The Project Gutenberg eBook ofAmerican CookeryThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: American CookeryAuthor: VariousEditor: Janet McKenzie HillRelease date: July 11, 2008 [eBook #26032]Most recently updated: January 3, 2021Language: EnglishCredits: Produced by Juliet Sutherland, Emmy and the OnlineDistributed Proofreading Team at https://www.pgdp.net*** START OF THE PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: American CookeryAuthor: VariousEditor: Janet McKenzie HillRelease date: July 11, 2008 [eBook #26032]Most recently updated: January 3, 2021Language: EnglishCredits: Produced by Juliet Sutherland, Emmy and the OnlineDistributed Proofreading Team at https://www.pgdp.net
Title: American Cookery
Author: VariousEditor: Janet McKenzie Hill
Author: Various
Editor: Janet McKenzie Hill
Release date: July 11, 2008 [eBook #26032]Most recently updated: January 3, 2021
Language: English
Credits: Produced by Juliet Sutherland, Emmy and the OnlineDistributed Proofreading Team at https://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***
Painted by Edw. V. Brewer for Cream of Wheat Co. Copyright by Cream of Wheat Co. HIS BODYGUARDPainted by Edw. V. Brewer for Cream of Wheat Co.Copyright by Cream of Wheat Co.HIS BODYGUARD
Do You Realize ThatSuccess in BakingDepends Upon The Leavener?In reality, if the baking powder is not PURE and PERFECT in its leavening qualities, food will be spoiled in spite of skill and care.RUMFORDTHE WHOLESOME BAKING POWDERleavens just right. RUMFORD makes the dough of a fine, even texture. It brings out in the biscuits, muffins, cakes or dumplings the natural, delicious flavor of the ingredients.RUMFORD contains the phosphate necessary to the building of the bodily tissues, so essential to children.Many helpful suggestions are contained in Janet McKenzie Hill's famous book "The Rumford Way of Cookery and Household Economy"— sent free.RUMFORDCOMPANYDept. 19Providence, R. I.Rumford Baking Powder ad
Do You Realize ThatSuccess in BakingDepends Upon The Leavener?
In reality, if the baking powder is not PURE and PERFECT in its leavening qualities, food will be spoiled in spite of skill and care.
leavens just right. RUMFORD makes the dough of a fine, even texture. It brings out in the biscuits, muffins, cakes or dumplings the natural, delicious flavor of the ingredients.
RUMFORD contains the phosphate necessary to the building of the bodily tissues, so essential to children.
Many helpful suggestions are contained in Janet McKenzie Hill's famous book "The Rumford Way of Cookery and Household Economy"— sent free.
RUMFORDCOMPANYDept. 19Providence, R. I.
Rumford Baking Powder ad
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AMERICAN COOKERYVol. XXVINOVEMBER, 1921No. 4CONTENTS FOR NOVEMBERPAGEWINDOWS AND THEIR FITMENTS. Ill.Mary Ann Wheelwright251THE TINY HOUSE. Ill.Ruth Merton255YOU'RE NOT SUPPOSED TO, JIMMIEEva J. DeMarsh258SOMEBODY'S CATIda R. Fargo260HOMING-IT IN AN APARTMENTErnest L. Thurston263TO EXPRESS PERSONALITYDana Girrioer265EDITORIALS270SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes)Janet M. Hill and Mary D. Chambers273MENUS FOR WEEK IN NOVEMBER282MENUS FOR THANKSGIVING DINNERS283CONCERNING BREAKFASTSAlice E. Whitaker284SOME RECIPES FOR PREPARING POULTRYKurt Heppe286POLLY'S THANKSGIVING PARTYElla Shannon Bowles290HOME IDEAS AND ECONOMIES:—Vegetable Tartsand Pies—New Ways of Using Milk—Old New England Sweetmeats292QUERIES AND ANSWERS295THE SILVER LINING310Chef$1.50 A YEARPublished Ten Times a Year15c A CopyForeign postage 40c additionalEntered at Boston post-office as second-class matterCopyright 1921, byTHE BOSTON COOKING-SCHOOL MAGAZINE CO.Pope Bldg., 221 Columbus Ave., Boston 17, Mass.Chef
AMERICAN COOKERYVol. XXVINOVEMBER, 1921No. 4
Vol. XXVINOVEMBER, 1921No. 4
CONTENTS FOR NOVEMBERPAGEWINDOWS AND THEIR FITMENTS. Ill.Mary Ann Wheelwright251THE TINY HOUSE. Ill.Ruth Merton255YOU'RE NOT SUPPOSED TO, JIMMIEEva J. DeMarsh258SOMEBODY'S CATIda R. Fargo260HOMING-IT IN AN APARTMENTErnest L. Thurston263TO EXPRESS PERSONALITYDana Girrioer265EDITORIALS270SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes)Janet M. Hill and Mary D. Chambers273MENUS FOR WEEK IN NOVEMBER282MENUS FOR THANKSGIVING DINNERS283CONCERNING BREAKFASTSAlice E. Whitaker284SOME RECIPES FOR PREPARING POULTRYKurt Heppe286POLLY'S THANKSGIVING PARTYElla Shannon Bowles290HOME IDEAS AND ECONOMIES:—Vegetable Tartsand Pies—New Ways of Using Milk—Old New England Sweetmeats292QUERIES AND ANSWERS295THE SILVER LINING310
CONTENTS FOR NOVEMBERPAGEWINDOWS AND THEIR FITMENTS. Ill.Mary Ann Wheelwright251THE TINY HOUSE. Ill.Ruth Merton255YOU'RE NOT SUPPOSED TO, JIMMIEEva J. DeMarsh258SOMEBODY'S CATIda R. Fargo260HOMING-IT IN AN APARTMENTErnest L. Thurston263TO EXPRESS PERSONALITYDana Girrioer265EDITORIALS270SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes)Janet M. Hill and Mary D. Chambers273MENUS FOR WEEK IN NOVEMBER282MENUS FOR THANKSGIVING DINNERS283CONCERNING BREAKFASTSAlice E. Whitaker284SOME RECIPES FOR PREPARING POULTRYKurt Heppe286POLLY'S THANKSGIVING PARTYElla Shannon Bowles290HOME IDEAS AND ECONOMIES:—Vegetable Tartsand Pies—New Ways of Using Milk—Old New England Sweetmeats292QUERIES AND ANSWERS295THE SILVER LINING310
Chef$1.50 A YEARPublished Ten Times a Year15c A CopyForeign postage 40c additionalEntered at Boston post-office as second-class matterCopyright 1921, byTHE BOSTON COOKING-SCHOOL MAGAZINE CO.Pope Bldg., 221 Columbus Ave., Boston 17, Mass.Chef
Chef$1.50 A YEARPublished Ten Times a Year15c A CopyForeign postage 40c additionalEntered at Boston post-office as second-class matterCopyright 1921, byTHE BOSTON COOKING-SCHOOL MAGAZINE CO.Pope Bldg., 221 Columbus Ave., Boston 17, Mass.Chef
Please Renew on Receipt of Colored Blank Enclosed for that Purpose
"When it rains—it pours"Discover it for yourselfTO READ about the virtues of Morton Salt isn't half so pleasant as finding them out for yourself.It certainly gives you a sense of security and content to find that Morton's won't stick or cake in the package when you want it; that it pours in any weather—always ready; always convenient.You'll like its distinct bracing flavor too. Better keep a couple of packages always handy.MORTON SALT COMPANY, CHICAGO"The Salt of the Earth"
TO READ about the virtues of Morton Salt isn't half so pleasant as finding them out for yourself.It certainly gives you a sense of security and content to find that Morton's won't stick or cake in the package when you want it; that it pours in any weather—always ready; always convenient.You'll like its distinct bracing flavor too. Better keep a couple of packages always handy.
It certainly gives you a sense of security and content to find that Morton's won't stick or cake in the package when you want it; that it pours in any weather—always ready; always convenient.
You'll like its distinct bracing flavor too. Better keep a couple of packages always handy.
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INDEX FOR NOVEMBERPAGEConcerning Breakfasts284Editorials270Home Ideas and Economies292Homing-It in an Apartment263Menus282,283Polly's Thanksgiving Party290Silver Lining, The310Some Recipes for Preparing Poultry286Somebody's Cat260Tiny House, The255To Express Personality265Windows and Their Fitments251You're not Supposed to, Jimmie258SEASONABLE-AND-TESTED RECIPESBeef, Rib Roast of, with Yorkshire Pudding. Ill.277Boudin Blanc281Bread, Stirred Brown280Brother Jonathan275Cake, Pyramid Birthday280Cake, Thanksgiving Corn. Ill.277Chicken, Guinea. Ill.276Cookies, Pilgrim. Ill.279Cucumbers and Tomatoes, Sautéed281Cutlets, Marinated276Fanchonettes, Pumpkin. Ill.279Frappé, Sweet Cider. Ill.278Fruit, Suprême299Garnish for Roast Turkey274Jelly, Apple Mint, for Roast Lamb276Pancakes, Swedish, with Aigre-Doux Sauce280Parsnips, Dry Deviled278Pie, Fig-and-Cranberry278Potage Parmentier273Pudding, King's, with Apple Sauce278Pudding, Thanksgiving277Pudding, Yorkshire277Punch, Coffee Fruit278Purée, Oyster-and-Onion274Salad, New England. Ill.275Salmon à la Creole275Sauce, Aigre-Doux280Sausages, Potato-and-Peanut273Steak, Skirt, with Raisin Sauce281Stuffing for Roast Turkey274Succotash, Plymouth. Ill.275Tart, Cranberry, with Cranberry Filling. Ill.279Turkey, Roast. Ill.274QUERIES AND ANSWERSCake Baking, Temperature for298Chicken, To Roast295Corn and Potatoes, To boil295Fish, To broil298Gingerbread, Soft298Ice Cream, Classes of300Icing, Caramel295Pie, Deep-Dish Apple298Pies, Lemon, Why Watery296Pimientoes, Canned300Pineapple, Spiced295Potatoes, Crisp Fried296Sauce, Cream298Sauce, Tartare296Table Service, Instructions on296We want representatives everywhere to take subscriptions forAmerican Cookery. We have an attractive proposition to make those who will canvass their town; also to those who will secure a few names among their friends and acquaintances. Write us today.AMERICAN COOKERY - BOSTON, MASS.
PAGEConcerning Breakfasts284Editorials270Home Ideas and Economies292Homing-It in an Apartment263Menus282,283Polly's Thanksgiving Party290Silver Lining, The310Some Recipes for Preparing Poultry286Somebody's Cat260Tiny House, The255To Express Personality265Windows and Their Fitments251You're not Supposed to, Jimmie258
Beef, Rib Roast of, with Yorkshire Pudding. Ill.277Boudin Blanc281Bread, Stirred Brown280Brother Jonathan275Cake, Pyramid Birthday280Cake, Thanksgiving Corn. Ill.277Chicken, Guinea. Ill.276Cookies, Pilgrim. Ill.279Cucumbers and Tomatoes, Sautéed281Cutlets, Marinated276Fanchonettes, Pumpkin. Ill.279Frappé, Sweet Cider. Ill.278Fruit, Suprême299Garnish for Roast Turkey274Jelly, Apple Mint, for Roast Lamb276Pancakes, Swedish, with Aigre-Doux Sauce280Parsnips, Dry Deviled278Pie, Fig-and-Cranberry278Potage Parmentier273Pudding, King's, with Apple Sauce278Pudding, Thanksgiving277Pudding, Yorkshire277Punch, Coffee Fruit278Purée, Oyster-and-Onion274Salad, New England. Ill.275Salmon à la Creole275Sauce, Aigre-Doux280Sausages, Potato-and-Peanut273Steak, Skirt, with Raisin Sauce281Stuffing for Roast Turkey274Succotash, Plymouth. Ill.275Tart, Cranberry, with Cranberry Filling. Ill.279Turkey, Roast. Ill.274
Cake Baking, Temperature for298Chicken, To Roast295Corn and Potatoes, To boil295Fish, To broil298Gingerbread, Soft298Ice Cream, Classes of300Icing, Caramel295Pie, Deep-Dish Apple298Pies, Lemon, Why Watery296Pimientoes, Canned300Pineapple, Spiced295Potatoes, Crisp Fried296Sauce, Cream298Sauce, Tartare296Table Service, Instructions on296
We want representatives everywhere to take subscriptions forAmerican Cookery. We have an attractive proposition to make those who will canvass their town; also to those who will secure a few names among their friends and acquaintances. Write us today.
AMERICAN COOKERY - BOSTON, MASS.
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Are You Using this Latest Edition ofAmerica's Leading Cook Book?THE BOSTON COOKING-SCHOOLCOOK BOOKBy FANNIE MERRITT FARMERThe Boston School Cooking-School Cook BookIn addition to its fund of general information, this latest edition contains 2,117 recipes, all of which have been tested at Miss Farmer's Boston Cooking School, together with additional chapters on the Cold-Pack Method of Canning, on the Drying of Fruits and Vegetables, and on Food Values.This volume also contains the correct proportions of food, tables of measurements and weights, time-tables for cooking, menus, hints to young housekeepers."Good Housekeeping" Magazine says:"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes."656 Pages122 Illustrations$2.50 net————————TABLE SERVICEBy Lucy G. AllenA clear, concise and yet comprehensive exposition of the waitress' duties. Detailed directions on the duties of the waitress, including care of dining room, and of the dishes, silver and brass, the removal of stains, directions for laying the table, etc.Fully illustrated. $1.75 netCOOKING FOR TWOBy Janet McKenzie Hill"'Cooking for Two' is exactly what it purports to be—a handbook for young housekeepers. The bride who reads this book need have no fear of making mistakes, either in ordering or cooking food supplies."—Woman's Home Companion.With 150 illustrations. $2.25 netJUST PUBLISHEDFISH COOKERYBy Evelene Spencer and John N. CobbThis new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fish broiled, baked, fried and boiled; for fish stews and chowders, purées and broths and soup stocks; for fish pickled and spiced, preserved and potted, made into fricassées, curries, chiopinos, fritters and croquettes; served in pies, in salads, scalloped, and in made-over dishes. In fact, every thinkable way of serving fish is herein described.$2.00 netFor Sale at all Booksellers or of the PublishersLITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTON
Are You Using this Latest Edition ofAmerica's Leading Cook Book?
The Boston School Cooking-School Cook Book
In addition to its fund of general information, this latest edition contains 2,117 recipes, all of which have been tested at Miss Farmer's Boston Cooking School, together with additional chapters on the Cold-Pack Method of Canning, on the Drying of Fruits and Vegetables, and on Food Values.
This volume also contains the correct proportions of food, tables of measurements and weights, time-tables for cooking, menus, hints to young housekeepers.
"Good Housekeeping" Magazine says:
"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes."
"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes."
656 Pages122 Illustrations$2.50 net————————
TABLE SERVICEBy Lucy G. AllenA clear, concise and yet comprehensive exposition of the waitress' duties. Detailed directions on the duties of the waitress, including care of dining room, and of the dishes, silver and brass, the removal of stains, directions for laying the table, etc.Fully illustrated. $1.75 netCOOKING FOR TWOBy Janet McKenzie Hill"'Cooking for Two' is exactly what it purports to be—a handbook for young housekeepers. The bride who reads this book need have no fear of making mistakes, either in ordering or cooking food supplies."—Woman's Home Companion.With 150 illustrations. $2.25 netJUST PUBLISHEDFISH COOKERYBy Evelene Spencer and John N. CobbThis new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fish broiled, baked, fried and boiled; for fish stews and chowders, purées and broths and soup stocks; for fish pickled and spiced, preserved and potted, made into fricassées, curries, chiopinos, fritters and croquettes; served in pies, in salads, scalloped, and in made-over dishes. In fact, every thinkable way of serving fish is herein described.$2.00 net
A clear, concise and yet comprehensive exposition of the waitress' duties. Detailed directions on the duties of the waitress, including care of dining room, and of the dishes, silver and brass, the removal of stains, directions for laying the table, etc.
"'Cooking for Two' is exactly what it purports to be—a handbook for young housekeepers. The bride who reads this book need have no fear of making mistakes, either in ordering or cooking food supplies."—Woman's Home Companion.
This new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fish broiled, baked, fried and boiled; for fish stews and chowders, purées and broths and soup stocks; for fish pickled and spiced, preserved and potted, made into fricassées, curries, chiopinos, fritters and croquettes; served in pies, in salads, scalloped, and in made-over dishes. In fact, every thinkable way of serving fish is herein described.
For Sale at all Booksellers or of the PublishersLITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTON
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THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY presents the following as a list of representative works on household economies. Any of the books will be sent postpaid upon receipt of price.
Special rates made to schools, clubs and persons wishing a number of books. Write for quotation on the list of books you wish. We carry a very large stock of these books. One order to us saves effort and express charges. Prices subject to change without notice.
A Guide to Laundry Work.Chambers.$1.00Allen, The, Treatment of Diabetes.Hill and Eckman1.75American Cook Book.Mrs. J. M. Hill1.50American Meat Cutting Charts.Beef, veal, pork, lamb—4 charts, mounted on cloth and rollers10.00American Salad Book.M. DeLoup1.50Around the World Cook Book.Barroll2.50Art and Economy in Home Decorations.Priestman1.50Art of Home Candy-Making (with thermometer, dipping wire, etc.)3.75Art of Right Living.Richards.50Bacteria, Yeasts and Molds in the Home.H. W. Conn1.48Bee Brand Manual of Cookery.75Better Meals for Less Money.Greene1.35Blue Grass Cook Book.Fox2.00Book of Entrées.Mrs Janet M. Hill2.00Boston Cook Book.Mary J. Lincoln2.25Boston Cooking-School Cook Book.Fannie M. Farmer2.50Bread and Bread-Making.Mrs. Rorer.75Breakfasts, Luncheons and Dinners.Chambers1.25Bright Ideas for Entertaining.Linscott.90Business, The, of the Household.Taber2.50Cakes, Icings and Fillings.Mrs. Rorer1.00Cakes, Pastry and Dessert Dishes.Janet M. Hill2.00Candies and Bonbons.Neil1.50Candy Cook Book.Alice Bradley1.75Canning and Preserving.Mrs. Rorer1.00Canning, Preserving and Jelly Making.Hill1.75Canning, Preserving and Pickling.Marion H. Neil1.50Care and Feeding of Children.L. E. Holt, M.D.1.25Catering for Special Occasions.Farmer1.50Century Cook Book.Mary Ronald3.00Chafing-Dish Possibilities.Farmer1.50Chemistry in Daily Life.Lassar-Cohn2.25Chemistry of Cookery.W. Mattieu Williams2.25Chemistry of Cooking and Cleaning.Richards and Elliot1.00Chemistry of Familiar Things.Sadtler2.00Chemistry of Food and Nutrition.Sherman2.10Cleaning and Renovating.E. G. Osman1.20Clothing for Women.L. I. Baldt2.50Cook Book for Nurses.Sarah C. Hill.90Cooking for Two.Mrs. Janet M. Hill2.25Cost of Cleanness.Richards1.00Cost of Food.Richards1.00Cost of Living.Richards1.00Cost of Shelter.Richards1.00Course in Household Arts.Duff1.30Dainties.Mrs. Rorer1.00Diet for the Sick.Mrs. Rorer2.00Diet in Relation to Age and Activity.Thompson1.00Dishes and Beverages of the Old South.McCulloch-Williams1.50Domestic Art in Women's Education.Cooley1.50Domestic Science in Elementary Schools.Wilson1.20Domestic Service.Lucy M. Salmon2.25Dust and Its Dangers.Pruden1.25Easy Entertaining.Benton1.50Economical Cookery.Marion Harris Neil2.00Elementary Home Economics.Matthews1.40Elements of the Theory and Practice of Cookery.Williams and Fisher1.40Encyclopaedia of Foods and Beverages.10.00Equipment for Teaching Domestic Science.Kinne.80Etiquette of New York Today.Learned1.60Etiquette of Today.Ordway1.25European and American Cuisine.Lemcke4.00Every Day Menu Book.Mrs. Rorer1.50Every Woman's Canning Book.Hughes.90Expert Waitress.A. F. Springsteed1.35Feeding the Family.Rose2.40Fireless Cook Book.1.75First Principles of Nursing.Anne R. Manning1.25Fish Cookery.Spencer and Cobb2.00Food and Cookery for the Sick and Convalescent.Fannie M. Farmer2.50Food and Feeding.Sir Henry Thompson2.00Food and Flavor.Finck3.00Foods and Household Management.Kinne and Cooley1.40Food andNutrition.Bevier and Ushir1.00Food Products.Sherman2.40Food and Sanitation.Forester and Wigley1.40Food and the Principles of Dietetics.Hutchinson4.25Food for the Worker.Stern and Spitz.1.00Food for the Invalid and the Convalescent.Gibbs.75Food Materials and Their Adulterations.Richards1.00Food Study.Wellman1.10Food Values.Locke2.00Foods and Their Adulterations.Wiley6.00Franco-American Cookery Book.Déliée5.00French Home Cooking.Low1.50Fuels of the Household.Marian White.75Furnishing a Modest Home.Daniels1.25Furnishing the Home of Good Taste.Throop4.50Garments for Girls.Schmit1.50Golden Rule Cook Book (600 Recipes for Meatless Dishes).Sharpe2.50Handbook of Home Economics.Flagg0.90Handbook of Hospitality for Town and Country.Florence H. Hall1.75Handbook of Invalid Cooking.Mary A. Boland2.50Handbook on Sanitation.G. M. Price, M.D.1.50Healthful Farm House, The.Dodd.60Home and Community Hygiene.Broadhurst2.50Home Candy Making.Mrs. Rorer.75Home Economics.Maria Parloa2.00Home Economics Movement..75Home Furnishing.Hunter2.50Home Nursing.Harrison1.50Home Problems from a New Standpoint1.00Home Science Cook Book.Anna Barrows and Mary J. Lincoln1.25Hot Weather Dishes.Mrs. Rorer.75House Furnishing and Decoration.McClure and Eberlein2.50House Sanitation.Talbot.80Housewifery.Balderston2.50Household Bacteriology.Buchanan2.75Household Economics.Helen Campbell1.75Household Engineering.Christine Frederick2.00Household Physics.Alfred M. Butler1.50Household Textiles.Gibbs1.40Housekeeper's Handy Book.Baxter2.00How to Cook in Casserole Dishes.Neil1.50How to Cook for the Sick and Convalescent.H. V. S. Sachse2.00How to Feed Children.Hogan1.25How to Use a Chafing Dish.Mrs. Rorer.75Human Foods.Snyder2.00Ice Cream, Water Ices, etc.Rorer1.00I Go a Marketing.Sowle1.75Institution Recipes.Emma Smedley3.00Interior Decorations.Parsons5.00International Cook Book.Filippini2.50Key to Simple Cookery.Mrs. Rorer1.25King's, Caroline, Cook Book2.00Kitchen Companion.Parloa2.50Kitchenette Cookery.Anna M. East1.25Laboratory Handbook of Dietetics.Rose1.50Lessons in Cooking Through Preparation of Meals.2.00Lessons in Elementary Cooking.Mary C. Jones1.25Like Mother Used to Make.Herrick1.35Luncheons.Mary Ronald2.00A cook's picture book; 200 illustrationsMade-over Dishes.Mrs. Rorer.75Many Ways for Cooking Eggs.Mrs. Rorer.75Marketing and Housework Manual.S. Agnes Donham2.00Mrs. Allen's Cook Book.Ida C. Bailey Allen2.00More Recipes for Fifty.Smith2.00My Best 250 Recipes.Mrs. Rorer1.00New Book of Cookery. A. Farmer2.50New Hostess of Today.Larned1.75New Salads.Mrs. Rorer1.00Nursing, Its Principles and Practice.Isabels and Robb2.00Nutrition of a Household.Brewster2.00Nutrition of Man.Chittenden4.50Philadelphia Cook Book.Mrs. Rorer1.50Planning and Furnishing the House.Quinn1.35Practical Cooking and Dinner Giving.Mrs. Mary F. Henderson1.75Practical Cooking and Serving.Mrs. Janet M. Hill3.00Practical Dietetics.Gilman Thompson8.00Practical Dietetics with Reference to Diet in Disease.Patte2.25Practical Food Economy.Alice Gitchell Kirk1.35Practical Homemaking.Kittredge1.00Practical Points in Nursing.Emily A. M. Stoney2.00Principles of Chemistry Applied to the Household.Rowley and Farrell1.50Principles of Food Preparation.Mary D. Chambers1.25Principles of Human Nutrition.Jordan2.00Recipes and Menus for Fifty.Frances Lowe Smith2.00Rorer's (Mrs.) New Cook Book.2.50Salads, Sandwiches, and Chafing Dish Dainties.Mrs. Janet M. Hill2.00Sandwiches.Mrs. Rorer.75Sanitation in Daily Life.Richards.60School Feeding.Bryant1.75Selection and Preparation of Food.Brevier and Meter.75Shelter and Clothing.Kinne and Cooley1.40Source, Chemistry and Use of Food Products.Bailey2.00Spending the Family Income.Donham1.75Story of Germ Life.H. W. Conn1.00Successful Canning.Powell2.50Sunday Night Suppers.Herrick1.35Table Service.Allen1.75Textiles.Woolman and McGowan2.60The Chinese Cook Book.Shin Wong Chan1.50The House in Good Taste.Elsie de Wolfe4.00The Housekeeper's Apple Book.L. G. Mackay1.25The New Housekeeping.Christine Frederick1.90The Party Book.Fales and Northend3.00The St. Francis Cook Book.5.00The Story of Textiles5.00The Up-to-Date Waitress.Mrs. Janet M. Hill1.75The Woman Who Spends.Bertha J. Richardson1.00Till the Doctor Comes and How to Help Him.1.00True Food Values.Birge1.25Vegetable Cookery and Meat Substitutes.Mrs. Rorer1.50Women and Economics.Charlotte Perkins Stetson1.50
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Old Dutch Cleanser
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FRUIT SUPRÊMEFRUIT SUPRÊME
Select choice, fresh fruit of all varieties obtainable. Slice, using care to remove all skins, stones, seeds, membranes, etc.; for example, each section of orange must be freed from the thin membranous skin in which it grows. Chill the prepared fruit, arrange in fruit cocktail glasses with maraschino syrup. A maraschino cherry is placed on the very top of each service.
WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSESWOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSES
VOL. XXVI NOVEMBER NO. 4
Through the glamour of the Colonial we are forced to acknowledge the classic charm shown in late seventeenth and early eighteenth century window designs. Developed, as they were, by American carpenters who were stimulated by remembrance of their early impressions of English architecture received in the mother land, there is no precise or spiritless copy of English details; rather there is expressed a vitality that has been brought out by earnest effort to reproduce the spirit desired. Undoubtedly the lasting success of early American craftsmanship has been due to the perfect treatment of proportions, as related one to the other. That these are not imitations is proved by an occasional clumsiness which would be impossible, if they were exact copies of their more highly refined English prototypes.
The grasp of the builder's mind is vividly revealed in the construction of these windows, for while blunders are often made, yet successes are much more frequent. They are evolved from remembered motives that have been unified and balanced, that they might accord with the exterior and be knitted successfully into the interior trim. Some of these windows still grace seventeenth century houses, and are found not only on old southern plantations, but all through New England, more especially along the sea coast. True products are they of Colonial craftsmanship, brought into existence by skilled artisans, who have performed their work so perfectly that today they are found unimpaired, striking a dominant note in accord with the architectural feeling of the period.