American Cookery ： The Art of Dressing Viands, Fish, Poultry, and Vegetables(txt+pdf+epub+mobi电子书下载)

作者：Simmons, Amelia

格式: AZW3, DOCX, EPUB, MOBI, PDF, TXT

American Cookery ： The Art of Dressing Viands, Fish, Poultry, and Vegetables试读：

In addition to its fund of general information, this latest edition contains 2,117 recipes, all of which have been tested at Miss Farmer's Boston Cooking School, together with additional chapters on the Cold-Pack Method of Canning, on the Drying of Fruits and Vegetables, and on Food Values.

This volume also contains the correct proportions of food, tables of measurements and weights, time-tables for cooking, menus, hints to young housekeepers.

"Good Housekeeping" Magazine says:

"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes."656 Pages 122 Illustrations $2.50 net————————By Lucy G. AllenTABLE SERVICEA clear, concise and yet comprehensive exposition of the waitress' duties. Detailed directions on the duties of the waitress, including care of dining room, and of the dishes, silver and brass, the removal of stains, directions for laying the table, etc.Fully illustrated. $1.75 netBy Janet McKenzie HillCOOKING FOR TWO"'Cooking for Two' is exactly what it purports to be—a handbook for young housekeepers. The bride who reads this book need have no fear of making mistakes, either in ordering or cooking food supplies."—Woman's Home Companion.With 150 illustrations. $2.25 netJUST PUBLISHEDBy Evelene Spencer and John N. FISH COOKERYCobbThis new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fish broiled, baked, fried and boiled; for fish stews and chowders, purées and broths and soup stocks; for fish pickled and spiced, preserved and potted, made into fricassées, curries, chiopinos, fritters and croquettes; served in pies, in salads, scalloped, and in made-over dishes. In fact, every thinkable way of serving fish is herein described.$2.00 netFor Sale at all Booksellers or of the PublishersLITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTONBuy advertised Goods—Do not accept substitutesBooks on Household Economics

THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY presents the following as a list of representative works on household economies. Any of the books will be sent postpaid upon receipt of price.

Special rates made to schools, clubs and persons wishing a number of books. Write for quotation on the list of books you wish. We carry a very large stock of these books. One order to us saves effort and express charges. Prices subject to change without notice.A Guide to Laundry Work. Chambers.$1.00Allen, The, Treatment of Diabetes. Hill and Eckman1.751.50American Cook Book. Mrs. J. M. HillAmerican Meat Cutting Charts. Beef, veal, pork, lamb—10.004 charts, mounted on cloth and rollersAmerican Salad Book. M. DeLoup1.50Around the World Cook Book. Barroll2.50Art and Economy in Home Decorations. Priestman1.50Art of Home Candy-Making (with thermometer, dipping 3.75wire, etc.)Art of Right Living. Richards.50Bacteria, Yeasts and Molds in the Home. H. W. Conn1.48Bee Brand Manual of Cookery.75Better Meals for Less Money. Greene1.35Blue Grass Cook Book. Fox2.002.00Book of Entrées. Mrs Janet M. HillBoston Cook Book. Mary J. Lincoln2.25Boston Cooking-School Cook Book. Fannie M. Farmer2.50Bread and Bread-Making. Mrs. Rorer.751.25Breakfasts, Luncheons and Dinners. ChambersBright Ideas for Entertaining. Linscott.90Business, The, of the Household. Taber2.50Cakes, Icings and Fillings. Mrs. Rorer1.00Cakes, Pastry and Dessert Dishes. Janet M. Hill2.001.50Candies and Bonbons. NeilCandy Cook Book. Alice Bradley1.75Canning and Preserving. Mrs. Rorer1.00Canning, Preserving and Jelly Making. Hill1.75Canning, Preserving and Pickling. Marion H. Neil1.50Care and Feeding of Children. L. E. Holt, M.D.1.25Catering for Special Occasions. Farmer1.50Century Cook Book. Mary Ronald3.00Chafing-Dish Possibilities. Farmer1.50Chemistry in Daily Life. Lassar-Cohn2.25Chemistry of Cookery. W. Mattieu Williams2.25Chemistry of Cooking and Cleaning. Richards and Elliot1.00Chemistry of Familiar Things. Sadtler2.00Chemistry of Food and Nutrition. Sherman2.10Cleaning and Renovating. E. G. Osman1.20Clothing for Women. L. I. Baldt2.50.90Cook Book for Nurses. Sarah C. HillCooking for Two. Mrs. Janet M. Hill2.251.00Cost of Cleanness. Richards1.00Cost of Food. RichardsCost of Living. Richards1.001.00Cost of Shelter. Richards1.30Course in Household Arts. Duff1.00Dainties. Mrs. Rorer2.00Diet for the Sick. Mrs. RorerDiet in Relation to Age and Activity. Thompson1.00Dishes and Beverages of the Old South. McCulloch-1.50WilliamsDomestic Art in Women's Education. Cooley1.50Domestic Science in Elementary Schools. Wilson1.20Domestic Service. Lucy M. Salmon2.25Dust and Its Dangers. Pruden1.25Easy Entertaining. Benton1.50Economical Cookery. Marion Harris Neil2.00Elementary Home Economics. Matthews1.40Elements of the Theory and Practice of Cookery. 1.40Williams and FisherEncyclopaedia of Foods and Beverages.10.00Equipment for Teaching Domestic Science. Kinne.80Etiquette of New York Today. Learned1.60Etiquette of Today. Ordway1.25European and American Cuisine. Lemcke4.00Every Day Menu Book. Mrs. Rorer1.50Every Woman's Canning Book. Hughes.90Expert Waitress. A. F. Springsteed1.35Feeding the Family. Rose2.401.75Fireless Cook Book.First Principles of Nursing. Anne R. Manning1.25Fish Cookery. Spencer and Cobb2.00Food and Cookery for the Sick and Convalescent. 2.50Fannie M. FarmerFood and Feeding. Sir Henry Thompson2.003.00Food and Flavor. FinckFoods and Household Management. Kinne and Cooley1.401.00Food and Nutrition. Bevier and UshirFood Products. Sherman2.40Food and Sanitation. Forester and Wigley1.40Food and the Principles of Dietetics. Hutchinson4.25Food for the Worker. Stern and Spitz.1.00.75Food for the Invalid and the Convalescent. Gibbs1.00Food Materials and Their Adulterations. RichardsFood Study. Wellman1.10Food Values. Locke2.00Foods and Their Adulterations. Wiley6.00Franco-American Cookery Book. Déliée5.00French Home Cooking. Low1.50.75Fuels of the Household. Marian WhiteFurnishing a Modest Home. Daniels1.25Furnishing the Home of Good Taste. Throop4.501.50Garments for Girls. SchmitGolden Rule Cook Book (600 Recipes for Meatless 2.50Dishes). SharpeHandbook of Home Economics. Flagg0.90Handbook of Hospitality for Town and Country. 1.75Florence H. HallHandbook of Invalid Cooking. Mary A. Boland2.50Handbook on Sanitation. G. M. Price, M.D.1.50Healthful Farm House, The. Dodd.60Home and Community Hygiene. Broadhurst2.50Home Candy Making. Mrs. Rorer.752.00Home Economics. Maria Parloa.75Home Economics Movement.Home Furnishing. Hunter2.50Home Nursing. Harrison1.50Home Problems from a New Standpoint1.00Home Science Cook Book. Anna Barrows and Mary J. 1.25Lincoln.75Hot Weather Dishes. Mrs. RorerHouse Furnishing and Decoration. McClure and Eberlein2.50.80House Sanitation. TalbotHousewifery. Balderston2.50Household Bacteriology. Buchanan2.75Household Economics. Helen Campbell1.75Household Engineering. Christine Frederick2.00Household Physics. Alfred M. Butler1.501.40Household Textiles. GibbsHousekeeper's Handy Book. Baxter2.001.50How to Cook in Casserole Dishes. NeilHow to Cook for the Sick and Convalescent. H. V. S. 2.00SachseHow to Feed Children. Hogan1.25How to Use a Chafing Dish. Mrs. Rorer.75Human Foods. Snyder2.00Ice Cream, Water Ices, etc. Rorer1.00I Go a Marketing. Sowle1.75Institution Recipes. Emma Smedley3.005.00Interior Decorations. ParsonsInternational Cook Book. Filippini2.50Key to Simple Cookery. Mrs. Rorer1.25King's, Caroline, Cook Book2.00Kitchen Companion. Parloa2.50Kitchenette Cookery. Anna M. East1.25Laboratory Handbook of Dietetics. Rose1.50Lessons in Cooking Through Preparation of Meals.2.00Lessons in Elementary Cooking. Mary C. Jones1.251.35Like Mother Used to Make. HerrickLuncheons. Mary Ronald2.00A cook's picture book; 200 illustrations.75Made-over Dishes. Mrs. RorerMany Ways for Cooking Eggs. Mrs. Rorer.75Marketing and Housework Manual. S. Agnes Donham2.00Mrs. Allen's Cook Book. Ida C. Bailey Allen2.00More Recipes for Fifty. Smith2.00My Best 250 Recipes. Mrs. Rorer1.00New Book of Cookery. A. Farmer2.50New Hostess of Today. Larned1.75New Salads. Mrs. Rorer1.00Nursing, Its Principles and Practice. Isabels and Robb2.002.00Nutrition of a Household. Brewster4.50Nutrition of Man. ChittendenPhiladelphia Cook Book. Mrs. Rorer1.50Planning and Furnishing the House. Quinn1.35Practical Cooking and Dinner Giving. Mrs. Mary F. 1.75HendersonPractical Cooking and Serving. Mrs. Janet M. Hill3.00Practical Dietetics. Gilman Thompson8.00Practical Dietetics with Reference to Diet in Disease. 2.25PattePractical Food Economy. Alice Gitchell Kirk1.35Practical Homemaking. Kittredge1.00Practical Points in Nursing. Emily A. M. Stoney2.00Principles of Chemistry Applied to the Household. 1.50Rowley and FarrellPrinciples of Food Preparation. Mary D. Chambers1.25Principles of Human Nutrition. Jordan2.00Recipes and Menus for Fifty. Frances Lowe Smith2.00Rorer's (Mrs.) New Cook Book.2.50Salads, Sandwiches, and Chafing Dish Dainties. Mrs. 2.00Janet M. Hill.75Sandwiches. Mrs. RorerSanitation in Daily Life. Richards.60School Feeding. Bryant1.75Selection and Preparation of Food. Brevier and Meter.75Shelter and Clothing. Kinne and Cooley1.40Source, Chemistry and Use of Food Products. Bailey2.00Spending the Family Income. Donham1.75Story of Germ Life. H. W. Conn1.00Successful Canning. Powell2.50Sunday Night Suppers. Herrick1.351.75Table Service. Allen2.60Textiles. Woolman and McGowanThe Chinese Cook Book. Shin Wong Chan1.504.00The House in Good Taste. Elsie de WolfeThe Housekeeper's Apple Book. L. G. Mackay1.25The New Housekeeping. Christine Frederick1.90The Party Book. Fales and Northend3.005.00The St. Francis Cook Book.The Story of Textiles5.00The Up-to-Date Waitress. Mrs. Janet M. Hill1.75The Woman Who Spends. Bertha J. Richardson1.00Till the Doctor Comes and How to Help Him.1.00True Food Values. Birge1.25Vegetable Cookery and Meat Substitutes. Mrs. Rorer1.501.50Women and Economics. Charlotte Perkins Stetson———————————Address All Orders: THE BOSTON COOKING-SCHOOL MAGAZINE CO., Boston, Mass.Buy advertised Goods—Do not accept substitutesBuy advertised Goods—Do not accept substitutesFRUIT SUPRÊMEFruit Suprême

Select choice, fresh fruit of all varieties obtainable. Slice, using care to remove all skins, stones, seeds, membranes, etc.; for example, each section of orange must be freed from the thin membranous skin in which it grows. Chill the prepared fruit, arrange in fruit cocktail glasses with maraschino syrup. A maraschino cherry is placed on the very top of each service.WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSESWindows and Their FitmentsBy Mary Ann Wheelwright

Through the glamour of the Colonial we are forced to acknowledge the classic charm shown in late seventeenth and early eighteenth century window designs. Developed, as they were, by American carpenters who were stimulated by remembrance of their early impressions of English architecture received in the mother land, there is no precise or spiritless copy of English details; rather there is expressed a vitality that has been brought out by earnest effort to reproduce the spirit desired. Undoubtedly the lasting success of early American craftsmanship has been due to the perfect treatment of proportions, as related one to the other. That these are not imitations is proved by an occasional clumsiness which would be impossible, if they were exact copies of their more highly refined English prototypes.

The grasp of the builder's mind is vividly revealed in the construction of these windows, for while blunders are often made, yet successes are much more frequent. They are evolved from remembered motives that have been unified and balanced, that they might accord with the exterior and be knitted successfully into the interior trim. Some of these windows still grace seventeenth century houses, and are found not only on old southern plantations, but all through New England, more especially along the sea coast. True products are they of Colonial craftsmanship, brought into existence by skilled artisans, who have performed their work so perfectly that today they are found unimpaired, striking a dominant note in accord with the architectural feeling of the period.GROUP WINDOWS ON STAIRWAY

There is no question but that windows such as these lend character to any house, provided, of course, that they coincide with the period. Doubtless the designing of modified Colonial houses is responsible, in part, for the present-day revival of interest, not solely in windows of the Colonial period, but also in that which immediately preceded and followed it.

The first ornamental windows were of the casement type, copied from English cottage homes. Like those, they opened outward, and were designed with small panes, either diamond or square shaped. As they were in use long before glass was manufactured in this country, the Colonists were forced to import them direct from England. Many were sent ready to be inserted, with panes already leaded in place. Proof of this is afforded by examples still in existence. These often show strange patches or cutting. The arrangement of casements varies from single windows to groups of two or three, and they were occasionally supplemented by fixed transoms. Surely no phase of window architecture stands out more conspicuously in the evolution of our early designs than the casement with its tiny panes, ornamented with handwrought iron strap-hinges which either flared into arrow heads, rounded into knobs, or lengthened into points. That they were very popular is shown from the fact that they withstood the changes of fashion for over a century, not being abolished until about the year 1700.

Little drapery is needed in casement windows where they are divided by mullions. The English draw curtain is admirable for this purpose. It can be made of casement cloth with narrow side curtains and valance of bright material. A charming combination was worked out in a summer cottage. The glass curtains were of black and white voile with tiny figures introduced. This was trimmed with a narrow black and white fringe, while the overdrapery had a black background patterned with old rose.GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS AND CRETONNE OVER CURTAINS

In the field of architectural progress, more especially during the last few years, there have arisen vast possibilities for the development of odd windows. These, if properly placed, showing correct grouping, are artistic, not only from the outside, but from the inside as well. The artistic woman, realizing the value of color, will fill a bright china bowl with glowing blossoms and place it in the center of a wide window sill, where the sun, playing across them, will carry their cheerful color throughout the room. She also trains vines to meander over the window pane, working out a delicate tracery that is most effective, suspending baskets of ferns from the upper casement, that she may break the length of her Colonial window. Thus through many artifices she causes her simple room to bloom and blossom like a rose.FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG

The progress made in window architecture is more apparent as we study the early types. Then small attention was paid to details, the windows placed with little thought of artistic grouping. Their only object to light the room, often they stood like soldiers on parade, in a straight row, lining the front of the house.

Out of the past has come a vast array of period windows, each one of which is of interest. They display an unmistakable relationship to one another, for while we acknowledge that they differ in detail and ornamentation, yet do they invariably show in their conception some underlying unity. There is no more fascinating study than to take each one separately and carefully analyze its every detail, for thus only can we recognize and appreciate the links which connect them with the early American types.

We happen upon them not only in the modified Colonial structures, but in houses in every period of architecture. It may be only a fragment, possibly a choice bit of carving; or it may be a window composed in the old-fashioned manner of from nine to thirty panes, introduced in Colonial days for the sake of avoiding the glass tax levied upon them if over a certain size. A charming example of a reproduction of one of these thirty-paned windows may be seen in a rough plaster house built in Salem, after the great fire. The suggestion was taken from an old historic house in a fine state of preservation in Boxford, Mass.

The first American homes derived their plans and their finish from medieval English tradition. They were forced to utilize such materials as they were able to obtain, and step by step they bettered the construction and ornamentation of their homes. As increasing means and added material allowed, they planned and executed more elaborately, not only in size and finish, but in the adding of window casings, caps, and shutters.

The acme of Colonial architecture was reached with the development of the large square houses with exquisitely designed entrances and porticos. These often showed recessed and arched windows, also those of the Palladian type. At the Lindens, Danvers, Mass., a memory-haunted mansion, may be seen one of the finest examples of these recessed windows. This famous dwelling, the work of an English architect, who built it in about 1770, is linked with American history through its use by General Gage as his headquarters during the Revolution.

The recessed windows that are found here reveal delicate mouldings in the classic bead and filet design, and are surmounted by an elaborate moulded cornice, which lends great dignity to the room. This is supported by delicate pilasters and balanced by the swelling base shown below the window seats. Such a window as this is no mere incident, or cut in the wall; on the contrary, it is structural treatment of woodwork. Another feature of pronounced interest may be noted on the stair landing, where a charming Palladian window overlooks the old-fashioned box-bordered garden that has been laid out at the rear.

We have dwelt, perhaps, too much on the old Colonial types, neglecting those of the present day, but it has been through a feeling that with an intimate knowledge of their designs we shall be better able to appreciate the products of our own age, whose creators drew their inspiration from the past. A modern treatment of windows appears in our illustration.75 BEACON STREET, BOSTONTHATCHED-STYLE COTTAGE FOR AMERICAN SUBURBSThe Tiny HouseBy Ruth Merton(Concluded from October)

If, some fine day, all housewives awoke to the fact that most of the trouble in the world originates in the kitchen, there would shortly be a little more interest in kitchen problems and not so much distaste for and neglect of this important part of the house.

Of course, women will cry out that we have never in our lives been so intent on just that one subject, kitchens, as we are today.

I admit that there is a good deal of talk going on which might lead one to believe that vacuum cleaners and electric-washing machines, etc., are to bring about the millennium for housekeepers; and there is also a good work going forward to make of housework a real profession.

But, until in the average home there comes the feeling that the kitchen—the room itself—is just as much an expression of the family life and aims and ideals as the living room or any other room, we shall be only beating about the bush in our endeavor to find a remedy for some of our perplexing troubles.

Nowadays, women who are doing much work out in the big world—the so-called "enfranchised" women—are many of them proving that they find housework no detriment to their careers and some even admit that they enjoy it.

But so far most of them have standardized their work and systematized it, with the mere idea of doing what they have to do "efficiently" and well, with the least expenditure of time and energy. And they have more than succeeded in proving the "drudgery" plea unfounded.

Now, however, we need something more. We need to make housework attractive; in other words, to put charm in the kitchen.

There is one very simple way of doing this, that is to make kitchens good to look at, and inviting as a place to stay and work.

For the professional, scientifically inclined houseworker, the most

试读结束[说明：试读内容隐藏了图片]

下载完整电子书