Free eBooks - Cooking
Total eBooks in selected subject: 106 on 11 pages.
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INTRODUCTORY CHAPTER
The true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning or saving money.
'Time is ... more...
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PREFACE
Often enough, staying in a hotel in a foreign town, I have wished to sally forth and to dine or breakfast at the typical restaurant of the place, should there be one. Almost invariably I have found great difficulty in obtaining any information regarding any such restaurant. The proprietor of the caravanserai at which one is staying may admit vaguely that there are eating-houses in the town, but asks ... more...
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Hazlitt, William Carew
Hazlitt, William Carew
English bibliographer, the grandson of William Hazlitt. Among his many publications may be noted his Hazlitt (Classical Gazetteer) (1851), his invaluable Handbook to the Popular, Poetical and Dramatic Literature of Great Britain, from the Invention of Printing to the Restoration (1867), supplemented in 1876, 1882, 1887 and 1889, a General Index by J. G. Gray appearing in 1893. He published further contributions to the subject in Bibliographical Collections and Notes on Early English Literature made during the years 1893-1903 (1903), and a Manual for the Collector and Amateur of Old English Plays ... (1892). He was the chief editor of the 1871 edition of Warton's ...
THE EARLY ENGLISHMAN AND HIS FOOD.
William of Malmesbury particularly dwells on the broad line of distinction still existing between the southern English and the folk of the more northerly districts in his day, twelve hundred years after the visit of Caesar. He says that they were then (about A.D. 1150) as different as if they had been different races; and so in fact they were—different in their ... more...
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There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts."
By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish ... more...
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INTRODUCTION
With the waning of Sir Kenelm Digby's philosophic reputation his name has not become obscure. It stands, vaguely perhaps, but permanently, for something versatile and brilliant and romantic. He remains a perpetual type of the hero of romance, the double hero, in the field of action and the realm of the spirit. Had he lived in an earlier age he would now be a mythological personage; and even ... more...
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SUGGESTIONS TO TEACHER.
Owing to the limitations of a text-book, it will be necessary for the teacher to enter very carefully into all the details of the various questions; to explain the underlying principles so thoroughly that "the why and the wherefore" of every action in the preparation of food will be clearly understood. She should endeavor to impress upon the pupils the value of thoroughly understanding ... more...
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PHILADELPHIA ICE CREAMS
BURNT ALMOND ICE CREAM
1 quart of cream 1/2 pound of sugar 4 ounces of sweet almonds 1 tablespoonful of caramel 1 teaspoonful of vanilla extract 4 tablespoonfuls of sherry
Shell, blanch and roast the almonds until they are ... more...
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CHAPTER I
THE MILK PITCHER IN THE HOME
(Reprinted from The Farmer's Wife, by permission of the Webb Publishing Company.)
There is a quaint old fairy tale of a friendly pitcher that came and took up its abode in the home of an aged couple, supplying them from its magic depths with food and drink and many other comforts. Of this tale one is reminded in considering the place of the milk pitcher in the ... more...
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Medicines made of Lemmons.
To take away the Spots, or red Pimpels of the face.
Take halfe a pint of raine water, and halfe a pint of good Verjuice, seeth it till it be halfe consumed, then whilst it boils fill it up againe with juyce of Lemmon, and so let it seeth a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water ... more...
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SAUCES
The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. ... more...
