MARGARET BROWN’S 280 pages
|Cookery for Beginners
The science and art of cooking may be divided into ten principal parts:BAKING, BOILING, BROILING, FRYING, MIXING,ROASTING, SAUTÉING, SEASONING, SIMMERING, and STEWING. 349 pages
|THE GOLDEN RULE COOKBOOK SIX HUNDRED RECIPES FOR MEATLESS DISHES. ORIGINATED COLLECTED AND ARRANGED BY M. R. L. SHARPE. 1912|
| “PAPER-BAG COOKERY” is the method of cooking food in a hot oven, placing item in special paper bags, cooking them in hot air and in the steam generated by their own juices
|Book of Sandwiches 1912
Large variety-Meats-Fish- Sweet-Vegetables
| SEVENTY-FIVE RECEIPTS FOR
PASTRY CAKES, AND
SWEETMEATS 80 pages
The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success.
|Sunday Dinners 1913
Arranged on a unique plan, combining helpful suggestions for appetizing, wellbalanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery 217 pages
“Dinner may be pleasant,
So may social tea;
But yet methinks the breakfast Is best of all the three.”The importance of preparing a variety of dainty dishes for the breakfast table
ECONOMICAL JEWISH COOK:
Over 100 pages
|THE SKILLFUL COOK 1905
A PRACTICAL MANUAL OF MODERN EXPERIENCE
Over 289 pages
|400 Ways To Make Sandwiches (Vintage)
189 pages. From 1909
The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition.
Either white, brown, rye, or entire wheat bread may be used, but it should be of close, even texture and at least one day old.
A garnish such as the following may be used:
For meat sandwiches, use pickles, olives, lettuce, watercress, parsley, and mint.
|Australian Recipes (Vintage)
Nice selection of classic Australian recipes