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Archive for the ‘Cookbooks & Recipes’ Category


Woman’s Institute Library of Cookery – Volume 5

Subtitle: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Author: Woman’s Institute of Domestic Arts and Sciences Excerpt: PREFACE This volume, the fifth of the Woman’s Institute Library of Cookery, deals with the varieties of fruits and the desserts that can be made from them, […]

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Woman’s Institute Library of Cookery – Volume 4

Subtitle: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Author: Woman’s Institute of Domestic Arts and Sciences Excerpt: PREFACE This volume, the fourth of the Woman’s Institute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some […]

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Woman’s Institute Library of Cookery – Volume 3

Subtitle: Soup; Meat; Poultry and Game; Fish and Shell Fish Author: Woman’s Institute of Domestic Arts and Sciences Excerpt: PREFACE This volume, which is the third of the Woman’s Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, […]

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Woman’s Institute Library of Cookery – Volume 2

Subtitle: Milk, Butter and Cheese; Eggs; Vegetables Author: Woman’s Institute of Domestic Arts and Sciences Excerpt: PREFACE This volume, which is the second of the Woman’s Institute Library of Cookery, deals with such essentials of diet as the dairy products–milk, butter, and cheese–the protein food, eggs, and the energy-producing nutrients, vegetables. In Milk, Butter, and Cheese, […]

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Woman’s Institute Library of Cookery – Volume 1

Subtitle: Essentials of Cookery: Cereals; Bread; Hot Breads Author: Woman’s Institute of Domestic Arts and Sciences Excerpt: PREFACE The Woman’s Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction […]

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The Whitehouse Cookbook

Author: Mrs. F.L. Gillette Excerpt: CARVING Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and […]

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Vaughan’s Vegetable Cook Book (4th edition)

Subtitle: How to Cook and Use Rarer Vegetables and Herbs Author: Anonymous Excerpt: PREFACE The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and […]

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Things Mother Used to Make

Subtitle: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before Author: Lydia Maria Gurney Excerpt: INTRODUCTION The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a […]

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The Suffrage Cook Book

Author:  L.O. Kleber Excerpt: From the INTRODUCTION Women being the homekeepers, and the natural guardians of the children, it is important that they be made familiar with the culinary art so they may be entirely competent to lead coming generations in the paths of health and happiness. Hence this book which represents an honest effort […]

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Science in the Kitchen

Author: Mrs. E. E. Kellogg Excerpt: PREFACE The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the […]

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