The White House cookbook - PDF book by F. L Gillette ( 1913 )

The White House cookbook a comprehensive cyclopedia of information for the home In presenting to the public the "The White House cookbo...

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

the book details :

Author: F. L  Gillette and Hugo Ziemann

Publication dateL 1913

Company: New York, Akron, O. [etc.] The Saalfield Pub. co.

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