"A Handbook of Cookery for a Small House" by Jessie Conrad. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

Reproduction of the original.

Dive into the world of fish cookery with 'A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish' by Lucy H. Yates. This comprehensive guide takes you on a journey of choosing, preparing, and savoring the finest fish dishes. Discover the secrets of the market, from the dominance of English fish to the tricks of foreign importations. Explore the culinary potential of various fish species, from cod to salmon, and learn how to cook them to perfection. With tested recipes and delectable sauces, this handbook will transform your fish dishes into mouthwatering delights.

This is a practical nineteenth-century cookbook containing recipes and also instructions on how to carve. Published in 1830 it was described as, 'a complete cookbook for Catholic families'. The recipes range from soups and broths, through appetizers, main courses and roast meat dishes, to puddings, sweets and sauces to accompany foods.

Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.

In preparing the following pages for publication, it has been my object to present a collection of recipes and lessons on food, for the use of nurses. The idea was suggested by the need of such a book in the training-school of the Johns Hopkins Hospital. It is hoped that it will be found useful in other hospitals and schools where the teaching of the subject of food is receiving attention, and also to those who care for their own sick and invalid ones at home. Part I—the explanatory lessons—includes general remarks on chemistry, lessons on the properties of the different classes of foods, and special articles on Air, Water, Milk, Digestion and Nutrition. Part II consists of recipes, menus of liquid, light, and convalescent's diet, and articles on Serving, Feeding of Children, and District Nursing. In arranging the explanatory lessons, information has been drawn from many sources, but particularly from the works of Atwater and Parkes. It is the intention that these lessons be studied in connection with the practical work; they contain matter suggestive of that which it is necessary to understand in order that something may be known of the complex changes which take place in food in the various processes of cooking. The recipes have been carefully chosen and perfected, some having been changed many times before final adoption. In most of them the quantities are small,—such amounts as would be required for one person,—but by[iv] multiplying or dividing the formulæ any quantity may be made, with uniform results. Detailed descriptions have been given in order that those who know nothing of cooking may be able, by intelligently following the instructions, to make acceptable dishes. Repetition and similarity of arrangement will, it is hoped, serve to impress upon the mind certain points and principles. In some instances the recipes are original, but for the most part the ideas have been gathered from lessons and lectures on cooking, and from standard books, among them Mrs.

"A little girl's cookery book" by Caroline French Benton, Mary Florence Hodge. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

Mrs. Wilson's Cook Book is a culinary recipe book by Mary A. Wilson. Figuring an extensive amount of vintage mouth warming recipes, along with general advice on healthy eating habits, the author also functioned as the official cooking instructor for the U.S Navy for an extensive time. Excerpt: "The sage old saying "Tell me what you eat and I will tell you what you are" is as full of the "pith o' sense" to-day as in ye days of long ago, for food either makes us physically fit and fully efficient, or miserable failures with physical complications that keep us constantly in the physician's hands. The vital essences of that which we prepare for eating are "medicinal messengers" bearing light to the eye, vigor to the limb, beauty to the cheek and alertness to the brain, as vitamines, or distorted in the misdirected process are the harsh heralds of pain and debility to the human system. How great then is the influence of the one who prepares it!"