SOME OTHER BOOKSPublished byArnold and CompanyMrs. Rorer'sNEW Cook BookA big book of 731 pages, abundantly illustrated. Its bigness is no criterion of its goodness. The fact that it is the best work of the best years of Mrs. Rorer's life; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping—these are what make for goodness, and place this book far in advance of any other of a like nature.The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book.The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book.Large 12mo, 731 pages, profusely and beautifully illustrated; bound in cloth, $2.00 net; by mail, $2.20Mrs. Rorer'sPhiladelphia Cook BookThis is the standard book of Mrs. Rorer's that has been before the public for a number of years. It has no connection with Mrs. Rorer's New Cook Book. Each book is independent of the other, and the possession of one forms no reason for doing without the other.The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently practical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character.Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro in matters culinary.The book is full of choice recipes, every one of which has been successfully tested by Mrs. Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper.The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents.12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15Mrs. Rorer'sVegetable Cookery and Meat SubstitutesThis book has a twofold object:To show the value of vegetables in their relation to diet and health, how to prepare, cook and serve them, what to eat under certain conditions of health, and thus have them perform their proper work.To give to the prudent housewife a knowledge of combinations of foods in the shape of toothsome recipes to take the place of meat, or as we call them—Meat Substitutes.It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use.Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living.There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes.12mo, cloth, $1.50 net; by mail, $1.65Mrs. Rorer'sEvery Day Menu BookIn the course of her teaching and editorial work, there have come to Mrs. Rorer frequent requests for a book that will provide a daily bill of fare, one that will be at once rational, its directions easy of accomplishment, and give an excellent variety. Hence this Menu Book.It contains a menu for every meal in the year, systematically arranged by months and days; menus for special occasions, such as holidays, weddings, luncheons, teas, etc.; illustrations of decorated tables for various social events, with appropriate menus; menus arranged for the seasons both as to food and decorations; a department of menus without meats. A fine volume that ought to commend itself to every housekeeper.12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by mail, $1.65Mrs. Rorer'sCakes, Icings and FillingsEvery one is interested in the cake problem. There is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake. But how to add variety to the goodness? Here's the book to help. Contains a large number of enticing and valuable recipes for cakes of all sorts and conditions. Some need filling, some need icing—well, here you have all the necessary information. Best of all, there is no fear as to results. Follow the directions and your cake is bound to come out right.12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sCanning and PreservingThe only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and preserving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome.New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 centsMrs. Rorer'sMy Best 250 RecipesIt would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classifying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc.12mo, cloth, 75 cents net; by mail, 80 centsMrs. Rorer'sNew SaladsFor Dinners, Luncheons, Suppers and Receptions. With a group ofOdd Saladsand someCeylon Salads.A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood; the oil is an easily-digested form of fatty matter; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome.During the summer, the dinner salad may be composed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory.New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 centsMrs. Rorer'sDaintiesPossibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a benediction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities.New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 centsMrs. Rorer'sMany Ways for Cooking EggsDid you ever reflect what an important part eggs play in our domestic economy? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an egg—the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowledge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces.12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sMade-Over DishesHow to transform the left overs into palatable and wholesome dishes. With many new and valuable recipes.We quote from the author's introduction:“Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch orsupper.”12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sSandwichesOf all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics—but where can you not use it to advantage and enjoyment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delectable sandwiches.New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sHow to Use a Chafing DishIt is wonderful the amount of pleasure and satisfaction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperienced person can be sure of results. It is a handy thing in an emergency, and it forms a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her skill.New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sHot Weather DishesIts name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use.12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sHome Candy MakingA veritable book of sweets, full of choice recipes, with complete instructions for making the many delicacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details.12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sBread and Bread-MakingThe object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them.12mo, cloth, 50 cents net; by mail, 55 centsMrs. Rorer'sQuick SoupsNew Ways for OystersThese two books were written in response to requests for information on the subjects. Designed to meet the special wants of a numerous class of housekeepers who are given to entertaining, and are so often at loss to know what and how to prepare for their guests. The housekeeper will find them veryhandy.24mo, cloth, 25 cents net; by mail, 30 centsHousehold AccountsA simple method of recording the daily expenses of the family. The book contains ruled pages, systematically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general household expenditures in table and bed linens, china and kitchen utensils, etc.Manilla boards, 25 cents net; by mail 30 centsCakes, Cake Decorations and DessertsByCharles H. King. The author tells his methods in his own practical way, and gives abundant recipes. The book is illustrated by engravings of numerous decorated pieces, and has a silhouettechart.12mo, cloth, $1.00 net; by mail, $1.15
A big book of 731 pages, abundantly illustrated. Its bigness is no criterion of its goodness. The fact that it is the best work of the best years of Mrs. Rorer's life; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping—these are what make for goodness, and place this book far in advance of any other of a like nature.
The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book.
The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book.
Large 12mo, 731 pages, profusely and beautifully illustrated; bound in cloth, $2.00 net; by mail, $2.20
This is the standard book of Mrs. Rorer's that has been before the public for a number of years. It has no connection with Mrs. Rorer's New Cook Book. Each book is independent of the other, and the possession of one forms no reason for doing without the other.
The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently practical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character.
Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro in matters culinary.
The book is full of choice recipes, every one of which has been successfully tested by Mrs. Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper.
The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents.
12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15
This book has a twofold object:
It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use.
Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living.
There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes.
12mo, cloth, $1.50 net; by mail, $1.65
In the course of her teaching and editorial work, there have come to Mrs. Rorer frequent requests for a book that will provide a daily bill of fare, one that will be at once rational, its directions easy of accomplishment, and give an excellent variety. Hence this Menu Book.
It contains a menu for every meal in the year, systematically arranged by months and days; menus for special occasions, such as holidays, weddings, luncheons, teas, etc.; illustrations of decorated tables for various social events, with appropriate menus; menus arranged for the seasons both as to food and decorations; a department of menus without meats. A fine volume that ought to commend itself to every housekeeper.
12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by mail, $1.65
Every one is interested in the cake problem. There is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake. But how to add variety to the goodness? Here's the book to help. Contains a large number of enticing and valuable recipes for cakes of all sorts and conditions. Some need filling, some need icing—well, here you have all the necessary information. Best of all, there is no fear as to results. Follow the directions and your cake is bound to come out right.
12mo, cloth, 50 cents net; by mail, 55 cents
The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and preserving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome.
New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 cents
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classifying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc.
12mo, cloth, 75 cents net; by mail, 80 cents
For Dinners, Luncheons, Suppers and Receptions. With a group ofOdd Saladsand someCeylon Salads.
A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood; the oil is an easily-digested form of fatty matter; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome.
During the summer, the dinner salad may be composed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory.
New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 cents
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a benediction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities.
New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 75 cents net; by mail, 80 cents
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Did you ever reflect what an important part eggs play in our domestic economy? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an egg—the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowledge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces.
12mo, cloth, 50 cents net; by mail, 55 cents
How to transform the left overs into palatable and wholesome dishes. With many new and valuable recipes.
We quote from the author's introduction:
“Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch orsupper.”
12mo, cloth, 50 cents net; by mail, 55 cents
Of all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics—but where can you not use it to advantage and enjoyment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delectable sandwiches.
New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 50 cents net; by mail, 55 cents
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 50 cents net; by mail, 55 cents
It is wonderful the amount of pleasure and satisfaction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperienced person can be sure of results. It is a handy thing in an emergency, and it forms a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her skill.
New Edition: revised and rewritten, with the addition of much new matter12mo, cloth, 50 cents net; by mail, 55 cents
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 50 cents net; by mail, 55 cents
Its name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use.
12mo, cloth, 50 cents net; by mail, 55 cents
A veritable book of sweets, full of choice recipes, with complete instructions for making the many delicacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details.
12mo, cloth, 50 cents net; by mail, 55 cents
The object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them.
12mo, cloth, 50 cents net; by mail, 55 cents
These two books were written in response to requests for information on the subjects. Designed to meet the special wants of a numerous class of housekeepers who are given to entertaining, and are so often at loss to know what and how to prepare for their guests. The housekeeper will find them veryhandy.
24mo, cloth, 25 cents net; by mail, 30 cents
A simple method of recording the daily expenses of the family. The book contains ruled pages, systematically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general household expenditures in table and bed linens, china and kitchen utensils, etc.
Manilla boards, 25 cents net; by mail 30 cents
ByCharles H. King. The author tells his methods in his own practical way, and gives abundant recipes. The book is illustrated by engravings of numerous decorated pieces, and has a silhouettechart.
12mo, cloth, $1.00 net; by mail, $1.15