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Books on Cooking |
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By: Carroll Mac Sheridan | |
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Stag Cook Book
This book is dedicated to "that great host of bachelors and benedicts alike who have at one time or another tried to 'cook something': and who, in the attempt, have weakened under a fire of feminie raillery and sarcasm, only to spoil what, under more favorable circumstances, would have proved a chef-d'aeuvre." More than 100 famous men contributed recipes to this collection of recipes "by men, for men." - Summary by kathrinee |
By: Carroll Watson Rankin (1864-1945) | |
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The Girls of Gardenville
It is pleasant to have another book about a group of merry, natural girls, who have the attractions of innocence and youthful faults. "The Sweet Sixteen" Club made fudge, and went on picnics, and behaved just as jolly, nice maidens should. (The Outlook, vol. 82, Mar. 24, 1906) |
By: Catherine L. Moore | |
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Twenty-four Little French Dinners and How to Cook and Serve Them | |
By: Charles Elmé Francatelli (1805-1876) | |
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A Plain Cookery Book for the Working Classes |
By: Charlotte Campbell Bury (1775-1861) | |
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The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. |
By: Charlotte Perkins Gilman | |
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What Diantha Did
Charlotte Perkins Gilman opens a window of history through which we see a small part of the determined efforts made by women to elevate the circumstances of women in the early 20th century.Diantha Bell is a normal young woman desiring marriage and a home, but also she desires a challenging career in new territory that raises many eyebrows and sets malicious tongues wagging. Her effort to elevate housework and cooking to a regulated and even a scientific business, for the relief of homemakers, is a depiction of the late 19th century movement to promote Domestic Science, or Home Economics, as a means of providing more healthful home life, as well as career paths for women... |
By: Christopher Morley (1890-1957) | |
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In the Sweet Dry and Dry
Written just before Prohibition to entail the possible troubles that might happen en route. Both sides of the argument, or battle as the case may be, strike out with various over-top methods like legislating most fruits and vegetables as unsafe or intoxicating large groups with breathable alcohol. |
By: Clarence Edwords (b. 1856) | |
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Bohemian San Francisco
While describing his dining experiences throughout “Bohemian San Francisco,” Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs of 1914 in “The City by the Bay.” |
By: Constance Johnson | |
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When Mother Lets Us Cook
A book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish. |
By: Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper (1873-) | |
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Food for the Traveler What to Eat and Why |
By: Dr. Albert Philip Sy (1872-?) | |
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Food Preparedness
A short pamphlet from WWI, first describing basic nutrition, then discussing what foods may be substituted during food shortages without loss of nutrition. "The last few months have more and more impressed upon Americans the need of preparedness in every department of life. Perhaps some of the alarm created is unnecessary; but with regard to the production, conservation, and prudent use of food, our concern should be timely. In presenting the bulletin upon "Food Preparedness" the University of Buffalo feels sure that it can render the people of this vicinity valuable advice and assistance... |
By: E. G. Fulton | |
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Vegetarian Cook Book
Cookbook from the era of John Kellogg, whose vegetarian meat substitutes Protose and Nuttolene are featured heavily in this volume. Production of this item was available as recently as the mid 2000's via Scandinavia, but any current substitutions could probably suffice if you want to try the recipes. |
By: Edith Thomas (1882-) | |
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Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" |
By: Edward Lambert | |
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The Art of Confectionary |
By: Edward Spencer (1844-1910) | |
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Cakes & Ale, A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
A long time ago, an estimable lady fell at the feet of an habitual publisher, and prayed unto him:—“Give, oh! give me the subject of a book for which the world has a need, and I will write it for you.”“Are you an author, madam?” asked the publisher, motioning his visitor to a seat.“No, sir,” was the proud reply, “I am a poet.”“Ah!” said the great man. “I am afraid there is no immediate worldly need of a poet. If you could only write a good cookery book, now! ... What I want,” said the publisher, “is a series of essays on food, a few anecdotes of stirring adventure—you have a fine flow of imagination, I understand—and a few useful, but uncommon recipes... |
By: Eliza Leslie (1787-1858) | |
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Directions for Cookery, in its Various Branches | |
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie |
By: Elizabeth Douglas | |
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Cake and Biscuit Book
This is a collection of recipes for all types of cakes and biscuits including sponge cakes, fruit cakes, gingerbread and icings. - Summary by Larry Wilson |
By: Elizabeth E. Lea (1793-1858) | |
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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments... |
By: Elizabeth Moxon | |
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery |
By: First Unitarian Society of San Francisco. Society for Christian Work | |
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The Cookery Blue Book |
By: Florence Daniel | |
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The Healthy Life Cook Book, 2d ed. |
By: Florence Kreisler Greenbaum | |
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The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws |
By: Franklin Baker Company | |
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Baker's Coconut Recipes
This is a brief collection of recipes, each featuring coconut as a commercial promotion from the Franklin Baker Company. Most focus on desserts. |
By: General Foods Corporation | |
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Calumet Book of Oven Triumphs!
Published by the General Foods Corporation, featuring Calumet Baking baking powder, these recipes cover a variety of baked goods from biscuits, cakes, cookies, pies, rolls & bread, frostings & sauces, muffins, waffles & griddle cakes. |
By: George Francis Atkinson (1854-1918) | |
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Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. |
By: George Washington Carver (1864-1942) | |
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How to Grow the Peanut: and 105 Ways of Preparing It for Human Consumption
George Washington Carver, in his most famous work, explains how to grow peanuts, the benefits of using them, and 105 recipes that incorporate peanuts. - Summary by Nicholi Volta |
By: H. J. Clayton | |
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Clayton's Quaker Cook-Book
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with plain and easily understood directions for the preparation of every variety of food in the most attractive forms, comprising the result of a life-long experience in catering to a host of highly cultivated tastes.” Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America. |
By: Hannah Glasse (1708-1770) | |
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Complete Confectioner
The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book. ‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well... |
By: Helen Campbell (1839-1918) | |
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The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes |
By: Henrietta Latham Dwight | |
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The Golden Age Cook Book |