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Archive for February, 2013


Fifty-Two Sunday Dinners

Subtitle: A Book of Recipes Author: Elizabeth O. Hiller Excerpt: INTRODUCTION TO the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry. How to make pure food, better food and to economize on the cost of same is just now taxing […]

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For Luncheon and Supper Guests

Author: Alice Bradley Excerpt: INTRODUCTION Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided […]

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The Fun of Cooking

Subtitle: A Story for Girls and Boys Author: Caroline French Benton Excerpt: CHAPTER I THE DAY BEFORE CHRISTMAS The Blairs were a particularly nice family. That is what the neighbors always said of them, and, to tell the truth, the Blairs believed it. That is, the father and mother thought the children were particularly nice, […]

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Fifty Soups

Author: Thomas J. Murrey Excerpt: REMARKS ON SOUPS Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. […]

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Fifty Salads

Author: Thomas J. Murrey Excerpt: REMARKS ON SALADS Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the […]

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Domestic Cookery

Author: Elizabeth E. Lea Excerpt: MEATS AND POULTRY. To Boil Fresh Meat. In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled. Mutton and beef are preferred, by some, a […]

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Dishes & Beverages of the Old South

Author: Martha McCulloch-Williams Excerpt: Almost my earliest memory is of Mammy’s kitchen. Permission to loiter there was a Reward of Merit–a sort of domestic Victoria Cross. If, when company came to spend the day, I made my manners prettily, I might see all the delightful hurley-burley of dinner-cooking. My seat was the biscuit block, a […]

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Dinners and Luncheons

Subtitle: Novel Suggestions for Social Occasions Author: Paul Pierce Excerpt: CHAPTER I. DINNER-GIVING FOR THE CONVENIENCE OF BUSY HOUSEWIVES Three things are required to give an enjoyable dinner party; good taste, good judgment and an intuitive sense of harmony. Good taste suggests the proper thing in table dressing, in menu cards, in viands and beverages. […]

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Desserts and Salads

Author: Gesine Lemcke Excerpt: SAUCES 1. Wine Chaudeau — Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling […]

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Culinary Herbs

Subtitle: Their Cultivation Harvesting Curing and Uses Author: M.G. Kains Excerpt: PREFACE A small boy who wanted to make a good impression once took his little sweetheart to an ice cream parlor. After he had vainly searched the list of edibles for something within his means, he whispered to the waiter, “Say, Mister, what you […]

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