Vintage Cookbooks for Epicurean Pleasures
Our modern cook books are very good and most of the dishes presented are not only palatable but delicious, but I often find myself wondering why so many of our grandmothers' dishes are obsolete.
Is it not, somewhat the fault of the cookbooks? Would it not be well to republish now and then some of the more ancient of the "Housekeepers' Friends," or at least some of their most valuable recipes? All of the new dishes are not the best, and not a few of those of our grandmothers' and great-grand-mothers' times are as appetizing, and possibly more nutritious than the products of the cooks of today.
There are many cook books upon the market, most of them good in their way, but necessarily sectional in their composition and make up.
It is a well-known fact that New England cookery differs from that of the Southern and Western States. A cook book issuing from either of these localities must, without fail, bear the stamp of the section from which it sprung.
Then, too, the resources at the command of any one individual must of necessity be circumscribed. The diversity of the cookbooks provides the strength in our variety of cuisines.
One Hundred Recipes for the Chafing Dish - 1894
This Book is intended to give pleasure to those who enjoy using a Chafing Dish. The formulas are simple, easy to follow, and are not designed to prove that elaborate dishes can be prepared, but that many articles of food can easily be made very delicate, toothsome and enjoyable.
A Collection of recipes for puddings, jams, salads, and other dishes in which oranges are used, compiled by Mrs. J. L. Lane and published in 1909.
366 Menus and 1200 Recipes of The Baron Brisse - 1882
The bills of fare are written entirely according to our French customs.
Dishes used by both rich and poor are given in their proper seasons.
The recipes have come from many different schools of cookery and are clearly and concisely explained.
Cakes, Pastry, and Dessert Dishes - 1917
A very attractive collection of recipes ior the housewife, cook, tea-shop manager or caterer. It is hardly in keeping, however, with the present spirit of food conservation.
Catering for Special Occasions - 1911
Appropriate menus for New Year, Valentine’s day, Washington’s birthday, St. Patrick’s day, Easter, Fourth of July, Halloween, Thanksgiving and Christmas, and for wedding receptions, birthday and children’s parties. Table decorations are pictured.
Choice Recipes for Chocolate - 1916
The making of cocoa and chocolate for drinking is largely a matter of taste, the best of cooks disagree and their recipes vary; the recipes in this book, however, give almost universal satisfaction.
This little book has been compiled for the express purpose of enabling English women to practice French cookery capably and economically. The book also contains a number of carefully selected menus, in English and in French.
About 1,600 recipes, including under desserts, cookies, doughnuts, gingerbread, gelatin jellies and fritters. A convenient compilation for the housekeeper of experience. In “Everyday Desserts" Olive Green has added to the Homemaker. Series a volume that is in every respect up to the standard of that eminently useful series.
Short recipes of many hand-me-down family recipes from the congregation of the Metropolitan Methodist Episcopal Church of Detroit makes this book perfect for those who enjoy comfort foods that are easy to make.
Practical Cooking and Serving - 1908
Good introductions on the preparation of each kind of food. Especially good on serving foods attractively, and has many illustrations to guide in serving. Contains many recipes for such dishes as are in demand for formal occasions—fancy cooking.
In these pages will be found over 200 recipes for all kinds of "Savoury dishes"—Raised and Pork Pies, Patties of every description, and "Vol-au- vents"; while, for the convenience of my readers, several recipes for Mincemeat and Pies have been included.
