Vegetable candy is ideal confectionery.  Of its purity, there can be no doubt.  Moreover, it furnishes the valuable element of sugar so combined with nutritious vegetable bases that, because of the bulk, there is no temptation to overeat.  Before an undue amount of sugar is consumed, the very mass or the vegetable base has satisfied the appetite.  Originally published in 1912.

Candy-Making Revolutionized: Confectionery from Vegetables

Hall, Mary Elizabeth

History

Creative Cookbooks

Aunt Sammy's Radio Recipes, Revised, (originally published in 1931) brings together 400 of the most popular recipes and 90 of the menus included in the Housekeeper's Chats.  Immediately with the start of this radio service for women in 1926 came the demand for the recipes.  Aunt Sammy herself was a character created by the U. S. Department of Agriculture Bureau of Home Economics and the Radio Service to be the 'wife' of Uncle Sam.  Many women across the country 'played' Aunt Sammy at local radio stations when the show aired.  By 1932 the radio show was on 194 stations, but Aunt Sammy faded out during the Great Depression. After 1934 the name 'Aunt Sammy' was no longer used.  The radio show was renamed "Homemaker Chat" and that show was discontinued in 1946.

Aunt Sammy's Radio Recipes Revised

Van Deman, Ruth

Yeatman, Fanny Walker

Cookbooks, Food & Wine

Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions. Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion. She was also the author of The Candy Cook Book. The book was originally published in 1922. Contents: Cooking as a Profession Specialty Cooking Cooking for the Food Shop Cakes and Cake Making Candy Making Cooking for Social Occasions Catering for Special Luncheons and Suppers Catering for Dinner Parties Guest House Management School, Industrial and Community Food Service Tea Room Management Cafeteria and Lunchroom Management by Marion E. Hopkins, Field Secretary for Cafeterias, National Y.W.C.A. Index

Cooking for Profit: Catering and Food Service Management

Business & Money

Bradley, Ms Alice

Industries

CONTENTS Honey and its Hundred Uses Honey Production Honey Facts Minerals in Dark Honey Florida Honey Kinds of Honey Honey Cookery Honey Recipes Honey Bees and Their Products The Mystery of Sweets Honey and Nutrition Florida Laws Relating to Honey Tupelo Honey Beekeeping Foreword Beekeeping in Florida Florida Laws Relating to Beekeeping Pollination of Subtropical Fruit Plants Honeybees in Florida's Pasture Development Honey Processing

Florida Honey and its Hundred Uses and Beekeeping

Florida Department of Agriculture

Does the idea appeal to you of putting your dinner on to cook and then going visiting, or to the theatre, or sitting down to read, write, or sew, with no further thought for your food until it is time to serve it? It sounds like a fairy tale to say that you can bring food to the boiling point, put it into a box of hay, and leave it for a few hours, returning to find it cooked, and often better cooked than in any other way! Yet it is true. Norwegian housewives have known this for many years; and some other European nations have used the hay-box to a considerable extent, although it is only recently that its wonders have become rather widely known and talked about in America. The original box filled with hay has gone through a process of evolution, and become the fireless cooker of varied form and adaptability. Just what can we expect the fireless cooker to do? What foods will it cook to advantage? Almost all such dishes as are usually prepared by boiling or steaming, as well as many that are baked-soups, boiled or braised meats, fish, sauces, fruits, vegetables, puddings, eggs, in fact, almost everything that does not need to be crisp can be cooked in a simple hay-box. If the composition of foods and the general principles of cookery are well understood, but little special instruction will be needed to enable one to prepare such dishes with success; though even a novice may use a fireless cooker if the general directions and explanations, as well as the individual recipes, are carefully read and followed. While such dishes as toast, pancakes, roast or broiled meats, baked bread and biscuits, are impossible to cook in the simpler form of hay-box, the insulated oven, the latest development of the fireless cooker, opens up possibilities that may lead to a much wider adaptation of home-made insulators to domestic purposes. Roast meats, however, may first be cooked in the oven and completed in the hay-box or cooker, or they may be cooked in the hay-box till nearly done and then roasted for a short time to obtain the crispness which can be given only by cooking with great heat.

The Fireless Cook Book: A Manual of the Construction and Use of Appliances for Cooking by Retained Heat

Mitchell, Margaret J.

Kitchen Appliances

Originally published in 1904, this cookbook provides a fascinating insight into the huge variety of wholesome vegetarian dishes that were available a century ago. Fulton has treated the subject from the commonly accepted definition of the term vegetarianism, which means to abstain from flesh foods, but allows the use of eggs, milk, and its products. After studying the vegetarian restaurants and the food questions for many years, Fulton has placed before you a book containing instruction in the preparation of wholesome dishes that will build up in place of tearing down the body.

Vegetarian Cook Book: Substitutes for Flesh Foods

Fulton, E. G.

Special Diet

When this book was originally published in 1911, Fannie Farmer said: “Americans of today are accused, somewhat unjustly, it seems, of being inhospitable. Because we do not, in the manner of a generation or two ago, lay aside all our duties at the visit of friends and welcome them ungrudgingly to our ordinary meal we expose ourselves to this charge; but, in truth, it is a higher conception of hospitality that has brought about this change. We receive our guests more normally; we make preparations for their coming, and take pleasure in giving them a meal that shall vary from the humdrum order of culinary production. The fashion in entertaining, as in so many other things, has changed, and consciously or unconsciously we conform to the new standards. And why is not the new hospitality more satisfying, both to the host and guest, than the old? It seems to me that housekeepers are enjoying as never before the days set apart for their friends, and have learned to! appreciate the saying of Brillat-Savarin, ‘He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends.’ And certainly there is none of us so regardless of the delights of the table that he does not respond to the warming influences of a meal prepared by a thoughtful hostess as a tribute to him as a guest.” “The difficulty for the housekeeper lies in the selection of an appropriate menu. This little book is intended to meet this difficulty. May it be a help to many!”

Catering for Special Occasions with Menus & Recipes

Farmer, Fannie Merritt

Entertaining & Holidays

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

Sêneca

Outdoor Cooking

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.

Food and Cookery for the Sick and Convalescent

Cooking Education & Reference

From the author's preface: "Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with a home confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands. All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all homelovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens. They are simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time at home that this work is committed to its readers." Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion. The book was originally published in 1917.

The Candy Cook Book

Desserts

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