed, a dedication by Mrs. E. F. Richards and the Misses Glover thanks all the contributors as well as local advertisers who aided the project (ads for merchants selling a wide variety of merchandise, including the “latest gems of fashion,” are included at the front of the book). This edition of My Mother’s Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book Modern Cookery in All Its Branches written by Eliza Acton and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eliza Action’s masterpiece set out the fundamentals of domestic English cookery and offered a wealth of dishes for every occasion. The recipes are a model of sensible instruction for preparing food simply but well. This authoritative book was not only a guide to the best English cooking, but unusually for the time, it also contained recipes for German, Indian, and Caribbean dishes. Acton’s book introduced the now-universal practice of listing ingredients and suggested cooking times for each recipe, and it included the first print recipe for Brussels Sprouts. Original illustrations and instructions on basic techniques ranging from frying fish to roasting meat conveyed in Acton’s elegant prose make the book a quintessential tome packed full of wisdom, common sense, and culinary delights. No wonder the doyenne of American woman’s affairs, the editor of the most influential and widely read magazine of the day, Godey’s Lady’s Book, chose to adapt the book for her American readers. In her preface, Sarah Hale gushes that the work is well adapted to the wants of this country at the present time, and that it is so complete she has little to add except regarding preparation of foods that are more strictly American such as Indian Corn, Terrapin, and others. She carefully marked her additional matter in brackets, and she did revise some articles and terms not generally known here. The result is a treasury of international cuisine written by two experts that was published and reprinted for decades. This edition of Modern Cookery, in All Its Branches was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book The French Cook written by Louis Eustache Ude and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lady Chesterfield called Louis Eustache Ude “whimsical, good-natured, exorbitantly vain,” but he must have been a spectacularly gifted chef, able to please the most sophisticated upper-class palates of the day. As expressed in his cookbook, originally published in 1813, when Ude was cooking for the Earl of Sefton in Liverpool (whose service he left when the Earl’s son put salt in one of Ude’s soups), his recipes definitely were not meant for everyday meals, but they do represent the epitome of classic French cuisine and food service. The book is peppered liberally with French terms (vocabulary provided) and with elaborate techniques that must have been in use in the most elegant kitchens (but not necessarily beyond the reach of less elite cooks). The word soufflé first appeared in English in Ude’s cookbook. Along with hundreds of classic recipes, the book includes precise table settings for each course of a meal and presents the bill of fare for dinners of four, six, and eight entrees serving from eight to twenty-four persons. This edition of The French Cook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book Baker s Guide written by John Weild and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book Science in the Kitchen written by Thomas Hopkins and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating. Dr. T. and Mrs. L.A. Hopkins were among these pioneers, passionately recommending the convenience of adding dry ingredients like baking soda and cream of tartar to flour in advance and keeping a quantity on hand for all household baking needs. They describe the superiority of their prepared flour mixtures (for breads, cakes, etc.) in scientific terms and tell how the interaction of liquids and gases creates lighter or heavier dough depending on the end product. The Hopkinses included extravagant claims for their “powders,” citing healthier baked goods, more efficiency in the kitchen, and less expense because fewer eggs and shortening are needed among the benefits. Recipes for a wide variety of baked goods using the flour mixtures are included, as well as rules for eating and lifestyle, advocating the avoidance of animal foods, spices, alcohol, strong tea and coffee; eating between meals; going to sleep soon after eating; and eschewing hard-to-digest foodstuffs, such as cheese, greasy meat, and raw fruit. No “exercise of body or mind,” or reading is advisable immediately after eating. This edition of Science in the Kitchen was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book What to Eat and How to Cook It written by Joseph Cowan and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cowan’s earlier works dealt with sexual hygiene and the evils of tobacco, but in What to Eat, and How to Cook It he turned to diet. Food and culinary practice had become more complex in American middle-class society by 1870, and Cowan’s cookbook blasted his countrymen for eating “conglomerate mixtures,” ingredients “mixed in all shapes, in all measures, and under all conditions.” He believed that overly manipulated, processed foods led to a “clogged brain” and a “sickly and unenjoyable life.” His conclusion was that, “To live a sweet healthy life implies the use of simple, nutritious food, cooked in a plain, simple manner, and as nearly in its natural relations as possible.” What to Eat, and How to Cook It is an almost exclusively vegetarian cookbook that advocates natural foods consisting mostly of grains, fruits, and vegetables, very simply prepared. Although lean roast beef is permitted in moderation, the list of banned foods is long and sobering: salt, spices, vinegar, tea, coffee, chocolate, fat, virtually all meats, and above all fish. Milk, butter, and cheese are considered “abnormal,” but are allowed in some of the simple recipes. In addition to chapters on many grains, vegetables, and fruits, the book contains sections on food and drink for the sick, water, rules for eating, food not to eat, poisons in daily use, and preserving fruits and vegetables. The book also contains the first known recipe for frying green tomatoes, following the suggestion by New England farmers that this was a use for the many green tomatoes that remained on the vine after the first frost. This edition of What to Eat, and How to Cook It was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
