Most helpful positive review
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An Entertaining cookbook -- with much information still usefull today.
on February 4, 2011
This cookbook is the exact reprint of the original 1887 White House Cookbook,
which has been a favorite, and therefore in print for decades.
For the purpose of a better insight as to what this cookbook offers,
it seems advantageous to list a brief summary of the author's credentials.
Mrs. F.L.Gillette made a life-long and thorough study of cookery and housekeeping,
especially as it is adapted to the practical wants of the average American home.
Hugo Ziemann was at one time caterer for the Prince Napoleon who was killed while fighting the Zulus in Africa.
He was steward of the Hotel Splendide in Paris. He conducted the Brunswick Cafe' in New York.
And at the Hotel Richelieu, in Chicago, his cuisine won the appause of even gourmets of foreign lands.
Every recipe had been "tried and tested" before it was included in the cookbook.
And this book was intended to give knowledge to housekeepers of all classes.
Embodied here are some original features.
Such as --
1. Menus for the holidays.
2. Menus for one week of each month, for the entire year, which would cover all varieties of seasonable foods.
3. Convenient classification of topics, and explanations of preparing.
4. Detailed instructions for carving of: beef, veal, mutton, pork, venison, turkey, goose, duck, and salmon.
5. Interesting information about the "White House", menus served on special occasions,
views of the interior of the White House, and portraits of all the ladies of the White House
to the point of this 1887 edition book.
6. For convenience the book is in large, plain type.
Some recipes offered are not of much need nowadays, such as how to make catsup or home-made yeast.
But some of the "sauces for puddings" sound yummy!
The "Measures and weights" page is fun. Did you know that "2 Wine-glasses equal one gill or half a cup"?
The contents cover a vast variety of topics and recipes.
Although there is much information that is more entertaining then would be applicable,
there is also much information that would still be usefull today in 2011.
If your a cook that enjoys the rapport of old fashioned cookbooks, and the fun of rejuvenateing some old recipes,
this is an excellent book, you wouldn't want to miss.