The White House Cook Book
Hundreds of food recipes, menus, White House seating arrangements at formal dinners, table settings, meat carving instructions, health suggestions and a whole lot more! Originally published in 1913, it’s a great slice of our cooking past. Enjoy the taste of vegetarian soups, fish, breads, catsups and sauces, poultry, venison, game birds and beef. It’s all in here!
List Price: $ 35.00
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a look at our nation as it was 125 years ago,
Got our copy in a book bin and had alot of fun one afternoon looking at all the things we no longer do in addition will be trying some of the recipes (not one for squirrel soup tho!)
“Cooking, Toilet, and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home”
PUBLISHERS’ PREFACE From the 1887 edition –
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 preëminent. 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 Café 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 particu[Pg 4]larly 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.
These are some fun links I found on line regarding the cookbook –
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Table of Contents:
CARVING.
SOUPS.
SOUPS WITHOUT MEAT.
MODES OF FRYING
SHELL-FISH
POULTRY AND GAME
MEATS.
MUTTON AND LAMB.
SAUCES AND DRESSINGS.
SALADS.
CATSUPS.
PICKLES.
VEGETABLES.
MACARONI.
BUTTER AND CHEESE
EGGS AND OMELETS.
SANDWICHES.
BREAD.
BISCUITS, ROLLS, MUFFINS, ETC.
CAKES.
FROSTING OR ICING.
FILLINGS FOR LAYER CAKES.
PASTRY, PIES AND TARTS.
CUSTARDS, CREAMS AND DESSERTS.
ICE CREAM AND ICES
DUMPLINGS AND PUDDINGS
SAUCES FOR PUDDINGS.
PRESERVES, JELLIES, ETC.
CANNED FRUITS
COLORING FOR FRUIT, ETC.
CONFECTIONERY
COFFEE, TEA, BEVERAGES.
THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING THE YEAR.
MENUS
JANUARY.
FEBRUARY.
MARCH.
APRIL.
MAY.
JUNE.
JULY.
AUGUST.
SEPTEMBER.
OCTOBER.
NOVEMBER.
DECEMBER.
SPECIAL MENUS.
MANAGEMENT AND DIRECTION OF DINNERS AND RECEPTIONS ON STATE OCCASIONS AT THE WHITE HOUSE.
FOR THE SICK.
HEALTH-SUGGESTIONS.
HOUSEKEEPERS’ TIME-TABLE.
MISCELLANEOUS RECIPES.
FACTS WORTH KNOWING.
TOILET RECIPES, ITEMS.
MISCELLANEOUS.
DYEING OR COLORING.
SMALL POINTS ON TABLE ETIQUETTE.
DINNER GIVING.
MEASURES AND WEIGHTS.
INDEX.
ARTICLES REQUIRED FOR THE KITCHEN 588
BISCUITS, ROLLS, MUFFINS,ETC. 249
BREAD 238
BUTTER AND CHEESE 219
CAKES 282
CANNED FRUITS 438
CARVING 7
CATSUPS 176
COFFEE, TEA ANDBEVERAGES 448
COLORING FOR FRUIT,ETC. 444
CONFECTIONERY 446
CUSTARDS, CREAMS ANDDESSERTS 344
DINNER GIVING 600
DUMPLINGS ANDPUDDINGS 381
DYEING OR COLORING 591
EGGS AND OMELETS 225
FACTS WORTH KNOWING 566
FILLINGS FOR LAYERCAKES 287…
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