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THE WHITE HOUSE COOK BOOK

A COMPREHENSIVE CYCLOPEDIA OF INFORMATION FOR THE HOME
CONTAINING COOKING, TOILET AND HOUSEHOLD RECIPES. MENUS. DINNER-GIVING TABLE ETIQUETTE.
CARE OF THE SICK. HEALTH SUGGESTIONS, FACTS WORTH KNOWING. ETC
BY 
HUGO ZIEMANN (STEWARD OF THE WHITE HOUSE) AND MRS. F. L. GILLETTE


HELEN AXSON WILSON

TO THE
WIVES OF OUR PRESIDENTS,
THOSE NOBLE WOMEN WHO HAVE GRACED THE
WHITE HOUSE,AND WHOSE NAMES AND MEMORIES ARE
DEAR TO ALL AMERICANS.

THIS VOLUME
IS AFFECTIONATELY DEDICATED
BY THE AUTHOR.


PUBLISHERS' PREFACE

IN presenting to the public the "WHITE HOUSE COOK BOOK," 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 preeminent. Hugo Ziemann was at 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 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 patent flexible process, so that when opened it will not close of itself, and it is bound in enameled cloth, adapted for use in the kitchen.

THE PUBLISHERS

CONTENTS.

CARVING
BEEF
MUTTON
LAMB
PORK
VENISON
SOUPS 
SOUPS WITHOUT MEATS
MODES OF FRYING
FISH
SHELL-FISH
POULTRY AND GAME
MEATS
SAUCES AND DRESSING
SALADS
CATSUPS
PICKLES
VEGETABLES
MACARONI
BUTTER AND CHEESE
EGGS AND OMELETS
SANDWICHES
BREAD
BISCUITS, ROLLS, MUFFINS, ETC
TOAST
CAKES
FROSTING OR ICING
FILLINGS FOR LAYER CAKES
COOKIES
PASTRY, PIES AND TARTS
CUSTARDS, CREAMS AND DESSERTS
ICE-CREAM AND ICE
DUMPLINGS AND PUDDINGS
SAUCES FOR PUDDING 
PRESERVES, JELLIES, ETC
CANNED FRUITS
COLORING FOR FRUIT, ETC
CONFECTIONERY
COFFEE, TEA AND BEVERAGES
VARIETIES OF SEASONABLE FOOD
MENUS
SPECIAL MENUS
MANAGEMENT OF STATE DINNER AT WHITE HOUSE
FOR THE SICK
HEALTH SUGGESTIONS
HOUSEKEEPERS' TIME-TABLE
MISCELLANEOUS RECIPES
FACTS WORTH KNOWING
TOILET RECIPES AND ITEMS
MISCELLANEOUS
FRENCH WORDS IN COOKING
ARTICLES REQUIRED FOR THE KITCHEN
DYEING OR COLORING
SMALL POINTS ON TABLE ETIQUETTE
DINNER GIVING
MEASURES AND WEIGHTS IN ORDINARY USE




HELEN HERRON TAFT