The Whitehouse Cookbook (1887)

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Overview

TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN WHO HAVE GRACED THE
WHITE HOUSE, AND WHOSE NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS,
THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE AUTHOR.




PUBLISHERS' PREFACE


In presenting to the public the "WHITE HOUSE COOK BOOK," the
publishers believe they can justly claim that it more fully represents
the progress and present perfection of the culinary art than any
previous work. In point of authorship, it stands preëminent. Hugo
Ziemann was at one time caterer for that Prince Napoleon who was
killed while fighting the Zulus in Africa. He was afterwards steward
of the famous Hotel Splendide in Paris. Later he conducted the
celebrated Brunswick Café in New York, and still later he gave to the
Hotel Richelieu, in Chicago, a cuisine which won the applause of even
the gourmets of foreign lands. It was here that he laid the famous
"spread" to which the chiefs of the warring factions of the Republican
Convention sat down in June, 1888, and from which they arose with
asperities softened, differences harmonized and victory organized.

Mrs. F.L. Gillette is no less proficient and capable, having made a
life-long and thorough study of cookery and housekeeping, especially
as adapted to the practical wants of average American homes.

The book has been prepared with great care. Every recipe has been
_tried_ and _tested_, and can be relied upon as one of the _best_ of
its kind. It is comprehensive, filling completely, it is believed, the
requirements of housekeepers of all classes. It embodies several
original and commendable features, among which may be mentioned the
_menus_ for the holidays and for one week in each month in the year,
thus covering all varieties of seasonable foods; the convenient
classification and arrangement of topics; the simplified method of
explanation in preparing an article, in the order of manipulation,
thereby enabling the most inexperienced to clearly comprehend it.

The subject of carving has been given a prominent place, not only
because of its special importance in a work of this kind, but
particularly because it contains entirely new and original designs,
and is so far a departure from the usual mode of treating the subject.

Interesting information is given concerning the _White House_; how its
hospitality is conducted, the menus served on special occasions, views
of the interior, portraits of all the ladies of the White House, etc.

Convenience has been studied in the make-up of the book. The type is
large and plain; it is sewed by patent flexible process, so that when
opened it will not close of itself, and it is bound in enameled cloth,
adapted for use in the kitchen.

THE PUBLISHERS.




CONTENTS.

ARTICLES REQUIRED FOR THE KITCHEN 588
BISCUITS, ROLLS, MUFFINS, ETC. 249
BREAD 238
BUTTER AND CHEESE 219
CAKES 282
CANNED FRUITS 438
CARVING 7
CATSUPS 176
COFFEE, TEA AND BEVERAGES 448
COLORING FOR FRUIT, ETC. 444
CONFECTIONERY 446
CUSTARDS, CREAMS AND DESSERTS 344
DINNER GIVING 600
DUMPLINGS AND PUDDINGS 381
DYEING OR COLORING 591
EGGS AND OMELETS 225
FACTS WORTH KNOWING 566
FILLINGS FOR LAYER CAKES 287
FISH 49
FOR THE SICK 510
FRENCH WORDS IN COOKING 587
FROSTING OR ICING 284
HEALTH SUGGESTIONS 521
HOUSEKEEPERS' TIME-TABLE 542
ICE-CREAM AND ICES 376
MACARONI 216
MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507
MEASURES AND WEIGHTS IN ORDINARY USE 603
MEATS 107
MENUS 478
MISCELLANEOUS 587
MISCELLANEOUS RECIPES 543
MODES OF FRYING 48
MUTTON AND LAMB 136
PASTRY, PIES AND TARTS 320
PICKLES 179
PORK 144
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Product Details

  • BN ID: 2940014407632
  • Publisher: SAP
  • Publication date: 5/9/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 515 KB

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