Antique Cookbooks and Vintage Illustrated Cooking Booklets

These are original old cookbooks, not reproductions. We provide you with a link to the free ebook of the used cookbooks when we find them. Click on each title for more cookbook information, including condition of the antique cookbook. The cooking illustrations on this page are for illustration purposes only. A picture of the actual cookbook is available when you click each link. Paypal is through Paypal.

Dr Miles Candy Book.

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1910s: Dr Miles Candy Book.


Dr Mile’s Candy Cook Book was published circa 1911, no later than 1914. It has recipes for Salted Almonds, Candy Eggs for Easter, Cocoanut Taffy, Popcorn Balls, Cough Candy, Coffee Fudge, Popcorn Fudge, Maple Wax (made with snow or ice), Rose Drops and Jujube Paste (both recipes call for cochineal to color), and more. Much of the text is a call to try Dr Mile’s medicines.

Dr Franklin Miles was born in 1845 and graduated from Rush Medical College in 1874, and Chicago Medical College in 1875. He practiced medicine for ten years and in c. 1885 established the “Miles Medical Company” in Elkhart, Indiana to make and distribute his patent medicines.

Sample Text:

Almost without exception both young and old have a “sweet tooth”…ready to sink into a confection, especially if it is a home made one….candymaking is a pleasant pastime that serves to occupy the attention of the young at times when other pursuits, far more dangerous, might be indulged in. Who, indeed, will be bold enough to decry the old fashioned “candy pull” or to assert that the eating of even a goodly portion of “taffy” is injurious to humanity?

Candymaking, moreover, is a very popular occupation and it is safe to say there is scarcely a houehold that does not have a number who knows how to turn out a dish of fudge or some equally pleasing confection. The receipts given in this booklet are as a rule not of the complicated kind and may be followed without misunderstanding by anyone at all familiar with a kitchen….

Jujbe Paste.
Take two cupfuls of sugar, one-quarter of a pound of gum arabic and one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand until the gum is dissolved in a warm place on the back of the stove, then draw forward and cook until thick; try in cold water. It should be limber and bend when cold. Pour in buttered pans, and eighth of an inch thick. When cool, roll up in a scroll.

Lemon Drops II.
Upon one cup of powdered sugar pour enough lemon juice to dissolve it, and boil it to a thick syrup; drop on buttered plates and set in a warm place to harden.

Cough Candy.
An excellent cough candy is made of slippery elm, flaxseed and sugar. Soak a gill of whole flaxseed in half a pint of boiling water. In another dish put a cupful of broken bits of slippery elm and cover this also with boiling water. Let these stand for two hours. Then strain them both through a muslin cloth into a saucepan containing one and one-half pounds of granulated sugar. Extract all the liquor you can, stir the sugar until it is melted, and then boil it until it turns to candy. Pour it out at once, when it reaches this point, on to greased papers. This is the old-fashioned rule. The candy is more palatable if the juice of two lemons is added to it after it has cooked for ten minutes.

Candy Eggs for Easter.
Get tin moulds in egg shape, or use small china egg cups. Melt half pound of chocolate and fill the moulds with the liquid, a teaspoonful at a time. Wait a moment, and then pour out what will flow. The chocolate which adheres to the moulds, will, after cooling, form the egg, and may be detached by tapping the mould lightly. Forming the perfect egg is equally easy. This is done by rubbing the edge of one-half to and frow over some warm surface, and then pressing it against the edges of the cold egg. The egg can be made solid instead of hollow; but this, of course, requires a much larger quantity of chocolate, or it can be filled with the cream candy used for chocolate creams, finely chopped English walnuts, or anything of the sort. The eggs can also be prepared without moulds by shaping the cream-candy filling with the hands into little eggs and then dipping them by means of a small wooden skewer into the melted chocolate, which, when it cools, forms a covering.

Marsh-Mallow Candy.
The foundation of candies made with gum arabic, that is, the plain paste, is what is usually known as march-mallows. They are easy to make, but very dedious, as they require beating an hour or more. Use to make them the very best white gum arabic, powdered, and double its weight of water, with three times its weight of sugar. The sugar is the fine powdered.

Toasted Marsh-Mallows.
Hold, on a long iron skewer, a marshmallow above a bed of glowing coals, turning it over and over, until the paste grows golden brown, softens, and the crust, breaking apart, shows the soft white centre. Eat at once.

Purchase original booklet:

One 1910s original booklet is available, Dr Miles Candy Book. $3.00. Condition: The booklet is in very poor condition with heavily chipped, (text missing), heavily stained, and yellowed pages, all detached. 34-page booklet. Click “Add to Cart.”

Original Menus, old cooking booklet.

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1910: Original Menus
Curtis Bros.


Sample Text:

The following List of our Products will assist you in preparing any Menu:

  • Blue Lavel Soups in Half-Pint, Pint, and Quart tins…
  • Sweet Pickled Peaches and Pears in glass jars
  • Boned Chicken, Boned Turkey, Boneless Ham, Whole Rolled Ox Tongue, chicken, Turkey, Ham Tongue potted and Devilled
    Baked Beans in Tomato Sauce, Yankee (plain) Baked Beans in tins
  • Blue Label Ketchup
  • Vegetables in tins…
  • Table Fruits in tins and glas jars…
  • Pure Fruit Jellies in tumblers…
  • Preserves 13 kinds in glass jars
  • Jams and Marmalades 19 kinds in glass jars and tins
  • Maple Syrup–Pure Sap, in bottles and tins
  • Plum Pudding in tins
  • Brandy Peaches in glass jars
  • Mince Meat in glass jars

Free eBook or purchase original booklet:

One 1910 original booklet is available, Original Menus. $20.00. The booklet is in fair condition with ink picked off cover, stains, scuffs, spots, worn edges, creases, split spine. All pages present. unnumbered 14-page booklet. Click “Add to Cart.”

Never-Break Steel Cooking Utensils.

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c. 1889: “Never-Break” Steel Cooking Utensils, Always Clean, Neat and Nice, A Complete Revolution, The Chef’s Delight. The Bronson Supply Co., New York and Cleveland.


“A Good Mother Tests Her Little One’s Food Herself and Finds Pleasure in Using the “Never-Break” Steel Cooking Utensils.”

Purchase original booklet:

One c. 1889 original book is available, “Never-Break” Steel Cooking Utensils. $25.00. Condition: This brochure is in good condition with split fold on spine and staples with a rust stain, edges worn. 8-page brochure for pots and pans including covers. Click “Add to Cart.”

Home Comfort Cook Book.

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1896: Home Comfort Cook Book.
Wrought Iron Range Co., Sole Manufacturers and Patentees of the Renowned Home Comfort Steel Ranges for Private Families, Hotels, Restaurants, Public Institutions, Army Posts, Dining Cars and Steamboats.


Sample Text:

If you live in the city where oranges are abundant and cheap, at least during the winter months, begin [breakfast] with this fruit, which is healthful and pleasing to the eye, replacing this in the summer with berries or even a dish of nice apples.

  • Anything made with sugar, milk and eggs should not be allowed to reach the boiling point.
  • One-third of a teacupful of molasses is a good substitute for a wineglassful of brandy in fruit cake or pudding.
  • Molasses to be used for gingerbread is greatly improved by being first boiled, then skimmed.
  • …fish may be scaled much easier by first dipping them into boiling water for a minute.
  • …milk which has changed may be sweetened or rendered fit for use again by stirring in a little soda.
  • …salt will curdle new milk, hence, in preparing porridge, gravies, etc., salt should not be added until the dish is prepared.
  • In pickling, alum helps to make the pickles crisp, while horse-radish and nasturtium seeds prevent the vinegar from becoming muddy.
  • ..pickles should be well salted in strong brine or they will be tasteless and insipid. Better too much than too litlle salt, as they can be freshened in weak vinegar.
  • Flour cannot be too cold for pastry, cookies or kindred doughs, while for yeast bread it should be warm enough to favor the growth of the yeast plant….cream of tartar and soda…cold liquids only are allowable.
  • Crusts and pieces of bread should be kept in a granite bucket, closely covered, in a dry, cool place.
  • Every good housekeeper browns and rolls or grates her stale bread, thus having it in readiness for scallops or frying meat, fish, croquettes. If, after being rolled, it is put through the flour sieve the additional fineness will amply repay the trouble.
  • …in cooking string beans, peas and spinach a grating of nutmeg much improves their flavor.
  • …soup is very economical, and for that reason should appear on the table at least once a week.
  • …to make soup or broth, put the meat or vegetables in cold water. But if the meat is to be eaten, then the water must be boiling before the meat is put into water.
  • …ears of sweet corn…with a linen cloth, remove all the silk between the rows of kernels.
  • One teaspoonful of soda and two of cream tartar are equal to three teaspoonfuls of baking powder.

Baked Beans

When other men tell of their edible pleasures,
Rehearsing the praise of some favorite dish,
I think of my own horticultral treasures–
As good and as wholesome as mortal could wish.
The beets and the peas and the early potatoes,
The tear-starting onions, the corn, ever green;
The squash for pie timber, the blushing tomatoes,
And, peer of them all, the delectable beans.

The beans that are swelling and hunger dispelling;
The internal cavity filling baked beans.

The fish has its bones, which impede mastication;
The flesh and the fowl may be often antique,
But if in their youthful and tender relation,
Baked beans are a dish that I every time seek.
How sweet to the nose the aroma arises,
How good to the eyes is the sight to be seen,
When hot from the oven, in bulk that suffices,
There comes to the table a pan of baked beans.

It wears on the outside a healthy brown color,
Like damsels who often are kissed by the sun,
And has an enticing interior flavor,
Which tempts us to eat ere the cooking is done.
The pork, like an island in richness abounding,
A welcome combine of the fat and the lean,
Lies crisp in the edible ocean surrounding,
Completing the charm of a pan of baked beans.

Take beans, not too old and without imperfection,
Immerse in cold water to stand through a night;
Then boil in a moderate way, ’till inspection
Shall find them to touch and taste tender and right.
Now transfer for baking, your condiments adding–
Don’t leave out the pork! such omission were strange–
And last, to conclude the important proceeding,
Let them bake slow and sure in a Home Comfort Range.

…to make a cup of coffee almost as nourishing as a meal stir into it an egg well beaten. First beat the egg in the cup, add a little cream, and then the sugar, and lastly the coffee poured in gradually. When adding the coffee beat constantly with a small egg beater.

The proportions of sugar and fruit used in canning and preserving vary greatly. The amount of sugar given below is about an average for canning when a very rich preserve is not desired. These canned fruits are excellent for pies, etc.

Sugar to a Quart Jar:
Cherries, 6 oz.
Strawberries, 6 to 8 oz.
Raspberries, 4 oz.
Blackberries, 5 to 6 oz.
Quinces, 8 to 10 oz.
Pears, 4 to 6 oz.
Grapes, 6 to 8 oz.
Peaches, 4 oz.
Pine-apples, 4 to 6 oz.
Crab-apples, 6 to 8 oz.
Plums, 4 oz.
Pie-plant, 8 to 10 oz.

Marion Harland’s Dollar Dinners.
A standard dinner, according to Marion Harland, costs one dollar. From that one easily grades up or down. If your meanswill allow, there are additions that iwll enhance the attractiveness of the meal; and if one dollar is beyond your means, the lopping off process is not difficult. The standard family is five…

Home Comfort Range Dinner.
Seventy-five Cents.

3 pounds roast ….$0.30
Canned corn…….. .10
Stewed tomatoes…. .10
Potatoes……….. .05
Celery…………. .05
Pudding………… .15

Useful Knowledge
10 eggs are one pound.
16 large tablespoonfuls are 1/2 pint.
8 large tablespoonfuls are 1 gill.
2 gills are 1/2 pint.
a common-sized tumbler holds 1/2 pint.
a common-sized wine-glass holds 1/2 gill.
a teacup holds 1 gill.
a large wine-glass holds 1 gill.
a large tablespoonful is 1/2 ounce.
Forty drops are equal to 1 tablesponful.

Take two ounces of fine white powdered gum arabic, cover it with eight tablespoonfuls of water, stand it aside for one hour, then stand the vessel in boiling water and stir until the gum is dissolved, strain through a cheese cloth into a double boiler and add seven ounces of powdered sugar. Stir this over the fire until the mixture is white and stiff. This will take at least forty-five minutes. Then stir in hastily the well beaten whites of four eggs, take it from the fire, beat rapidly for about two minutes and add a teaspoonful of vanilla. Dust a square tin an with corn starch, pour in the mixture and stand in a cool place. When cold cut into squares.

Purchase original booklet:

One 1896 original book is available, Home Comfort Cook Book. $9.00. Book includes sales list of hotels and people in the country that have endorsed or purchased a Majestic Range. CONDITION: The paper covered book is in Poor Condition with detached and highly damaged cover, back cover and maybe back pages missing, high degree of black and rust stains, moisture damage, but no mildew smell, paper creases, chipped edges, loose or partially detached pages, mellowed interior. 124-page book. Click “Add to Cart.”

Warsaw Illinois cookbook recipes.

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1899: Warsaw Choice Recipes, compiled for the Benefit of the Warsaw Free Public Reading Room, by The Woman’s Club, March 1899. Warsaw Milling Co., Warsaw, Illinois.


Sample Text:

He that eats and saves sets the table twice.”

Athenaeus affirms,
Worthy tribute to bring,
That a man among men,
Who can cook is a king.

Now if that is the case,
And ’tis plain to be seen,
A cook among women
Must walk as a queen.

How to Cook Beefsteak.

Pound well your meat until the fibres break;
Be sure that next in turn you broil the steak;
(Good coal in plenty; nor a moment leave).
Now turn it over, this way and then that,
The lean should be quite rare, not so the fat,
The platter now which will the juice receive;
Put on the butter, place on it your meat,
Salt, pepper, turn it o’er, then serve and eat.

Mrs. Robert McMahan.

Fish, Meats and Their Appropriate Sauces.

Roast Beef: Grated Horseradish; Tomato Catsup; or Worcestershire Sauce.
Boiled Mutton: Caper Sauce.
Roast Mutton: Stewed Gooseberry.
Roast Lamb: Mint Sauce.
Roast Pork: Apple Sauce.
Roast Turkey: Cranberry Sauce; or Celery Sauce.
Roast Chicken: Plum or Grape Catsup; or Currant Jelly.
Boiled Turkey: Oyster Sauce.
Roasted Venison or Duck: Black Currant Jelly.
Pigeon Pie: Mushroom Sauce.
Broiled Steak: Mushrooms or Fried Onions.
Roast Goose: Stewed Gooseberries; or Apple Sauce.
Broiled Mackerel: Stewed Gooseberries.
Fried Salmon: Egg Sauce; Cream Sauce; or Stewed Tomato.
Boiled or Baked Cod: Egg Sauce; or Tomato Sauce.
Boiled or Baked Fish: White Cream Sauce; Old Zealand Sauce; or Drawn Butter Sauce.

Purchase original booklet:

One 1899 original booklet is available, Warsaw Choice Recipes. $5.00. The booklet is in poor condition with missing covers, stains, paper creases, chipped edges, loose or partially detached pages, mellowed interior. All pages except for covers appear to be present, or one page with ad may be missing in back to make a 32-page book. 30-page booklet. Click “Add to Cart.”

 Gold Medal Flour Cook Book.

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1910: Gold Medal Flour Cook Book, with handwritten recipe for “Green Tomato Pickles” and “Ma’s Cookies.”
Washburn-Crosby Co.


Sample Text:

White Bread
…People eat bread 365 days in the year, and many of them three times a day… The United States Government has made many experiments to determine the actual value of different food rations. In one case, for example, a student, age twenty-three, was fed on white bread and milk for a space of two days, gaining two pounds in weight in that time. He consumed 1 9/10 pounds of bread and 4 3/4 pounds of milk per day….ten cents invested in white flour will bring more nourishment to the human system than ten cents invested in any of the the other foods….The workman demands, and always has demanded, white bread, because he has found by experience that he “can work better on it.” Public opinion has always endorsed the white loaf, for good reasons. It is the great life-sustainer. …our special method of tempering, toughens the bran coat so that it can be entirely separated from the wheat berry, thus insuring a flour free from all particles of the indigestible wheat shell.

…In soup making some of the fat is absorbed, the remainder should be removed. In general, all albuminoids coagulate much below the boiling point and are soluble in cold salt water, hence the rule: ALWAYS MAKE MEAT SOUPS WITH COLD WATER TO WHICH SALT HAS BEEN ADDED, AND GRADUALLY HEAT TO BOILING POINT BUT NEVER BOIL.

To Clear Soup: Allow the white and shell of 1 egg for each quart of stock. Break egg, beat slightly; break shell in small pieces, and add to the cold stock. Set over the fire, stirring constantly until boiling point is reached. Boil two minutes, simmer twenty minutes, skim, strain through double thickness of white cheesecloth placed over a fine sieve. This is now ready to serve as clear soup, simply heating to the boiling point. If you wish to season soup more highly add seasoning to stock before clearing.

Thickening Soups: Soups are thickened with flour, cornstarch, or rice flour. Mix the flour with a very little cold water or milk until it is a smooth paste. Then add more liquid until it can be poured easily into the hot soup. Cook the soup fifteen or twenty minutes after thickening is added….Soup may be thickened with bread instead of flour….One-half cup of dried bread for a quart of finished soup will be quite as thick as most people like.

Glaze is simply clear stock boiled down to one-fourth of its original amount…. It should have a gluey consistency and will keep a month if put in a closely covered jar in a cool place. It is useful in browning meats or for enriching a weak stock or gravy, or adding flavor and consistency to sauces.

Seasonings: …Sweet herbs, such as thyme, savory, marjoram, parsley, etc., may be dried in the fall and kept in air-tight cans.

Veal is the meat of a calf killed when six or eight weeks old. The meat from a younger calf is unwholesome…Veal is in season in the spring, but may be obtained throughout the year…. By purchasing the entire fore-quarter of veal we may secure it at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This fore-quarter contains the ribs, which correspond to the favorite rib-roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equalled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make excellent potpies or stews, and the leg itself may be used for soup or stock.

Sweetbreads for cooking are glands found in calves. The are sold in pairs, as heart and throat sweetbreads.
Throat sweetbread is found immediately below the throat. It has an elongated form, is not as firm and fat and has not the fine flavor of the heart sweetbread. The heart sweetbread is attached to the last rib and lies near the heart. The form is somewhat round and it is smooth and firm.
Sweetbread meat is very perishable, and should be prepared for use as soon as possible. Remove from paper as soon as they come from market, place in cold salted water for one hour. Parboil in boiling salted water for twenty minutes. A half teaspoon of vinegar should be added to this water. When done remove and plunge into cold water in order that the meat may remain white and firm. They may now be put aside in a cool place and kept until needed. Sweetbreads prepared this way will keep for two days.

…Game with dark meat should be cooked rare, as venison, canvas-backed duck, and almost all birds, while the white fleshed animals, turkeys, chickens, etc., should be well done….

…Wild meat contains a much greater percentage of phosphates, and much more lean than fat, while the lean is of much greater density than the flesh of domesticated animals. It follows that they are a strong food and if well digested, very nutritious….

Antelope meat is prepared like venison and is hardly distinguished from it except by its strong flavor.

The haunch and saddle of a young bear is very good roasted, tasting almost like pork; but old bear meat is extremely hard and tough, and is only palatable in a highly seasoned ragout.

Rabbits or Hares
Rabbits or hares are only fit to use when young and their age may be known by their hairs and paws, which should be soft, the edges of the hairs smooth and the paws not worn. They are best in the fall and early winter. They should be drawn as soon as possible after killing, but should not be skinned until ready to use.

The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.

…Very large fish are, as a rule, better when boiled or steamed; medium sized ones should be baked or split and broiled, and small ones fried….

Frogs’ Legs
The green marsh frogs furnish the best hams, as they are more tender and have less of the strong, muddy flavor. They are generally liked fried….

Oysters are in season from September to May….

On a Block of Ice
Have the dealer chip in a ten pound block of perfectly clear ice a cavity large enough to hold as many oysters as are to be served. Clean and drain them as usual, but do not season, as it causes the juice to flow. Fold a large towel and cover it with a napkin to lay in the platter; prop the block of ice carefully with wads of cloth, lest it should tilt in melting. Fill the platter full of parsley, so that the ice should seem to be resting on green leaves only, and garnish the edge of the oysters with fine small sprigs of parsley and celery tips.

There is really no special seaon for these most nutritious fish, but custom decrees that they shall be served only during the season when oysters are forbidden….

…Winter vegetables, toward the last of the season, should always be soaked in cold water an hour or more before using. Canned vegetables should be opened and emptied from the can at least an hour before using….

To be served raw should be peeled and set on ice at least an hour before using. Have boiling water fast a kettle of water large enough to immerse four tomatoes at once. Plunge them in long enough to count five, then remove instantly to cold water….they will be found to be firm and smooth when the thin outer skin is peeled off. For serving, see Salad. They are also eaten as a fruit with sugar.

…Have all utensils ready, an earthen bowl, with a wooden spoon for mixing, a half pint measuring cup for measuring, a dover beater for the egg yolks, a wire egg whip for the whites, a flour sifter for dry ingredients.
The pan should be greased, using cold lard, dusted over afterwards with flour. Never grease pans used to bake sponge or angel food cake. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.
The oven should be ready….
To Remove Cake from Pans: Invert pans as soon as taken from the oven onto a wire netting. If cake sticks to the pan turn upside down and put a damp cloth over the bottom for a few minutes.

Free eBook or purchase original booklet:

One 1910 original booklet is available, Gold Medal Flour Cook Book. $8.00. The booklet is in poor condition with detached covers, scuffs, spots, paper creasing, edges worn and torn, mellowed interior. Handwritten recipes on pickle page, and recipe comments written with fountain pen. Coupon for cook book cut out in back of book, 72-page booklet. Click “Add to Cart.”

1890 Wehmans Cook Book.

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1890: Wehman’s Cook Book, A Complete Collection of Valuable Recipes suited to Every Household and All Tastes. Wehman Brothers, New York.


Sample Text:

Robin Pie.
Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve robins, previously rolled in flour, stuffed as above, season with a teasponful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalots, lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff paste, bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot.

Fried Eels.
Cut your eels into pieces three inches long, dip the pieces into flour, egg over with a paste brush, and throw them into some bread-crumbs; fry in hot lard…

Fried Rabbit.
After the rabbit has been thoroughly cleaned and washed, put it into boiling water and let boil for about ten minutes; drain, and when cold, cut it into joints, dip into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper. When all are ready fry them in butter over a moderate fire fifteen minutes, thicken the gravy with an ounce of butter and a small teaspoonful of flour, give it a minute’s boil, stir in two tablespoonfuls of cream, dish the rabbit, pour the sauce under it, and serve quickly.

Mint Sauce.
Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one saltspoonful of salt, and serve.

Parsley Sauce.
Wash the parsley well, boil it six or seven minutes till tender, then press the water well out of it; chop it very fine; make half or a quarter of a pint of melted butter as required (the less butter the less parsley, of course), mix it gradually with the hot melted butter.

Lobster Salad.
Take one hen lobster, lettuces, endive, mustard and cress, radishes, beetroot, cucumber, some hard boiled eggs. Pour the salad mixture into the bowl, wash and dry the lettuces and endive, and cut them fine; add them to the dressing, with the picklings from the body of the lobster, and part of the meat from the shell cut into small pieces. Rub the yolks of two or three hard-boiled through a sieve, and afterward the coral of the lobster, then place the salad very lightly in the bowl, and garnish it with the coral, yolks of the hard-boiled eggs, sliced beetroot, cucumber, radishes, and the pieces of leaves of the celery and endive between them.

Cold Slaugh.
Shave cabbage fine; scald half pint vinegar, mix one small teaspoonful corn-starch in two-thirds cupful of cream (or condensed milk a very little thinner), with one egg well beaten, and a little salt; pour the scalded vinegar on the mixture very slowly, so as not to break the egg, then boil until thick; pour hot on the cabbage; a few capers and olives will improve the slaugh for thiose who are fond of such things. The above is a very nice dish to eat either with fried or escolloped oysters.

Grape Pie.
Pop the pulps out of the skins into one vessel, and put the skins into another. Then simmer the pulp a little and run it through a colander to separate the seeds. Then put the skins and pulp together and they are ready for jugging, or for pies. Pies prepared in this way can hardly be distinguished from plum pies.

Orange Pie.
Take four good sized oranges, peel, seed, and cut in very small pieces. Add a cup of sugar, and let stand. Into a quart of nearly boiling milk stir two tablespoonfuls of corn starch mixed with a little water, and the yolks of three eggs. When this is done, let it cool, then mix with the ornages. Put it in simply a lower crust. Make a frosting of the whites of the eggs and one-half cup of sugar. Spread it over top of pies, and place for a few seconds in the oven to brown.

Original booklet:

One 1890 original booklet is available, Wehman’s Cook Book. $47.00. The booklet is in good condition with scuffs, spots, worn edges, highly mellowed interior. All pages present. 7″ x 5″, 98-page booklet. Click “Add to Cart.”

garland stoves color litho.

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c. 1900 Cooking School, Garland Stoves and Ranges are “The World’s Best.”


Original Garland Stoves and Ranges 4-page brochure, c. 1900. Condition is good with stain on back, and bumped corners.