Food Lit from Google Books
Herein is my personal catalog of reference and other books of particular interest to me that have been scanned and made available in PDF format via Google Books. They've proved a really marvelous resource, and one which is getting steadily better, larger and more useful. While it's handy and convenient to let them store the things so they'll be at your fingertips whenever you're on the web, a cautionary type might want to download copies of at least the ones of most interest. Google is a corporation, with more rights - thanks to Big Tony and the Supremes - and less responsibilities than these anachronisms we call individuals, and they can do whatever they bloody well want to at any time they want to do it.
This is all here because either I can't figure out how to use the tools Google Books provides to do this, or their tools are insufficient and overly fussy. I'm betting the latter.
Feel free to borrow any or all of this, with the understanding that an attribution will keep the karma dogs off your ass.
| On a technical note, I've attempted to extract informative or at least entertaining bits from the prefaces or other parts of some of the books. These will appear in this differently colored format which, thankfully, at least isn't blinking. These extracts may contain extraneous artifacts from Google's OCR rendering of the PDF scans into text that I've been too lazy to fix. |
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On another technical note, I'll occasionally add reviews, comments, etc. from sources external to the books, which will added in a wee font like this.
On a really annoying technical note, some entries will be shown in blue. These are so indicated because they exist and should - by any reading of copyright law not involving Sonny Bono and DisneyCorp - be available. Their non-availability makes me blue in the Buddy Guy way.
If you feel you must get in touch with me so you can send me mint copies of any or all of the books listed below, then send some electrons to baum@stommel.tamu.edu.
CULINARY
BIBLIOGRAPHIES AND RELATED BEASTIES
Bibliography of Domestic Economy (1901, 170) - Robert Kendall Shaw
Bibliographer and Reference List, Vol. 1 (1888)
The "Cookery and Cook Books" bibliography starts on page 101.
Old Cookery Books and Ancient Cuisine (1902, 271) - William Carew Hazlitt
My Cookery Books (1903, 171) - Elizabeth Robins Pennell
Doing Your Bit at Home: Some Library Books That Will Help You (1917, 23)
An Outline on the History of Cookery (1915, 36) - Anna Barrows, Bertha E. Shapleigh, Anne Dudley Blitz
COOKBOOKS
1720
The Cooks and Confectioners Dictionary (1723) - John Nott
1730
The Compleat City and Country Cook (1732, 280) - Charles Carter
The Country Housewife and Lady's Director in the Management of a House, Vol. 2 (1732, 188) - Richard Bradley
A Collection of Above Three Hundred Receipts in Cookery, Physick, and Surgery, 5th Ed. (1734, 272) - Mary Kettilby
The Whole Duty of a Woman (1737, 682)
1740
The London and Country Cook: or, Accomplished Housewife, 3rd Ed. (1749, 363) - Charles Carter
1750
A New and Easy Method of Cookery (1755, 204) - Elizabeth Cleland
A Complete System of Cookery (1759, 240) - William Verral
1760
The House-Keeper's Pocket-Book, and Compleat Family Cook (1760, 251) - Sarah Harrison, Mary Morris
The Art of Confectionary (1761, 63) - Edward Lambert
English Housewifry: Exemplified in Above Four Hundred and Fifty Receipts (1764) - Elizabeth Moxon
The Experienced English House-Keeper (1769, 362) - Elizabeth Raffald
1770
The Court and Country Confectioner: or, the House-Keeper's Guide (1770, 320) - Borella
The Art of Cookery, Made Plain and Easy (1774, 440) - Hannah Glasse
The Art of Making Wines from Fruits, Flowers, and Herbs (1775, 64) - William Graham
1780
The Ladies' Assistant for Regulating and Supplying the Table (1787, 484) - Charlotte Mason
The Art of Cookery, Made Plain and Easy (1784, 409) - Hannah Glasse
The English Art of Cookery (1788, 656) - Richard Briggs
1790
The Practice of Cookery, Pastry, Pickling, Preserving, &c. (1791, 254) - Mrs. Frazer
Antiquitates Culinariae; or, Curious Tracts Relating to the Culinary Affairs of the Old English (1791, 137) - Richard Warner
Having cleansed it well, wash it, first with vinegar and salt, and afterwards with
water. Then take hog's flesh pounded to a paste; mix with it the brains of three
hogs, cleansed from the fibres, together with hard eggs. To this put cloves of
garlick; add whole pepper, and make it of a proper consistence with broth.
Beat up pepper, ligusticum, affascetida#, anise-seed, ginger, a small quantity of
rue, the best garum@, and a little oil. With this composition stuff the paunch, but
not too tightly, that it may not be much agitated in boiling. Tie the mouth of it
well, and put it into a boiling cauldron. Then take it out, and prick it with a
needle, lest it should burst. When it is parboiled, take it out again, and hang
it up to smoke, that it may aquire a proper flavour. Lastly, when you untie it for
the purpose of dressing it, add garum, wine, and a little oil; cut it open with a
small knife, and servie it up with liquamen and ligusticum*.
#
Affascetida, or Devi's-Bit, is a stinking Gum that is hot in the third, and dry
in the fourth degree: it cleanseth evil Humours, it is good for the Yellows and Staggers
in a Horse, a little piece of it being dissolved in Brandy, and put into his Ears.
@ Garum was a type of fermented fish sauce condiment
that was an essential flavour in Ancient Roman cooking.
* The ligusticum was an herb found in Tuscany, of a very hot nature, and considered
as greatly beneficial to the stomach. Vide Stumelberg, in Apicium, p. 39. Apicium Lib. vii. c. 7.
The London Art of Cookery, 7th Ed. (1792, 467) - John Farley
The New Experienced English-Housekeeper (1795, 173) - Sarah Martin
1800
The Complete Confectioner (1800, 360) - Hannah Glasse, Maria Wilson
A Practical Treatise on Diet, and on the Most Salutary and Agreeable Means of Supporting Life and Health (1801, 434) - William Nisbet
The Art of Cookery Made Easy and Refined (1802, 314) - John Mollard
The Housekeeper's Instructor; or, Universal Family Cook (1805, 448) - William Augustus Henderson, Jacob Christopher Schnebbelie
A Treatise on the Art of Bread-Making (1805, 216) - Abraham Edlin
A Complete System of Cookery (1806, 754) - John Simpson
Culina Famulatrix Medicinae: or, Receipts in Modern Cookery (1806, 284) - Alexander Hunter
The Universal Cook (1806, 383) - Francis Collingwood, John Woollams
The Art of Cookery Made Easy and Refined (1808, 211) - John Mollard
The Imperial and Royal Cook (1809, 311) - Frederick Nutt
1810
The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years (1811, 164) - Nicolas Appert
The Professed Cook; or, the Modern Art of Cookery, Pastry, & Confectionary (1812, 549) - B. Clermont
A New System of Domestic Cookery (1814, 316) - Maria Eliza Ketelby Rundell
A Complete System of Cookery, on a Plan Entirely New (1816, 568) - John Simpson
Apicius Redivivus: or, The Cooks Oracle (1817) - William Kitchiner
Modern Domestic Cookery and Useful Receipt Book (1819) - Elizabeth Hammond
Augsburgisches Kochbhuch (1819, 655) - Sophie Juliane Weiler
The Complete Confectioner (1819, 261) - Frederick Nutt
The Family Receipt Book, 2nd Ed. (1819, 408) - Maria Eliza Ketelby Rundell
1820
The Practice of Cookery, Pastry, and Confectionary (1820, 312) - Mrs. Frazer
A Treatise on Adulterations of Food, and Culinary Poisons (1820) - Friedrich Christian A. Accum
The Cook and Housekeeper's Complete and Universal Dictionary (1822, 495) - Mary Eaton
The American Domestic Cookery (1823, 357) - Maria Eliza Ketelby Rundell
Cookery and Confectionary (1824, 213) - John Conrade Cooke
A New System of Domestic Cookery, New Ed. (1824, 449) - Maria Eliza Ketelby Rundell
The Economist and General Adviser, Vol. 1 (1824, 528)
The Art of French Cookery (1827, 380) - Antoine Beauvilliers
Domestic Economy and Cookery for Rich and Poor (1827, 691) - Lady
The Cook's Oracle: Containing Receipts for Plain Cookery (1827, 491) - William Kitchiner
Modern Domestic Cookery, and Useful Receipt Book (1828, 358) - William Agustus Henderson, David Hughson
The Cook and Housewife's Manual, 3rd Ed. (1828, 527) - Christian Isobel Johnstone
The French Cook (1829, 439) - Louis Eustache Ude
Apician Morsels; or, Tales of the Table, Kitchen, and Larder; Containing a New and Improved Code of Eatics; Select
Epicurean Precepts; Nutritive Maxims, Reflections, Anecdotes, &c. (1829, 204) - Dick Humelbergius Secundus
Modern Domestic Cookery, and Useful Receipt Book, Adapted for Families in the Middling and
Genteel Ranks of Life (1829, 707) - William Augustus Henderson, D. Hughson
1830
The Cook's Dictionary (1830, 516) - Richard Dolby
The Practice of Cookery: Adapted to the Business of Every Day Life (1830, 552) - Mrs. Dalgairns
Cookery Made Easy: Being a Complete System of Domestic Management, Uniting Elegance With Economy (1831, 512) - Michael Willis
Family Receipts: or, Practical Guide for the Husbandman and Housewife (1831, 400) - H. L. Barnum
Vegetable Substances Used for the Food of Man (1832, 396) - Edwin Lankester
The Cook's Own Book: Being a Complete Culinary Encyclopedia (1832, 300) - Mrs. N. K. M. Lee
The Cook's Dictionary, and Housekeeper's Directory: A New Family Manual of Cookery and
Confectionary (1833, 541) - Richard Dolby
Simpson's Cookery, Improved and Modernised: The Complete Modern Cook (1834, 408) - John Simpson
The Royal Parisian Pastrycook and Confectioner from the Original of M. A. Careme (1834, 394)
The Art of Cookery (1836, 323) - John Mollard
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1836, 106) - Eliza Leslie
A System of French Domestic Cookery (1837, 380) - Antonie B. Beauvilliers
A Treatise on Bread and Bread-Making (1837, 131) - Sylvester Graham
The Housekeeper's Guide, or A Plain and Practical System of Domestic Cookery (1838, 480) - Esther Copley
Cucina Teorico-Pratica Col Corrispondente Riposto, 2nd Ed. (1839, 440) - Ippolito Cavalcanti
A Modern System of Domestic Cookery (1839, 676) - M. Radcliffe
1840
The Young House-Keepr; or, Thoughts on Food and Cookery (1842, 424) - William Alexander Alcott
The Lady's Own Cookery Book, and New Dinner-Table Directory (1844, 390) - Charlotte Campbell Bury
Directions for Cookery in Its Various Branches (1844, 511) - Eliza Leslie
The Complete Confectioner, Pastry-Cook, and Baker (1844, 154) - Eleanor Parkinson
The Practical Cook, English and Foreign (1845, 498) - Joseph Bregion, Anne Miller
The Complete Cook (1846, 196) - J. M. Sanderson
The Jewish Manual; or, Practical Information in Jewish and Modern Cookery (1846, 244) - A Lady
French Domestic Cookery: Combining Elegance with Economy (1846, 339) - Louis Eustache Audot
The Cook and Housewife's Manual (1847, 683) - Christian Isobel Johnstone
Modern Domestic Cookery, and Useful Receipt Book (1847, 420) - William Augustus Henderson
A New System of Domestic Cookery (1847, 491) - Maria Eliza Ketelby Rundell
The Young Cook's Assistant (1848, 160)
The Knife and Fork for 1849 (1849, 96)
Miss Leslie's Lady's New Receipt-Book (1840, 436) - Eliza Leslie
1850
Miss Leslie's Complete Cookery, 38th Ed. (1851, 522) - Eliza Leslie
The American Matron; or, Practical and Scientific Cookery (1851, 268)
Modern Domestic Cookery (1851, 675)
Murray's Modern Cookery Book: Modern Domestic Cookery (1851, 675) - A Lady
The Modern Housewife or Menagere (1851, 450) - Alexis Soyer
Irving's 1000 Receipts: or, Modern and Domestic Cookery (1952, 216) - Lucretia Irving
The Illustrated London Cookery Book (1852, 460) - Frederick Bishop
The Ladies' New Book of Cookery: A Practical System for Private Families in Town and Country, 5th Ed. (1852, 474) - Sarah Josepha Buell Hale
The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery, 8th Ed. (1852, 733) - A. Soyer
French Cookery Adapted for English Families (1852, 209) - E. Crawford
The Pantropheon; or, History of Food, and Its Preparation (1853, 469) - Alexis Soyer
Mrs. Chadwick's Cook Book (1853, 159) - Mrs. J. Chadwick
A Practical Treatise on the Choice and Cookery of Fish (1854, 291) - Piscator
Practice of Cookery and Pastry (1854, 192) - Mrs. I. Williamson
Cookery: Rational, Practical, and Economical; Treated in Connexion with the
Chemistry of Food (1855, 186) - Hartelaw Reid
A Shilling Cookery for the People (1855, 190) - Alexis Soyer
The Book of the Garden, Vol. 2: Cultural (1855, 867) - Charles McIntosh
The second volume has 300 pages of fine print on "The Culinary or Kitchen Garden."
Cookery as It Should Be (1856, 362)
Fruits and Farinacea the Proper Food of Man, 2nd Ed. (1856, 294) - John Smith, Russell Thacher Trall
Mrs. Hale's New Cook Book: A Practical System for Private Families in Town (1857, 480) - Sarah Josepha Buell Hale
Miss Leslie's New Cookery Book (1857, 630) - Eliza Leslie
The English Bread-Book for Domestic use (1857, 204) - Eliza Acton
The Preservation of Food: From the "Aus der Natur" of Abel (1857, 96) - Ambrose Abel, Elizur Goodrich Smith
Miss Leslie's Complete Cookery (1858, 522) - Eliza Leslie
Modern Cookery in All Its Branches, 2nd Ed. (1858, 418) - Eliza Acton
The Curiosities of Food; or the Dainties and Delicacies of Different Nations Obtained from
the Animal Kingdom (1859, 372) - Peter Lund Simmonds
The English Cookery Book: Uniting a Good Style with Economy (1859, 375) - John Henry Walsh
Vegetable Diet (1859, 312) - William Andrus Alcott
Hints for the Table: or, the Economy of Good Living (1859) - John Timbs
The English Cookery Book (1859, 375) - John Henry Walsh
1860
Breakfast, Dinner, and Tea: Viewed Classically, Poetically, and Practically (1860, 351) - Julia C. Andrews
Indian Domestic Economy and Receipt Book (1860, 677) - R. Riddell
The Southern Gardener and Receipt Book, 3rd Ed. (1860, 478) - Mrs. Mary L. Edgeworth
The Housekeeper's Encyclopeda of Use Information (1861, 445) - E. F. Haskell
Foreign Desserts for English Tables (1862, 160)
Cookery and Domestic Economy (1862, 410) - Mary Somerville
Turkish Cookery Book (1862) - Turabi
The Royal English and Foreign Confectioner: A Practical Treatise on the Art of Confectionary in All Its Branches (1862, 440) - Charles Elme Francatelli
The Book of Household Management (1863, 1112) - Isabella Mary Beeton
Cookery for English Households (1864, 80) - A French Lady
The Art and Mystery of Curing, Preserving, and Potting All Kinds of Meats, Game and Fish (1864, 184) - J.R.
The Art of Confectionary (1865, 346)
What to Do With the Cold MUtton: A Book of Rechauffes (1865, 218) - P.K.S.
Mrs. Goodfellow's Cookery as It Should Be (1865, 362) - Mrs. Goodfellow
Mrs. Beeton's Dictionary of Every-Day Cookery (1865, 371) - Isabella Mary Beeton
A Treatise on the Artof Boiling Sugar, Crystallizing, Lozenge-Making, Comfits, Gum Goods, and Other Processes
for Confectionary, Etc. (1865, 155) - Henry Weatherley
The Dictionary of Daily Wants (1866, 1135) - Robert Kemp Philp
Hints for the Table: or, The Economy of Good Living, with a Few Words on Winesm, New Ed. (1866, 184)
Allgemeines Deutsches Kochbuch fur Alle Stande, Oder Grundliche Anweisung (1866, 499) - Sophie Wilhelmine Scheibler
Dainty Dishes: Receipts (1866, 335) - Lady Harriet Elizabeth St. Clair
Vegetable Cookery (1866, 241) - John Smith
The Treasure of French Cookery: A Collection of the Best French Recipes Arranged and Adapted
for English Households (1866, 298) - Harriet Toogood
Jennie June's American Cookery Book (1866, 343) - Jane Cunningham Croly
Crumbs from the Round Table: A Feast for Epicures (1866, 106) - Joseph Barber
Dixie Cookery; or, How I Managed My Table for Twelve Years (1867, 121) - Maria Massey Barringer
The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical Treatise on English and Foreign Cookery in All Its
Branches (1867, 524) - Charles Elme Francatelli
Good Cookery Illustrated: And Recipes Communicated by the Welsh Hermit of the Cell of St. Gover (1867, 482) - Augusa Waddington Hall Llanover
Wholesome Fare; or, The Doctor and the Cook (1868, 794) - Edmund Saul Dixon, Ellen J. Dixon
Warne's Model Cookery and Housekeepring Book (1868, 156) - Mary Jewry
Modern Cookery, for Private Families, Reduced to a System of Easy Practice (1868, 643) - Eliza Acton
The Epicure's Year Book for 1869 (1869, 218) - William Blanchard Jerrold
The Royal Cookery Book (1869, 599) - Jules Gouffe, Alphonse Gouffe
1870
Artistic Cookery; for the Nobility and Gentry and for Public Entertainments (1870, 300) - Urbain Dubois
What to Eat, and How to Cook It, With Rules for Preserving, Canning and Drying Fruits
and Vegetables (1870, 124) - John Cowan
Cuisine Artisique (1872, 444) - Urbain Dubois
A Dictionary of Every-Day Wants Containing Twenty Thousand Receipts (1872, 539) - Alexander E. Youman
On Food: Its Varieties, Etc., 2nd Ed. (1872, 255) - Henry Letheby
Le Livre de Patisserie (1873, 506) - Jules Gouffe
Grand Dictionnaire de Cuisine (1873, 1179) - Alexandre Dumas
On Food: Being Lectures Delivered at the South Kensington Museum (1873, 385) - Edwin Lankester
Cre-Fydd's Family Fare: The Young Housewife's Daily Assistant on All Matters (1874, 340) - Cre-Fydd
Who's to Blame?; or, A Week's Experience of a Gastric Follicle (1874, 48) - William Michael Whitmarsh
Cosmopolitan Cookery: Popular Studies with 310 Drawings (1874) - Urbain Dubois
A Manual of Domestic Economy (1874, 776) - John Henry Walsh
The Royal Book of Pastry and Confectionary (1874, 476) - Jules Gouffe, Alphonse Gouffe
Buckmaster's Cookery (1874, 302) - John Charles Buckmaster
Gastronomie Recits de Table, Deuxieme Ed. (1874, 396) - Charles Monselet
Household Cookery Book: Practical and Elementary Methods, 2nd Ed. (1875, 588) - Urbain Dubois
A Book About the Table, Vol. 1 & 2 (1875, 327 & 352) - John Cordy Jeaffreson
Report on Vienna Bread (1875, 122) - Eben Norton Horsford
Things a Lady Would Like to Know Concerning Domestic Management and Expenditure (1875, 543) - Henry Southgate
Little Dinners (1876, 265) - Mary Hooper
Round the Table: Notes on Cookery and Plain Recipes (1876, 303) - Victor Chevalley de Rivaz
The Use of Animals in Relation to Industry of Man (1876, 380) - Edwin Lakester
Food: Its Adulterations, and the Methods for Their Detection (1876, 896) - Arthur Hill Hassall
Common-Sense Papers on Cookery (1877, 260) - Arthur Gay Payne
Puddings and Sweets, 365 Receipts (1877) - Lucy Jones
Cookery and Home Comforts (1877, 144) - Mrs. S. S. Wigley
Kettner's Book of the Table: A Manual of Cookery Practical, Theoretical, Historical (1877, 500)
A culinary dictionary of remarkable interest.
But ask for the Sauce Robert at clubs and restaurants, whether in Paris or London : it is impossible to recognise it in the liquid which is now served under its name. The great chefs cannot rest content with the simplicity of the old receipt. They glory in high art and all the wonders of science ; and they have improved upon the sauce until its fine gusto is lost in a weak civilisation. The Sauce Robert was bountiful in its onions—indeed, illimitable. In the sauce of the modern Boulevards the quantity is reduced : onions are not polite enough—and sometimes they are intermingled with chopped gherkins. In the Sauce Robert there was no thought of wine or ketchup, nor any thought of vinegar beyond the little tarragon vinegar involved in French mustard. But one set of artists (Bernard, Dubois, and Gouffe at their head) now load it with wine, and even ketchup ; another set (Francatelli at their head) drench it with vinegar, making it a kind of Sharp sauce ; while there are cookery books whose writers think that they cannot have too much of a good thing, and drown the sauce in wine and ketchup as well as vinegar. If cooks wish to invent a new saiice, let them give it a new name ; and if diners want to have with their pork-chops a sharp sauce like that served on the Boulevards, let them have it —the taste is intelligible. But if they want Sauce Robert, they surely ought to get it in the simplicity of the old
receipt, which is perfect in its way. It is absurd to spoil a good sauce in the name of high art, and to muddle our cookery books by a vainglorious falsification of the receipts.
The Dinner Bell: A Gastronomic Manual (1878, 124) - Blanchard Jerrold
Lessons in Cookery: Hand-Book of the National Training School for Cookery (1878, 382) - Rose Owen Cole, Thomas King Chambers
Wholesome Fare: A Sanitary Cook-Book Comprising the Laws of Food and the Practice of Cookery, 2nd Ed. (1878, 826) - Edmund S. Delamere, Ellen J. Delamere
Food and Home Cookery (1879, 108) - Catherine M. Buckton
Koch-Buch fur die Deutschen in Amerika (1879, 400) - Henriette Davidis
1880
Tasty Dishes made from Tested Recipes (1880, 144)
The Indian Cookery Book: A Practical Handbook to the Kitchen in India (1880, 123)
The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking (1880, 240) - Maria Parloa
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches (1880, 560) - Charles Elme Francatelli
Dainty Dishes for Indian Tables (1881, 448)
Cuisine de Tous les Pay Etudes Cosmopolites (1881, 743) - Urbain Dubois
Culture and Cooking: or, Art in the Kitchen (1881, 121) - Catherine Owen
The School Cookery Book (1881, 158) - C. E. Guthrie Wright
The Complete Bread, Cake and Cracker Baker (1881, 380) - J. Thompson Gill
Bonnes Bouches: A Collection of Recipes (1882)
The Book of Forty Puddings (1882, 56) - Susan Anna Brown
Handbook of Domestic Cookery (1882, 384)
La Cuisine Classique: Etudes Pratiques, Raisonnees et Demonstratives de L'Ecole Francaise (1882, 540) - Urbain Dubois, Emile Bernard
Choice Dishes at Small Cost (1882, 379) - Arthur Gay Payne
Cookery and Housekeeping (1882, 540) - Mrs. Henry Reeve
Petit Dictionnaire de Cuisine (1882, 819) - Alexandre Dumas
Wholesome Cookery (1882, 188) - Madame Mmarie de Joncourt
The Universal Assistant, and Complete Mechanic, Containing Over One Million Industrial Facts, Calculations, Receipts,
Processes, Trade Secrets, Rules, Business Forms, Legal Items, Etc. (1882, 1016) - Richard Moore
The mixing is commenced by emptying the flour sacks into a zinc-lined trough about 2 1/2 feet wide and 8 feet long, half round in form. Then with a pail holding about 5 gals., equal parts of milk and water are poured, and left to stand until the mixture attains the temperature of the room, between 70° and 80° Fahr. It is then poured into one end of the trough and mixed with the bare hand with a small portion of the flour to form a thin emulsion. The pressed yeast is next crumbled finely in the hands, and added in the proportion of 3 1/2 ozs. to every 3 qts. of liquid, and then 1 oz. of salt in same proportion is intermingled through the mass. The trough is now covered and left undisturbed for 3/4 of an hour, and after thi3 the rest of the flour is incorporated with the mass in the above-named proportions.
The mass of dough, being allowed to rest for 2 1/2 hours, becomes a smooth, tenacious, puffed mass of yellowish color, which yields to indentation without rupture and is elastic. It is now weighed into pound masses, and each lump is cut by machinery into 12 small pieces, each 3/4 inch in thickness. Of each ono of these, the corners are brought together in the centre and pinched to secure them. Then the lump is reversed and placed on a long dough board for further fermentation, until the whole batch is ready for the oven. Before being introduced into the latter, the rolls are again reversed and restored to their original position, having considerably increased in volume, to be still farther enlarged in the oven to at least twice the size of the original dough. In the oven they do not touch each other, and the baking occupies about 15 minutes. To glaze the surface they are touched in the process of baking with a sponge dipped in milk, which besides imparting to them a smooth surface, increases the brilliancy of the slightly reddish cinnamon color and adds to the grateful aroma of the crust.
Cassell's Dictionary of Cookery (1883, 1178) - Cassell
Our New Cook Book and Household Receipts (1883, 454) - Sarah Annie Frost
The Art of Dining; or, Gastronomy and Gastronomers (1883, 137) - Abraham Hayward
The Dixie Cook-Book (1883, 688) - Estelle Woods Wilcox
Fish Cookery (1883, 99) - Mrs. John B. Thwaites
Mrs. Gilpin's Frugalities: Remnants and 200 Ways of Using Them (1883, 102) - Susan Anna Brown
The Oyster Epicure: A Collation of Authorities on the Gastronomy and Dietetics of the Oyster (1883, 61)
The Commercial Products of the Sea: or, Marine Contributions to Food (1883, 484) - Peter Lund Simmonds
Health in the Household: or, Hygienic Cookery (1883, 602) - Susanna Way Dodds
Les Plantes Potageries: Description et Culture des Principaux Legumes des Climates Temperes (1883, 650) - Vilmorin-Andrieux
The Chicago Herald Cooking School: A Professional Cook's Book for Household Use (1883, 126) - Jessup Whitehead
Culinary Gems: A Collection of Choice Recipes (1884, 147) - Emily E. Squire
Maigre Cookery (1884, 96) - H. L. Sidney Lear
Au maigre is a French term for soups and other dishes prepared without meat, which apparently
was sufficiently well known in 1884 such that the author felt no need to explain the term in
the preface.
The Franco-American Cookery Book (1884, 626) - Felix J. Deliee
A Practical Guide for the Cake and Bread Baker (1884, 96) - C. W. Schlumpf
Culinary Gems: A Collection of Choice Recipes (1884, 147) - Emily E. Squire
Sweet Dishes: A Little Treatise on Confectionary and Entremets Sucres (1884, 242) - Arthur Robert Kenney-Herbert
Juliet Coron's New Family Cook Book (1885, 288) - Juliet Corson
Praktisches Kochbuch fur die Gewohnliche und Feinere Kuche (1885, 692) - Henriette Davidis
The Animal Food Resources of Different Nations (1885, 461) - Peter Lund Simmons
The Physiology of Taste: Harder's Book of Practical American Cookery, Vol. 1 (1885, 431) - Jules Arthur Harder
High-Class Cookery Recipes (1885, 163) - Mrs. Charles Clarke
The Chemistry of Cookery (1885, 328) - William Mattieu Williams
The Unrivalled Cook-Book and Housekeeper's Guide (1885, 640) - Mrs. Washington
The Kingswood Cookery Book (1885, 382) - H. F. Wicken
The Creole Cookery Book (1885, 216)
La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have
Made New Orleans Famous for Its Cuisine, 2nd Ed. (1885, 268) - Lafcadio Hearn
Culinary Jottings: A Treatise on Reformed Cookery for Anglo-Indian Exiles, 5th Ed. (1885, 533) - Arthur RObert Kenney-Herbert
Philadelphia Cook Book (1886, 581) - Sarah Tyson Heston Rorer
Cocoa and Chocolate: A Short History of THeir Production and Use (1886, 165) - Walter Baker
How to Cook Well (1886, 417) - J. Rosalie Benton
Food-Grains of India (1886, 180) - Arthur Herbert Church
Dishes and Drinks: or, Philosophy in the Kitchen (1887, 285) - Gustave Louis Maurice Strauss
The Hearthstone: or, Life at Home (1887, 558) - Laura Carter Holloway
Centennial Cookery Book (1887, 161)
The Universal Cookery Book (1887, 245) - Gertrude Strohm
Breakfasts, Luncheons, and Ball Suppers (1887, 162) - Major L
Miss Parloa's Kitchen Companion: A Guide for All Who Would Be Good Housekeepers, 19th Ed. (1887, 966) - Maria Parloa
The Best of Everything: A Domestic Manual (1888, 256) - Robert Kemp Philp
Eat for Strength: or, Food and Diet in Their Relation to Health and Work (1888, 246) - Martin Luther Holbrook
Oysters and Fish (1888, 86) - Thomas Jefferson Murrey
Two Fifteenth-Century Cookery-Books (1888, 151) - Thomas Austin
Hartford Election Cake and Other Receipts; Chiefly from Manuscript Sources (1889, 123) - Ellen Wadworth Johnson
"Aunt Babette's" Cookbook: Foreign and Domestic Receipts for the Household (1889, 558) - Bertha F. Kramer
Gastronomy as a Fine Art, or The Science of Good Living: A Translation of the "Physiologie du Gout"
of Brillat-Savarin (1889, 280) - Robert Edward Anderson
The New York Cook Book: A Complete Manual of Cookery (1889, 142) - Marie Martinelo
Choice Cookery (1889, 316) - Catherine Owen
Home Candy Making (1889, 74) - Sarah Tyson Rorer
A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and Fruit Wines; Preservation of
Fruits and Vegetables by Canning and Evaporation; Preparation of Fruit-Butters, Jellies, Marmalades,
Catchups, Pickles, Mustards, Etc. (1889, 463) - William Theodore Brannt
Gastronomy as a Fine Art: A Translation of the "Physiologie du Gout" of Brillat-Savarin (1889, 280) - Robert Edward Anderson
The Pastrycook and Confectioner's Guide (1889, 164) - Robert Wells
Soups, Savouries, Sweets; With a Chapter on Breads (1889, 235) - A Practical Housewife
The Pytchley Book of Refined Cookery and Bills of Fare (1889, 288) - Major L
Culinary Nuggets for Housekeepers (1889, 168)
1890
Eggs: Facts and Fancies About Them (1890, 159) - Anna Barrows
Cooking and Castle-Building (1890, 216) - Emma Pike Ewing
The Secrets of Canning (1890, 150) - Ernest F. Schwaab
What One Can Do With a Chafing Dish: A Guide for Amateur Cooks (1890, 138) - Henrietta L. Sawtelle
Good-Living: A Practical Cookery-Book for Town and Country (1890, 606) - Sara Van Buren
The Australian Home: A Handbook of Domestic Economy (1891, 260) - Mrs. H. P. Wicken
Practical Household Cookery (1891, 458) - E. Duret
The Modern Flour Confectioner (1891, 113) - Robert Wells
What to Eat, How to Serve It (1891, 309) - Christine Terhune Herrick
Drinks of the World (1892, 356) - James Mew, John Ashton
The Modern Practical Bread Baker
(1892, 139) - Robert Wells
Science in the Kitchen: A Scientific Treatise on Food Substances (1893, 581) - E. E. Kellogg
Bonne Bouches and Relishable Dishes for Breakfast and Luncheon (1893, 110) - Louisa E. Smith
99 Practical Methods of Utilizing Boiled Beef (1893, 122) - Babet
Unanimously you reply, " No," a thousand times no, we do not like boiled beef, the bouilli as we call it at home. Yet—oh, the miseries of this life—we force ourselves to eat it at least once a week, with a resignation that our utmost endeavors fail to render a smiling acquiescence to the duty of economy. The pot-au-feu is truly delicious. As soon as it appears upon the table, our faces become illumined with expectation. We taste it; how savory it is, how delicately odorous. This is a dainty morsel, we exclaim. But suddenly monsieur's face loses its blissful expression; madame and mademoiselle suppress a sigh; baby makes a grimace;—to each has occurred the thought of the bouilli, the horrible bouilli, which is the price to be paid for the golden bouillon that makes our eyes shine, brings joy to our olfactories, and whets our appetite. Under the oppression of this sudden thought, all joy is banished, and the meal is finished in gloom.
Favorite Dishes: A Columbian Autograph Souvenir Cookery Book (1893, 221) - Carrie V. Shuman
Fast-Day Cookery, or Meals Without Meat (1893, 88) - Grace Johnson
Our Viands: Whence They Come and How They Are Cooked, With a Bundle of Old Recipes from Cookery
Books of the Last Century (1893, 308) - Anne Walbank Buckland
Real Cookery (1893, 86) - Grid
Cooking for Profit: A New American Cookbook (1893, 354) - Jessup Whitehead
The Art of Pastry Making (1893, 151) - Emile Herisse
Fish, Flesh and Fowl: A Cook Book of Valuable Recipes (1894, 112)
Green's Receipt Book: Containing Receipts for Cakes and Ice Creams (1894, 143) - Ralph Green
The Little Epicure: 700 Choice Recipes (1894, 276) - Linda Hull Larned
One Hundred Recipes for the Chafing Dish (1894, 182) - Herbert M. Kinsley
The White House Cook Book (1894, 570) - Fanny Lemira Gillette, Hugo Ziemann
The American Pastry Cook, 7th Ed. (1894, 225) - Jessup Whitehead
Instruction in Cooking with Selected Receipts (1895, 327) - Mrs. John W. Cringan
Spirit of Cookery: A Popular Treatise on the History and Medical and Ethical Import
of Culinary Art (1895, 701) - John Louis William Thudichum
The Murrey Collection of Cookery Books (1895, 513) - Thomas Jefferson Murray
The Cottage Kitchen (1895, 289) - Marion Harland, Christine Terhune Herrick
National Viands a la Mode (1895, 92) - Mrs. De Salis
The Science and Art of Bread-Making (1895, 659) - William Jago
Manual for Army Cooks (1896, 306)
A Practical Cook and Text Book for General Use (1896, 251) - Ellen Goodell Smith
Ye Gentlewoman's Housewifery: Containing a Scarce, Curious, Valuable Receipts (1896, 227) - Margaret Huntington Hooker
The Cook Book by "Oscar" of the Waldorf (1896, 899) - Oscar Tschirky
This copy contains only the fish section.
Cakes, Cake Decorations and Desserts (1896, 153) - Charles Henry King
The Young Cook's Guide: A Text-Book on Cookery (1896, 283) - A. C. Cruikshank
Chafing-Dish Recipes (1896, 82) - Gesine Lemcke
Ladies' Home Cook Book: A Complete Manual of Household Duties (1896, 532) - Marion Harland
The National Cook Book (1896, 550) - Marion Harland, Christine Terhune Herrick
Biscuits for Bakers (1896, 138) - Frederick T. Vine
The Thorough Good Cook: A Series of Chats on the Culinary Art and Nine Hundred Recipes (1896, 492) - George Augustus Sala
Food Products of the World, 6th Ed. (1896, 249) - Mary Elizabeth Green, Grace Green Bohn
Cookery Up-to-Date (1896, 283) - Mrs. Humphry
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, 29th Ed. (1896, 560) - Charles Elme Francatelli
Mrs. Owens' New Cook Book and Complete Household Manual (1897, 1014) - Frances Emugene Owens
Steiger's German American Cookbook (1897, 323) - Woldemar Schreyer
Das ABC de Kuche (1897, 916) - Hedwig Heyl
Praktisches Kochbuch fur die Deutschen in Amerika (1897, 646) - Henriette Davidis, Hedwig Voss
The Majestic Family Cook-Book (1897, 419) - Adolphe Gallier
A Handbook of Fish Cookery: How to Buy, Dress, Cook, and Eat Fish (1897, 87) - Lucy Helen Yates
Cakes and Ale: A Memory of Many Meals (1897, 282) - Edward Spencer
Fifty Years of Food Reform: A History of the Vegetarian Movement in England (1898, 192) - Charles Walter Forward
Mrs. Roundell's Cookery Book (1898, 580) - Mrs. Charles Roundell
Gleanings of Cookery (1898, 149)
Chafing Dish Dainties (1898, 118) - Sarah Brownson How
Chafing Dish Recipes: Soups, Sauces, Oysters, Clams, Meats, Fish, Menus, Etc. (1898, 544) - Olive A. Cotton
Culinary Encyclopedia: A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery
Auxiliaries, Condiments, and Beverages (1898, 96) - Charles Herman Senn
Breakfast and Supper Dishes (1898, 107) - Charles Herman Senn
Practical Cookery Manual of Plain and Middle Class Recipes (1898, 168) - Charles Herman Senn
Chafing Dish Possibilities (1898, 161) - Fannie Merritt Farmer
The Housewife's Referee: A Treatise on Culinary and Household Subjects (1898, 276) - Mrs. De Salis
The Dictionary of Dainty Breakfasts (1898, 139) - Phillis Browne
Eggs and How to Use Them: A Guide for the Preparation of Eggs in Over Five Hundred Different Styles (1898, 150) - Adolphe Meyer
Valuable and Tried Receipts, 2nd Ed. (1898, 208) - Louise D. Speer
The Hostess of To-Day (1899, 363) - Linda Hull Larned
Bacteriology Applied to the Canning and Preserving of Food Products (1899, 112) - Edward Wiley Duckwall
Guide for Nut Cookery: Together With a Brief History of Nuts and Their Food Values (1899, 451) - Almeda Lambert
Salads, Sandwiches, and Chafing-Dish Dainties (1899, 250) - Janet McKenzie Hill
On the Chafing Dish: A Word for Sunday Night Teas (1899, 76) - Harriet Page Bailey
Bread and Bread-Making: How to Make Many Varieties Easily (1899, 82) - Sarah Tyson Heston Rorer
The Bakers' Guide and Practical Assistant (1899, 256) - John Blandy
Perfection in Baking, 4th Ed. (1899, 111) - Emil Braun
Food and Feeding (1899, 312) - Henry Thompson
1900
Recipes of Italian Cookery (1900, 110) - Maria Gironci
Ices, and How to Make Them: A Popular Treatise on Cream, Water, and Fancy Dessert Ices,
Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, Punches, Etc. (1900, 75) - Charles Herman Senn
How to Make Good Things to Eat (1900, 59) - Gesine Lemcke
Practical Bread-Making (1900, 223) - Frederick T. Vine
Savoury Pastry: Savoury Dish and Raised Pies, Pork Pies, Patties, Vol-Au-Vents, Mincemeats and
Pies, and Miscellaneous Savoury Pastries (1900, 196) - Frederick T. Vine
The Economics of Modern Cookery; or, a Younger Son's Cookery Book (1900, 378) - M. M. Mallock
The Day-by-Day Cookery Book (1900, 418) - A. N. Whybrow
Recherche Side Dishes for Breakfast, Luncheon, Dinner and Supper (1901, 265) - Charles Herman Senn
The Cook's Decameron: A Study in Taste, Containing Over Two Hundred Recipes for Italian Kitchens (1901, 178) - W. G. Waters
King Edward's Cookery Book (1901, 315) - Florence A. George
What Shall We Have for Breakfast?, or, Everybody's Breakfast Book (1901, 120) - Agnes Catherine Maitland
Hotel Meat Cooking, 7th Ed. (1901, 397) - Jessup Whitehead
The Art of Canning and Preserving as an Industry (1901, 210) - Jean Pacrette
The "Home Queen" Cook Book: Two Thousand Valuable Recipes on Cookery Etc. (1901, 608) - James Edson White, Mrs. M. L. Wanless
Elements of the Theory and Practice of Cookery (1901, 347) - Mary Emma Williams
Fruits and Vegetables, Fish, and Oysters, Canning and Preserving (1902, 59) - Arthur L. Hunt
Large Cookery Book of Extra Recipes (1902, 656) - Agnes B. Marshall
The Baker's Book: A Practical Hand Book of the Baking Industry in All Countries (1901-1902) - Emil Braun
Meats and Game (1902, 241) - S. Beaty-Pownall
Henriette Davidis' Illustrierter Kuchen- und Blumen-Garten fur Hausfrauen (1902, 474) - Henriette Davidis, O. Mohrmann
Die Suddeutsche Kuche fur Anfangerinnen und Praktische Kochinnen (1902, 839) - Katharina Prato Scheiger
A La Mode Cookery: Up-to-Date Recipes (1902, 242) - Mrs. De Salis
Practical Cooking and Serving: A Complete Manual (1902, 731) - Janet McKenzie Hill
365 Luncheon Dishes (1902, 151) - Marion Harland, Christine Terhune Herrick
The Manufacture of Preserved Foods and Sweetmeat (1902, 223) - A. Hausner
Disinfection and the Preservation of Food (1903, 494) - Samuel Rideal
Kentucky Receipt Book (1903, 365) - Mary Harris Frazer
The New System of Making Bread (1903, 146) - Robert Wells
The Food of the Gods: A Popular Account of Cocoa (1903, 109) - Brandon Head
Studies for the Bakehouse (1903, 172) - Archibald Kirkland
The Steward's Handbook and Guide to Party Catering, 6th Ed. (1903, 493) - Jessup Whitehead
The Post-Graduate Cookery Book: A Large Number of Special Receipts (1903, 282) - Adolphe Meyer
Dainty Dishes: A Collectionof Choice Receipts (1903, 93) - Adolphe Meyer
365 Cakes and Cookies (1904, 179)
La Cuisine et Patisseries Anglaise et Americaine (1904, 394) - Alfred Suzanne
Soups (1904, 138) - S. Beaty-Pownall
Healthful Cookery (1904, 299) - Ella Ervilla Kellogg
One Hundred and One Chafing-Dish Recipes (1904, 93) - May E. Southworth
Food and Cookery for the Sick and Convalescent (1904, 289) - Fannie Merritt Farmer
The History of Bread from Pre-Historic to Modern Times (1904, 185) - John Ashton
The Culinary Handbook: The Most Complete and Serviceable Reference Book to Things Culinary Ever Published, 2nd Ed. (1904, 186) - Charles Fellows
Italian Recipes for Food Reformers (1905, 76) - Maria Gironci
The Original Buckeye Cook Book and Practical Housekeeping (1905, 689) - Estelle Woods Wilcox
What to Have for Breakfast (1905, 283) - Olive Green
Puddings and Sweets (1905, 99) - Mrs. C. S. Peel
Still Room Cookery: Recipes Old and New (1905, 96) - Mrs. C. S. Peel
The Apsley Cookery Book: Recipes for the Uric-Acid_Free Diet (1905, 235) - Mrs. John J. Webster, Mrs. F. W. Jesson
The Cult of the Chafing Dish (1905, 216) - Frank Schloesser
Model Kitchen (1905, 118) - Lucy Helen Yates
Il Ventre Dei Popoli: Saggi di Cucine Etniche e Nazionali (1905, 591) - Alberto Cougnet
The Cult of the Chafing Dish (1905, 216) - Frank Schloesser
Common-Sense Cookery for English Households (1905, 551) - Arthur Robert Kenney-Herbert
365 Breads and Biscuits (1905, 189)
Canning and Preserving of Food Products with Bacteriological Technique (1905, 478) - Edward Wiley Duckwall
Consolidated Library of Modern Cooking and Household Recipes (1905) - Christine Terhune Herrick, M. Harland
365 Tasty Dishes (1906, 213)
Everyday Luncheons (1906, 327) - Olive Green
German Cookery for the English Kitchen (1906, 236) - Ella Oswald
Practical Home Cookery (1906, 192) - Arthur Gay Payne
Marion Harland's Complete Cook Book (1906, 781) - Marion Harland
One Hundred and One Mexican Dishes (1906, 82) - May Elizabeth Southworth
One Hundred and One Sauces (1906, 73) - May Elizabeth Southworth
One Hundred and One Entrees (1906, 84) - May Elizabeth Southworth
Recherche Luncheon and Dinner Sweets (1906, 155) - Charles Herman Senn
Louis' Salads and Chafing Dishes (1906, 113) - Louis Muckensturm
San Rafael Cook Book (1906, 222)
Bread, Cakes, and Biscuits (1906, 199) - S. Beaty-Pownall
Colonial Receipt Book (1907, 274)
Il Pasticciere e Confettiere Moderno (1907, 274) - Giuseppe Ciocca
Dainty Dinners and Dishes for Jewish Families (1907, 191) - May Henry, Kate Halford, G. Lilian Bright
Foods and Their Adulteration: Origin, Manufacture, and Composition of Food (1907, 625) - Harvey Washington Wiley
Book of Breads, Cakes, Pastries, Ices and Sweetmeats (1907, 168) - Paul Richards
The New Memphremagog Cook Book (1907, 152)
My Best 250 Recipes (1907, 162) - Sarah Tyson Heston Rorer
One Thousand Simple Soups (1907, 376) - Olive Green
One Hundred and One Layer Cakes (1907, 103) - May Elizabeth Southworth
One Hundred and One Ways of Serving Oysters (1907, 82) - May Elizabeth Southworth
Fruit Recipes: A Manual of the Food Values of Fruits and Nine Hudred Different Ways of
Using Them (1907, 339) - Riley Maria Fletcher Berry
The Book of Fruit Bottling (1907, 99) - Edith Bradley, May Crooke
Sunday Night Suppers (1907, 126) - Christine Terhune Herrick
Practical Pastry: A Handbook for Pastrybakers, Cooks, and Confectioners (1907, 224) - Frederick T. Vine
Saleable Shop Goods for Counter-Tray and Window (1907, 184) - Frederick T. Vine
Joe Tilden's Recipes for Epicures (1907, 130) - Joe Tilden
Vegetarian and Simple Diet (1907, 450) - Arthur Robert Kenney-Herbert
How to Cook Shell-Fish (1907, 335) - Olive Green
Leaves from Our Tuscan Kitchen: or, How to Cook Vegetables (1908, 168) - Janet Ross
The Fireless Cooker: How to Make It, How to Use It, What to Cook (1908, 211) - Caroline Barnes Lovewell, Frances Dean Whittemore, Hannah Wright Lyon
How to Cook Fish (1908, 522) - Olive Green
A Manual of Vegetarian Cookery (1908, 122) - George Black
The Evening Telegram Cook Book (1908, 254) - Emma Paddock Telford
The Menu Book: 4th Edition of Practical Gastronomy (1908, 320) - Charles Herman Senn
Chafing Dish and Casserole Cookery (1908, 82) - Charles Herman Senn
Recipes for the Preserving of Fruit, Vegetables, and Meat (1908, 143) - Eduard Wagner
Cooking in Old Creole Days (1908, 112) - Celestine Eustis, S. Weir Mitchell, Harper Pennington
Miss Parloa's New Cook Book and Marketing Guide, Rev. Ed. (1908, 430) - Maria Parloa
Mrs. Gillette's Cook Book (1908, 605) - Fanny Lemira Gillette
Recipes for the Preserving of Fruit, Vegetables, and Meat (1908, ) - Eduard Wager, Charles Salter
Le Guide du Gourmet a Table: or, A Practical Guide for Diners and Epicures (1908, 292)
365 Vegetarian Dishes: Neither Flesh, Fowl Nor Fishes (1909, 186) - Kate Halford, Alice Model
One Thousand Salads (1909, 415) - Olive Green
Ice-Cream and Cakes (1909, 384) - An American
How to Cook Vegetables (1909, 644) - Olive Green
Vegetable Cookery and Meat Substitutes (1909, 328) - Sarah Tyson Heston Rorer
Cooking for Two: A Handbook for Young Housekeepers (1909, 407) - Janet McKenzie Hill
A Selection of Dishes and The Chef's Reminder: A High Class Culinary Text Book, 10th Ed. (1909, 220) - Charles Fellows
A Compendium of Food-Microscopy with Sections on Drugs, Water, and Tobacoo (1909, 431) - Edwy Godwin Clayton
Us Two Cook Book: Containing Tested Recipes for Two Persons (1909, 319) - Jennie B. Williams
1910
A Feast of Good Things: A Cook Book (1910, 159)
Hand-Book for the Kitchen and Housekeeper's Guide (1910, 364) - Flora Neely
Sunshine Cook Book (1910, 173) - Jennie E. Underhill
Light Entertaining: A Book of Dainty Recipes for Special Occasions (1910, 68) - Helena Judson
Camp Cookery (1910, 154) - Horace Kephart
Everyday Dinners (1911, 410) - Olive Green
Good Things to Eat as Suggested by Rufus (1911, 142) - Rufus Estes
Cookery for Common Ailments (1911, 307) - Arthur Gay Payne
The Laurel Health Cookery (1911, 525) - Evora Bucknum Perkins
Soyer's Paper Bag Cookery (1911, 126) - Nicolas Soyer
The Book of Entrees: Including Casserole and Planked Dishes (1911, 355) - Janet McKenzie Hill
Text-Book of Meat Hygiene (1911, 392) - Richard Heinrich Edelmann, John Robbins Mohler, Adolph Eichhorn
The Southern Cookbook (1912, 239) - S. Thomas Bivins
The Making of Ice Cream, Ices, Frozen Fruits, French Creams, Frozen Puddings, Sauces, Bisquits,
Glaces, Mousses, Preserving Fruits for Ice Cream Use, Novelties in Ice Cream, Etc. (1912, 115) - Herman Gratz
Simple Italian Cookery (1912, 67) - Mabel Earl McGinnis
Standard Paper-Bag Cookery (1912, 156) - Emma Paddock Telford
Virginia Cookery-Book (1912, 352) - Mary Stuart Smith
Soyer's Standard Cookery (1912, 436) - Nicolas Soyer
The Canning of Foods: A Description of the Methods Followed in Commercial Canning (1912, 77) - Arvill Wayne Bitting
Sunday Suppers: Being Fifty-Four Chafing-Dish Recipes, Old and New (1912, 108) - Alice Laidlaw Williams
The Chafing Dish: Together With Directions for the Preparation of Sandwiches (1912, 271) - Alice Louise James
How to Use a Chafing Dish (1912, 109) - Sarah Tyson Heston Rorer
The Helping hand Cook Book (1912, 340) - Marion Harland, Christine Terhune Herrick
How to Cook in Casserole Dishes (1912, 242) - Marion Harris Neil
Canning and Preserving, Rev. Ed. (1912, 118) - Sarah Tyson Heston Rorer
The Chemistry of Breadmaking (1912, 224) - James Grant
The Law of Pure Food and Drugs (1912, 1113) - William Wheeler Thornton
Candy-Making Revolutionized: Confectionary from Vegetables (1912, 154) - Mary Elizabeth Hall
American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc., Rev. Ed. (1912, 212) - Charles A. Shinkle
Food and Cookery for the Sick and Convalescent (1912, 305) - Fannie Merritt Farmer
Unfired Food and Tropho-Therapy (Food Cure) (1912, 312) - George Julius Drews
Modern Women of America Cookbook (1913, 281) - Anna Claire Vangalder
Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social
Affairs (1913, 165) - Sarah Tyson Heston Rorer
Fifty Years in a Maryland Kitchen (1913, 419) - Jane Grant Gilmore Howard
Recipes and Menus for Fifty (1913, 246) - Frances Lowe Smith
The Oriental Cook Book: Wholesome, Dainty and Economical Dishes of the Orient (1913, 349) - Ardashes Hagop Keoleian
The Gardener and the Cook (1913, 259) - Lucy Helen Yates
Candies and Bon-Bons and How to Make Them (1913, 287) - Marion Harris Neil
The Story of a Loaf of Bread (1913, 140) - Thomas Barlow Wood
Chinese and English Cook Book (1913, 337) - Chong Jan
Food and Flavor (1913, 594) - Henry Finck
Vegetarian Cook Book (1914, 271) - Edwin Giles Fulton
What Every Ice Cream Dealer Should Know: A Practical Treatise on Ice Cream (1914, 228)
One Hundred Cold Desserts (1914, 107) - Linda Hull Larned
One Hundred Salads (1914, 113) - Linda Hull Larned
Food Products (1914, 594) - Henry Clapp Sherman
Mrs. Seely's Cook Book: A Manual of French and American Cookery (1914, 430) - Lida Seely
Preserving and Canning: A Book for the Home Economist (1914, 100) - Emily Riesenberg
A History of the Canning Industry (1914, 162) - Arthur Ignatius Judge
Midnight Feasts: Two Hundred and Two Salads and Chafing-Dish Recipes (1914, 133) - May Elizabeth Southworth
The American Cook Book: Recipes for Everyday Use (1914, 255) - Janet McKenzie Hill
European and American Cuisine (1914, 618) - Gesine Knubel Lemcke
Canning, Preserving and Pickling (1914, 274) - Marion Harris Neil
1001 Tests of Food, Beverages and Toilet Accessories, Good and Otherwise (1914, 249) - Harvey Washington Wiley, Ann Lewis Pierce
The Pure Food Cook Book: The Good Housekeeping Recipes (1914, 417) - Mildred Maddocks
The Source, Chemistry and Use of Food Products (1914, 517) - Edgar Henry Summerfield Bailey
Candy Making in the Home (1914, 130) - Christine Terhune Herrick
Principles of Cookery (1914, 236) - Anna Barrows
Meatless Cookery (1914, 352) - Maria McIlvaine Gillmore
The Dispenser's Formulary, or Soda Water Guide, 3rd Ed. (1915, 274) - The Soda Fountain
One Hundred Picnic Suggestions (1915, 123) - Linda Hull Larned
World's Fair Menu and Recipe Book (1915, 144) - Joseph Charles Lehner
Fifty-Two Sunday Dinners (1915, 192) - Elizabeth O. Hiller
The Art of Candy Making Full Explained (1915, 96) - Dona MacKenzie Snyder
Bread Making and Bread Baking (1915, 120) - Minnie E. Crothers
A Treatise on Flour, Yeast, Fermentation and Baking Together With Recipes (1915, 120) - Julius Emil Wihlfahrt
A Second Course in Homemaking: With Two Hundred Inexpensive Cooking Receipts (1915, 249) - Mabel Hyde Kittredge
The Something-Different Dish (1915, 121) - Marion Harris Neil
Food Products (1915, 594) - Henry Clapp Sherman
May Byron's Vegetable Book (1916, 326) - May Clarissa Gillington Byron
Manual for the Essence Industry (1916, 427) - Erich Walter
The Anglo-Chinese Cook Book (1916) - R. Calder-Marshall, Margaret S. Bryant
Buffalo Cookery (1916, 253)
Allied Cookery: British, French, Italian, Belgian, Russian (1916, 108) - Grace Clergue Harrison, Gertrude Clergue
Elements of the Theory and Practice of Cookery (1916, 405) - Mary Emma Williams, Katharine Rolston Fisher
A Laboratory Manual of Foods and Cookery (1916, 325) - Emma B. Matteson, Ethel M. Newlands
Canning and How to Use Canned Foods (1916, 184) - Arvill Wayne Bitting
Nyal Cook Book (1916, 224) - Janet McKenzie Hill
A-B-C of Cooking (1916, 109) - Christine Terhune Herrick
Salads, Sandwiches and Chafing Dish Recipes (1916, 262) - Marion Harris Neil
The Baby's Food: Recipes for the Preparation of Food for Infants and Children (1917, 137) - Isaac Arthur Abt
Mrs. Norton's Cook-Book: Selecting, Cooking, and Serving for the Home Table (1917, 634) - Jeanette Young Norton
Mrs. Rorer's Key to Simple Cookery (1917, 208) - Sarah Tyson Heston Rorer
Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles,
Relishes, and Other Good Things (1917, 168) - Mary Mason Wright
Kitchenette Cookery (1917, 112) - Anna Merritt East
The Book of Corn Cookery (1917, 105) - Mary L. Wade
Food and Cookery (1917, 163) - Hans Steele Anderson
A Treatise on Food Conservation and the Art of Canning (1917, 204) - Dona MacKenzie Snyder
Vegetable Gardening and Canning: A Manual for Garden Clubs (1917, 96) - Aretas Wilbur Nolan, James Henry Greene
Vegetarian Diet and Dishes (1917, 416) - Benjamin Smith Lyman
Bread and Fancy Breads (1917, 48) - Flora Guest
Canning, Preserving and Jelly Making (1917, 197) - Janet McKenzie Hill
Successful Canning and Preserving (1917, 371) - Ola Powell
Canned Fruit, Preserves and Jellies: Household Methods of Preparation (1917, 101) - Maria Parloa
Secrets of Bread Making and Economy and System in the Bakery (1917, 193) - Emil Braun
Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products, 3rd Ed. (1917, 646) - Harvey Washington Wiley
A New Book of Cookery (1917, 440) - Fannie Merritt Farmer
Culinary Echoes from Dixie (1917, 270) - Kate Brew Vaughn
Practical Italian Recipes for American Kitchens (1918, 32) - Julia Lovejoy Cuniberti
Food and the War (1918, 379)
Wheatless and Meatless Days (1918, 224) - Pauline Dunwell Partridge, Hester Martha Conklin
Rocky Mountain Cook Book for High Altitude Cooking (1918, 386) - Caroline Trask Norton
Caroline King's Cook Book: Foundation Principles of Good Cookery, With Recipes (1918, 275) - Caroline B. King
The Corn Cook Book (1918, 127) - Elizabeth O. Hiller
The Book of Potato Cookery (1918, 90) - Mary L. Wade
Economy Cook Book (1918, 213) - Maria McIlvaine Gillmore
Home Vegetables and Small Fruits: Their Culture and Preservation (1918, 193) - Frances Duncan
Desserts and Salads (1918, 318) - Gesine Lemcke
Save It for Winter: Modern Methods of Canning, Dehydrating, Preserving, and Storing Vegetables and
Fruit for Winter Use (1918, 206) - Frederick Frye Rockwell
Home and Farm Food Preservation (1918, 276) - William Vere Cruess
Everywoman's Canning Book: The ABC of Safe Home Canning and Preserving (1918, 96) - Mary Burke Hughes
Home Canning, Drying and Preserving (1918, 150) - A. Louise Andrea
The Liberty Cook Book (1918, 493) - Bertha Edson Lay Stockbridge
Bakers' Bread, 4th Ed. (1918, 143) - Paul Richards
Economical Cookery (1918, 346) - Marion Harris Neil
The Italian Cook Book: The Art of Eating Well (1919, 160) - Maria Gentile
Commercial Oils, Vegetable and Animal: With Special Reference to Oriental Oils (1919, 138) - Irving Fink Laucks
A Manual of Homemaking (1919, 661) - Martha Van Rensselaer, Flora Rose, Helen Canon
Lessons in Cookery: Book Two, Diet for Adults (1919, 257) - Frances Elizabeth Stewart
My Candy Secrets (1919, 146) - Mary Elisabeth Evans
A Complete Course in Canning (1919, 272)
The Thrift Cook Book (1919, 373) - Marion Harris Neil
Beverages and Their Adulteration: Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled,
Alkaloidal and Fruit Juices (1919, 421) - Harvey Washington Wiley
The World's Food Resources (1919, 632) - Joseph Russell Smith
1920
Practical Cookery, 4th Ed. (1920, 250) - KSU
A Little Preserving Book for a Little Girl (1920, 197) - Amy Harlow Lane Waterman
The Book for All Households: or, The Art of Preserving Animal and Vegetable Substances
for Many Years (1920, 151) - Nicolas Appert, Katherine Golden Bitting
Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (1920, 143) - Maurice Grenville Kains
Food Industries: An Elementary Text-Book on the Production and Manufacture of Staple Foods (1920, 325) - Herman Theodore Vulte
War Time Control and Distribution of Foods: A Short History of the Distribution Division of the United States
Food Administration (1920, 237) - Albert Newton Merritt
What and How: A Practical Cook Book for Every Day Living (1920, 350) - Rebecca Gibbons Tatnall Bush
Foods and Cookery and the Care of the House (1921, 189) - Mary Lockwood Matthews
Fruits and Their Cookery (1921, 209) - Harriet Schuyler Nelson
Castelar Creche Cook Book (1922, 296)
The Art of German Cooking and Baking, Rev. Ed. (1922, 415) - Lina Wachtelborn Meier
Mrs. De Graf's Cook Book (1922, 360) - Belle De Graf
The Baker's Business Booster (1922, 282) - Fritz Ludwig Gienandt
The French Chef in Private American Families (1922, 700) - Xavier Raskin
The Art of German Cooking and Baking (1922, 415) - Lina Wachtelborn Meier
Food Products from Afar: A Popular Account of Fruits and Other Foodstuffs from Foreign Lands (1922, 287) - Edgar Henry Summerfield Bailey,
Herbert Stevens Bailey
American Food and Game Fishes (1922, 572) - David Starr Jordan, Barton Warren Evermann
Ship's Cook and Baker (1944, 312) - Otto Krey
What Will We Eat Today? Pressure Cooking Recipes (1949, 194) - Ruth Berolzheimer
AN HOG'S PAUNCH
Too much art in cookery may be as fatal as too little ; and it is impossible to read some of the receipts of the master-cooks without wishing that they could forget high art and come down to common sense. For an odd illustration, take the sauce which is called Robert—originally a Roebuck sauce, now a sauce for broiled or roasted pork and for goose. Its history will be found under its proper name. English taste has long since found out what are the proper adjuncts for roasted or broiled pork—namely, onion, apple, and mustard. The onions, combined sometimes with sage, are presented in a mash ; there is apple sauce with a gentle acidity ; there is the pungent bitter of the mustard ; and each of these flavouring elements is kept apart upon the plate. The old French cooks determined on a similar combination; but the ingredients were mixed together in the kitchen, and served up as Sauce Robert. It was simply a mash of onions well browned in butter, with the addition of some French mustard, containing, it is needless to say, tarragon vinegar, the acid of which takes the place of the apple in the parallel English arrangement. Simple as it is, it would be difficult, by the most elaborate devices, to concoct a sauce better suited for its purpose and more relished. The receipt for it will be I found, in all its simplicity, in the classical work of Beau- I villiers—the first cookery book which had any pretension I to scientific accuracy.
THE SECRETS OF VIENNA BREAD.—The proportions of Vienna bread, confessedly inferior to none in the world, are: Flour 100 lbs.; water and milk, 9 gals.; salt, 6 lbs. 4 ozs.; pressed yeast, 18 lbs. 12 ozs. According to Prof. Horsford, good fresh middlings flour will compare favorably with the average Hungarian flour used in Vienna. The fresh pressed yeast is obtained by skimming the froth from beer mash in active fermentation. This contains the upper yeast, which must be repeatedly washed with cold water until only the pure white yeast settles clear from the water. This soft, tenacious mass, after the water has been drawn off, is gathered into bags and subjected to hydraulic pressure, until there remains a semi-solid, somewhat brittle, dough-like substauce, still containing considerable water. This is the pressed yeast, which will keep for eighty days in summer, and much longer on ice. For use it should be fresh and sweet.
ARE you fond of boiled beef? Your only answer is a slight grimace. Words are superfluous. I can interpret your looks. And you, sir? you, madame? you, mademoiselle? you, baby?