Clayton's Quaker Cook-Book
(0 User reviews)
111
1883
English
- Preface and Introduction
- Soups
- Fish
- Roast, Boiled, Baked, Broiled and Fried
- Stews, Salads And Salad Dressing
- Eggs and Omelettes
- Vegetables
- Bread, Cakes, Pies, Puddings and Pastry
- Miscellaneous Part 1
- Miscellaneous Part 2
- Miscellaneous Part 3
- Miscellaneous Part 4
- The Parting Hour/In School Days
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with plain and easily understood directions for the preparation of every variety of food in the most attractive forms, comprising the result of a life-long experience in catering to a host of highly cultivated tastes.”
Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America.
There are no reviews for this eBook.
There are no comments for this eBook.
You must log in to post a comment.
Log in
