dinners--at least at all dinners where men are present. By dint of
persuasion, it has become tolerated by women, not a few of whom regard
it with favour if Rocquefort or Gorgonzola is in question, or even
Camembert or Brie when perfectly fresh. Its place in the order of the
dinner is a matter somewhat in dispute. It figures variously after
the roast,--as its successor before the sweets, or as the immediate
precursor of the _demi-tasse_,--and it is also asked to do duty with
the salad by some who elect to serve the salad as a course apart to
succeed the roast. On the continent of Europe it is generally supposed
to precede the coffee, after the sweets, and be ready for those who may
not care for them; in England it is often served with celery before
the dessert. The custom of serving it with the salad, which is purely
American, is certainly not to be commended. The mission of cheese is
twofold--to change the taste and to act as the concluding digestive.
To subserve the latter purpose it should be old, if of a fine-grained
kind; and as a digestive few such are equal to Rocquefort. As to its
proper place at dessert, it must be recognized that it accords best
with the coffee and final glass of port or other dessert wine where
these may be employed, and leaves the taste fresher when it concludes
the repast. Let appropriate sweets be served with it for those who
desire them, but let it not destroy the salad which belongs to the
roast, or anticipate the dulcitudes of the final course.
A chapter might be devoted to this suave product of the dairy, but it
will be sufficient to present a form of serving it that will appeal to
many, inclusive of woman. Like the _fondue_, it is of Swiss origin.
In Switzerland, where cheese figures largely, there is known to the
initiated a sweet entremets termed "the hunter's sandwich," composed
of bread, fresh butter, cheese, and honey in combination, its only
drawback being the too cloying nature of the honey. In America this
objection may be happily avoided by employing the nectar of the
sugar-maple in its stead, and the dish prove all the better either for
the sportsman out of doors or served at the dinner with the dessert.
On fresh bread cut in thin slices for its base, you will place a
layer of the freshest of butter, then a layer of Brie or other fresh
cream-cheese, and, finally, a gilding of maple-syrup. For the dessert
it may be shaped in various ways, and made as dainty as feminine
fingers can devise. Its virtues need no panegyric,--it will succeed
the ices with as buoyant a grace as the daffodil follows the snowdrop
of spring. Captivated by its charms, the epicure will say, with the
van-courier of Bishop Fuger in his chase for the ideal wine, "Est, est,
est"; while madame and mademoiselle will attach a new significance to
the poet's mellifluous lines,--
"As the last taste of sweets is sweetest last,
Writ in remembrance more than things long past."
With the dessert the dinner ends; and with it, also, properly
terminates a review of gastronomy. It may be asked, however, after the
somewhat extended reference to cooks and cookery and the literature
and ethics of the art, which of the numerous manuals referred to, or
of the countless existing works that have not been enumerated, is
the best and most serviceable for those who would perfect themselves
in the subtleties of the range. The question is easier asked than
answered. To specify any one authority, so far as any one writer on
cookery may be considered authoritative, were scarcely satisfactory--a
comprehensive answer being dependent to no inconsiderable extent upon
the tastes, adaptabilities, and qualifications of the person concerned.
As there is no one poet, moreover, who may satisfy all or even a single
individual, so there is no one author-cook or compiler who has yet
compassed the subject. "The cuisine," says Beauvilliers, "simple in its
origin, refined from century to century, has become a difficult art, a
complicated science on which many authors have written, without having
been able to embrace it in its entirety."
The model cook-book--the manual that should appeal to all, the vade
mecum that would instruct and delight the amateur, that would tell
him just what he should know, eliminating all he should not know--is
still numbered among things unaccomplished. So long as every chef is
jealous of his every competitor, so long as the professionalist writes
solely from the standpoint of his elaborately mounted kitchen, with no
deference to the requirements of the more modest household, so long as
works on cookery continue to be a mere dry digest of the preparation
of food, it will not be achieved. They have come nearer to such a work
in France. But who may say that even Dumas' sprightly though bulky
treatise is perfect, or that any of the voluminous "'Cuisiniers' des
Cuisiniers" has indicated the perfect road to happiness? And of the
enormous number of books on the subject, how many are not so technical
as to be of little service, or so lacking in comprehensive grasp as to
fall utterly short of their aim? The perfect cook-book, as near as a
cook-book can be perfect, has yet to find its author and its publisher.
[Illustration: LE PÂTISSIER FRANÇAIS
Facsimile of title-page]
It may be assumed, therefore, that it will be written by an amateur--a
man devoid of prejudices so far as any rivalry in his craft is
concerned, whose sole object will be to write for his own pleasure and
the gratification it will afford his readers. For, it will be readily
perceived, a cook-book for the professional is one thing; a manual for
the amateur, another.
To a lucid, delightful style and grace of expression its author will
unite the widest familiarity with the cuisine of the past and the
present. He will have at his beck and call a culinary library like that
of Baron Pichon, an executive genius equal to Carême's, a physiological
perceptivity rivalling that of Savarin, a knowledge of the subject in
all that relates to its material sense as great as La Reynière's. A man
of unbounded capacities, whose appetite can never be appeased, he will
himself have savoured the multitudinous dishes he treats of, before
recommending them to others of less assimilative capabilities than his
own. Thoroughly conversant with hygiene and the constituent elements of
foods, he will add, as it were, to the qualifications of a gourmet and
epicurean mentor, the knowledge of a physician and chemist, or one who
can distinguish the digestive sequents of different articles of diet.
He will be a learned œnologist as well, acquainted with the wines
of all countries, their best growths and most desirable vintages; as
also the widely varying effects upon the system of different wines.
Endowed with perfect physical faculties, furthered by long intimacy
with and daily use of wine, his sense of taste and smell will have
attained the highest possible development, enabling him to trace and
compare the flavours and ethers of different growths; thus indicating
what one should avoid, as also what one should choose, according to
individual requirements. Supplementing his monograph on wines will
occur as its natural consequent a profound dissertation on gout,
dealing at length with the true causes of the malady in all its phases,
and indicating a cure within the power of the wine-drinker to compass
without abstaining from the beverage he loves. Some magical lozenge
that is guileless of colchicum, some marvellous elixir distilled in the
alembics of the past, or some special essence of the vine itself will
be prescribed, to be taken with the dinner, when the afflicted may once
more eat and drink in moderation, "without fear and without reproach."
The author will have travelled far and wide, and will intelligently
contribute the spoils of his gastronomic chase, retrenching from a dish
here and elaborating there, if need be, as he dispenses his appetising
formulas. Yet so delicate his taste, of such discriminating nicety
his judgment, that, barring individual dislikes for certain aliments,
one may trust implicitly to the form of preparation he prescribes.
From the manuscripts of the ancient monks he will have rescued many
a simple though priceless dish, and from Baudelaire, Théodore de
Banville, and Jules Janin have committed many an unpublished poem of
the table to his storehouse of delights. And while conversant with
all that is best in existing works by the great masters of the art,
as well as the lesser lights of the science, and quoting freely from
them, he will nevertheless avoid the elaborate recipes and interminable
menus that Gouffé and others pride themselves upon, which require a
maître-d'hôtel to understand, a corps of assistants to execute, and
a Crœsus to liquidate. Spiced with anecdote and seasoned with
humour and philosophy, his chapters will glide on in lucid flow, and
his recipes leave no nightmares behind. His text will be free from
grossness, and be tainted with no worn-out aphorisms; so clear that
all may understand, and, understanding, turn its counsels to practical
account.
He will be familiar, as a sportsman, with game; and will have
contemplated the masterpieces of Weenix, Sneyders, and Hondius to
impart additional colour in his references to the wild furred and
feathered tribes. And to the further embellishment of his text, he will
also have studied the other great pictures of still-life of the old
Dutch and Flemish schools,--the fowls of Hondecoeter; the fruits of
Utrecht and De Heem; the fishes of Seghers; the flower-laden tables of
Van Huysum and Jan Fyt; the kitchen-pieces beloved by Metzu and Zorg;
the eating-bouts of Brockenburg; the gay _Kermesse_ and merrymakings
of Brouwer, Teniers, and Ostade. Nor will his knowledge of the
products of the vegetable world, apart from those employed for food
alone,--the spices and condiments that make or mar a dish, that aid
or harm digestion,--be less carefully set forth upon his golden page.
The volumes will be small, so they may be unburdensome to peruse, as
inviting in their letterpress as the daintiest of Elzevirs. In fine,
a combination of the qualities of the scholar, the master-cook, the
painter, the gastronomer, the sportsman, and the pantologist, assisted
by the skill of the bookmaker and etcher, will be required to compose
the cook-book par excellence.
In the interval, while it yet slumbers upon the shelves of dreamland,
one must remain satisfied as nearly as may be with the manuals that are
already accessible; and, like the wind in the trees, draw a note here
and a chord there from the existing strings of the harp of Good Cheer.
[Illustration]
BIBLIOGRAPHY
A few among English, American, and French works, both ancient and
modern, that relate to gastronomy and cookery are presented herewith.
As may be perceived at a glance, the list is not intended to be
comprehensive, so multitudinous are the monographs relating to the
subject, but a mere index or signboard pointing to the nature of
the vast and varied literature, both good, bad, and indifferent,
that the topic has inspired. Works relating strictly to wines and
alcoholic beverages have not been included, as these, though intimately
connected with the table, belong more properly to a volume on the
cellar itself. It will be observed that works by women predominate in
the English language, whereas, in French, masculinity for the greater
part has superintended the larder and the saucepans and elaborated the
literature of the art. The scholar who is especially interested in the
bibliography of gastronomy may be referred to the valuable work of M.
Georges Vicaire as the most comprehensive on the theme, particularly so
far as foreign contributions to epulary literature are concerned.
Evelyn (John). ACETARIA: A DISCOURSE OF SALLETS, 1706. (8vo.)
THE AMERICAN SALAD-BOOK. By Maximilian De Loup. Second Edition. New
York: McClure, Phillips & Co., 1900. (8vo.) pp. 144.
Warner (Rev. Richard). ANTIQUITATES CULINARIÆ; OR, CURIOUS TRACTS
RELATING TO THE CULINARY AFFAIRS OF THE OLD ENGLISH. London: Printed
for R. Blamire, 1791. (4to) pp. 137.
APICIAN MORSELS; OR, TALES OF THE TABLE, KITCHEN, AND LARDER. By Dick
Humelbergius Secundus. New York: J. & J. Harper, 1829. (8vo) pp. 212.
(A volume largely pirated from Grimod de la Reynière.)
King (Wm.). THE ART OF COOKERY. A Poem in Imitation of Horace's Art of
Poetry. By the Author of a Tale of a Tub. _Coqus omnia miscet_--Juven.
London: Printed, and are to be Sold by the Booksellers of London and
Westminster, 1708. (Small folio) pp. 22.
King (Wm.). THE ART OF COOKERY. With some Letters to Dr. Lister and
Others, etc., to which is added Horace's Art of Poetry, in Latin.
Printed for Bernard Lintott, 1740. (8vo) pp. 160.
Hayward (Anthony). THE ART OF DINING; OR, GASTRONOMY AND GASTRONOMERS.
London: John Murray, 1852. (4½ x 7 in.) pp. 137.
BANQUETT OF DAINTIES: FOR ALL SUCHE GESTS THAT LOUE MODERATT DYATE. By
Theo. Hackett. London, 1566. (8vo) pp. 42.
Murrey (Thomas J.). THE BOOK OF ENTRÉES. New York: White, Stokes &
Allen, 1886. (4¼ x 6 in.)
Farmer (Fannie Merritt). THE BOSTON COOKING-SCHOOL COOK BOOK. By Fannie
Merritt Farmer, Principal of the Boston Cooking School. Boston: Little,
Brown & Co., 1896. (8vo) pp. xxx, 567.
BREAKFAST, DINNER, AND TEA: VIEWED CLASSICALLY, POETICALLY AND
PRACTICALLY. New York: D. Appleton & Co., 1869. (6 x 7½ in.) pp. 351.
BREAKFASTS, LUNCHEONS AND DINNERS AT HOME. How to Order, Cook, and
Serve Them. By Short. Sixth Edition. London: Kerby & Endean, 1886.
(8vo) pp. 204.
CASSELL'S DICTIONARY OF COOKERY. With Numerous Engravings and Coloured
Plates, Containing About 9000 Recipes. London, Paris, and New York:
Cassell, Petter & Galpin. n. d. (Large 8vo) pp. xcvi, 1178.
Ronald (Mary). THE CENTURY COOK-BOOK. New York: The Century Co., 1895.
(8vo) pp. 587.
THE CHAFING-DISH SUPPER. By Christine Terhune Herrick. New York:
Charles Scribner's Sons, 1899. (12mo) pp. 112.
A CLOSET FOR LADIES AND GENTLEMEN; OR, THE ART OF PRESERVING,
CONSERVING AND CANDYING. With the Manner how to make Diverse Kindes of
Syrupes, and All Kinde of Banquetting Stuffes, etc. London: Printed for
Arthur Johnson, 1618. (16mo) pp. 190.
THE CLOSET OF THE EMINENTLY LEARNED SIR KENELME DIGBY, KT., OPENED.
Whereby is Discovered several ways for Making of Metheglin, Syder,
Cherry-Wine, etc., Together with Excellent Directions for Cookery, as
also for Preserving, Conserving, Candying, etc. London, 1677. (12mo.)
Carter (Charles). THE COMPLEAT CITY AND COUNTRY COOK; OR, ACCOMPLISH'D
HOUSEWIFE. Containing Several Hundred of the Most Approv'd Receipts
in Cookery, Confectionary, etc. Illustrated with Forty-nine large
Copper-plates. London, 1732. (8vo) pp. 280.
Peckham (Ann). THE COMPLETE ENGLISH COOK; OR, PRUDENT HOUSEWIFE. Being
a Collection of the Most General, yet Least Expensive Receipts in Every
Branch of Cookery and Good Housewifery, etc. By Ann Peckham, of Leeds.
The Third Edition. Leeds, 1770. (12mo) pp. 242.
THE COMPLETE FAMILY PIECE. A very Choice Collection of Receipts in
Cookery. Seventh Edition. London, 1744. (8vo.)
Smith (E.). THE COMPLETE HOUSEWIFE; OR, ACCOMPLISHED GENTLEWOMAN'S
COMPANION. Being a Collection of upwards of Seven Hundred of the Most
Approved Receipts in Cookery, Pastry, Confectionary, etc., etc. The
Seventeenth Edition, with Additions. London: Printed for J. Buckland,
etc., 1766. (8vo.) pp. 364.
THE COMPLETE SERVANT-MAID. London, 1682. (12mo.)
THE COOK-BOOK. By "Oscar" of the Waldorf (Oscar Tschirky, Maître
d'Hôtel, the Waldorf). Chicago and New York: The Werner Co., 1896.
(Large 4to) pp. 907.
Reeve (Mrs. Henry). COOKERY AND HOUSEKEEPING. A Manual of Domestic
Economy for Large and Small Families. Fourth Edition. London and New
York: Longmans, Green & Co., 1888. (8vo) pp. 540.
Kitchener (Dr. Wm.). THE COOK'S ORACLE. Fourth Edition. London, 1822.
(4½ x 7½ in.) pp. xviii, 545.
Athenæus. THE DEIPNOSOPHISTS; OR, BANQUET OF THE LEARNED OF ATHENÆUS.
Literally Translated by C. D. Yonge, B.A. 3 vols. London: Henry C.
Bohn, 1854. (5 x 7½ in.)
Child (Theodore). DELICATE FEASTING. New York: Harper & Brothers, 1890.
(5½ x 6½ in.) pp. 214.
Newnham-Davis (Lieut.-Col.). DINNERS AND DINERS: WHERE AND HOW TO DINE
IN LONDON. A New Enlarged and Revised Edition. London: Grant Richards,
1901. (5 x 7 in.) pp. 376.
Harland (Marion). THE DINNER YEAR-BOOK. New York: Charles Scribner's
Sons, 1878. (8vo) pp. 713.
DOMESTIC COOKERY (A NEW SYSTEM OF), FORMED UPON PRINCIPLES OF ECONOMY.
By a Lady. A New Edition, Corrected. London: John Murray, 1814. (4 x 7
in.) pp. xxx, 352.
EARLY ENGLISH MEALS AND MANNERS. London: The Early English Text
Society, 1868. (5½ x 8½ in.)
Hoy (Albert Harris, M.D.). EATING AND DRINKING: THE ALKALINITY OF THE
BLOOD. The Test of Food and Drink in Health and Disease. Chicago: A. C.
McClurg & Co., 1896. (5½ x 8 in.) pp. 304.
EGG COOKERY: ONE HUNDRED AND FIFTY WAYS OF COOKING AND SERVING EGGS. By
Alfred Suzanne, Twenty-eight Years Chef to the Earl of Wilton, now Chef
to the Duke of Bedford. Second Edition. London: Newton & Eskell, 1887.
(12mo) pp. 97.
THE ENCYCLOPÆDIA OF PRACTICAL COOKERY. A Complete Dictionary of all
pertaining to the Art of Cookery and Table Service, Illustrated with
Coloured Plates and Engravings by Harold Furness, George Cruikshank, W.
Munn Andrew, and others. Edited by Thomas Francis Garrett, etc., etc.,
etc. London: L. Upcott Gill. Philadelphia: Hudson Importing Co. 8 vols.
(Large 4to) pp. 1898.
Markham (G.). THE ENGLISH HOUSEWIFE. Containing the Inward and Outward
Vertues which ought to be in a Compleat Woman, etc., etc. Eighth
Edition. London: George Sawbridge, 1675. (6 x 7¾ in.) pp. 188.
AN ENGLISHMAN IN PARIS. Notes and Recollections. Two vols. in one. New
York: D. Appleton & Co. (Town and Country Library). (12mo) pp. 478.
THE EPICUREAN. A Complete Treatise of Analytical and Practical Studies
on the Culinary Art. By Charles Ranhofer, Chef of Delmonico's.
Illustrated with 800 Plates. New York: Charles Ranhofer, 1894. (Large
4to) pp. 1183.
Raffald (Elizabeth). THE EXPERIENCED ENGLISH HOUSEKEEPER. For the Use
and Ease of Ladies, Housekeepers, and Cooks, etc. Wrote purely from
Practice, etc. The Third Edition. London: R. Baldwin, 1773. (8vo) pp.
366.
THE EXPERT WAITRESS. A Manual for the Pantry, Kitchen, and Dining-room.
By Anne Frances Springsteed. New York and London: Harper & Bros., 1902.
(12mo) pp. 131.
Pennell (Elizabeth Robins). THE FEASTS OF AUTOLYCUS: THE DIARY OF A
GREEDY WOMAN. London: John Lane. New York: The Merriam Co., 1896. (5 x
7 in.) pp. 264.
FIFTY DINNERS. By A. Kenney Herbert ("Wyvern"). London and New York:
Edward Arnold, 1895. (12mo) pp. 188.
FOOD AND FEEDING. By Sir Henry Thompson, Bart. Tenth Edition. London
and New York: Frederick Warne & Co., 1899. (8vo) pp. 312.
FOOD MATERIALS AND THEIR ADULTERATIONS. By Ellen H. Richards. New
Edition. Boston: Home Science Publishing Co., 1898. (Small 4to) pp. 183.
GASTRONOMY AS A FINE ART. A Translation of the Physiologie du Goût of
Brillat-Savarin. By R. E. Anderson, M.A. London: Chatto & Windus, 1877.
(5¼ x 7¼ in.) pp. xxxvii, 280.
Dawson (Thos.). THE GOOD HUSWIUVE'S JEWELL. In two Parts. London,
1596-7. (16mo.)
Brugière (Sarah Van Buren). GOOD LIVING. A Practical Cookery-book for
Town and County. Second Edition. New York: G. P. Putnam's Sons, 1890.
(8vo) pp. 606.
A HANDBOOK OF GASTRONOMY. New and Complete Translation of
Brillat-Savarin's Physiologie du Goût. With 52 Original Etchings by A.
Lalauze; Preface by Charles Monselet. London: John C. Nimmo. New York:
J. W. Bouton, 1884. (Tall 8vo) pp. 516.
Blot (Pierre). HANDBOOK OF PRACTICAL COOKERY. For Ladies and
Professional Cooks. New York: D. Appleton & Co., 1888. (5 x 7½ in.) pp.
478.
HEALTH'S IMPROVEMENT; OR, RULES COMPRISING AND DISCOVERING THE NATURE,
METHOD AND MANNER OF PREPARING ALL SORTS OF FOOD USED IN THIS NATION.
Written by that ever Famous Thomas Muffett, Doctor in Physick;
Corrected and Enlarged by Christopher Bennet, Doctor in Physick, and
Fellow of the Colledge of Physitions in London, 1655. (Small 4to.)
Larwood (Jacob) and Hotten (John Camden). THE HISTORY OF SIGNBOARDS.
Third Edition. London: John Camden Hotten, 1866. (5½ x 6½ in.) pp. 536.
Harrison (Mrs. Sarah). THE HOUSEKEEPER'S POCKET BOOK, AND COMPLEAT
FAMILY COOK. Containing above Seven Hundred Curious and Uncommon
Receipts, etc., etc. London: Printed for R. Ware, 1751. (12mo) pp. 268.
ICE-CREAM AND CAKES. A New Collection of Standard Fresh and Original
Receipts for Household and Commercial Use, by an American. New York:
Charles Scribner's Sons, 1883. (8vo) pp. 384.
I GO A-MARKETING. By Henrietta Sowle ("Henriette"). Boston: Little,
Brown & Co., 1900. (8vo) pp. 237.
LEAVES FROM OUR TUSCAN KITCHEN; OR, HOW TO COOK VEGETABLES. By Janet
Ross. London: J. M. Dent & Co., 1899. (12mo) pp. 150.
MRS. LINCOLN'S BOSTON COOK-BOOK. What To Do and What Not To Do in
Cooking. Revised Edition. Boston: Little, Brown & Co., 1901. (8vo) pp.
578.
Farley (John). THE LONDON ART OF COOKERY AND HOUSEKEEPER'S COMPLETE
ASSISTANT. On a New Plan made Plain and Easy to every Housekeeper,
Cook, and Servant in the Kingdom, etc., etc. London: Printed for J.
Scatcherd and J. Whitaker, 1790. (8vo) pp. 459.
THE MAJESTIC FAMILY COOK-BOOK. By Adolph Gallier. Containing 1300
Selected Recipes Simplified for the Use of Housekeepers. New York: G.
P. Putnam's Sons, 1897. (8vo) pp. 419.
MRS. A. B. MARSHALL'S LARGE COOKERY BOOK OF EXTRA RECIPES. With 284
Illustrations. London: Simpkin, Marshall, Hamilton Kent & Co., 1894.
Sixth thousand. (Tall 8vo) pp. 656.
Ellwanger (George H.). MEDITATIONS ON GOUT: With a Consideration of Its
Cure Through the Use of Wine. New York: Dodd, Mead & Co., 1898. (5 x 6¾
in.) pp. xvi, 208.
MEMOIRS OF A STOMACH. Written by Himself, That All Who Eat May Read.
With Notes Critical and Explanatory. By a Minister of the Interior.
London: W. E. Painter, 1853. (5¼ x 6¾ in.) pp. 135.
Francatelli (Charles Elmé). THE MODERN COOK. A Practical Guide to the
Culinary Art in All its Branches. Twenty-sixth Edition. Philadelphia:
David McKay. (Tall 8vo) pp. 592.
La Chapelle (Vincent). THE MODERN COOK. By Mr. Vincent La Chapelle,
Chief Cook to the Right Hon. the Earl of Chesterfield. London: Printed
for the Author, and sold by Nicolas Prevost, 1733. 3 vols. (8vo) pp.
328, 316, 307.
MODERN METHOD OF REGULATING AND FORMING A TABLE EXPLAINED AND
DISPLAYED. Containing a great Variety of Dinners laid out in the most
elegant taste, finely represented on 152 large copperplates with
descriptions, also 12 elegant dinners for different seasons of the
year, list of such particulars as are in season for the use of Ladies
Housekeepers. London, 1750. (Folio.)
MOTHER HUBBARD'S CUPBOARD. Receipts Collected by the Young Ladies'
Society, First Baptist Church, Rochester, N. Y. Rochester: Scrantom,
Wetmore & Co., 1895. (8vo) pp. 87.
A NOBLE BOKE OF COOKRY (1467). Edited by Mrs. Alexander Napier. London:
Elliot Stock, 1882.
Hazlitt (W. Carew). OLD COOKERY BOOKS AND ANCIENT CUISINE. London:
Elliot Stock, 1886. (4½ x 6¼ in.) pp. 263.
Walker (Thomas, M.D.). THE ORIGINAL. Fifth Edition. (Part II. THE ART
OF ATTAINING HIGH HEALTH. THE ART OF DINING.) London: Henry Renshaw,
1875. (6 x 8½ in.)
Soyer (A.). THE PANTROPHEON; OR, HISTORY OF FOOD AND ITS PREPARATION
FROM THE EARLIEST AGES OF THE WORLD. London: Simpkin, Marshall & Co.,
1853. (6½ x 9½ in.) pp. 474.
MISS PARLOA'S KITCHEN COMPANION. A Guide for All who would be Good
Housekeepers. By Maria Parloa. Twenty-first Edition. Boston: Dana,
Estes & Co., 1887. (8vo) pp. 966.
Marnette (M.). THE PERFECT COOK. Being the most exact Directions for
the making of all kind of Pastes, etc., as also the Perfect English
Cook, or right method of the whole Art of Cookery, with the true
ordering of French, Spanish, and Italian Kickshaws, with A-la-mode
Varieties for Persons of Honour. London: Printed for Obadiah Blagrave,
1686. (12mo.)
PHILOSOPHER'S BANQUET (THE). Newly furnished and decked forth with much
variety of many several Dishes, etc. By W. B. London, 1633. (12mo.)
Hill (Janet McKenzie). PRACTICAL COOKING AND SERVING. A Compleat Manual
of How to Select, Prepare, and Serve Food, with many Illustrations. New
York: Doubleday, Page & Co., 1902. (8vo) pp. xiii, 712.
Cook (Ann). PROFESSED COOKERY. Third Edition. London, 1760.
THE QUEEN'S CLOSET OPENED. Incomparable Secrets in Physick, Chyrurgery,
Preserving and Canning, etc. London: Printed for Obadiah Blagrave,
1679. (12mo) pp. 190.
MRS. RORER'S PHILADELPHIA COOK-BOOK. A Manual of Home Economics.
Philadelphia: Arnold & Co. (8vo) pp. 581.