{"title":"Cooking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDiscover a variety of cooking books and recipes, including vegan and vegetarian cookbooks, modernist cuisine, and other food books. Find good recipe books, best-selling titles, and the best books to read.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"the-cook-s-decameron-gb-930","title":"The Cook's Decameron","description":"\u003cp\u003e\u003cb\u003eThe Cook's Decameron\r - A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\n      Montaigne in one of his essays* mentions the high excellence Italian\n      cookery had attained in his day. \"I have entered into this Discourse upon\n      the Occasion of an Italian I lately receiv'd into my Service, and who was\n      Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put\n      this Fellow upon an Account of his office: Where he fell to Discourse of\n      this Palate-Science, with such a settled Countenance and Magisterial\n      Gravity, as if he had been handling some profound Point of Divinity. He\n      made a Learned Distinction of the several sorts of Appetites, of that of a\n      Man before he begins to eat, and of those after the second and third\n      Service: The Means simply to satisfy the first, and then to raise and\n      acute the other two: The ordering of the Sauces, first in general, and\n      then proceeded to the Qualities of the Ingredients, and their Effects: The\n      Differences of Sallets, according to their seasons, which ought to be\n      serv'd up hot, and which cold: The Manner of their Garnishment and\n      Decoration, to render them yet more acceptable to the Eye after which he\n      entered upon the Order of the whole Service, full of weighty and important\n      Considerations.\"\n    \n\n      It is consistent with Montaigne's large-minded habit thus to applaud the\n      gifts of this master of his art who happened not to be a Frenchman. It is\n      a canon of belief with the modern Englishman that the French alone can\n      achieve excellence in the art of cookery, and when once a notion of this\n      sort shall have found a lodgment in an Englishman's brain, the task of\n      removing it will be a hard one. Not for a moment is it suggested that\n      Englishmen or any one else should cease to recognise the sovereign merits\n      of French cookery; all that is entreated is toleration, and perchance\n      approval, of cookery of other schools. But the favourable consideration of\n      any plea of this sort is hindered by the fact that the vast majority of\n      Englishmen when they go abroad find no other school of cookery by the\n      testing of which they may form a comparison. This universal prevalence of\n      French cookery may be held to be a proof of its supreme excellencethat\n      it is first, and the rest nowhere; but the victory is not so complete as\n      it seems, and the facts would bring grief and humiliation rather than\n      patriotic pride to the heart of a Frenchman like Brillat-Savarin. For the\n      cookery we meet in the hotels of the great European cities, though it may\n      be based on French traditions, is not the genuine thing, but a bastard,\n      cosmopolitan growth, the same everywhere, and generally vapid and\n      uninteresting. French cookery of the grand school suffers by being\n      associated with such commonplace achievements. It is noted in the\n      following pages how rarely English people on their travels penetrate where\n      true Italian cookery may be tasted, wherefore it has seemed worth while to\n      place within the reach of English housewives some Italian recipes which\n      are especially fitted for the presentation of English fare to English\n      palates under a different and not unappetising guise. Most of them will be\n      found simple and inexpensive, and special care has been taken to include\n      those recipes which enable the less esteemed portions of meat and the\n      cheaper vegetables and fish to be treated more elaborately than they have\n      hitherto been treated by English cooks.\n    \n\n      The author wishes to tender her acknowledgments to her husband for certain\n      suggestions and emendations made in the revision of the introduction, and\n      for his courage in dining, \"greatly daring,\" off many of the dishes. He\n      still lives and thrives. Also to Mrs. Mitchell, her cook, for the interest\n      and enthusiasm she has shown in the work, for her valuable advice, and for\n      the care taken in testing the recipes.\n    \n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 930 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Waters, W. G. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jun 1, 1997 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Waters, W. G. \/ eBook \/ English","offer_id":43211203707037,"sku":"gb-930-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/930_d210596a-b26a-4716-b285-5427d55ebc96.jpg?v=1671249094"},{"product_id":"recipes-tried-and-true-gb-1084","title":"Recipes Tried and True","description":"\u003cp\u003e\u003cb\u003eRecipes Tried and True\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003ePlease take a look at the important information in this header.\r\nWe encourage you to keep this file on your own disk, keeping an\r\nelectronic path open for the next readers.  Do not remove this.\nWe produce about two million dollars for each hour we work.  The\r\nfifty hours is one conservative estimate for how long it we take\r\nto get any etext selected, entered, proofread, edited, copyright\r\nsearched and analyzed, the copyright letters written, etc.  This\r\nprojected audience is one hundred million readers.  If our value\r\nper text is nominally estimated at one dollar then we produce $2\r\nmillion dollars per hour this year as we release thirty-two text\r\nfiles per month, or 384 more Etexts in 1997 for a total of 1000+\r\nIf these reach just 10% of the computerized population, then the\r\ntotal should reach over 100 billion Etexts given away.\nftp uiarchive.cso.uiuc.edu\r\nlogin:  anonymous\r\npassword:  your@login\r\ncd etext\/etext90 through \/etext96\r\nor cd etext\/articles [get suggest gut for more information]\r\ndir [to see files]\r\nget or mget [to get files. . .set bin for zip files]\r\nGET INDEX?00.GUT\r\nfor a list of books\r\nand\r\nGET NEW GUT for general information\r\nand\r\nMGET GUT* for newsletters.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 1084 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: First Presbyterian Church (Marion, Ohio). Ladies' Aid Society \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 1, 1997 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"First Presbyterian Church (Marion, Ohio). Ladies' Aid Society \/ eBook \/ English","offer_id":43212101517469,"sku":"gb-1084-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/1084_b9690ca2-0723-4d23-bf64-8f6ee5309062.jpg?v=1671250064"},{"product_id":"the-art-of-living-in-australia-gb-4219","title":"The Art of Living in Australia","description":"\u003cp\u003e\u003cb\u003eThe Art of Living in Australia\r - Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAlthough this work fully deals with all the many matters connected with\nthe art of living in Australia, its principal object is the attempt to\nbring about some improvement in the extraordinary food-habits at\npresent in vogue. For years past the fact that our people live in\ndirect opposition to their semi-tropical environment has been\nconstantly before me. As it will be found in the opening portion of the\nchapter on School Cookery, the consumption of butcher's meat and of tea\nis enormously in excess of any common sense requirements, and is\nparalleled nowhere else in the world. On the other hand, there has been\nno real attempt to develop our deep-sea fisheries; market gardening is\ndeplorably neglected, only a few of the more ordinary varieties being\ncultivated; salads, which are easily within the daily reach of every\nhome, are conspicuous by their absence; and Australian wine, which\nshould be the national beverage of every-day life, is at tablealmost\na curiosity.\nNearly three years have been occupied in the preparation of this\nvolume, as several of the subjects it treats of have hitherto remained\npractically unexplored. This statement is not intended to excuse\nany shortcomings, but simply to explain the impediments which had to be\novercome. There has been some little difficulty, therefore, in\nobtaining information in many instances. At the same time, it must be\ncheerfully recorded that assistance was freely forthcoming on the part\nof those from whom it was sought. Quite a number have been interviewed\non the topics with which they were familiar; and on several occasions\nthis has necessitated journeys out of Sydney on the writer's part. With\nthe object of making inquiries into the fish supply of Melbourne, also,\na special visit was paid to that city. And further, in order to gain an\ninsight into vineyard work and cellar management, an instructive time\nwas passed at Dr. T. Fiaschi's magnificent Tizzana vineyard on the\nHawkesbury River.\nIt may seem to savour somewhat of boldness, yet I hazard the opinion\nthat the real development of Australia will never actually begin till\nthis wilful violation of her people's food-life ceases. For let us\nsuppose that the semi-tropical character of our Australian life was\nduly appreciated by one and all. If such were the caseand I would it\nwere sothere would be a wonderful change from the present state of\naffairs. But as it is, the manners and customs of the Australians are a\nperpetual challenge to the range of temperature in which they live.\nIndeed, the form of food they indulge in proves incontestably\nthat they have never yet realized their semi-tropical environment. With\na proper recognition of existing climatic surroundings there would be\nan overwhelming demand for more fish food; for something better than\nthe present Liliputian supply; and for the creation of extensive deep-sea\nfisheries. Fish in Australia is nothing more than a high-priced\nluxury, although projects for the development of the deep-sea fisheries\nhave been repeatedly suggested. Somehow or other we never get beyond\nthis stage, and as a consequence the yield from our fisheries is simply\npitiable. A widespread use of fish and an adequate fish supply would\ngive employment to hundreds and to thousands. As I have pointed out in\nthe chapter relating to this subject, the want of enterprise shown in\nstarting our deep-sea fisheries is an inexplicable anomaly. If the\nAustralian people had sprung from an inland race, this would not,\nperhaps, have been so difficult to understand. But coming, as we do,\nfrom a stock the most maritime the world has ever seen, such a defect\nis not to our credit as inheritors of the old traditions.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 4219 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Muskett, Philip E. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jul 1, 2003 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Muskett, Philip E.,-1909 \/ eBook \/ English","offer_id":43212404621469,"sku":"gb-4219-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/4219_14de7c75-6af3-4bab-bf15-18e4c22375ae.jpg?v=1671277591"},{"product_id":"simple-italian-cookery-gb-6385","title":"Simple Italian Cookery","description":"\u003cp\u003e\u003cb\u003eSimple Italian Cookery\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eBoil the beef, bones, and vegetables in two quarts of water over a\r\nslow fireadding pepper and salt. Skim occasionally, and after two\r\nhours add two tablespoons of sherry; then strain through fine\r\nsoup-strainer or cheese-cloth. This is the basis of all the following\r\nsoups, except when otherwise stated.\nTo make this stock richer, add a turkey leg to above receipt; boil one\r\nand a half hours, then add one-half a pound of finely chopped beef.\r\nCook for half an hour longer, then strain.\nPut three tablespoons of granulated sugar into a saucepan with a\r\nlittle water, and until the sugar has become dark and reddish; then\r\nadd a little more water and boil again until the sugar is melted.\r\nStrain and pour into a bottle when the caramel will keep perfectly for\r\nseveral weeks.\nBeat the egg, yolk and white together; add salt and the cheese,\r\ngrated, and the bread crumbs; mix well together and add to the boiling\r\nstock (strained). Stir well with a fork to prevent the egg from\r\nsetting, and boil for four or five minutes.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6385 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Isola, Antonia \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Aug 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Isola, Antonia,1876- \/ eBook \/ English","offer_id":43215336079517,"sku":"gb-6385-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6385.jpg?v=1671283449"},{"product_id":"seventy-five-receipts-for-pastry-cakes-and-sweetmeats-by-miss-leslie-gb-6677","title":"Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie","description":"\u003cp\u003e\u003cb\u003eSeventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe following Receipts for Pastry, Cakes, and Sweetmeats, are\noriginal, and have been used by the author and many of her friends\nwith uniform success. They are drawn up in a style so plain and\nminute, as to be perfectly intelligible to servants, and persons\nof the most moderate capacity. All the ingredients, with their\nproper quantities, are enumerated in a list at the head of each\nreceipt, a plan which will greatly facilitate the business of\nprocuring and preparing the requisite articles.\nThere is frequently much difficulty in following directions in\nEnglish and French Cookery Books, not only from their want of\nexplicitness, but from the difference in the fuel, fire-places,\nand cooking utensils, generally used in Europe and America; and\nmany of the European receipts are, so complicated and laborious,\nthat our female cooks are afraid to undertake the arduous task of\nmaking any thing from them.\nThe receipts in this little book are, in every sense of the word,\nAmerican; but the writer flatters herself that (if exactly\nfollowed) the articles produced from them will not be found\ninferior to any of a similar description made in the European\nmanner. Experience has proved, that pastry, cakes, \u0026amp;c. prepared\nprecisely according to these directions will not fail to be\nexcellent: but where economy is expedient, a portion of the\nseasoning, that is, the spice, wine, brandy, rosewater, essence of\nlemon, \u0026amp;c. may be omitted without any essential deviation of\nflavour, or difference of appearance; retaining, however, the\ngiven proportions of eggs, butter, sugar, and flour.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6677 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Leslie, Eliza \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Leslie, Eliza,1787-1858 \/ eBook \/ English","offer_id":43215362392221,"sku":"gb-6677-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6677.jpg?v=1671284633"},{"product_id":"favorite-dishes-a-columbian-autograph-souvenir-cookery-book-gb-6703","title":"Favorite Dishes : a Columbian Autograph Souvenir Cookery Book","description":"\u003cp\u003e\u003cb\u003eFavorite Dishes : a Columbian Autograph Souvenir Cookery Book\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFavorite Dishes is due to the fact that the noble women who have\r\nlabored for the best interests of mankind and womankind, in the\r\ndevelopment of the Women's Department of the World's Columbian\r\nExposition, found time to contribute this collection of recipes, as a\r\nmeans of enabling the compiler to open an additional avenue for women\r\nto provide the necessary funds to pay the expenses of a visit to the\r\nExposition.\nThe compiler is most happy to congratulate the Lady Managers and Lady\r\nAlternates of every State and Territory of the United States,\r\nincluding Alaska, upon the fact that their prompt responses to the\r\nstatement of the object of this publication bring them together in\r\nthis place as the exponents of the Art of Cookery, at this stage of\r\nits best development in this country, and as cheerful assistants of\r\nwomen who need the encouragement and blessings of their more fortunate\r\nsisters.\nTastes differ as to which of the many kinds of tea is the best, and\r\nyet the general use of English Breakfast and Oolong warrants the\r\nrecommending of these two teas as standard. The Chinese have taught us\r\nthe correct idea of tea drinking; to have it always freshly made, with\r\nthe water boiling, and to steep the leaves at table.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6703 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Shuman, Carrie V. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Shuman, Carrie V. \/ eBook \/ English","offer_id":43215364489373,"sku":"gb-6703-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6703.jpg?v=1671284728"},{"product_id":"miss-parloa-s-new-cook-book-gb-6745","title":"Miss Parloa's New Cook Book","description":"\u003cp\u003e\u003cb\u003eMiss Parloa's New Cook Book\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWhen the author wrote the Appledore Cook Book, nine years ago, she\r\nhad seen so many failures and so much consequent mortification and\r\ndissatisfaction as to determine her to give those minute directions\r\nwhich were so often wanting in cook-books, and without which success in\r\npreparing dishes was for many a person unattainable. It seemed then\r\nunwise to leave much to the cook's judgment; and experience in lecturing\r\nand in teaching in her school since that time has satisfied the author\r\nthat what was given in her first literary work was what was needed. In\r\nthis book an endeavor has been made to again supply what is desired: to\r\nhave the directions and descriptions clear, complete and concise.\r\nEspecially has this been the case in the chapter on Marketing. Much more\r\nof interest might have been written, but the hope which led to brevity\r\nwas that the few pages devoted to remarks on that important household\r\nduty, and which contain about all that the average cook or housekeeper\r\ncares and needs to know, will be carefully read. It is believed that\r\nthere is much in them of considerable value to those whose knowledge of\r\nmeats, fish and vegetables is not extensive; much that would help to an\r\nintelligent selection of the best provisions.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6745 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Parloa, Maria \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Parloa, Maria,1843-1909 \/ eBook \/ English","offer_id":43215368093853,"sku":"gb-6745-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6745.jpg?v=1671284895"},{"product_id":"school-and-home-cooking-gb-6912","title":"School and Home Cooking","description":"\u003cp\u003e\u003cb\u003eSchool and Home Cooking\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSchool and Home Cooking is a text which can be placed in the hands\r\nof the pupils and used by them as a guide both in the school and home. Its\r\nuse eliminates note-taking (which in reality is dictation) and thus saves\r\nmuch time.\nThe psychological method of education, which treats first of\r\nmaterial within the experience of the beginner and with that as a basis\r\ndevelops new material to meet the needs of the pupil, was kept in mind in\r\npreparing this text. Although the grouping of foods rich in each foodstuff\r\nmay be considered a logical arrangement, the method of arrangement of the\r\ncontent of each division and the method of approach of each lesson is\r\npsychological. The manipulative processes and kinds of dishes are\r\nsufficiently varied to arouse and sustain the interest of a pupil.\nExperience with pupils in the classroom shows that their interest in any\r\nsubject cannot be awakened by using a list or classification involving\r\ntechnical terms in introducing the subject. For this reason a\r\nclassification of the foodstuffs is not placed at the beginning of the\r\ntext; they are classified after each is considered.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6912 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Greer, Carlotta C. (Carlotta Cherryholmes) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Greer, Carlotta C. (Carlotta Cherryholmes),1879-1965 \/ eBook \/ English","offer_id":43215380840605,"sku":"gb-6912-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6912.jpg?v=1671285564"},{"product_id":"traite-general-de-la-cuisine-maigre-gb-6966","title":"Traité General de la Cuisine Maigre","description":"\u003cp\u003e\u003cb\u003eTraité General de la Cuisine Maigre\r - Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e[Gravure 02.png]\nAu courant de mes longs travaux professionnels, j'ai t  mme de\r\nm'apercevoir que les documents relatifs aux prparations maigres\r\ntaient, ou trs rares, ou vaguement signals dans les livres de\r\ncuisine gnrale. Il m'a paru, ds lors, utile autant qu'intressant\r\nde rassembler  ce sujet tous les matriaux pouvant viter les\r\nembarras que j'prouvai moi-mme si souvent dans la mise en oeuvre des\r\ngrands dners maigres ncessaires aux familles dans lesquelles j'ai\r\nservi.\nBien des difficults, je le crois, seront ainsi aplanies, car le\r\nmaigre est aujourd'hui fort recherch et trs apprci. Un dner\r\nmaigre bien compos et bien compris comporte au point de vue\r\ngastronomique autant d'attraits qu'un dner gras, outre le plaisir\r\nlev de la difficult vaincue, puisqu'il faut faire aussi bien avec\r\nde moindres lments.\nDans certaines familles o le maigre est observ dans ses rgles les\r\nplus svres, mon exprience a puis de vives excitations  produire\r\navec ordre et raisonnement.\nLe travail du maigre, en effet, exige beaucoup de soin, de propret,\r\nde mnagements et de vigilance.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6966 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Hélie, Auguste \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: French \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Hélie, Auguste \/ eBook \/ French","offer_id":43215383724189,"sku":"gb-6966-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6966.jpg?v=1671285760"},{"product_id":"made-over-dishes-gb-6978","title":"Made-Over Dishes","description":"\u003cp\u003e\u003cb\u003eMade-Over Dishes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWise forethought, which means economy, stands as the first of domestic\r\nduties. Poverty in no way affects skill in the preparation of food. The\r\nobject of cooking is to draw out the proper flavor of each individual\r\ningredient used in the preparation of a dish, and render it more easy of\r\ndigestion. Admirable flavorings are given by the little leftovers of\r\nvegetables that too often find their way into the garbage bucket.\nEconomical marketing does not mean the purchase of inferior articles at a\r\ncheap price, but of a small quantity of the best materials found in the\r\nmarket; these materials to be wisely and economically used. Small quantity\r\nand no waste, just enough and not a piece too much, is a good rule to\r\nremember. In roasts and steaks, however, there will be, in spite of\r\ncareful buying, bits left over, that, if economically used, may be\r\nconverted into palatable, sightly and wholesome dishes for the next day's\r\nlunch or supper.\nNever purchase the so-called tender meat for stews, Hamburg steaks or\r\nsoups; nor should you purchase a round or shoulder steak for broiling, nor\r\nan old chicken for roasting. Select a fowl for a fricassee, a chicken for\r\nroasting, and a so-called spring chicken for broiling. Each has its own\r\nindividual price and place.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 6978 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Rorer, S. T. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Rorer, S. T.,1849-1937 \/ eBook \/ English","offer_id":43215384379549,"sku":"gb-6978-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/6978.jpg?v=1671285802"},{"product_id":"the-belgian-cookbook-gb-7223","title":"The Belgian Cookbook","description":"\u003cp\u003e\u003cb\u003eThe Belgian Cookbook\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\r\n      The recipes in this little book have been sent by Belgian refugees from\r\n      all parts of the United Kingdom, and it is through the kindness of these\r\n      correspondents that I have been able to compile it. It is thought, also,\r\n      that British cooking may benefit by the study of Belgian dishes.\r\n    \n\r\n      The perfect cook, like Mrs. 'Arris or the fourth dimension, is often heard\r\n      of, but never actually found, so this small manual is offered for the use\r\n      of the work-a-day and inexperienced mistress and maid. It is not written\r\n      in the interests of millionaires. The recipes are simple, and most\r\n      inexpensive, rather for persons of moderate means than for those who can\r\n      follow the famous directions for a certain savory: \"Take a leg of mutton,\"\r\n      etc. A shelf of provisions should be valued, like love-making, not only\r\n      for itself but for what it may become.\r\n    \n\r\n      SAVORIES: If you serve these, let them be, like an ankle, small and neat\r\n      and alluring. This dish is not obligatory; recollect that it is but a\r\n      culinary work of supererogation.\r\n    \n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 7223 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Luck, Brian \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jan 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eContributors\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEditor\u003c\/b\u003e: Luck, Brian, Mrs \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Luck, Brian \/ eBook \/ English","offer_id":43215406858397,"sku":"gb-7223-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/7223.jpg?v=1671286849"},{"product_id":"the-country-housewife-and-lady-s-director-in-the-management-of-a-house-and-the-delights-and-profits-of-a-farm-gb-7262","title":"The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm","description":"\u003cp\u003e\u003cb\u003eThe Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDirections for the Dairy, in the Improvement of Butter and Cheese upon the\nworst of Soils; the feeding and making of Brawn; the ordering of Fish,\nFowl, Herbs, Roots, and all other useful Branches belonging to a Country\nSeat, in the most elegant manner for the Table.\n       *       *       *       *       *\n       *       *       *       *       *\nBrandy, Laurel.\n\nBirch-Wine.\n\nBrewing.\n\nBeef Cake-Soup.\n\nDitto to Pot like Venison.\n\nBeef, to Collar.\n\nBrocoli, to boil.\n\nButter, good in Suffolk.\nBuckingham-Cheese, to make.\n\nButter, why good or bad.\n\nDitto in general.\n\nButter, what Milk is good.\n\nDitto made over the Fire.\n\nDitto wash'd.\n\nDitto churn'd in Summer.\n\nDitto churn'd in Winter.\n\nBeans, preserv'd, the Winter.\n\nBerberries, to pickle.\n\nBeet-Roots, red, to pickle.\n\nDitto fryed.\n\nBoar's-Head imitated.\n\nBrawn, to Collar.\n\nBoar, when to be put up for Brawn.\n\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 7262 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Bradley, Richard \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jan 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Bradley, Richard,1688-1732 \/ eBook \/ English","offer_id":43215410233501,"sku":"gb-7262-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/7262.jpg?v=1671287022"},{"product_id":"the-forme-of-cury-a-roll-of-ancient-english-cookery-compiled-about-a-d-1390-gb-8102","title":"The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390","description":"\u003cp\u003e\u003cb\u003eThe Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWithout beginning ab ovo on a subject so light (a matter of\r\nimportance, however, to many a modern Catius or Amasinius), by\r\ninvestigating the origin of the Art of Cookery, and the nature of it\r\nas practised by the Antediluvians [1]; without dilating on the\r\nseveral particulars concerning it afterwards amongst the Patriarchs,\r\nas found in the Bible [2], I shall turn myself immediately, and\r\nwithout further preamble, to a few cursory observations respecting\r\nthe Greeks, Romans, Britons, and those other nations, Saxons, Danes,\r\nand Normans, with whom the people of this nation are more closely\r\nconnected.\nThe Greeks probably derived something of their skill from the East,\r\n(from the Lydians principally, whose cooks are much celebrated, [3])\r\nand something from Egypt. A few hints concerning Cookery may be\r\ncollected from Homer, Aristophanes, Aristotle, \u0026amp;c. but afterwards\r\nthey possessed many authors on the subject, as may be seen in\r\nAthenus [4]. And as Ditetics were esteemed a branch of the study of\r\nmedicine, as also they were afterwards [5], so many of those authors\r\nwere Physicians; and the Cook was undoubtedly a character of high\r\nreputation at Athens [6].\nAs to the Romans; they would of course borrow much of their culinary\r\narts from the Greeks, though the Cook with them, we are told, was one\r\nof the lowest of their slaves [7]. In the latter times, however, they\r\nhad many authors on the subject as well as the Greeks, and the\r\npractitioners were men of some Science [8], but, unhappily for us,\r\ntheir compositions are all lost except that which goes under the name\r\nof Apicius; concerning which work and its author, the prevailing\r\nopinion now seems to be, that it was written about the time of\r\nHeliogabalus [9], by one Clius, (whether Aurelianus is not so\r\ncertain) and that Apicius is only the title of it [10]. However,\r\nthe compilation, though not in any great repute, has been several\r\ntimes published by learned men.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 8102 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Pegge, Samuel \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: May 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: Middle English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Pegge, Samuel,1704-1796 \/ eBook \/ Middle English","offer_id":43215490089117,"sku":"gb-8102-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/8102.jpg?v=1671290356"},{"product_id":"ice-creams-water-ices-frozen-puddings-together-with-refreshments-for-all-social-affairs-gb-8501","title":"Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs","description":"\u003cp\u003e\u003cb\u003eIce Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\r\n        Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning\r\n        and Preserving, and other Valuable Works on Cookery\r\n      \n\r\n      In this book, Philadelphia Ice Creams, comprising the first group, are\r\n      very palatable, but expensive. In many parts of the country it is quite\r\n      difficult to get good cream. For that reason, I have given a group of\r\n      creams, using part milk and part cream, but it must be remembered that it\r\n      takes smart \"juggling\" to make ice cream from milk. By far better use\r\n      condensed milk, with enough water or milk to rinse out the cans.\r\n    \n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 8501 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Rorer, S. T. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jul 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Rorer, S. T.,1849-1937 \/ eBook \/ English","offer_id":43215520071837,"sku":"gb-8501-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/8501.jpg?v=1671291986"},{"product_id":"things-mother-used-to-make-gb-8542","title":"Things Mother Used to Make","description":"\u003cp\u003e\u003cb\u003eThings Mother Used to Make\r - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe Things Mother Used To Make consist of old fashioned recipes, which\nhave been for the most part handed down by word of mouth from one\ngeneration to another, extending over a period of nearly one hundred\nyears. The author, a New England woman, has during her life tested out\nin her own kitchen the greater part of these recipes, which represent\nthe best cookery of those times.\nThis material was originally published in Suburban Life, where\nit obtained such recognition as seemed to warrant its preservation in\nbook form. The original material has accordingly been amplified, and it\nis here presented as one of the volumes in the series of Countryside\nManuals.\nSeptember 15, 1913\n=Bannocks=\n1 Cupful of Thick Sour Milk\n1\/2 Cupful of Sugar\n1 Egg\n2 Cupfuls of Flour\n1\/2 Cupful of Indian Meal\n1 Teaspoonful of Soda\nA pinch of Salt\nMake the mixture stiff enough to drop from a spoon. Drop mixture, size\nof a walnut, into boiling fat. Serve warm, with maple syrup.\n=Boston Brown Bread=\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 8542 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Gurney, Lydia Maria \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jul 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Gurney, Lydia Maria \/ eBook \/ English","offer_id":43215523741853,"sku":"gb-8542-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/8542.jpg?v=1671292160"},{"product_id":"la-mejor-cocinera-recetas-de-cocina-gb-8870","title":"La Mejor Cocinera, Recetas de Cocina","description":"\u003cp\u003e\u003cb\u003eLa Mejor Cocinera, Recetas de Cocina\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSopa de yemas\r\n\r\n  de obispo\r\n\r\n  Juliana\r\n\r\n  de huevo\r\n\r\n  fina\r\n\r\n  de croqueta\r\n\r\n  de ajo\r\n\r\n  de pasta\r\n\r\n  de macarrones\r\n\r\n  de almejas\r\n\r\n  de pescado\r\n\r\n  ms fina\r\n\r\n  de queso\r\n\r\n  de mariscos\r\n\r\n  real\r\n\r\n  de almendra\r\n\r\n  de arroz\r\n\r\n  Lionesa\r\n\r\n  de pescado\r\n\r\n  de vigilia\r\n\r\n  Juliana para vigilia\r\n\r\n  Juliana\r\n\r\nConsom de almejas\r\n\r\n    de carnes\r\n\r\n    de ave\r\n\r\n    Juvenal\r\n\r\n    a la Montmart\r\n\r\n    Mesalina\r\n\r\n    Martinire\r\n\r\nSopa a la Pursima\r\n\r\n  de ostras\r\n\r\n  de pur de judas encarnadas\r\n\r\n  de acederas y huevos\r\n\r\n  a la aragonesa\n\nPur de garbanzos\r\n   de guisantes frescos\r\n   de lentejas\r\n   de judas secas\r\n   de patatas\r\n   de espinacas\r\n   de habas\r\n   de patatas al gratn\nPotaje Carmelita\r\n\r\n   de judas estofadas\r\n\r\n   con chorizo\r\n\r\n   de garbanzos\r\n\r\n   de      con espinacas\r\n\r\nOtro potaje de garbanzos\r\n\r\nPotaje de lentejas a la espaola\r\n\r\nPotaje de lentejas a la francesa\r\n\r\n   de habas secas\r\n\r\n   de guisantes\r\n\r\n   de cocido\r\n\r\n   de alubias encarnadas\r\n\r\n   velout\r\n\r\n   de judas encarnadas estofadas\n\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 8870 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Calleja (pseudonym) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Sep 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: Spanish \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Calleja (pseudonym) \/ eBook \/ Spanish","offer_id":43215551955101,"sku":"gb-8870-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/8870.jpg?v=1671293492"},{"product_id":"domestic-cookery-useful-receipts-and-hints-to-young-housekeepers-gb-9101","title":"Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers","description":"\u003cp\u003e\u003cb\u003eDomestic Cookery, Useful Receipts, and Hints to Young Housekeepers\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis Work having passed through two editions, and having met with a\r\nvery\r\nfavorable reception, the Authoress has been induced to thoroughly\r\nrevise\r\nand re-arrange the whole work. Numerous additions have also been made,\r\nparticularly under the heads Miscellaneous Receipts and Hints to Young\r\nHousekeepers, which she hopes will be found to have enhanced its value.\r\n\nThe compiler of \"Useful Receipts and Hints to Young Housekeepers\"\r\nhaving\r\nentered early in life upon a train of duties, was frequently\r\nembarrassed\r\nby her ignorance of domestic affairs. For, whilst receipt books for\r\nelegant preparations were often seen, those connected with the\r\nordinary,\r\nbut far more useful part of household duties, were not easily procured;\r\nthus situated, she applied to persons of experience, and embodied the\r\ninformation collected in a book, to which, since years have matured her\r\njudgment, she has added much that is the result of her own experiments.\r\n\nFamiliar, then, with the difficulties a young housekeeper\r\nencounters,\r\nwhen she finds herself in reality the mistress of an establishment,\r\nthe Authoress offers to her young countrywomen this Work, with the\r\nbelief that, by attention to its contents, many of the cares\r\nattendant on a country or city life, may be materially lessened; and\r\nhoping that the directions are such as to be understood by the most\r\ninexperienced, it is respectfully dedicated to those who feel an\r\ninterest in domestic affairs.\r\n\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9101 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Lea, Elizabeth E. (Elizabeth Ellicott) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Lea, Elizabeth E. (Elizabeth Ellicott),1793-1858 \/ eBook \/ English","offer_id":43216112943261,"sku":"gb-9101-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9101.jpg?v=1671334503"},{"product_id":"bohemian-san-francisco-gb-9464","title":"Bohemian San Francisco","description":"\u003cp\u003e\u003cb\u003eBohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDedication To Whom Shall I Dedicate This Book?\r\n\r\nTo Some Good Friend? To Some Pleasant Companion?\r\n\r\nTo None of These, For From Them Came Not The Inspiration.\r\n\r\nTo Whom, Then?\r\n\r\nTo The Best Of All Bohemian Comrades,\r\n\r\nMy Wife.\n\nNo apologies are offered for this book. In fact, we rather like it. Many\r\nyears have been spent in gathering this information, and naught is\r\nwritten in malice, nor through favoritism, our expressions of opinion\r\nbeing unbiased by favor or compensation. We have made our own\r\ninvestigation and given our own ideas.\nThat our opinion does not coincide with that of others does not concern\r\nus in the least, for we are pleased only with that which pleases us, and\r\nnot that with which others say we ought to be pleased.\nIf this sound egotistical we are sorry, for it is not meant in that way.\r\nWe believe that each and every individual should judge for him or\r\nherself, considering ourselves fortunate that our ideas and tastes are\r\nheld in common.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9464 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Edwords, Clarence E. (Clarence Edgar) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Dec 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Edwords, Clarence E. (Clarence Edgar),1856- \/ eBook \/ English","offer_id":43216135880861,"sku":"gb-9464-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9464.jpg?v=1671335807"},{"product_id":"directions-for-cookery-in-its-various-branches-gb-9624","title":"Directions for Cookery, in its Various Branches","description":"\u003cp\u003e\u003cb\u003eDirections for Cookery, in its Various Branches\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe success of her little book entitled Seventy-five Receipts in\r\nCakes, Pastry, and Sweetmeats. has encouraged the author to\r\nattempt a larger and more miscellaneous work on the subject of\r\ncookery, comprising as far as practicable whatever is most useful\r\nin its various departments; and particularly adapted to the\r\ndomestic economy of her own country. Designing it as a manual of\r\nAmerican housewifery, she has avoided the insertion of any dishes\r\nwhose ingredients cannot be procured on our side of the Atlantic,\r\nand which require for their preparation utensils that are rarely\r\nfound except in Europe. Also, she has omitted every thing which\r\nmay not, by the generality of tastes, be considered good of its\r\nkind, and well worth the trouble and cost of preparing.\nThe author has spared no pains in collecting and arranging,\r\nperhaps the greatest number of practical and original receipts\r\nthat have ever appeared in a similar work; flattering herself that\r\nshe has rendered them so explicit as to be easily understood, and\r\nfollowed, even by inexperienced cooks. The directions are given as\r\nminutely as if each receipt was to stand alone by itself, all\r\nreferences to others being avoided; except in some few instances\r\nto the one immediately preceding; it being a just cause of\r\ncomplaint that in some of the late cookery books, the reader,\r\nbefore finishing the article, is desired to search out pages and\r\nnumbers in remote parts of the volume.\nIn the hope that her system of cookery may be consulted with equal\r\nadvantage by families in town and in country, by those whose\r\ncondition makes it expedient to practise economy, and by others\r\nwhose circumstances authorize a liberal expenditure, the author\r\nsends it to take its chance among the multitude of similar\r\npublications, satisfied that it will meet with as much success as\r\nit may be found to deserve,more she has no right to expect.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9624 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Leslie, Eliza \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jan 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Leslie, Eliza,1787-1858 \/ eBook \/ English","offer_id":43216148856989,"sku":"gb-9624-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9624.jpg?v=1671336424"},{"product_id":"woman-s-institute-library-of-cookery-volume-1-essentials-of-cookery-cereals-bread-hot-breads-gb-9935","title":"Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery Cereals Bread Hot Breads","description":"\u003cp\u003e\u003cb\u003eWoman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe Woman's Institute Library of Cookery consists of five volumes that\r\ncover the various phases of the subject of cookery as it is carried on\r\nin the home. These books contain the same text as the Instruction Papers\r\nof the Institute's Course in Cookery arranged so that related subjects\r\nare grouped together. Examination questions pertaining to the subject\r\nmatter appear at the end of each section. These questions will prove\r\nhelpful in a mastery of the subjects to which they relate, as they are\r\nthe same as those on which students of the Institute are required to\r\nreport. At the back of each volume is a complete index, which will\r\nassist materially in making quick reference to the subjects contained\r\nin it.\nThis volume, which is the first of the set, deals with the essentials of\r\ncookery, cereals, bread, and hot breads. In Essentials of Cookery,\r\nParts 1 and 2, are thoroughly treated the selection, buying, and care of\r\nfood, as well as other matters that will lead to familiarity with terms\r\nused in cookery and to efficiency in the preparation of food. In\r\nCereals are discussed the production, composition, selection, and care\r\nand the cooking and serving of cereals of all kinds. In Bread and Hot\r\nBreads are described all the ingredients required for bread, rolls, and\r\nhot breads of every kind, the processes and recipes to be followed in\r\nmaking and baking them, the procedure in serving them, and the way in\r\nwhich to care for such foods.\nWhenever advisable, utensils for the preparation of food, as well as\r\nlabor-saving devices, are described, so as to enable beginners in the\r\nart of cookery to become acquainted with them quickly. In addition, this\r\nvolume contains breakfast, luncheon, and dinner menus that will enable\r\nthe housewife to put into practical, every-day use many of the\r\nrecipes given.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9935 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woman's Institute of Domestic Arts and Sciences \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Feb 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woman's Institute of Domestic Arts and Sciences \/ eBook \/ English","offer_id":43216173465757,"sku":"gb-9935-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9935.jpg?v=1671337688"},{"product_id":"woman-s-institute-library-of-cookery-volume-2-milk-butter-and-cheese-eggs-vegetables-gb-9936","title":"Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese Eggs Vegetables","description":"\u003cp\u003e\u003cb\u003eWoman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis volume, which is the second of the Woman's Institute Library of\r\nCookery, deals with such essentials of diet as the dairy products--milk,\r\nbutter, and cheese--the protein food, eggs, and the energy-producing\r\nnutrients, vegetables.\nIn Milk, Butter, and Cheese, Parts 1 and 2, are explained the place\r\nthat milk occupies in the diet, its composition, grades, and the dishes\r\nfor which it is used; the purchase, care, and use of butter and butter\r\nsubstitutes; and the characteristics, care, and varieties of both\r\ndomestic and imported cheeses, as well as a number of excellent recipes\r\nfor cheese dishes. A luncheon menu, in which a cheese dish is\r\nsubstituted for meat, is of interest in this connection, for it shows\r\nthe housewife, early in her studies, not only how to combine dishes to\r\nproduce a balanced meal, but also how to make up a menu in which meat is\r\nnot needed.\nIn Eggs are discussed the nutritive value of eggs, the ways in which\r\nto select, preserve, cook, and serve them, and how to utilize left-over\r\neggs. So many uses have eggs in the diet and so nourishing is this food\r\nthat too much attention cannot be paid to its preparation. In this\r\nlesson, also, is given a breakfast menu to afford practice in preparing\r\nseveral simple dishes usually served in this meal.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9936 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woman's Institute of Domestic Arts and Sciences \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Feb 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woman's Institute of Domestic Arts and Sciences \/ eBook \/ English","offer_id":43216173531293,"sku":"gb-9936-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9936.jpg?v=1671337691"},{"product_id":"woman-s-institute-library-of-cookery-volume-3-soup-meat-poultry-and-game-fish-and-shell-fish-gb-9937","title":"Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish","description":"\u003cp\u003e\u003cb\u003eWoman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis volume, which is the third of the Woman's Institute Library of\r\nCookery, includes soups and the high-protein foods, meat, poultry, game,\r\nand fish. It therefore contains information that is of interest to every\r\nhousewife, for these foods occupy an important place in the majority\r\nof meals.\nIn her study of Soup, she will come to a thorough appreciation of the\r\nplace that soup occupies in the meal, its chief purposes, and its\r\neconomic value. All the different kinds of soups are classified and\r\ndiscussed, recipes for making them, as well as the stocks used in their\r\npreparation, receiving the necessary attention. The correct serving of\r\nsoup is not overlooked; nor are the accompaniments and garnishes so\r\noften required to make the soup course of the meal an attractive one.\nIn Meat, Parts 1 and 2, are described the various cuts of the\r\ndifferent kinds of meat--beef, veal, lamb, mutton, and pork--and the\r\npart of the animal from which they are obtained, the way in which to\r\njudge a good piece of meat by its appearance, and what to do with it\r\nfrom the time it is purchased until all of it is used. All the methods\r\napplicable to the cooking of meats are emphasized in this section.\r\nSupplementing the text are numerous illustrations showing the ways in\r\nwhich meat cuts are obtained. Besides, many of them are so reproduced\r\nthat actual cuts of meat may be readily recognized. Equipped with this\r\nknowledge, the housewife need give no concern to the selection, care,\r\nand cooking of every variety of meat.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9937 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woman's Institute of Domestic Arts and Sciences \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Feb 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woman's Institute of Domestic Arts and Sciences \/ eBook \/ English","offer_id":43216173695133,"sku":"gb-9937-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9937.jpg?v=1671337699"},{"product_id":"woman-s-institute-library-of-cookery-volume-4-salads-and-sandwiches-cold-and-frozen-desserts-cakes-cookies-and-puddings-pastries-and-pies-gb-9938","title":"Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches Cold and Frozen Desserts Cakes, Cookies and Puddings Pastries and Pies","description":"\u003cp\u003e\u003cb\u003eWoman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis volume, the fourth of the Woman's Institute Library of Cookery,\r\ndeals with salads, sandwiches, cold desserts, cakes, both large and\r\nsmall, puddings, pastry, and pies. Such foods constitute some of the\r\nniceties of the diet, but skill in their preparation signifies at once a\r\nhousewife's mastery of the science of cookery.\nIn Salads and Sandwiches are presented so simply the secrets of\r\nappetizing salads that they can be grasped by even a novice, and\r\nsandwiches of numerous varieties, from those appropriate for afternoon\r\nteas to those suitable for the main dish in the meal, are so treated\r\nthat they appear to rise above the ordinary place usually accorded them.\r\nOne need never hesitate to prepare a menu for an afternoon or evening\r\nsocial affair or the salad course in a luncheon or dinner after a study\r\nof this part of the volume.\nA glance through Cold and Frozen Desserts will convince one very\r\nquickly that a large number of the desserts that complete our meals are\r\nserved cold. The mere mention of custards, gelatine desserts, and such\r\nfrozen mixtures as ice creams, ices, frapps, sherbets, mousses,\r\nparfaits, and biscuits, all of which are explained here, is sufficient\r\nto indicate that this is an extremely delightful part of the subject of\r\ncookery. Entertaining takes on a new and simplified meaning when one\r\nknows how to make and serve such dishes.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9938 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woman's Institute of Domestic Arts and Sciences \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Feb 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woman's Institute of Domestic Arts and Sciences \/ eBook \/ English","offer_id":43216173760669,"sku":"gb-9938-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9938.jpg?v=1671337703"},{"product_id":"woman-s-institute-library-of-cookery-volume-5-fruit-and-fruit-desserts-canning-and-drying-jelly-making-preserving-and-pickling-confections-beverages-the-planning-of-meals-gb-9939","title":"Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts Canning and Drying Jelly Making, Preserving and Pickling Confections Beverages the Planning of Meals","description":"\u003cp\u003e\u003cb\u003eWoman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis volume, the fifth of the Woman's Institute Library of Cookery,\r\ndeals with the varieties of fruits and the desserts that can be made\r\nfrom them, the canning and preserving of foods, the making of\r\nconfections of every description, beverages and their place in the diet,\r\nand every phase of the planning of meals.\nWith fruits becoming less seasonal and more a daily food, an\r\nunderstanding of them is of great value to the housewife. In Fruit and\r\nFruit Desserts, she first learns their place in the diet, their nature,\r\ncomposition, and food value. Then she proceeds with the preparation and\r\nserving of every variety of fruit. Included in this section also are\r\nfruit cocktails, those refreshing appetizers often used to introduce a\r\nspecial meal.\nTo understand how to preserve perishable foods in the seasons of plenty\r\nfor the times when they are not obtainable is a valuable part of a\r\nhousewife's knowledge. Canning and Drying deals with two ways of\r\npreserving foodstuffs, treating carefully the equipment needed and all\r\nthe methods that can be employed and showing by means of excellent\r\nillustrations, one of them in natural colors, every part of the\r\nprocedure followed. The fruits and vegetables that permit of canning, as\r\nwell as certain meats and fish, are taken up in a systematic manner.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 9939 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woman's Institute of Domestic Arts and Sciences \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Feb 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woman's Institute of Domestic Arts and Sciences \/ eBook \/ English","offer_id":43216173858973,"sku":"gb-9939-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/9939.jpg?v=1671337706"},{"product_id":"365-foreign-dishes-gb-10011","title":"365 Foreign Dishes","description":"\u003cp\u003e\u003cb\u003e365 Foreign Dishes\r - A Foreign Dish for Every Day in the Year\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eBoil 2 calves' heads in salted water until tender; then cut\r\n  the meat from the bone. Fry 1 dozen small peeled onions and 3\r\n  potatoes, cut into dice pieces; stir in 1 tablespoonful of flour\r\n  and the sauce in which the meat was cooked. Let boil up, add the\r\n  sliced meat, 1 teaspoonful of paprica and salt to taste; let all\r\n  cook together fifteen minutes then serve very hot.\nSlice 1\/2 pound of cooked salmon; then heat 1 ounce of butter\r\n  in a stew-pan; add 2 small onions chopped fine, 1 ounce of\r\n  cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes,\r\n  then add 1 pint of milk; let boil up once. Add the fish, 1\r\n  teaspoonful of curry paste, 1 teaspoonful of paprica and salt to\r\n  taste. Let cook a few minutes, then stir in 1 large tablespoonful\r\n  of boiled rice. Serve very hot with toast.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 10011 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Unknown \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2003 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Unknown \/ eBook \/ English","offer_id":43216178741405,"sku":"gb-10011-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/10011.jpg?v=1671338004"},{"product_id":"english-housewifry-gb-10072","title":"English Housewifry","description":"\u003cp\u003e\u003cb\u003eEnglish Housewifry\r - Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIt is not doubted but the candid Reader will find the following BOOK in\r\ncorrespondence with the title, which will supersede the necessity of\r\nany other recommendation that might be given it.\nAs the complier of it engaged in the undertaking at the instance and\r\nimportunity of many persons of eminent account and distinction, so she\r\ncan truly assure them, and the world, that she has acquitted herself\r\nwith the utmost care and fidelity.\nAnd she entertains the greater hopes that her performance will meet\r\nwith the kinder acceptance, because of the good opinion she has been\r\nheld in by those, her ever honour'd friends, who first excited her to\r\nthe publication of her BOOK, and who have been long eye-witnesses of\r\nher skill and behaviour in the business of her calling.\nShe has nothing to add, but her humblest thanks to them, and to all\r\nothers with whom she has received favour and encouragement.\n1. To make VERMICELLY SOOP.\nTake a neck of beef, or any other piece; cut off some slices, and fry\r\nthem with butter 'till they are very brown; wash your pan out every\r\ntime with a little of the gravy; you may broil a few slices of the beef\r\nupon a grid-iron: put all together into a pot, with a large onion, a\r\nlittle salt, and a little whole pepper; let it stew 'till the meat is\r\ntender, and skim off the fat in the boiling; them strain it into your\r\ndish, and boil four ounces of vermicelly in a little of the gravy 'till\r\nit is soft: Add a little stew'd spinage; then put all together into a\r\ndish, with toasts of bread; laying a little vermicelly upon the toast.\r\nGarnish your dish with creed rice and boil'd spinage, or carrots slic'd\r\nthin.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 10072 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Moxon, Elizabeth \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2003 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Moxon, Elizabeth \/ eBook \/ English","offer_id":43216182771869,"sku":"gb-10072-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/10072.jpg?v=1671338235"},{"product_id":"the-book-of-household-management-gb-10136","title":"The Book of Household Management","description":"\u003cp\u003e\u003cb\u003eThe Book of Household Management\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eI must frankly own, that if I had known, beforehand, that this book\r\nwould have cost me the labour which it has, I should never have been\r\ncourageous enough to commence it. What moved me, in the first instance,\r\nto attempt a work like this, was the discomfort and suffering which I\r\nhad seen brought upon men and women by household mismanagement. I have\r\nalways thought that there is no more fruitful source of family\r\ndiscontent than a housewife's badly-cooked dinners and untidy ways. Men\r\nare now so well served out of doors,at their clubs, well-ordered\r\ntaverns, and dining-houses, that in order to compete with the\r\nattractions of these places, a mistress must be thoroughly acquainted\r\nwith the theory and practice of cookery, as well as be perfectly\r\nconversant with all the other arts of making and keeping a comfortable\r\nhome.\nIn this book I have attempted to give, under the chapters devoted to\r\ncookery, an intelligible arrangement to every recipe, a list of the\r\ningredients, a plain statement of the mode of preparing each dish,\r\nand a careful estimate of its cost, the number of people for whom it\r\nis sufficient, and the time when it is seasonable. For the matter of\r\nthe recipes, I am indebted, in some measure, to many correspondents of\r\nthe \"Englishwoman's Domestic Magazine,\" who have obligingly placed at my\r\ndisposal their formulas for many original preparations. A large private\r\ncircle has also rendered me considerable service. A diligent study of\r\nthe works of the best modern writers on cookery was also necessary to\r\nthe faithful fulfilment of my task. Friends in England, Scotland,\r\nIreland, France, and Germany, have also very materially aided me. I have\r\npaid great attention to those recipes which come under the head of \"COLD\r\nMEAT COOKERY.\" But in the department belonging to the Cook I have\r\nstriven, too, to make my work something more than a Cookery Book, and\r\nhave, therefore, on the best authority that I could obtain, given an\r\naccount of the natural history of the animals and vegetables which we\r\nuse as food. I have followed the animal from his birth to his appearance\r\non the table; have described the manner of feeding him, and of slaying\r\nhim, the position of his various joints, and, after giving the recipes,\r\nhave described the modes of carving Meat, Poultry, and Game. Skilful\r\nartists have designed the numerous drawings which appear in this work,\r\nand which illustrate, better than any description, many important and\r\ninteresting items. The coloured plates are a novelty not without value.\nBesides the great portion of the book which has especial reference to\r\nthe cook's department, there are chapters devoted to those of the other\r\nservants of the household, who have all, I trust, their duties clearly\r\nassigned to them.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 10136 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Beeton, Mrs. (Isabella Mary) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2003 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Beeton, Mrs. (Isabella Mary),1836-1865 \/ eBook \/ English","offer_id":43216186966173,"sku":"gb-10136-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/10136.jpg?v=1671338490"},{"product_id":"the-compleat-cook-gb-10520","title":"The Compleat Cook","description":"\u003cp\u003e\u003cb\u003eThe Compleat Cook - Expertly Prescribing the Most Ready Wayes, Whether Italian,\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eTake a quart of Creame, and a quarter of a Nutmeg in it, then put it on\r\nthe fire, and let it boyl a little while, and as it is boyling take a\r\nPot or Bason, that you meane to make your Posset in, and put in three\r\nspoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,\r\nthen set it over the coles to warm a little while, then take it off and\r\nlet it stand till it be almost cool, then put it into the Pot or Bason\r\nand stir it a little, and let it stand to simper over the fire an hour\r\nor more, for the longer the better.\nTake a fair Capon and truss him, boyl him by himselfe in faire water\r\nwith a little small Oat-meal, then take Mutton Broath, and half a pint\r\nof White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,\r\nput Marrow, Dates, season it with Sugar, then take preserved Lemons and\r\ncut them like Lard, and with a larding pin, lard in it, then put the\r\ncapon in a deep dish, thicken your broth with Almonds, and poure it on\r\nthe Capon.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 10520 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: W. M. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Dec 1, 2003 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"W. M. \/ eBook \/ English","offer_id":43216215507101,"sku":"gb-10520-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/10520.jpg?v=1671339969"},{"product_id":"for-luncheon-and-supper-guests-gb-10582","title":"For Luncheon and Supper Guests","description":"\u003cp\u003e\u003cb\u003eFor Luncheon and Supper Guests\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMeals of many courses are neither practical nor popular with the modern\r\nhostess. For a company luncheon or supper it is not necessary to serve\r\nmore than a hot dish, a salad, a biscuit or sandwich, a dessert and a\r\nbeverage. A first course and a relish may be provided if desired.\nThe following menus were arranged especially as Sunday night suppers,\r\nbut they are equally suitable for midday luncheons or high teas. Many of\r\nthe dishes will be found desirable for afternoon teas or evening\r\nspreads, and for use in tea and lunch rooms, and for automobile picnics.\nPreparations for Sunday night suppers should be made on Saturday as far\r\nas possible. For a luncheon it is a help to have some things done the\r\nday before. For picnics and parties much must be done in advance. As an\r\naid to the hostess we have listed after each menu what these preliminary\r\npreparations may be.\nMany of the hot dishes may be prepared in a chafing dish or on an\r\nelectric grill. For these, much of the measuring may be done in advance,\r\nthe ingredients being put in small dishes on a tray. Coffee and tea may\r\nbe made at the table with electric appliances.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 10582 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Bradley, Alice \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jan 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Bradley, Alice,1875-1946 \/ eBook \/ English","offer_id":43216219439261,"sku":"gb-10582-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/10582.jpg?v=1671340234"},{"product_id":"joe-tilden-s-recipes-for-epicures-gb-12069","title":"Joe Tilden's Recipes for Epicures","description":"\u003cp\u003e\u003cb\u003eJoe Tilden's Recipes for Epicures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e       *       *       *       *       *\nMajor Joseph Tilden was in his time one of the most famous Bohemians\r\nand epicureans of the Pacific Coast. Ever since his death his many\r\nfriends have been trying to learn the culinary secrets which made a\r\nrepast of his devising so delicious. He had given his recipes to but\r\nfew, and those few his most intimate friends and fellow spirits. One\r\nof the most favored of his old companions has given this complete\r\ncollection of his recipes for publication.\nPlace six ounces of butter in a large saucepan over the fire, and stir\r\ninto it four large white onions cut up, not sliced. Stew this very\r\nslowly for one hour, stirring frequently to prevent its scorching. Add\r\nsalt, pepper, cayenne, and about one quart of stock, and cook one hour\r\nlonger. Then stir into the mixture one and a half cups of milk and\r\nsimmer for a few minutes. Have ready a soup tureen. In it beat the\r\nyolks of four eggs with two tablespoons of grated Parmesan cheese.\r\nStir the hot soup into this, beating until it thickens a little. A\r\nslice of toasted French bread should be placed in each plate, and the\r\nsoup poured over it.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12069 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Tilden, Joe \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Apr 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Tilden, Joe \/ eBook \/ English","offer_id":43216317350045,"sku":"gb-12069-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12069.jpg?v=1671345674"},{"product_id":"science-in-the-kitchen-gb-12238","title":"Science in the Kitchen","description":"\u003cp\u003e\u003cb\u003eScience in the Kitchen\r - A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eNo one thing over which we have control exerts so marked an influence\r\nupon our physical prosperity as the food we eat; and it is no\r\nexaggeration to say that well-selected and scientifically prepared food\r\nrenders the partaker whose digestion permits of its being well\r\nassimilated, superior to his fellow-mortals in those qualities which\r\nwill enable him to cope most successfully with life's difficulties, and\r\nto fulfill the purpose of existence in the best and truest manner. The\r\nbrain and other organs of the body are affected by the quality of the\r\nblood which nourishes them, and since the blood is made of the food\r\neaten, it follows that the use of poor food will result in poor blood,\r\npoor muscles, poor brains, and poor bodies, incapable of first-class\r\nwork in any capacity. Very few persons, however, ever stop to inquire\r\nwhat particular foods are best adapted to the manufacture of good blood\r\nand the maintenance of perfect health; but whatever gratifies the palate\r\nor is most conveniently obtained, is cooked and eaten without regard to\r\nits dietetic value. Far too many meals partake of the characteristics of\r\nthe one described in the story told of a clergyman who, when requested\r\nto ask a blessing upon a dinner consisting of bread, hot and tinged with\r\nsaleratus, meat fried to a crisp, potatoes swimming in grease, mince\r\npie, preserves, and pickles, demurred on the ground that the dinner was\r\n\"not worth a blessing.\" He might with equal propriety have added, \"and\r\nnot worth eating.\"\nThe subject of diet and its relation to human welfare, is one deserving\r\nof the most careful consideration. It should be studied as a science, to\r\nenable us to choose such materials as are best adapted to our needs\r\nunder the varying circumstances of climate growth, occupation, and the\r\nnumerous changing conditions of the human system; as an art, that we may\r\nbecome so skilled in the preparation of the articles selected as to make\r\nthem both appetizing and healthful. It is an unfortunate fact that even\r\namong experienced housekeepers the scientific principles which govern\r\nthe proper preparation of food, are but little understood, and much\r\nunwholesome cookery is the result. The mechanical mixing of ingredients\r\nis not sufficient to secure good results; and many of the failures\r\nattributed to \"poor material,\" \"bad luck,\" and various other subterfuges\r\nto which cooks ignorance of scientific principles. The common method of\r\nblindly following recipes, with no knowledge of \"the reason why,\" can\r\nhardly fail to be often productive of unsatisfactory results, which to\r\nthe uninformed seem quite inexplicable.\nCookery, when based upon scientific principles, ceases to be the\r\ndifficult problem it so often appears. Cause and effect follow each\r\nother as certainly in the preparation of food as in other things; and\r\nwith a knowledge of the underlying principles, and faithfulness in\r\ncarrying out the necessary details, failure becomes almost an\r\nimpossibility. There is no department of human activity where applied\r\nscience offers greater advantages than in that of cookery, and in our\r\npresentation of the subjects treated in the following pages, we have\r\nendeavored, so far as consistent with the scope of this work, to give\r\nspecial prominence to the scientific principles involved in the\r\nsuccessful production of wholesome articles of food. We trust our\r\nreaders will find these principles so plainly elucidated and the subject\r\nso interesting, that they will be stimulated to undertake for\r\nthemselves further study and research in this most important branch of\r\nhousehold science. We have aimed also to give special precedence of\r\nspace to those most important foods, the legumes, and grains and their\r\nproducts, which in the majority of cook books are given but little\r\nconsideration or are even left out altogether, believing that our\r\nreaders will be more interested in learning the many palatable ways in\r\nwhich these especially nutritious and inexpensive foods may be prepared,\r\nthan in a reiteration of such dishes as usually make up the bulk of the\r\naverage cook book.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12238 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Kellogg, E. E. (Ella Ervilla) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: May 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Kellogg, E. E. (Ella Ervilla),1853-1920 \/ eBook \/ English","offer_id":43216327540893,"sku":"gb-12238-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12238.jpg?v=1671346253"},{"product_id":"old-cookery-books-and-ancient-cuisine-gb-12293","title":"Old Cookery Books and Ancient Cuisine","description":"\u003cp\u003e\u003cb\u003eOld Cookery Books and Ancient Cuisine\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMan has been distinguished from other animals in various ways;\r\nbut perhaps there is no particular in which he exhibits so marked a\r\ndifference from the rest of creationnot even in the\r\nprehensile faculty resident in his handas in the objection\r\nto raw food, meat, and vegetables. He approximates to his inferior\r\ncontemporaries only in the matter of fruit, salads, and oysters,\r\nnot to mention wild-duck. He entertains no sympathy with the\r\ncannibal, who judges the flavour of his enemy improved by temporary\r\ncommitment to a subterranean larder; yet, to be sure, he keeps his\r\ngrouse and his venison till it approaches the condition of\r\nspoon-meat.\nIt naturally ensues, from the absence or scantiness of explicit\r\nor systematic information connected with the opening stages of such\r\ninquiries as the present, that the student is compelled to draw his\r\nown inferences from indirect or unwitting allusion; but so long as\r\nconjecture and hypothesis are not too freely indulged, this class\r\nof evidence is, as a rule, tolerably trustworthy, and is, moreover,\r\nopen to verification.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12293 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Hazlitt, William Carew \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: May 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Hazlitt, William Carew,1834-1913 \/ eBook \/ English","offer_id":43216330555549,"sku":"gb-12293-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12293.jpg?v=1671346424"},{"product_id":"the-virginia-housewife-or-methodical-cook-gb-12519","title":"The Virginia Housewife Or, Methodical Cook","description":"\u003cp\u003e\u003cb\u003eThe Virginia Housewife; Or, Methodical Cook\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eManagement is an art that may be acquired by every woman of good sense\r\nand tolerable memory. If, unfortunately, she has been bred in a family\r\nwhere domestic business is the work of chance, she will have many\r\ndifficulties to encounter; but a determined resolution to obtain this\r\nvaluable knowledge, will enable her to surmount all obstacles. She must\r\nbegin the day with an early breakfast, requiring each person to be in\r\nreadiness to take their seats when the muffins, buckwheat cakes, \u0026amp;c.\r\nare placed on the table. This looks social and comfortable. When the family\r\nbreakfast by detachments, the table remains a tedious time; the servants\r\nare kept from their morning's meal, and a complete derangement takes place\r\nin the whole business of the day. No work can be done till breakfast is\r\nfinished. The Virginia ladies, who are proverbially good managers, employ\r\nthemselves, while their servants are eating, in washing the cups, glasses,\r\n\u0026amp;c.; arranging the cruets, the mustard, salt-sellers, pickle vases, and\r\nall the apparatus for the dinner table. This occupies but a short time, and\r\nthe lady has the satisfaction of knowing that they are in much better order\r\nthan they would be if left to the servants. It also relieves her from the\r\ntrouble of seeing the dinner table prepared, which should be done every day\r\nwith the same scrupulous regard to exact neatness and method, as if a grand\r\ncompany was expected. When the servant is required to do this daily, he\r\nsoon gets into the habit of doing it well; and his mistress having made\r\narrangements for him in the morning, there is no fear of bustle and\r\nconfusion in running after things that may be called for during the hour of\r\ndinner. When the kitchen breakfast is over, and the cook has put all things\r\nin their proper places, the mistress should go in to give her orders. Let\r\nall the articles intended for the dinner, pass in review before her: have\r\nthe butter, sugar, flour, meal, lard, given out in proper quantities; the\r\ncatsup, spice, wine, whatever may be wanted for each dish, measured to the\r\ncook. The mistress must tax her own memory with all this: we have no right\r\nto expect slaves or hired servants to be more attentive to our interest\r\nthan we ourselves are: they will never recollect these little articles\r\nuntil they are going to use them; the mistress must then be called out, and\r\nthus have the horrible drudgery of keeping house all day, when one hour\r\ndevoted to it in the morning, would release her from trouble until the next\r\nday. There is economy as well as comfort in a regular mode of doing\r\nbusiness. When the mistress gives out every thing, there is no waste; but\r\nif temptation be thrown in the way of subordinates, not many will have\r\npower to resist it; besides, it is an immoral act to place them in a\r\nsituation which we pray to be exempt from ourselves.\nThe prosperity and happiness of a family depend greatly on the order and\r\nregularity established in it. The husband, who can ask a friend to partake\r\nof his dinner in full confidence of finding his wife unruffled by the petty\r\nvexations attendant on the neglect of household duties--who can usher his\r\nguest into the dining-room assured of seeing that methodical nicety which\r\nis the essence of true elegance,--will feel pride and exultation in the\r\npossession of a companion, who gives to his home charms that gratify every\r\nwish of his soul, and render the haunts of dissipation hateful to him. The\r\nsons bred in such a family will be moral men, of steady habits; and the\r\ndaughters, if the mother shall have performed the duties of a parent in the\r\nsuperintendence of their education, as faithfully as she has done those of\r\na wife, will each be a treasure to her husband; and being formed on the\r\nmodel of an exemplary mother, will use the same means for securing the\r\nhappiness of her own family, which she has seen successfully practised\r\nunder the paternal roof.\nSOUPS.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12519 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Randolph, Mary \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jun 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Randolph, Mary,1762-1828 \/ eBook \/ English","offer_id":43216344350877,"sku":"gb-12519-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12519.jpg?v=1671347211"},{"product_id":"american-cookery-the-art-of-dressing-viands-fish-poultry-and-vegetables-gb-12815","title":"American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables","description":"\u003cp\u003e\u003cb\u003eAmerican Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAs this treatise is calculated for the improvement of the rising\r\ngeneration of Females in America, the Lady of fashion and fortune\r\nwill not be displeased, if many hints are suggested for the more\r\ngeneral and universal knowledge of those females in this country, who\r\nby the loss of their parents, or other unfortunate circumstances, are\r\nreduced to the necessity of going into families in the line of\r\ndomestics, or taking refuge with their friends or relations, and doing\r\nthose things which are really essential to the perfecting them as good\r\nwives, and useful members of society. The orphan, tho' left to the\r\ncare of virtuous guardians, will find it essentially necessary to have\r\nan opinion and determination of her own. The world, and the fashion\r\nthereof, is so variable, that old people cannot accommodate themselves\r\nto the various changes and fashions which daily occur; they will\r\nadhere to the fashion of their day, and will not surrender their\r\nattachments to the good old waywhile the young and the gay, bend\r\nand conform readily to the taste of the times, and fancy of the hour.\r\nBy having an opinion and determination, I would not be understood to\r\nmean an obstinate perseverance in trifles, which borders on\r\nobstinacyby no means, but only an adherence to those rules and\r\nmaxims which have flood the test of ages, and will forever establish\r\nthe female character, a virtuous characteraltho' they conform to\r\nthe ruling taste of the age in cookery, dress, language, manners, \u0026amp;c.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12815 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Simmons, Amelia \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jul 4, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Simmons, Amelia \/ eBook \/ English","offer_id":43216360571037,"sku":"gb-12815-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12815.jpg?v=1671348224"},{"product_id":"the-story-of-crisco-gb-13286","title":"The Story of Crisco","description":"\u003cp\u003e\u003cb\u003eThe Story of Crisco\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe word \"fat\" is one of the most interesting in food chemistry.\r\nIt is the great energy producer. John C. Olsen, A.M., Ph.D., in his\r\nbook, \"Pure Food,\" states that fats furnish half the total energy\r\nobtained by human beings from their food. The three primary,\r\nsolid cooking fats today are:\nThere are numbers of substitutes for these, such as butterine,\r\noleomargarine and \"lard compounds.\"\nThe following pages contain a story of unusual interest to\r\nyou. For you eat.\nSee Page 233\nThe culinary world is revising its entire cook book on account\r\nof the advent of Crisco, a new and altogether different cooking\r\nfat.\nMany wonder that any product could gain the favor of cooking\r\nexperts so quickly. A few months after the first package was\r\nmarketed, practically every grocer of the better class in the\r\nUnited States was supplying women with the new product.\nThis was largely because four classes of\r\npeoplehousewiveschefsdoctorsdietitianswere\r\nglad to be shown a product which at once would make for more\r\ndigestible foods, more economical foods, and better\r\ntasting foods.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13286 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Neil, Marion Harris \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Aug 25, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Neil, Marion Harris \/ eBook \/ English","offer_id":43216390717597,"sku":"gb-13286-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13286.jpg?v=1671350038"},{"product_id":"the-american-frugal-housewife-gb-13493","title":"The American Frugal Housewife","description":"\u003cp\u003e\u003cb\u003eThe American Frugal Housewife\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIt has become necessary to change the title of this work\r\n        to the \"American Frugal Housewife,\" because there is\r\n        an English work of the same name, not adapted to the\r\n        wants of this country.\nEntered, according to Act of Congress, in the year 1832,\r\n        by CARTER \u0026amp; HENDEE, In the Clerk's Office of the\r\n        District Court of Massachusetts\nThe true economy of housekeeping is simply the art of\r\n    gathering up all the fragments, so that nothing be lost. I mean\r\n    fragments of time, as well as materials. Nothing\r\n    should be thrown away so long as it is possible to make any use\r\n    of it, however trifling that use may be; and whatever be the\r\n    size of a family, every member should be employed either in\r\n    earning or saving money.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13493 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Child, Lydia Maria \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Sep 18, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Child, Lydia Maria,1802-1880 \/ eBook \/ English","offer_id":43216404447389,"sku":"gb-13493-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13493.jpg?v=1671350915"},{"product_id":"mary-at-the-farm-and-book-of-recipes-compiled-during-her-visit-among-the-pennsylvania-germans-gb-13545","title":"Mary at the Farm and Book of Recipes Compiled During Her Visit Among the \"Pennsylvania Germans\"","description":"\u003cp\u003e\u003cb\u003eMary at the Farm and Book of Recipes Compiled During Her Visit Among the \"Pennsylvania Germans\"\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\n\nThe incidents narrated in this book are based on fact, and, while not\nabsolutely true in every particular, the characters are all drawn from\nreal life. The photographs are true likenesses of the people they are\nsupposed to represent, and while in some instances the correct names\nare not given (for reasons which the reader will readily understand),\nthe various scenes, relics, etc., are true historically and\ngeographically. The places described can be easily recognized by any\none who has ever visited the section of Pennsylvania in which the plot\n(if it can really be called a plot) of the story is laid. Many of the\nrecipes given Mary by Pennsylvania German housewives, noted for the\nexcellence of their cooking, have never appeared in print.\nTHE AUTHOR.\n\n\n\n\nTHIS BOOK IS DEDICATED TO MY FRIENDS WITH GRATITUDE FOR THEIR MANY\nHELPFUL KINDNESSES.\n\"HE WHO HAS A THOUSAND FRIENDS, HAS NEVER A ONE TO SPARE.\"\n\n\nTHE HOUSEKEEPER'S SYMPHONY\nMARION WILEY.\n\n\n\n\n\n\n\n\n\n\n\n\nOne morning in early spring, John Landis, a Pennsylvania German farmer\nliving in Schuggenhaus Township, Bucks County, on opening his mail\nbox, fastened to a tree at the crossroads (for the convenience of\nrural mail carriers) found one letter for his wife Sarah, the envelope\naddressed in the well-known handwriting of her favorite niece, Mary\nMidleton, of Philadelphia.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13545 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Thomas, Edith May Bertels \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Sep 27, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Thomas, Edith May Bertels,1859- \/ eBook \/ English","offer_id":43216407953565,"sku":"gb-13545-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13545.jpg?v=1671351147"},{"product_id":"the-new-dr-price-cookbook-gb-13669","title":"The New Dr. Price Cookbook","description":"\u003cp\u003e\u003cb\u003eThe New Dr. Price Cookbook\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIn presenting these recipes great care has been exercised to select\r\nonly those that will be popular in every home, in order that the new\r\nDr. Price Cook Book will be useful every meal every day the year\r\nthrough.\nHere also are many new and unusual recipes, easily prepared by the\r\nbeginner but so excellent that they will add new laurels even to the\r\nreputation of the expert, if perfection is maintained by the use of\r\nDr. Price's Phosphate Baking Powder.\nDr. Price's Baking Powder may be used instead of yeast to leaven\r\nbread. It does precisely the same work; that is, raises the dough,\r\nmaking it porous and spongy. The great advantage of bread made by this\r\nmethod is in time saved, as it can be mixed and baked in less than two\r\nhours. Milk bread needs little or no shortening, and less flour is\r\nrequired than when water is used. Sift flour before measuring, and use\r\nlevel measurements for all materials.\nSift thoroughly together flour, salt, sugar and baking powder, rub in\r\npotato; add sufficient liquid to mix rapidly and smoothly into soft\r\ndough. This will require about one pint of liquid. Turn at once into\r\ngreased loaf pan, smooth top with knife dipped in melted butter, and\r\nallow to stand in warm place about 30 minutes. Bake in moderate oven\r\nabout one hour. When done take from pan, moisten top slightly with\r\ncold water and allow to cool before putting away.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13669 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Royal Baking Powder Company \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Oct 7, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Royal Baking Powder Company \/ eBook \/ English","offer_id":43216418570397,"sku":"gb-13669-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13669.jpg?v=1671351678"},{"product_id":"volks-kochbuch-gb-13921","title":"Volks-Kochbuch","description":"\u003cp\u003e\u003cb\u003eVolks-Kochbuch\r - für Schule, Fortbildungsschule und Haus\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDie vielseitigere Ausgestaltung des Kochunterrichts hat eine Umarbeit des\r\nVolks-Kochbuchs notwendig gemacht. Es ist nicht mehr in Lektionen\r\neingeteilt, welche sich an den theoretischen Teil (fuer die Hand der\r\nLehrerin) anschlossen, sondern gibt die Rezepte an leicht aufzufindender\r\nStelle in einem Kochbuch. Dasselbe wird den Schuelerinnen ein treuer\r\nRatgeber fuer die buergerliche Kueche bleiben. Einige ueber den Rahmen des\r\nVolks-Kochunterrichts hinausgehende Vorschriften sind zu diesem Zwecke\r\neingeschaltet, weshalb das Buechlein eine weite Verbreitung als Kochbuch\r\nfuer einfache Verhaeltnisse finden duerfte.\nDie Rezepte, welche aus unterrichtlichen Gruenden fuer 2 Personen\r\nzugeschnitten wurden, sind leicht fuer groessere Familien umzurechnen. Frau\r\nDr. Engelken, welche die neue Ordnung der Reihenfolge und Ergaenzung\r\nfreundlichst uebernommen hatte, sage ich meinen herzlichsten Dank.\n       *       *       *       *       *\nDas Bier wird mit Zucker und Gewuerzen zum Kochen gebracht, der Sago\r\nhineingestreut und je nach der Koernerstaerke 15-25 Minuten in\r\ngeschlossenem Topfe gekocht; man schmeckt dann mit Salz ab und entfernt\r\ndas Gewuerz.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13921 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Heyl, Hedwig \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: German \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Heyl, Hedwig,1850-1934 \/ eBook \/ German","offer_id":43216437313693,"sku":"gb-13921-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13921.jpg?v=1671352692"},{"product_id":"the-whitehouse-cookbook-1887-gb-13923","title":"The Whitehouse Cookbook (1887)","description":"\u003cp\u003e\u003cb\u003eThe Whitehouse Cookbook (1887)\r - Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc.\r\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIn presenting to the public the \"WHITE HOUSE COOK BOOK,\" the\r\npublishers believe they can justly claim that it more fully\r\nrepresents the progress and present perfection of the culinary art\r\nthan any previous work. In point of authorship, it stands\r\npreminent. Hugo Ziemann was at one time caterer for that\r\nPrince Napoleon who was killed while fighting the Zulus in Africa.\r\nHe was afterwards steward of the famous Hotel Splendide in Paris.\r\nLater he conducted the celebrated Brunswick Caf in New\r\nYork, and still later he gave to the Hotel Richelieu, in Chicago, a\r\ncuisine which won the applause of even the gourmets of foreign\r\nlands. It was here that he laid the famous \"spread\" to which the\r\nchiefs of the warring factions of the Republican Convention sat\r\ndown in June, 1888, and from which they arose with asperities\r\nsoftened, differences harmonized and victory organized.\nMrs. F.L. Gillette is no less proficient and capable, having\r\nmade a life-long and thorough study of cookery and housekeeping,\r\nespecially as adapted to the practical wants of average American\r\nhomes.\nThe book has been prepared with great care. Every recipe has\r\nbeen tried and tested, and can be relied upon as one\r\nof the best of its kind. It is comprehensive, filling\r\ncompletely, it is believed, the requirements of housekeepers of all\r\nclasses. It embodies several original and commendable features,\r\namong which may be mentioned the menus for the holidays and\r\nfor one week in each month in the year, thus covering all varieties\r\nof seasonable foods; the convenient classification and arrangement\r\nof topics; the simplified method of explanation in preparing an\r\narticle, in the order of manipulation, thereby enabling the most\r\ninexperienced to clearly comprehend it.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 13923 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Gillette, F. L. (Fanny Lemira) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 2, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eContributors\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eContributor (Author)\u003c\/b\u003e: Ziemann, Hugo \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Gillette, F. L. (Fanny Lemira),1828-1926 \/ eBook \/ English","offer_id":43216437411997,"sku":"gb-13923-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/13923.jpg?v=1671352700"},{"product_id":"everyday-foods-in-war-time-gb-14066","title":"Everyday Foods in War Time","description":"\u003cp\u003e\u003cb\u003eEveryday Foods in War Time\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFOOD IS FUEL FOR FIGHTERS. Do not waste it.\nSave WHEAT, MEAT, SUGARS AND FATS. Send more to our Soldiers,\nSailors and Allies.\nThe patriotic housewife finds her little domestic boat sailing\nin uncharted waters. The above message of the Food Administration\ndisturbs her ordinary household routine, upsets her menus and puts\nher recipes out of commission. It also renders inoperative some of\nher usual methods of economy at a time when rising food prices make\neconomy more imperative than ever. To be patriotic and still live\non ones income is a complex problem. This little book was\nstarted in response to a request for a war message about\nfood. It seemed to the author that a simple explanation of\nthe part which some of our common foods play in our diet might be\nboth helpful and reassuring. To change ones menu is often\ntrying; to be uncertain whether the substituted foods will preserve\nones health and strength makes adjustment doubly difficult.\nIt is hoped that the brief chapters which follow will make it\neasier to save wheat, meat, sugars and fats and to\nmake out an acceptable bill of fare without excessive cost.\nThanks are due to the Webb Publishing Company, St. Paul,\nMinnesota, for permission to reprint three of the chapters, which\nappeared originally in The Farmers Wife.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 14066 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Rose, Mary Swartz \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 17, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Rose, Mary Swartz,1874-1941 \/ eBook \/ English","offer_id":43216445767837,"sku":"gb-14066-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/14066.jpg?v=1671353276"},{"product_id":"the-queen-like-closet-or-rich-cabinet-gb-14377","title":"The Queen-like Closet or Rich Cabinet","description":"\u003cp\u003e\u003cb\u003eThe Queen-like Closet or Rich Cabinet\r - Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eYour Kind and Good Acceptance of my Endeavours in Work for You, and that\nEsteem You have for what else I can do, make me bold to present this\nBook to You; which by that time You have perused, I doubt not but You\nwill deem it worthy of the Title it bears; and indeed it was never\nopened before: If it may yield You any Delight or Benefit, I shall be\nglad; for as You have a true Love and Esteem for me, so I have a very\ngreat Love and Honourable Esteem for You; and shall always be\nBut there being so much time past since they were Printed, that\nmethinks, I hear some of you say_ I wish Mrs. Wolley would put forth\nsome New Experiments and to say the Truth, I have been importun'd by\ndivers of my Friends and Acquaintance to do so.\nI shall not give an Apish Example every Day or Week to follow\nridiculous and foolish Fancies, nor could I be too like the Spaniard,\nalways to keep in one Dress: I am not ashamed, nor do I disown what I\nhave already Printed, but some of you being so perfect in your\npractises, and I very desirous still to serve you, do now present you\nwith this Queen-like Closet: I do assure you it is worthy of the\nTitle it bears, for the very precious things you will find in it.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 14377 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Woolley, Hannah \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Dec 18, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Woolley, Hannah,active 1670 \/ eBook \/ English","offer_id":43217158733981,"sku":"gb-14377-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/14377.jpg?v=1671417645"},{"product_id":"the-easiest-way-in-housekeeping-and-cooking-gb-15360","title":"The Easiest Way in Housekeeping and Cooking","description":"\u003cp\u003e\u003cb\u003eThe Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe little book now revised and sent out with some\r\nslight additions, remains substantially the same as\r\nwhen first issued in 1880. In the midst of always increasing\r\ncookery-books, it has had a firm constituency of\r\nfriends, especially in the South, where its necessity was\r\nfirst made plain. To enlarge it in any marked degree\r\nwould violate the original plan, for which the critic will\r\nplease read the pages headed \"Introductory,\" where he\r\nor she will find full explanation of the growth and\r\npurpose of the book. Whoever desires more receipts\r\nand more elaborate forms of preparation must look for\r\ntheir sources in the bibliography at the end, since their\r\nintroduction in these pages would practically nullify the\r\ntitle, proved true by years of testing at the hands of\r\ninexperienced housekeepers, whose warm words have\r\nlong been very pleasant to the author of \"The Easiest\r\nWay.\"\nNEW YORK, June, 1893.\nThat room or toleration for another \"cook-book\" can\r\nexist in the public mind, will be denied at once, with\r\nall the vigor to be expected from a people overrun with\r\ncook-books, and only anxious to relegate the majority of\r\nthem to their proper place as trunk-linings and kindling-material.\r\nThe minority, admirable in plan and execution,\r\nand elaborate enough to serve all republican purposes, are\r\nsurely sufficient for all the needs that have been or may\r\nbe. With Mrs. Cornelius and Miss Parloa, Marion Harland\r\nand Mrs. Whitney, and innumerable other trustworthy\r\nauthorities, for all every-day purposes, and Mrs.\r\nHenderson for such festivity as we may at times desire to\r\nmake, another word is not only superfluous but absurd; in\r\nfact, an outrage on common sense, not for one instant to\r\nbe justified.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 15360 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Campbell, Helen \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Mar 14, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Campbell, Helen,1839-1918 \/ eBook \/ English","offer_id":43217241276573,"sku":"gb-15360-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/15360.jpg?v=1671421520"},{"product_id":"carving-and-serving-gb-15363","title":"Carving and Serving","description":"\u003cp\u003e\u003cb\u003eCarving and Serving\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\r\nI have been so frequently addressed in this way that I have decided to\r\npublish a manual on the Art of Carving. Instruction in this art cannot\r\nbe given at a lecture with any profit to my pupils or satisfaction to\r\nmyself. One cannot learn by simply seeing a person carve a few times. As\r\nmuch as any other art, it requires study; and success is not attainable\r\nwithout much practice. There are certain rules which should be\r\nthoroughly understood; if followed faithfully in daily practice, they\r\nwill help more than mere observation.\r\n\n\r\nThis manual is not offered as a guide for special occasions, company\r\ndinners, etc., nor for those whose experience renders it unnecessary, or\r\nwhose means allow them to employ one skilled in the art. But it is\r\nearnestly hoped that the suggestions here offered will aid those who\r\ndesire, at their own table in everyday home life, to acquire that ease\r\nand perfection of manner which, however suddenly it may be confronted\r\nwith obstacles, will be equal to every occasion.\r\n\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 15363 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Lincoln, Mary J. (Mary Johnson) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Mar 15, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003cb\u003ePublisher\u003c\/b\u003e: Boston\rLittle, Brown \u003cbr\u003e\u003cb\u003ePublication Date\u003c\/b\u003e: 1906 \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Lincoln, Mary J. (Mary Johnson),1844-1921 \/ eBook \/ English","offer_id":43217241407645,"sku":"gb-15363-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/15363.jpg?v=1671421533"},{"product_id":"foods-that-will-win-the-war-and-how-to-cook-them-1918-gb-15464","title":"Foods That Will Win the War and How to Cook Them (1918)","description":"\u003cp\u003e\u003cb\u003eFoods That Will Win the War and How to Cook Them (1918)\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFood will win the war, and the nation whose food resources\r\n    are best conserved will be the victor. This is the truth that\r\n    our government is trying to drive home to every man, woman and\r\n    child in America. We have always been happy in the fact that\r\n    ours was the richest nation in the world, possessing unlimited\r\n    supplies of food, fuel, energy and ability; but rich as these\r\n    resources are they will not meet the present food shortage\r\n    unless every family and every individual enthusiastically\r\n    co-operates in the national saving campaign as outlined by the\r\n    United States Food Administration.\nThe regulations prescribed for this saving campaign are\r\n    simple and easy of application. Our government does not ask us\r\n    to give up three square meals a daynor even one. All it\r\n    asks is that we substitute as far as possible corn and other\r\n    cereals for wheat, reduce a little our meat consumption and\r\n    save sugar and fats by careful utilization of these\r\n    products.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 15464 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Goudiss, Alberta M. (Alberta Moorhouse) \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Mar 25, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eContributors\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eContributor (Author)\u003c\/b\u003e: Goudiss, C. Houston (Charles Houston), 1880- \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Goudiss, Alberta M. (Alberta Moorhouse),1876- \/ eBook \/ English","offer_id":43217253367965,"sku":"gb-15464-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/15464.jpg?v=1671421931"},{"product_id":"apicii-librorum-x-qui-dicuntur-de-re-coquinaria-quae-extant-gb-16439","title":"Apicii librorum X qui dicuntur De re coquinaria quae extant","description":"\u003cp\u003e\u003cb\u003eApicii librorum X qui dicuntur De re coquinaria quae extant\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDe Apiciani libri fatis et codicibus exposuimus Giarratano in\r\nlibello\r\nI codici dei libri de re coquinaria di Celio, Napoli 1912, Vollmer in\r\nSitz.-Ber. d. Bayer. Akad. d. Wiss. phil.-hist. Kl. 1920 Abh. 6. pauca\r\naddenda videntur: codicem Caesenatem interim inspexit et\r\ncontulit\r\nGiarratano, nullius est preti. nec maioris cod. Vat. lat. 6803\r\npapyrius\r\nfol. 71-96, quem in Skutschii et Ihmii usum contulerat Samter. quae ad\r\nusum huius editionis maxime necessaria erunt, luculente digesta habes in\r\nindice codicum post hanc praefationem.\nedidimus igitur et ipsos Apicii libros quos putant, qui tamen non pleni\r\nnec integri sunt, sed saeculo fere IV vel V epitomati et vulgari\r\nsermone aliquatenus adulterati, et excerpta Vinidarii Gothi, qui\r\nsaeculo\r\nfere VI et ipse opusculum Apicianum tunc adhuc plenum suum in usum\r\ncompilavit, magis etiam quam ille prior excerptor licentiis sermonis\r\nvulgaris indulgens. hos squalores et quidquid librarii insequentes\r\nsimiliter deturpaverunt detersimus quoad licebat: composita et\r\naestimata\r\nsunt vulgaris sermonis vestigia apud Vollmerium l.l.\nedidimus, inquimus, hos libros nec tamen ignoramus nos nihil fere\r\nagere\r\npotuisse nisi ut recenseremus ea quae tradita sunt abstersis maculis\r\ngravissimis, vere emendaturum non esse nisi qui plenam rerum scientiam\r\nhabeat et tam excussis fontibus graecis et latinis quam experimentis\r\nfactis cognoverit quid Apicius praecipere potuerit, quid re vera\r\npraeceperit.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 16439 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Apicius \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Aug 4, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: Latin \u003cbr\u003e\u003cb\u003ePublication Date\u003c\/b\u003e: 1922 \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eContributors\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEditor\u003c\/b\u003e: Giarratano, Caesar, 1880-1953 , Vollmer, Friedrich, 1867-1923\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Apicius \/ eBook \/ Latin","offer_id":43217346330781,"sku":"gb-16439-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/16439.jpg?v=1671425714"},{"product_id":"the-closet-of-sir-kenelm-digby-knight-opened-gb-16441","title":"The Closet of Sir Kenelm Digby Knight Opened","description":"\u003cp\u003e\u003cb\u003eThe Closet of Sir Kenelm Digby Knight Opened\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWith the waning of Sir Kenelm Digby's philosophic reputation his name has\r\nnot become obscure. It stands, vaguely perhaps, but permanently, for\r\nsomething versatile and brilliant and romantic. He remains a perpetual type\r\nof the hero of romance, the double hero, in the field of action and the\r\nrealm of the spirit. Had he lived in an earlier age he would now be a\r\nmythological personage; and even without the looming exaggeration and\r\nglamour of myth he still imposes. The men of to-day seem all of little\r\nstature, and less consequence, beside the gigantic creature who made his\r\nway with equal address and audacity in courts and councils, laboratories\r\nand ladies' bowers.\nSo when, in a seventeenth-century bookseller's advertisement, I lighted on\r\na reference to the curious compilation of receipts entitled The Closet of\r\nSir Kenelm Digby Opened, having the usual idea of him as a great\r\ngentleman, romantic Royalist, and somewhat out-of-date philosopher, I was\r\nenough astonished at seeing his name attached to what seemed to me, in my\r\nignorance, outside even his wide fields of interest, to hunt for the book\r\nwithout delay, examine its contents, and inquire as to its authenticity. Of\r\ncourse I found it was not unknown.\r\nPage x\r\nThough the Dictionary of National\r\nBiography omits any reference to it, and its name does not occur in Mr.\r\nCarew Hazlitt's Old Cookery Books, Dr. Murray quotes it in his great\r\nDictionary, and it is mentioned and discussed in The Life of Digby by One\r\nof his Descendants. But Mr. Longueville treats it therein with too scant\r\ndeference. One of a large and interesting series of contemporary books of\r\nthe kind, its own individual interest is not small; and I commend it with\r\nconfidence to students of seventeenth-century domestic manners. To\r\napologise for it, to treat it as if it were some freak, some unowned sin of\r\nDigby's, would be the greatest mistake. On the contrary, its connection\r\nwith his life and career is of the closest; and I make bold to assert that\r\nof all his works, with the doubtful exception of his Memoirs, it is the\r\none best worth reprinting. It is in no spirit of irony that I say of him\r\nwho in his own day was looked on almost as Bacon's equal, who was the\r\nfriend of Bacon, Galileo, Descartes, Harvey, Ben Jonson, Cromwell, and all\r\nthe great spirits of his time, the intimate of kings, and the special\r\nfriend of queens, that his memory should be revived for his skill in making\r\ndrinks, and his interest in his own and other folks' kitchens. If to the\r\nmagnificent and protean Sir Kenelm must now be added still another side, if\r\nhe must appear not only as gorgeous Cavalier, inmate of courts,\r\ncontroversialist, man of science, occultist, privateer, conspirator, lover\r\nand wit, but asbon viveur too, he is not the ordinary bon viveur, who\r\nfeasts at banquets prepared\r\nPage xi\r\nby far away and unconsidered menials. His\r\ninterest in cookerysay, rather, his passion for itwas in truth an\r\nintegral part of his philosophy, and quite as serious as his laboratory\r\npractice at Gresham College and Paris. But to prove what may seem an\r\noutrageous exaggeration, we must first run over the varied story of his\r\ncareer; and then The Closet Opened will be seen to fall into its due and\r\nimportant place.\nKenelm Digby owed a good deal to circumstances, but he owed most of all to\r\nhis own rich nature. His family was ancient and honourable. Tiltons\r\noriginally, they took their later name in Henry III's time, on the\r\nacquisition of some property in Lincolnshire, though in Warwickshire and\r\nRutland most of them were settled. Three Lancastrian Digby brothers fell at\r\nTowton, seven on Bosworth Field. To his grandfather, Sir Everard the\r\nphilosopher, he was mentally very much akin, much more so than to his\r\nfather, another of the many Sir Everards, and the most notorious one. Save\r\nfor his handsome person and the memory of a fervent devotion to the\r\nCatholic faith, which was to work strongly in him after he came to mature\r\nyears, he owed little or nothing to that most unhappy young man, surely the\r\nfoolishest youth who ever blundered out of the ways of private virtue into\r\nconspiracy and crime. Kenelm, his elder son, born July 11, 1603, was barely\r\nthree years old when his father, the most guileless and the most obstinate\r\nof the Gunpowder Plotters, died on the scaffold. The main part of the family wealth,\r\nPage xii\r\nas the family mansion Gothurstnow Gayhurstin\r\nBuckinghamshire, came from Sir Everard's wife, Mary Mulsho; and probably\r\nthat is one reason why James I acceded to the doomed man's appeal that his\r\nwidow and children should not be reduced to beggary. Kenelm, in fact,\r\nentered on his active career with an income of 3000 a year; but even its\r\nvalue in those days did not furnish a youth of such varied ambitions and\r\nsuch magnificent exterior over handsomely for his journey through the\r\nworld. His childhood was spent under a cloud. He was bred by a mother whose\r\nlife was broken and darkened, and whose faith, barely tolerated, would\r\nnaturally keep her apart from the more favoured persons of the kingdom.\r\nKenelm might have seemed destined to obscurity; but there was that about\r\nthe youth that roused interest; and even the timid King James was attracted\r\nby him into a magnanimous forgetfulness of his father's offence.\r\nNevertheless, he could never have had the easy destiny of other young men\r\nof his class, unless he had been content to be a simple country gentleman;\r\nand from the first his circumstances and his restless mind dictated his\r\ncareer, which had always something in it of the brilliant adventurer.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 16441 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Digby, Kenelm \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Aug 5, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003cb\u003ePublisher\u003c\/b\u003e: Philip Lee Warner\r38 Albemarle Street \u003cbr\u003e\u003cb\u003ePublication Date\u003c\/b\u003e: 1910 \u003cbr\u003e\u003cb\u003ePublisher Country\u003c\/b\u003e: London \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eContributors\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEditor\u003c\/b\u003e: Macdonell, Anne \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Digby, Kenelm,1603-1665 \/ eBook \/ English","offer_id":43217346429085,"sku":"gb-16441-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/16441.jpg?v=1671425721"},{"product_id":"a-little-cook-book-for-a-little-girl-gb-16514","title":"A Little Cook Book for a Little Girl","description":"\u003cp\u003e\u003cb\u003eA Little Cook Book for a Little Girl\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eOnce upon a time there was a little girl named Margaret, and she\r\nwanted to cook, so she went into the kitchen and tried and tried,\r\nbut she could not understand the cook-books, and she made dreadful\r\nmesses, and spoiled her frocks and burned her fingers till she just\r\nhad to cry.\nOne day she went to her grandmother and her mother and her Pretty\r\nAunt and her Other Aunt, who were all sitting sewing, and asked\r\nthem to tell here about cooking.\n``What is a roux,'' she said, ``and what's a mousse and what's an\r\nentre?  What are timbales and sauts and ingredients, and how do\r\nyou mix 'em and how long do you bake 'em?  Won't somebody please\r\ntell me all about it?''\nAnd her Pretty Aunt said, ``See the flour all over that new frock!''\r\nand her mother said, ``Dear child, you are not old enough to cooks\r\nyet;'' and her grandmother said, ``Just wait a year or two, and\r\nI'll teach you myself;'' and the Other Aunt said, ``Some day you\r\nshall go to cooking-school and learn everything; you know little\r\ngirls can't cook.''\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 16514 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Benton, Caroline French \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Aug 12, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Benton, Caroline French \/ eBook \/ English","offer_id":43217351344285,"sku":"gb-16514-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/16514.jpg?v=1671426011"},{"product_id":"food-and-health-gb-16977","title":"Food and Health","description":"\u003cp\u003e\u003cb\u003eFood and Health\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eour little books which come so regularly to their homes? Indeed\r\n          they do, and if only one is left at a two-family house we are asked to send\r\n          another at once. We feel sure that they are read from cover to cover.\nMore important to you than the question of food is that of health. Therefore, in\r\n      this book we show you many letters from women who have received great benefit by\r\n      taking Lydia E. Pinkham's Vegetable Compound. You have heard of this\r\n      splendid medicine, for it has been used by women for nearly fifty years. It is a\r\n      Woman's Medicine for Women's Ailments. It is prepared from medicinal plants that\r\n      are especially adapted for the treatment of the troubles women so often have.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 16977 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Lydia E. Pinkham Medicine Company \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Nov 1, 2005 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Lydia E. Pinkham Medicine Company \/ eBook \/ English","offer_id":43217385619613,"sku":"gb-16977-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/16977.jpg?v=1671427872"},{"product_id":"mrs-wilson-s-cook-book-gb-17438","title":"Mrs. Wilson's Cook Book","description":"\u003cp\u003e\u003cb\u003eMrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe influence of well-cooked, palatable food upon the health\r\nand general well-being of the family is as certain as that of\r\nchanges of temperature and more serious in its consequences for lasting good or ill.\nThe sage old saying \"Tell me what you eat and I will tell you\r\nwhat you are\" is as full of the \"pith o' sense\" to-day as in ye days\r\nof long ago, for food either makes us physically fit and fully\r\nefficient, or miserable failures with physical complications that\r\nkeep us constantly in the physician's hands.\nThe vital essences of that which we prepare for eating are\r\n\"medicinal messengers\" bearing light to the eye, vigor to the limb,\r\nbeauty to the cheek and alertness to the brain, as vitamines, or\r\ndistorted in the misdirected process are the harsh heralds of pain\r\nand debility to the human system. How great then is the influence\r\nof the one who prepares it!\nInfluence, according to astrology, was \"a power or virtue\r\nflowing from the planets upon men and things,\" but from the\r\nkitchen, as a sun and heat centre, there truly flows a planetary\r\ninfluence that makes or mars us.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 17438 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Wilson, Mary A. \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Jan 1, 2006 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Wilson, Mary A. \/ eBook \/ English","offer_id":43217458135197,"sku":"gb-17438-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/17438.jpg?v=1671432746"}],"url":"https:\/\/booksdeli.com\/collections\/cooking.oembed?page=206","provider":"booksdeli.com","version":"1.0","type":"link"}