You are here

Cooking

The Allinson Vegetarian Cookery Book

Description: 

The Allinson Vegetarian Cookery Book is written by Thomas R. Allinson. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only.

Price: $0.00

How to Cook the Potato

Description: 

How to Cook the Potato is written by Pierre Blot. Who dare predict that manure will not at some day be of value west of the Alleghanies? New-Jersey, with a soil naturally inferior to that of Illinois, contains extensive tracts that yearly yield over one hundred bushels of Indian corn per acre, while the average of the State is over forty-three.

Price: $0.00

365 Luncheon Dishes

Description: 

365 Luncheon Dishes is written by Anonymous. Scald one quart of oysters in their own liquor. When boiling take out the oysters and keep them hot. Stir together a tablespoonful of butter and two of flour, and moisten with cold milk. Add two small cups of boiling water to the oyster liquor, season with salt and pepper, and stir in the flour mixture, and let it cook until it thickens like cream.

Price: $0.00

Cassell's Vegetarian Cookery

Description: 

Cassell's Vegetarian Cookery is written by A. G. Payne. It seems to us that this book is absolutely what it claims to be--that is, the largest and most complete collection of the kind ever produced in this country; an encyclopaedia, in fact, of the culinary art in all its branches. It is a dictionary which should be in every household, and studied by every woman who recognises her true mission in the world.

Price: $0.00

The Belgian Cookbook

Description: 

The Belgian Cookbook is written by Anonymous. MEAT: If your meat must be cooked in water, let it not boil but merely simmer; let the pot just whisper agreeably of a good dish to come. Do you know what an English tourist said, looking into a Moorish cooking-pot.

Price: $0.00

The Art of Confectionary

Description: 

The Art of Confectionary is written by Edward Lambert. Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereaftermentioned may the more easily be understood.

Price: $0.00

365 Foreign Dishes

Description: 

365 Foreign Dishes is written by unknown. Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts.

Price: $0.00

Tea Leaves

Description: 

Tea Leaves is written by Francis Leggett. Hot "teas" were in habitual use as beverages among civilized nations long before they ever heard of Chinese tea, of coffee, or of cocoa.

Price: $0.00

Suppers

Description: 

Suppers is written by Paul Pierce. In serving the most simple of chafing-dish suppers, it would seem as though the novice had a million things to remember and a thousand duties to follow in quick succession.

Price: $0.00

The Story of Crisco

Description: 

The Story of Crisco is written by Marion Harris Neil. The Story of Crisco The culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat.

Price: $0.00

Pages

..