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.
From the book intro: This volume is respectfully tendered to its readers simply as a series of practical aid and suggestions about equipment, its selection, uses and care compiled in handy form, for the purpose mostly of aiding those about to start out for a “Trip to the woods”—especially so for those who desire and contemplate using a light (and a right outfit) which can be depended upon to smooth out the rough parts of a trip thus contributing to its success and the resultant benefits that accrue therefrom.
This 560 page book features anything you need to know about setting up a camp, how to build fires, using camping cooking equipment, setting up camp menus and the recipes to fill them with. We’re talking retro camping at its best here and the book can be yours in pdf format simply by clicking the icon below
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
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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
He wrote of his experiences in a series of articles in the magazine Field and Stream. These articles were collected into his first book, Camping and Woodcraft, which was first published in 1906. While mostly a manual of living outdoors.
He also published some more books of the same theme such as Camp Cookery(1910) and Sporting Firearms (1912). In addition, he wrote The Hunting Rifle section of Guns, Ammunition and Tackle (New York: Macmillan, 1904), a volume of Caspar Whitney’s prestigious American Sportsman’s Library.
“Salads, Sandwiches and Chafing Dish Dainties” by Janet M Hill
Published by Little, Brown and Company in 1918
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A digression: several years back I came across plans and drawings for a beautiful chafing dish table in mission style that I build for some friends of mine celebrating their wedding anniversary. Back then I didn’t have the faintest idea what a chafing dish was. Now I do – Ted 😉
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Janet McKenzie Hill (1852–1933) was a prominent early practitioner of culinary reform, food science and scientific cooking, author of many cookbooks.
Hill was born in Westfield, Massachusetts, the daughter of Alexander McKenzie, a clergyman, and Nancy (Lewis) McKenzie. In 1873 she married Benjamin M. Hill. Hill took up the study of cooking and its related sciences later in life: she returned to school around age 40, graduating from the Boston Cooking School in 1892. Fannie Farmer was assistant principal at the time. In 1896 she founded the Boston Cooking School Magazine (later renamed American Cookery). Hill produced several cookbooks promoting the products of a particular company, a practice that began during this period. Alice Bradley, an 1897 graduate of the Boston Cooking School, who later bought Miss Farmer’s Cooking school and was cooking editor of the Woman’s Home Companion for twenty years, got her start doing cooking demonstrations for Hill.