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French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune.

French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune.

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

William A. Gladstone Afro-American Military Collection: Dick Stump Speeches and Minstrel Jokes, with music, New York, 1889

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The national cookery book, - Rare book, public domain, Library of Congress scan

French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune.

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The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

description

Summary

Includes index.

Also available in digital form on the Library of Congress Web site.

LAC scc 2019-03-21 no edits (1 card)

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Tags

cooking english cook series chats art recipes high resolution rare book selections rare book and special collections division elizabeth robins pennell collection library of congress katherine golden bitting collection on gastronomy library of congress george augustus sala ultra high resolution
date_range

Date

01/01/1895
person

Contributors

Sala, George Augustus, 1828-1895.
Elizabeth Robins Pennell Collection (Library of Congress)
Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
create

Source

Library of Congress
link

Link

http://www.loc.gov/
copyright

Copyright info

Public Domain

label_outline Explore Chats, George Augustus Sala, Recipes

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

[George Augustus Sala, bust portrait, facing right]

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

Journal by Mabel Hubbard Bell, from 1896 to 1923

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

Notebook, Recipes, Undated - Public domain document scan

Statue by George Segal of a citizen listening to one of President Roosevelt's "fireside chats" at the Franklin Delano Roosevelt Memorial, Washington, D.C.

The strange adventures of Captain Dangerous. A narrative in plain English,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

The strange adventures of Captain Dangerous. A narrative in plain English,

The thorough good cook; a series of chats on the culinary art, and nine hundred recipes,

Correct way to bake turkey demonstrated by Uncle Sam's expert cooks. Washington, D.C., Dec. 4. Note to housewives: your turkey- baking troubles will be over and the bird you serve for dinner this yuletide will be tender, juicy and flavorsome if you follow the method used by the expert cooks at the Bureau of Economics, U.S. Department of Agriculture. Continual testing and experimenting with various recipes has taught Uncle Sam's cooks that many a prize bird has become a "ham" when improperly prepared. The best recipe - so far discovered by the Bureau of Economics - is demonstrated in the following set of pictures, made under the supervision of Miss Lucy Alexander, Chief Cooking Specialist. Miss Alexander, a graduate of Vassar and the University of Illinois, has been on her present job for eleven years. Mrs. Jessie Lamb, Assistant Cook, is stuffing the turkey under the watchful eye of Miss Lucy Alexander. The turkeys on the table will go into the ovens at regular intervals, and be tasted and judged by a group of experts who are determining which diet and feeding program will produce the best flavored meat.

Topics

cooking english cook series chats art recipes high resolution rare book selections rare book and special collections division elizabeth robins pennell collection library of congress katherine golden bitting collection on gastronomy library of congress george augustus sala ultra high resolution