Compiled, Edited and Published by Dingens Brothers
The object of the Cosmopolitan Cook and Recipe Book is
to provide the Public with a cheap but honest and practical
Cook Book, containing Recipes for the preparation of dishes
to suit all tastes and purses.
The compilers of this work have examined a large number
of Cook Books varying in price from one to five dollars, and
while they all contained some good Recipes, still they seemed to
a great extent to be copies of each other, most generally lacked
the details required to successfully produce the dish required,
and frequently seemed to be intended for persons of large
means only—that is, there was no attempt at economy.
This comprehensive 530 page cook & recipe book published in 1882 can be yours for free simply by clicking the icon below
Explorer – Scout Commissioner – Creve
Coeur Council. Member of Adventurers’
Club in Chicago
From the book intro: You can use it at home . . . for trips . . . for the family and friends. It is a valuable meal planner for that organization that counts on you for leadership in FUN and in GOOD EATING, which make for good health and snappy program. Keep this book always handy – ready to plan keen adventures in eating. Pass it on to friends that need help in planning picnics, trips, hikes, outings, and all the other excuses for GOOD EATING. They say when you eat outdoors . . . “everything you eat goes to your stomach . . .”
The book was published by American National Dairy Council
This gem of camping and hiking cook book full of
recipes and outdoor tips can be yours for free
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In preparing this book for the public our object has been to fill a long-felt want, namely a book to which perplexed and inexperienced housekeepers can go and be sure that they will find therein something to tide them over the emergencies that occur in every household. In compiling the recipes for cooking we have aimed at simplicity and practicability, avoiding, as far as possible, all foreign and ambiguous terms; claiming that, as a rule, American names are good and explicit enough for American cooking.
Laird & Lee Publishers
This 400 page cook book with more than 300 illustrations
can be yours for free simply by ckicking the icon below
NOTE!The pdf does not open with the cover on the picture above, but if you go a few pages down it will turn up.
H S Crocker Co Inc
San Francisco, California
To the many whose requests that the works of the author
be put into book form, and whose interest was the main
influence that prompted the publication of this book, a deep
feeling of thanks is extended.
To the San Francisco Chronicle and the H. S. Crocker Co., Inc.,
whose cooperation made possible the printing and distribution
of this book, sincere appreciation is offered.
Mrs Belle De Graf’s cook book from 1922 can
be yours in pdf format simply by clicking
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It’s a book full of recipes tested by experience . . . cookery hints . . . camp tricks . . . outdoor merriment.
When you and your friends head for the wonderland of the great outdoors, everybody’s going to want to eat! You’ll get a real kick out of being able to produce a delicious outdoor meal – one that’s fun and easy to fix.
I’ve camped on the banks of the Yellowstone River—by the clear waters of Bright Angel Creek at the bottom of the Grand Canyon—on the picturesque shores of Lake Champlain. I’ve toted a pack across Death Valley—carried grub along the Mohawk—enjoyed bear stew in Michigan—venison steaks on winter trails. You never need be hungry on a camping trip. At the end of each day’s going there’s the cheerful cooking fire the fragrance of food steaming in the pot—of Hunter’s Biscuits ready in a jiffy and maybe spiced with fresh, wild berries. Find your campsite, build the right kind of a cooking fire, get a supply of water at hand, and fill the air with that irresistible smell of food cooking in the open. There’s nothing else like it – From the intro by the author
This classic hiking and camping tips, tricks and cook book can be yours in pdf format simply by clicking the icon below
A dinner recipe found in “What’s New in Cookery” published by Aluminum Goods Manufacturing Co in 1928
This dish was very popular among the people of the upper echelon in Norway in the seventies. As I’m in no way part of that crowd I’m not sure if they still serve it or if other dishes with similar confusing names are more in vogue in those circles to day
A book of recipes arranged on a unique plan, combining
helpful suggestions for appetizing, well-balanced menus,
with all the newest ideas and latest discoveries in the
preparation of tasty, wholesome cookery.
Wrillen and Compiled by
Mrs Elizabeth O Hiller
Founder and Principal of the Chicago Domestic Science School,
and a noted writer and lecturer on culinary subjects
Published by The N K Fairbank Company in 1913
This is Volume One – First Edition of the most delicious classic recipes available. These recipes provide the perfect way to get dinner on the table quickly and easily. Each tasty recipe is packed with flavor that your family will appreciate. These tasty, easy to follow recipes are organized within the respective chapters and a Time Tables for Cooking is provided, for cook time.
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Pertinent Suggestions On Entertaining At Home,
Together With Some Bromangelon Recipes
Published in 1910 by
The Stern & Saalberg Co
Every hostess, however modest her home surroundings, cherishes the ambition to shine in her own little sphere. The ideas suggested in this book are intended as a guide to simple methods of entertaining in a hospitable, easy, refined and dignified manner, without any undue extravagance. They are intended to serve, not as set patterns to be copied or followed in every detail, but rather to suggest to the ingenious hostess, ways of adapting her own original ideas to the art of graceful home entertainment.
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:: THE DEDICATION :: To every other little bride Who has a ”Bob to please, And says she’s tried and tried and tried To cook with skill and ease. And cant! – we offer here as guide Bettina’s Recipes! To her whose ”Bob’ is prone to wear A sad and hungry look Because the maid he thought so fair Is – well – she just can’t cook! To her we say: do not despair; Just try Bettina’s Book
This is the first edition from 1917 and it offers a delightful look at homemaking before the advent of sophisticated appliances and fast food as well as the modern reality of women’s work outside the home. Unintentionally funny and historically revealing, the whimsically illustrated narrative abounds in simple and surprisingly relevant recipes.
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A dinner recipe found in “How To Eat Canned Salmon” published by Alaska Packers Association in 1900
Fresh salmon is so cheap and plentyful in our shops here in Norway that eating canned ones seems strange to us. But a quick check showed that the net is crammed full of recipes for canned salmon so it obviously doesn’t seem that strange elsewhere. Besides, transporting fresh fish over larger distances back in 1900 was close to impossible so back then eating canned salmon probably seemed more sensible –Ted
A bread recipe found in “Borden’s Eagel Brand Book of Recipes” published by Borden’s Condenced Milk Co in the 1930s
The people at Borden’s Condensed Milk Co obviously think we are all superbly accomplished bakers as they didn’t bother to mention neither oven temperature nor baking time in the recipe. I can’t say I feel all that sure about my accomplisment in the field of baking so I hope I’ll find help in similar recipes elsewhere on the net.
A dinner recipe found in “Bogen om Kyllinger” (The Book About Chicken) published by Lademann in 1972
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.