The White House cookbook
a comprehensive cyclopedia of information for the home
In presenting to the public the "The White House cookbook" the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work.
In point of authorship, it stands pre-eminent. Hugo Ziemann was a one-time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands.
It was here that he laid the famous " spread " to which the chiefs of the warring factions of the Republican Convention sat down in June 1888, and from which they arose with asperities softened, differences harmonized and victory organized. Mrs F. L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes.
The book has been prepared with great care. Every recipe has been tried and tested and can be relied upon as one of the best of its kind. It is- comprehensive, filling completely, it is believed, the re- requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the menus for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods; the convenient classification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it.
The subject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject. Interesting information is given concerning the White House; how its hospitality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc. Convenience has been studied in the make-up of the book. The type is large and plain; it is sewed by the patent flexible process so that when opened it will not close of itself, and it is bound in enamelled cloth, adapted for use in the kitchen.
Some contents:
CUSTARDS, CREAMS AND DESSERTS 344
DINNER GIVING 600
DUMPLINGS AND PUDDINGS 381
DYEING OR COLORING 591
EGGS AND OMELETS 225
FACTS WORTH KNOWING 566
FILLINGS FOR LAYER CAKES 287
FISH 49
FOR THE SICK 510
FRENCH WORDS IN COOKING 587
FROSTING OR ICING 284
HEALTH SUGGESTIONS 521
HOUSEKEEPERS' TIME-TABLE 542
ICE-CREAM AND ICES 375
MACARONI 216
MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507
MEASURES AND WEIGHTS IN ORDINARY USE 603
MEATS 10j
MENUS 478
MISCELLANEOUS 597
MISCELLANEOUS RECIPES 543
MODES OF FRYING 48
MUTTON AND LAMB 136
PASTRY, PIES AND TARTS 320
PICKLES 179
PORK 144
POULTRY AND GAME '. 81
PRESERVES, JELLIES, ETC 423
SALADS 168
SANDWICHES 236
SAUCES AND DRESSING 156
SAUCES FOR PUDDING, 417
SHELLFISH 67
SMALL POINTS ON TABLE ETIQUETTE 595
SOUPS 27
SOUPS WITHOUT MEATS 41
SPECIAL MENUS 503
TOAST 276
TOILET RECIPES AND ITBMS 577
VARIETIES OF SEASONABLE FOOD 473
VEGETABLES 191
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