" Miss Parloa stands among the best teachers in cookery. She cooks with her own
hands, and explains as the work goes on. Her instructions are perfectly clear, and she
makes no fuss about her work, and no unnecessary disorder, however many dishes she has
on hand. If one will attend a lecture, and then imagine a cook undertaking to make the
same variety of dishes with fifty strangers in the kitchen watching, and asking questions,
one will see the difference between cooking as it is and cooking as it should be ; and yet
Miss Parloa's whole method is within the reach of any intelligent woman ; it demands no
knowledge of art, science, or literature ; it is common-sense and experience practically
applied, and something that can be easily learned." — Boston Advertiser.
" The lecturer described the processes by which delectable dishes may be most cheaply
and excellently made, using receipts which have resulted from her experiments. The dex-
terity with which she handled the various culinary implements and ingredients won much
admiration." — New York Times.
" Miss Parloa's school is proving itself an educative centre of the community ; cooking
becomes a work of science and intelligence, not a mere ignorant drudgery, whose results
are beyond calculation or prophecy."— Woman's Journal.
" One of the most prominent characteristics of these lectures of Miss Parloa is the
absorbed attention which every one of her listeners gives to her words and movements.
They seem anxious not to lose a word either o*" her clear explanations or of her general
advice upon housekeeping affairs. " — New York Tribune.
" Many a despised article of food will be restored to our tables through Miss Parloa's
influence, while standard meats and vegetables will appear in fresh disguises to tempt the
palate. Miss Parloa's classes include a number of society women who make a study of
cookery for the purpose of enhancing the variety of their frequent dinner parties. They
are among the most appreciative and grateful, for she gives them in every day's lesson
enough hints to help them through a whole season of dinners." — Buffalo Courier.
MISS PARLOA'S OTHER BOOKS.
MISS PAELOA'S NEW COOK BOOK
AND MARKETING QUIDE.
Oue of the best and most popular Cook Books ever issued.
Over fifty thousand copies have been sold.
1 vol., 12mo, cloth, black and red $1.50
1 vol., 12mo, kitchen edition, with waterproof cloth, plain
stamped 1.50
" It is sure of a wide and instant welcome from the hundreds of house-
keepers who have profited by the author's lectures on cookery, and by
hundreds of others who have not been so fortunate. It is marked by
strong good sense, and contains a large number of receipts in every
department of cookery. The directions are clear and concise, and the
chapters on marketing and kitchen furnishing are very useful." — Boston
Journal.
"It should be in the possession of every housekeeper in the land.
The author is thoroughly skilled in everything relating to cooking. We
cannot too highly commend this volume." — Boston Advertiser.
" This is a book that every mother, every housekeeper, must surely
need. It is to the autocrat of the household what the dictionary is to
the writer. The author is widely known as a thoroughly practical cook,
and as a popular lecturer in the gastronomic art." — New York Star.
CAMP COOKERY.
HOW TO LIVE IN A CAMP.
BY Miss PARLOA,
Page 517
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
" Miss Parloa stands among the best teachers in cookery. She cooks with her own hands, and explains as the work goes on. Her instructions are perfectly clear, and she makes no fuss about her work, and no unnecessary disorder, however many dishes she has on hand. If one will attend a lecture, and then imagine a cook undertaking to make the same variety of dishes with fifty strangers in the kitchen watching, and asking questions, one will see the difference between cooking as it is and cooking as it should be ; and yet Miss Parloa's whole method is within the reach of any intelligent woman ; it demands no knowledge of art, science, or literature ; it is common-sense and experience practically applied, and something that can be easily learned." — Boston Advertiser.
" The lecturer described the processes by which delectable dishes may be most cheaply and excellently made, using receipts which have resulted from her experiments. The dexterity with which she handled the various culinary implements and ingredients won much admiration." — New York Times.
" Miss Parloa's school is proving itself an educative centre of the community ; cooking becomes a work of science and intelligence, not a mere ignorant drudgery, whose results are beyond calculation or prophecy."— Woman's Journal.
" One of the most prominent characteristics of these lectures of Miss Parloa is the absorbed attention which every one of her listeners gives to her words and movements. They seem anxious not to lose a word either of her clear explanations or of her general advice upon housekeeping affairs. " — New York Tribune.
" Many a despised article of food will be restored to our tables through Miss Parloa's influence, while standard meats and vegetables will appear in fresh disguises to tempt the palate. Miss Parloa's classes include a number of society women who make a study of cookery for the purpose of enhancing the variety of their frequent dinner parties. They are among the most appreciative and grateful, for she gives them in every day's lesson enough hints to help them through a whole season of dinners." — Buffalo Courier.
MISS PARLOA'S OTHER BOOKS.
MISS PARLOA'S NEW COOK BOOK
AND MARKETING QUIDE.
Oue of the best and most popular Cook Books ever issued. Over fifty thousand copies have been sold.
1 vol., 12mo, cloth, black and red $1.50
1 vol., 12mo, kitchen edition, with waterproof cloth, plain
stamped 1.50
" It is sure of a wide and instant welcome from the hundreds of housekeepers who have profited by the author's lectures on cookery, and by hundreds of others who have not been so fortunate. It is marked by strong good sense, and contains a large number of receipts in every department of cookery. The directions are clear and concise, and the chapters on marketing and kitchen furnishing are very useful." — Boston Journal.
"It should be in the possession of every housekeeper in the land. The author is thoroughly skilled in everything relating to cooking. We cannot too highly commend this volume." — Boston Advertiser.
" This is a book that every mother, every housekeeper, must surely need. It is to the autocrat of the household what the dictionary is to the writer. The author is widely known as a thoroughly practical cook, and as a popular lecturer in the gastronomic art." — New York Star.
CAMP COOKERY. HOW TO LIVE IN A CAMP.
BY Miss PARLOA,