Twentieth century home cook book

i»C03K FROM THE LIBRARY OF James B. Heiiidon, Jr. PRESENTED BY HIM TO THE School of Hotel Administration CORNELL UNIVERSITY Cornelf University Library TX 715.C29 Tw/entieth century home cook book, 3 1924 000 673 255 The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000673255 TWENTIETH CENTURY By Mrs. Francis Car rut hers The Celebrated Authority on the Science and Art or COOKING CHICAGO THOMPSON & THOMAS TWENTIETH IL Century Collection of Practical Recipes and Suggestions, embracing every branch in the Art of Cookery, including special departments for the Sick-room, Nursery; also Recipes for the Chafing Dish, etc. All Recipes have been thoroughly tested and used by Chefs and other Expert Cooks. This work also contains valuable Household Information for the Kitchen, Pantry, Dining Room, Parlor and Library, and the Home generally, including Household Economy, with Rules for Etiquette, Dress, etc. COPYRIGHT I0MP30N A. Thomas AH, moHTw H-rsicBvirD HERE never was a time when there was less excuse for ignorance in any branch of human progress than there is now. The days have ended when one must guess at how to do something, or experiment along unknown lines. The dawn of the Twentieth Century shows the light of knowledge shining on all great achievements, but the most brilliant light is in the advancement of the Science and Art of Cookery and the Culture and Economy of the Home Beautiful. The Twentieth Century Home Cook Book is not only a collection of the newest and best recipes for cooking, but covers also every matter pertaining to the Home. Arranged in Departments, and Indexed with a perfect Cross-reference Index, will be found just the right thing to do at the right time, and how to do it right. There is not an article used, nor a recipe given, without also telling how to do it and why you do it that way, thus explaining the principles as well as the process. The Twentieth Century Home Cook Book is a work for the use of every housekeeper; it is written in a clear and simple way, avoiding technical terms, so that everything in it can be easily understood by any person of ordinary intelligence. For every reader of the pages of this book there is good, reliable, useful information, and such as will give confidence to any woman in the PREFACE Control and Management of her own Home. Possessing the Twentieth Century Home Cook Book, she holds the magic key to the Home Beautiful, the power to make it healthy yet economical, cultured yet simple; a home she and hers will be proud of a home that can be truly called by that beautiful word "Home." The study of the Science and Art of Cookery is not a matter of reading books, but the collecting together of the experiences of thousands upon thousands of ladies who have learned by themselves how to do certain things and how to do them in the best way, with the least outlay of time, trouble and expense. The Author has been aided by hundreds of friends and contributors in many of the most useful and practical suggestions contained in these pages and begs here to express her grateful thanks and appreciation of same. In laying these pages before the Public, we do so with full assurance that they are full of common-sense, practical wisdom, of certain benefit to whoever reads them. The Publishers. Preface 7 CHAPTER I BREAD MAKING Selecting the Flour — Some Things to be Remembered — Yeast and Yeast Making — Bread of Fine Flour — Heating the Oven — Milk Bread, Potato Bread and Cream Bread — Rye Bread — Graham Bread — Boston Brown Bread — Various Recipes for Bread — Biscuits, Rolls, Gems, etc., Oatmeal Breakfast Cakes — Rusks and Rolls 17