Centennial Buckeye Cook Book PDF Download
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Author: Andrew F. Smith
Publisher: Ohio State University Press
ISBN: 9780814208366
Category : Cooking
Languages : en
Pages : 408
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Book Description
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Author: Andrew F. Smith
Publisher: Ohio State University Press
ISBN: 9780814208366
Category : Cooking
Languages : en
Pages : 408
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Book Description
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Author: Wilcox Estelle Woods
Publisher:
ISBN: 9780259618737
Category :
Languages : en
Pages :
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Book Description
Author: Estelle Woods Wilcox
Publisher: Wentworth Press
ISBN: 9781372465253
Category : Cooking
Languages : en
Pages : 704
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Book Description
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.
Author: Estelle Woods Wilcox
Publisher: Forgotten Books
ISBN: 9781330102466
Category : Cooking
Languages : en
Pages : 695
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Book Description
Excerpt from The Original Buckeye Cook Book and Practical Housekeeping: A Compilation of Choice and Carefully Tested Recipes "The Buckeye Cook Book" needs no introduction. After going through nine editions and reaching a sale of over one million copies we offer a new Trade Edition of the original and only "Buokeye Cook Book" in a new and attractive binding which we feel assured will make the book more popular than ever. 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.
Author: Wilcox Estelle Woods
Publisher: Legare Street Press
ISBN: 9781019232088
Category :
Languages : en
Pages : 0
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Book Description
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 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. 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.
Author: Estelle Woods Wilcox
Publisher: Forgotten Books
ISBN: 9780266813552
Category : Cooking
Languages : en
Pages : 694
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Book Description
Excerpt from The Original Buckeye Cook Book and Practical Housekeeping: A Compilation of Choice and Carefully Tested Recipes To those who possess Practical Housekeeping, it is not uccea sary to offer an apology for presenting in another volume such new ideas and methods as have come to light, and after fair trial been found useful and helpful in the household since the publication of that book. It is always a great pleasure to a housewife who takes pride in a well ordered home and an attractive table, to be able to present new and wholesome dishes, and it is as important for her to have the latest and best information available in her department of the family work, as it is for the husband to keep abreast with all the new ideas which are brought to surface in his profession or calling, Such wonderful progress has been made in invention and scientific discovery, that the day laborer now has at his command more of the conveniences and comforts of life than the Kings themselves pos sessed fifty years ago, and yet instead of calling a halt, progress in this direction is more and more marked every year, so that what were the luxuries of one decade become the necessities of the next. AS the conditions of living improve, there are greater demands upon time in new directions, and it is notionly convenient, but a saving of both time and money to have at ready command the simplest and best recipes in cookery and instructions in the best methodsin every department of housekeeping. Failures are costly, and experience is always so dearly bought that 'it is economy to buy the results of thousands of carefully conducted experiments, packed between the covers of a book, rather than waste time and money in trials that may or may not prove successful. 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.
Author: Estelle Woods Wilcox
Publisher: Forgotten Books
ISBN: 9780260655172
Category : Cooking
Languages : en
Pages : 462
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Book Description
Excerpt from Buckeye Cookery, and Practical Housekeeping: Compiled From Original Recipes This is made from warm water or milk, yeast and flour (some add mashed potatoes), mixed together in proper proportions. In summer, care must be taken not to set sponge too early, at least not before eight or nine o'clock in the evening. Make up a rather thick batter of flour and tepid water or milk. (sponge mixed with bran water, warm in winter and cold in summer, makes sweeter bread. Boil bran in the proportion of one pint to a quart of water and strain.) When milk is used, scald to prevent souring, and cool before using; add yeast, cover closely, and place to rise on the kitchen table In very hot weather, Sponge can be made with cold water. In Winter, mix the batter with water or milk at blood warmth, testing it with the finger, and making it as warm as can be borne; stir' in the flour, which will cool it sufficiently for the yeast; cover closely and place in a warm and even temperature. A good plan is to fold a clean blanket several times, and cover with it, providing the sponge is set in a very large crock or jar, so that there is no danger of its running over. As a general rule, one small tea-cup of yeast and three pints of wetting will make sponge enough for four ordinary leaves. In all sponges add the yeast last, making sure that it will not be'scalded when placed to rise, always cover closely. Many think it an improvement to beat the sponge thoroughly, like batter for a cake. All the various sponges are very nice baked on a griddle for breakfast-cakes, or, better still, in muffin-rings. When used in this way, add a little salt and make the Sponge rather thick. 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.
Author:
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 416
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Book Description
Author:
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1288
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Book Description
Author: Ohio) Women of the First Congregational Church (Marysville
Publisher:
ISBN:
Category :
Languages : en
Pages : 750
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Book Description