How to Cook Fish by Myrtle Reed

The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here.

Author: Myrtle Reed (Olive Green)
Published: 1916
Language: English
Wordcount: 81,607 / 256 pg
Flesch-Kincaid Reading Ease: 75
LoC Category: TX

Downloads: 5,330
Added to site: 2006.06.10 13886

Genres: Cooking, Non-fiction, Instructional

nd add a teaspoonful of tarragon vinegar.


Beat the yolks of two eggs very light [Page 17] and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately.


Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.


Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.


Season Drawn-Butter Sauce highly with chopped pickle, curry powder, and tarragon vinegar.


Fry in butter a tablespoonful o

Entertaining Made Easy by Emily Rose Burt

Author: Emily Rose Burt
Published: 1919
Language: English
Wordcount: 19,867 / 65 pg
Flesch-Kincaid Reading Ease: 74.2
LoC Category: TX

Downloads: 1,586
Added to site: 2004.07.01 8390
Genres: Non-fiction, Cooking

er of others–quite impossible to cook at such a time, as roast beef, mince pie, frozen pudding–all of which were then heavily crossed off in black ink.

When the cooks had finished their tasks (and the cheerful uproar that accompanied their occupations may be easily imagined) the food was arranged on a long kitchen table. Thereupon each person, after possessing him or herself of a tray and the required silver and scanning the menu posted, passed on and pretended to select from the counter. In reality, of course, everyone took everything, and received a check from the hostess with a punch against some “stunt” written on it.

The menu as prepared read as follows:

Scalloped salmon Fruit salad Lettuce sandwiches Chocolate pudding with whipped cream Tea or coffee

Two tables were left bare in the dining-room and the company chose seats where they wished.

A great deal of additional fun was gained upon finding that someone had surreptitiously set up a placard on one of the tables reading “Res

Every Step in Canning by Grace Viall Gray

Author: Grace Viall Gray
Language: English
Wordcount: 61,659 / 209 pg
Flesch-Kincaid Reading Ease: 60.7
LoC Category: AG

Downloads: 3,434
Added to site: 2004.11.16 9391
Genres: Cooking, Reference

“cold dip.”

If you use a homemade rack without handles you should have a jar lifter of some kind for placing in and removing jars from the canner. If individual holders are used this is not necessary, as they contain an upright bail. Some women use a wire potato masher for lifting the jars out of the canners. Other kitchen equipment, such as scales, knives, spoons, wire basket or a piece of cheesecloth or muslin for blanching or scalding the product, and the kitchen clock play their part in canning.

No canning powder or any preservative is needed. If the product is cooked in closed jars in the hot-water bath as directed the food will be sterilized so that it will keep indefinitely. If it is desired to add salt, sugar, sirup, vinegar or other flavor this may be done when the product is packed in the jar.

A great many people have been led to believe through advertising matter that it is both safe and practical to use canning compounds for the preserving of vegetables which have proved hard to kee

Home Pork Making by A.W. Fulton

Author: A.W. Fulton
Published: 1900
Language: English
Wordcount: 37,493 / 116 pg
Flesch-Kincaid Reading Ease: 71.8
LoC Category: TX

Downloads: 2,068
Added to site: 2010.05.20 27799
Genres: Cooking, Instructional, Non-fiction

trast with the light, mild, sweet flavored pork well streaked with lean, found so generally in the English market and cured primarily in Ireland and Denmark. What is wanted is a long, lean, smooth, bacon hog something after the Irish hog. Here is a hint for our American farmers.

England can justly boast of her hams and bacon, but for sweet, tender, lean pork the Normandy hogs probably have no superior in the world. They are fed largely on meat-producing food, as milk, peas, barley, rye and wheat bran. They are not fed on corn meal alone. They are slaughtered at about six months. The bristles are burned off by laying the carcass on straw and setting it on fire. Though the carcasses come out black, they are scraped white and clean, and dressed perfectly while warm. It is believed that hogs thus dressed keep better and that the meat is sweeter.


Neither winter snows nor the spring and summer rains should be allowed to beat into a pigpen. But the difficulty is to

The Hotel St. Francis Cook Book by Victor Hirtzler

Author: Victor Hirtzler
Published: 1919
Language: English
Wordcount: 186,580 / 592 pg
Flesch-Kincaid Reading Ease: 76.2
LoC Category: TX

Downloads: 4,067
Added to site: 2013.03.13 31491
Genre: Cooking

he bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.

=Stuffed lamb chops, Maréchal.= Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)

=Macedoine water ice.= Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sug

The Healthy Life Cook Book, 2d ed. by Florence Daniel

Author: Florence Daniel
Published: 1915
Language: English
Wordcount: 24,251 / 82 pg
Flesch-Kincaid Reading Ease: 80.2
LoC Category: TX

Downloads: 3,398
Added to site: 2004.06.30 7933
Genres: Cooking, Health

ter or butter, 2 tablespoons chopped parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.

First put on the chestnuts (without shelling or pricking) in cold water, and boil for an hour. Then remove shells and put the nuts in an enamelled saucepan with the fat. Fry for 10 minutes. Add the flour gradually, stirring all the time, then add the water. Cook gently for half an hour. Lastly, add the parsley, boil up, and serve.

It is rather nicer if the flour is omitted, the necessary thickness being obtained by rubbing the soup through a sieve before adding the parsley. Those who do not object to milk may use 1 pint milk and 1 pint water in place of the 1-1/2 pints water.


Fruit soups are used extensively abroad, although not much heard of in England. But they might be taken at breakfast with advantage by those vegetarians who have given up the use of tea, coffee and cocoa, and object to, or dislike, milk. The recipe given here is for apple soup, but pears, plu

Eating in Two or Three Languages by Irvin S. Cobb

Author: Irvin S. Cobb
Published: 1919
Language: English
Wordcount: 10,574 / 37 pg
Flesch-Kincaid Reading Ease: 58.3
LoC Category: PS

Downloads: 2,131
Added to site: 2006.06.08 13855
Genres: Humor, Cooking, War

ed for at the full adult rates. And, having by now exhausted our capacity for sea foods, we wound up with an alleged dessert in the shape of three drowned prunes apiece, the remains being partly immersed in a palish custardlike composition that was slightly sour.

“Never mind,” I said to my indignant stomach as we left the table–“Never mind! I shall make it all up to you for this mistreatment at breakfast to-morrow morning. We shall rise early–you and I–and with loud gurgling cries we shall leap headlong into one of those regular breakfasts in which the people of this city and nation specialise so delightfully. Food regulators may work their ruthless will upon the dinner trimmings, but none would dare to put so much as the weight of one impious finger upon an Englishman’s breakfast table to curtail its plenitude. Why, next to Magna Charta, an Englishman’s breakfast is his most sacred right.”

This in confidence was what I whispered to my gastric juices. You see, being still in ignorance of the

Miss Parloa’s New Cook Book by Maria Parloa

Author: Maria Parloa
Language: English
Wordcount: 118,010 / 333 pg
Flesch-Kincaid Reading Ease: 91
LoC Category: TX

Downloads: 1,274 5480
Genre: Cooking

e, there is no waste, and of course one will not buy as many pounds of these pieces to provide for a given number of persons as if one were purchasing a sirloin or porter-house steak, because with the latter- named the weight of bone and of the flank, if this be left on, must always be taken into consideration.

After the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising; and still lower the meat and bones are good for soups and jellies. The price decreases as you go down to the shank, until for the shank itself you pay only from three to four cents per pound.


It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet. No. 12 represents the same loin, showing the end which joined the rump. There are about thirty pounds in a sirloin that has been cut from a large beeve. This makes about three roasting pieces for a moderately large family. The piece next the rump has the large