The Chicago Herald cooking school : a professional cook's book for household use, consisting of a series of menus for every day meals and for private entertainments, with minute instructions for making every article named, originally published in the Chicago Daily Herald.

  • Whitehead, Jessup.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: The Chicago Herald cooking school : a professional cook's book for household use, consisting of a series of menus for every day meals and for private entertainments, with minute instructions for making every article named, originally published in the Chicago Daily Herald. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    -HcfREBMGR**- aLL the books of this description that have oeen worthy of consid- eration seem to have had a leading motive for their composition, either to introduce foreign modes, to teach new schools of cookery or new extremes of ornamentation, to teach manners, or to put in practice the theories of great chemists and new idea doctors—Leibig, Graham, the vegetarians, and others. If a motive can be found for the work in hand, it is to make good cooks; such as are always in demand at good wages. It was commenced in a persistent endeavor of the writer, to break in untrained assistants to do cooking as it should be done, and the utmost plainness of language and exactness of quantities that were neces- sary in such cases have been preserved as the main requisites to the usefulness of the book. Already, before the appearance of the Cooking School in book form, a sort of wondering surprise had been expressed that fine cooking could be such a plain and easy matter, as if there was an expectation that the mysterious part would begin after awhile; but doubtless the day is past for the most necessary art of cookery to be hidden and made unintelligible by the use of unknown words and phrases. At least, when the writer wanted assistants to do something in a certain way, he used the kind of language to make them understand. Perhaps that is why this is called a cooking school. In regard to the reliability of the recipes, it would be expressing but little to say they have all been tried, for they have been matters of daily practice for years, and most of them have been changed and im-