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CONTENTS:IntroductionBanana AppetizersBananas in SoupsBanana EntreesSeafoodMeatsBanana DessertsBanana CookiesBanana PreservesBanana Breads, Batters, SnacksBanana Beverages

Does the idea appeal to you of putting your dinner on to cook and then going visiting, or to the theatre, or sitting down to read, write, or sew, with no further thought for your food until it is time to serve it? It sounds like a fairy tale to say that you can bring food to the boiling point, put it into a box of hay, and leave it for a few hours, returning to find it cooked, and often better cooked than in any other way! Yet it is true. Norwegian housewives have known this for many years; and some other European nations have used the hay-box to a considerable extent, although it is only recently that its wonders have become rather widely known and talked about in America. The original box filled with hay has gone through a process of evolution, and become the fireless cooker of varied form and adaptability. Just what can we expect the fireless cooker to do? What foods will it cook to advantage? Almost all such dishes as are usually prepared by boiling or steaming, as well as many that are baked-soups, boiled or braised meats, fish, sauces, fruits, vegetables, puddings, eggs, in fact, almost everything that does not need to be crisp can be cooked in a simple hay-box. If the composition of foods and the general principles of cookery are well understood, but little special instruction will be needed to enable one to prepare such dishes with success; though even a novice may use a fireless cooker if the general directions and explanations, as well as the individual recipes, are carefully read and followed. While such dishes as toast, pancakes, roast or broiled meats, baked bread and biscuits, are impossible to cook in the simpler form of hay-box, the insulated oven, the latest development of the fireless cooker, opens up possibilities that may lead to a much wider adaptation of home-made insulators to domestic purposes. Roast meats, however, may first be cooked in the oven and completed in the hay-box or cooker, or they may be cooked in the hay-box till nearly done and then roasted for a short time to obtain the crispness which can be given only by cooking with great heat.

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PART III. COMPANY AND FORMAL DINNERS. COMPANY DINNERS. MENU NO. I. There is an emancipation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease.? Washington Irving. Lobster Canapes. Parisienne Soup. Bread Sticks. Stuffed Smelts, Bernaise Sauce. Roast Saddle Of Venison. Sauted Potato Balls. Broiled Tomatoes, Horseradish Hollandaise Sauce. Cheery Mint Sorbet. Pepper And Fruit Salad. Nut Bread Sandwiches. Rice Pudding With Compote Of Oranges. Galettes. Stuffed Raisins. Bonbons. Crackers. Cheese. Noir. n LOBSTER CANAPfiS. Pound lobster meat in a mortar and add an equal quantity of the yolks of hard boiled eggs, mashed and moistened with melted butter. Season highly with salt, cayenne, and French mustard, and moisten with beef extract. Cut stale bread in slices and remove crusts. Cut slices in fancy shapes and saute in butter until delicately browned. Cool, spread with lobster mixture and garnish with rings cut from whites of hard boiled eggs, and finely chopped olives. PARISIENNE SOUP. 4 Ibs. lean beef, cut from 2 tablespoons butter round 1 tablespoon lean raw ham, 2 lbs. marrow bone finely chopped 2 quarts cold water $ cup, each, carrot, turnip, 1 can tomatoes onion and celery, cut in 1 teaspoon peppercorns small pieces. 1 tablespoon salt 2 sprigs parsley bay leaf Wipe meat and cut in inch cubes. Put one-half in kettle with marrow bone, water and tomatoes. Brown remaining half in hot frying pan with some of the marrow from marrow bone, then turn into kettle. Heat slowly to boiling point, and let simmer five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley and bay leaf. Cook one an...

Excerpt from Home Made Beverages: The Manufacture of Non-Alcoholic and Alcoholic Drinks in the Household The French peasant almost universally has his still; his English brother his kitchen brew ing plant; if he is away from the large city. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Originally published in 1913, the cookbook contains recipes contributed by famous chefs from the United States, Canada, and Europe. Recipes include Lobster Mexicaine, Crab Flakes a la Dewey, Frog Legs Michels, Finnan Haddie, Crab Meat in Cream, Terrapin Baltimore, Emincee de Riz de Veau Financier, Crab Meat and Oysters, Planked Crown of Milk Lamb, Tomato Fricassee in a Chafing Dish, Lobster Merry Widow, Venison Steak, and many, many more.

When originally published in 1912, Fannie Farmer said in her preface: "With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added... But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery." This book contains about 860 recipes and numerous illustrations. Fannie Merritt Farmer (1857-1915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published.

CONTENTSAcknowledgementsTable of Weights and MeasuresPurchasing of Fish and ShellfishLean and Fat Florida FishesSauces for SeafoodsFish-General Cooking DirectionsSpecial Florida Fish RecipesPrecooked Fish RecipesEels ClamsConchsCrabsStone CrabsCrawfishOystersScallopsDonal (Coquina)ShrimpSea MusselsTurtleTerrapinHome CanningQuantity ServingsCitationsIndex

Aunt Sammy's Radio Recipes, Revised, (originally published in 1931) brings together 400 of the most popular recipes and 90 of the menus included in the Housekeeper's Chats. Immediately with the start of this radio service for women in 1926 came the demand for the recipes. Aunt Sammy herself was a character created by the U. S. Department of Agriculture Bureau of Home Economics and the Radio Service to be the 'wife' of Uncle Sam. Many women across the country 'played' Aunt Sammy at local radio stations when the show aired. By 1932 the radio show was on 194 stations, but Aunt Sammy faded out during the Great Depression. After 1934 the name 'Aunt Sammy' was no longer used. The radio show was renamed "Homemaker Chat" and that show was discontinued in 1946.

Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions. Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion. She was also the author of The Candy Cook Book. The book was originally published in 1922.Contents:Cooking as a ProfessionSpecialty CookingCooking for the Food ShopCakes and Cake MakingCandy MakingCooking for Social OccasionsCatering for Special Luncheons and SuppersCatering for Dinner PartiesGuest House ManagementSchool, Industrial and Community Food ServiceTea Room ManagementCafeteria and Lunchroom Management by Marion E. Hopkins, Field Secretary for Cafeterias, National Y.W.C.A.Index

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

CONTENTSHoney and its Hundred UsesHoney ProductionHoney FactsMinerals in Dark HoneyFlorida HoneyKinds of HoneyHoney CookeryHoney RecipesHoney Bees and Their ProductsThe Mystery of SweetsHoney and NutritionFlorida Laws Relating to HoneyTupelo HoneyBeekeepingForewordBeekeeping in FloridaFlorida Laws Relating to BeekeepingPollination of Subtropical Fruit PlantsHoneybees in Florida's Pasture DevelopmentHoney Processing

CONTENTSFlorida's Contribution to the Food Needs of the NationFlorida VegetablesUses of Florida Vegetables Vegetable Cookery General Recipes---Vegetables Salads Preparation of Vegetables for Salads Salad Dressings Special Salads---Florida Vegetable Salad CombinationsFlorida FruitsUses of Florida Fruits Fruit Hors D'Oeuvres Cocktails Salads Combination Dishes Florida Fruit Desserts Sherbets Fresh Fruit Recipes Cakes Pies Puddings Baked Fruit Drinks Canned Fruits Fruit Juices Fruits Conserves and Preserves Jams and Jellies Marmalades Pickles Crystallized Fruit Sauces and SyrupsThe Body Needs and Florida Menus to Meet the NeedsThe Truth About Diets for Losing and Gaining Weight

Vegetable candy is ideal confectionery. Of its purity, there can be no doubt. Moreover, it furnishes the valuable element of sugar so combined with nutritious vegetable bases that, because of the bulk, there is no temptation to overeat. Before an undue amount of sugar is consumed, the very mass or the vegetable base has satisfied the appetite. Originally published in 1912.

Originally published in 1879, this cooking classic was praised by Mrs. President Rutherford B. Hayes, Mrs. Chief Justice M. H. Waite, Mrs. Secretary of State W. M. Evarts, and a wide range of wives of Senators and Governors. The editor was the granddaughter of Patrick Henry, and herself one of the famous housekeepers of Virginia.