Free summaries
Cooking & Drinking — page 6
273 public-domain cooking & drinking books, summarised. Page 6 of 6.
Fifty salads
Thomas J. (Thomas Jefferson) Murrey
A perfect salad is the prince of the menu, and even a flawless dinner fails if this crowning touch is poor. This guide elevates the humble salad from a simple side dish to an art form, emphasizing fresh ingredients, precise techniques, and the importance of visual presentation. Through fifty distinct recipes, it…
Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition
N.Y.). Young Ladies' Society First Baptist Church (Rochester
This 1880s community collection offers a clear, practical window into the domestic arts and culinary tastes of late nineteenth-century home cooks.
Aunt Caroline's Dixieland recipes
Emma McKinney
This collection of traditional Southern recipes codifies the intuitive kitchen wisdom of the old plantation south into precise, accessible instructions for the twentieth-century household.
Hand-book on cheese making
George E. Newell
This technical guide offers a practical, hands-on masterclass in late 19th-century American cheddar production, emphasizing craftsmanship, rigorous sanitation, and the pursuit of competitive quality.
Made-Over Dishes
S. T. Rorer
Transforming scraps and cold leftovers into elegant, digestible meals requires strategy rather than expense. This practical manual outlines exact kitchen methods for turning forgotten meats, cold vegetables, and stale bread into savory second-day dishes.
Mushroom and Toadstools: How to Distinguish Easily the Differences Between Edible and Poisonous Fungi
Worthington George Smith
Familiarity with the field is the only true defense against misidentification; there is no shortcut, such as a silver spoon, to detect a poisonous fungus. This practical guide provides clear, descriptive pathways to distinguish nature’s bountiful feast from its most treacherous offerings.
Friendship Club Cook Book
Wisconsin) Friendship Club (Madison
A simple collection of recipes becomes a profound testament to the power of shared tables, proving that common ground is found through the act of breaking bread together.
Ketchup: Methods of Manufacture
K. G. (Katherine Golden) Bitting
BEHIND every bottle of bright red table sauce lies a rigorous scientific battle against decay, poor fruit, and flawed inspection methods.
Camp fires and camp cooking
James M. (James Monroe) Sanderson
Cooking for a regiment is a duty of profound consequence, where a poorly boiled bean can prove as lethal as a bullet. This guide serves as a manual for the essential, often overlooked, craft of field subsistence.
Oat Meal: The War Winner
James Ritchie Grieve
The secret to a life of vigor, moral clarity, and intellectual brilliance lies in a simple bowl of unadorned oatmeal. This earnest, peculiar tract argues that the strength of the Scottish people is direct proof of the cereal's unparalleled nutritional power.
The Olive
K. G. (Katherine Golden) Bitting
The olive tree, a venerable survivor of antiquity, bridges the gap between ancient mythology and the modern industrial kitchen. This exhaustive study explores the botanical, historical, and culinary significance of a fruit that has sustained civilizations for four millennia.
All-Time Favorite Cranberry Recipes
Inc. Ocean Spray Cranberries
The cranberry, once a wild marsh-dweller of North America, finds its modern culinary identity in this catalog of mid-century recipes. It tracks the transformation of a tart native fruit into a versatile pantry staple through the lens of a cooperative's legacy.
Dishes made without meat
Peel, C. S., Mrs.
This manual offers a refined approach to meatless dining, emphasizing that vegetable, cereal, and cheese-based meals serve as both a healthful choice and a practical strategy for the economical household.
The Girl's Own Paper, Vol. VIII, No. 364, December 18, 1886
Various
This periodical captures the late Victorian ideal of the "accomplished" young woman, blending practical life advice with serialized fiction and rigid social guidance. It serves as a time capsule of a world that viewed industry, thrift, and domestic decorum as the primary pillars of a girl’s education.
Vaughan's Vegetable Cook Book (4th edition): How to Cook and Use Rarer Vegetables and Herbs
Anonymous
This practical guide offers a glimpse into the diverse, creative, and often labor-intensive world of early 20th-century home vegetable cookery. It serves as both a manual for the aspiring gardener-cook and a time capsule of culinary traditions that have largely faded from the modern kitchen.
Butchers', Packers' and Sausage Makers' Red Book
George Jacob Sayer
This manual provides the precise technical specifications, curing formulas, and machinery requirements necessary for the professional production of cured meats and sausages. It serves as both a practical guide and a comprehensive catalog for the early 20th-century butcher.
Soup and Soup Making
Emma P. (Emma Pike) Ewing
A well-made soup is both a thrifty necessity and a culinary triumph, elevating simple kitchen scraps into a healthful meal that satisfies the palate and nurtures the body.
War-Time Breads and Cakes
Amy L. (Amy Littlefield) Handy
This practical guide revives the forgotten art of home baking, offering a resilient and resourceful approach to kitchen staples during times of scarcity. It transforms the challenge of wheat conservation into a creative culinary endeavor.
Flint Hills Cook Book
Iowa) Christ Church Episcopal (Burlington
This collection of recipes offers a candid glimpse into the domestic life of a late nineteenth-century Midwestern parish, where the labor of the kitchen was considered a profound moral and social necessity.
Tempting curry dishes
Thomas J. (Thomas Jefferson) Murrey
This guide elevates the humble spice blend into a versatile culinary cornerstone, transforming everyday proteins and vegetables into sophisticated, aromatic meals.
![Cover of Apples in Appealing Ways [1951]](https://cdn.myebooksbuy.com/c/apples-in-appealing-ways-1951-mary-t-swickard.webp)
Apples in Appealing Ways [1951]
Mary T. Swickard
A kitchen companion for the mid-century home, this guide transforms the humble apple from a simple snack into a versatile cornerstone of the American pantry. It offers a practical, research-backed blueprint for incorporating fruit into every course of the meal.
Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea: A Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking
Shute & Merchant
Transforming simple catches into dainty dishes requires neither vast expense nor hidden secrets, but rather the attentive guidance of skilled cooks and experienced housekeepers.
Adventures in Elegance
Pie Filling Institute
This culinary guide reframes the pantry staple of canned fruit pie filling as a versatile engine of domestic creativity. It invites the home cook to move beyond the traditional crust and embrace a new world of convenience-based elegance.
Texas Pecan Recipes (Revised)
Texas. Department of Agriculture
From savory meat loaf and stuffed pork chops to classic pralines, this collection highlights the versatility of the pecan, Texas’s official state tree, as a cornerstone of home cooking.
Condiments, Spices and Flavors
Mary Elizabeth Green
The art of seasoning is a bridge between the ancient world and the modern kitchen, transforming the act of eating into a physiological and sensory delight. Through the lens of history and chemistry, common pantry staples reveal themselves as essential tools for health and culture.
![Cover of Apples in Appealing Ways [1969]](https://cdn.myebooksbuy.com/c/apples-in-appealing-ways-1969-united-states-agricultural-research.webp)
Apples in Appealing Ways [1969]
United States. Agricultural Research Service. Human Nutrition Research Division
The humble apple proves its versatility in this government-issued guide, transforming from a simple snack into a sophisticated component of main courses, salads, breads, and desserts through clear, practical instruction.
Florida Salads
Frances Barber Harris
A crisp, imaginative guide to turn local Sunshine State fruits and vegetables into refined, beautiful meals.
Let's Use Soybeans
University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics
Faced with protein shortages, this practical guide offers a comprehensive method for integrating soybeans into the home kitchen. It serves as an essential manual for wartime nutrition and culinary adaptation.
Food and Health
Lydia E. Pinkham Medicine Company
A blend of household management and health advocacy, this volume serves as a curious bridge between domestic utility and the era of patent medicine. It offers a window into the daily lives and health concerns of women in the early twentieth century.
Fast-Day Cookery
Grace Johnson
Transforming simple abstinence into an art of flavor, this guide proves that meals without meat can be both satisfying and imaginative.
Season's best dishes for 2 or 4 or 6
Mary Lee Taylor
This collection offers a practical, mid-century approach to holiday entertaining, utilizing the versatility of evaporated milk to create everything from festive candies to complete family dinners.
Salt ... or No Salt
Anonymous
Fresh lemon juice serves as a versatile, vibrant alternative to salt, transforming everyday meals into flavorful experiences for those on restrictive diets and culinary enthusiasts alike.
Joe Tilden's Recipes for Epicures
Joe Tilden
This collection captures the spirit of Pacific Coast Bohemian culture at the turn of the twentieth century, preserving the legendary culinary secrets of a man known for his elaborate, high-society hospitality. It is a manual for the epicure who prizes conviviality, complex flavors, and the art of the well-catered…