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1)
Culinary Herbs: Their Cultivation Harvesting Curing and Uses, by M. G. Kains, PDF. (ePub File).
In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the "dainty" menu to the memory of the satisfying dishes of our mothers!
What made us, like Oliver Twist, ask for more? Were those flavors real, or was it association and natural, youthful hunger that enticed us? Can we ever forget them; or, what is more practical, can we again realize them? We may find the secret and the answer in mother's garden. Let's peep in.
2)
Science in the Kitchen., by Mrs. E. E. Kellogg, PDF.
(ePub File). Those who have made themselves familiar with Mrs. Kellogg's system of cookery, invariably express themselves as trebly astonished: first, at the simplicity of the methods employed; secondly, at the marvelous results both as regards palatableness, wholesomeness, and attractiveness; thirdly, that it had never occurred to them "to do this way before."
This system does not consist simply of a rehash of what is found in every cook book, but of new methods, which are the result of the application of
the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the most digestible, and the most inviting to the eye and to the palate.
3) The Allinson Vegetarian Cookery Book, by Thomas R. Allinson, PDF. (ePub File). This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for
recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it.
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4) The International Jewish Cook Book, by Florence Kreisler Greenbaum, PDF. (ePub File).
1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH the RULES for KASHERING. In compiling these recipes every effort has been made to bear in mind the resources of the Jewish kitchen, as well as the need of being economical and practical.
The aim throughout has been to lay special emphasis on those dishes which are characteristically Jewish—those time-honored recipes which have been handed down the generations by Jewish housewives (for the Sabbath, Passover, etc). But the book contains a great many other recipes besides these, for the Jewish cook is glad to learn from her neighbors. Here will be found the favorite recipes of Germany, Hungary, Austria, France, Russia, Poland, Roumania, etc.; also hundreds of recipes used in the American household. In fact, the book contains recipes of every kind of food appealing to the Jewish taste, which the Jewish housewife has been able to adapt to the dietary laws, thus making the Cook Book truly International.
The manner of presentation is clear and simple, and if directions are followed carefully, will insure success to the inexperienced housewife. For the book has been largely planned to assist her in preparing wholesome, attractive meals; to serve the simplest as well as the most elaborate repast—from appetizer to dessert—without transgressing the dietary laws. At the same time the book offers many valuable suggestions and hints to the most expert cook. In this book are also directions for making meat substitutes and many economies of the hour, which have been added to meet the needs of the present day.
5) The Italian Cook Book, by Maria Gentile, PDF. (ePub File). One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?
It has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of theCucina Casalingaof the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.
6) The Whitehouse Cookbook, by Mrs. F.L. Gillette, PDF. (ePub File). The book has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the
menus for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods; the convenient classification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it.
The subject ofcarvinghas been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject.
Interesting information is given concerning the
White House; how its hospitality is conducted, the menus served on special occasions
7) The Chemistry of Food and Nutrition, by A. W. Duncan, PDF. (ePub File). Popular literature abounds in unsound statements on food. It is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge, especially of physiology and chemistry. By their immature and sweeping statements from the platform and press, they often bring discredit on a good cause. Matters of health must be primarily based on experience and we must bear in mind that each person can at the most have full knowledge of himself alone, and to a less degree of his family and intimates. The general rules of health are applicable to all alike, but not in their details. Owing to individual imperfections of constitution, difference of temperament and environment, there is danger when one man attempts to measure others by his own standard.
8) Food in War Time, by Graham Lusk, PDF. (ePub File). There is no doubt that under the conditions existing before the war the American people lived in a higher degree of comfort than that enjoyed in Europe.
9) Foods That Will Win The War And How To Cook Them, by C. Houston Goudiss and Alberta M. Goudiss, PDF. (ePub File). Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically cooperates in the national saving campaign as outlined by the United States Food Administration.
10)
The Cook's Decameron: A Study in Taste:, by Mrs. W. G. Waters, PDF. (ePub File). "Show me a pleasure like dinner, which comes every day and lasts an hour."— Talleyrand circa 1801
11) Fifty-Two Sunday Dinners, by Elizabeth O. Hiller, PDF. (ePub File). How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.
This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes which are seasonable as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and economical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller.
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