This book contains 22 chapters with over 600 recipes (“receipts”) that are, for the most part, brief and to the point. Contributors’ names accompany most of the recipes, and in some cases different cooks have submitted recipes for the same dish, often with extreme variations. The “Miscellaneous” chapter offers important advice such as how to chop suet, how to make hard soap and hand lotion, and tips for removing old tea and coffee stains. Included in the “Weights and Measures” chapter are many familiar and a few unfamiliar terms. (Did you know, for instance, that “one-half kitchen cupful equals 1 gill”?) The very helpful chapter describing “What to serve with various dishes” guides cooks through what to serve with specific soups, fish, meats, desserts, and salad and also offers tips on quantities when serving larger groups of 25, 30, and 100 guests. The last chapter, “Cuts of Beef,” was contributed by F. W. Austin and provides an in-depth description of every cut and the best way to use each.
– Donna Hanna
This work, originally published in 1921, is reprinted by Milne Library at the State University of New York College at Geneseo as part of the Genesee Valley Historical Reprints series. The Genesee Valley Historical Collection is Milne Library’s largest and most accessible collection of local history materials. Its geographical scope covers the eight counties surrounding the Genesee River in New York State: Allegany, Genesee, Livingston, Monroe, Ontario, Orleans, Steuben and Wyoming. For more information, see: http://go.geneseo.edu/gvhr.
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