Download Free The American Housewife And Kitchen Directory Book in PDF and EPUB Free Download. You can read online The American Housewife And Kitchen Directory and write the review.

The first edition of this very popular nineteenth century cookbook was published in 1839 as The American Housewife, later expanded to The Kitchen Directory and American Housewife and often republished as The American Housewife and Kitchen Directory. Author Anne Howe’s name did not appear on the title page until later editions published after this 1841 version. Her preface states that although she is not an Ude (French chef) or a Kitchiner (popular British cookbook author), she knows the culinary arts as “practiced by good American cooks.” Bemoaning the inadequate instructions and limited practical knowledge expressed in other cookbooks, she presents over 350 recipes from the simplest broths to the most delicate cakes and sweetmeats with efficient instructions and practical economy. In addition to her recipe collection, the book includes recipes on cookery for the sick and making perfumes, as well as sections on housewifery and carving that appear to be simply lifted from earlier works. This edition of The Kitchen Directory and American Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Priscilla J. Brewer examines the development and history of the first American appliance—the cast iron stove—that created a quiet, but culturally contested transformation of domestic life and sparked many important debates about the role of women, industrialization, the definition of social class, and the development of a consumer economy. Brewer explores the shift from fireplaces to stoves for cooking and heating in American homes, and sheds new light on the supposedly "separate spheres" of home and world of nineteenth- century America. She also considers the changing responses to technological development, the emergence of a consumption ethic, and the attempt to define and preserve distinct Anglo-American middle class culture. There are few works that treat this significant subject, and Brewer covers impressive new ground. Extensively documented—based on letters, diaries, probate inventories, census records, sales figures, advertisements, fiction, and advice literature-this book will be valuable to scholars of American history and women's studies.
American national trade bibliography.
Reprint of the original, first published in 1869.
Historical records assert that in 1840 Moses Atwood of Boston created what became a widely used and very popular patent medicine, Atwood’s Quinine Tonic Bitters. Rights to the product were eventually bought by John Henry, who added another remedy, Dr. Roger’s Compound Syrup of Liverwort, Tar & Canchalagua, to his collection and created the Manhattan Medicine Company to manufacture and sell the concoctions. The Manhattan Cook-Book is a small volume that is essentially a promotional flyer for the company’s patent medicines. Recipes and recommendations for hair care and personal toiletry are threaded throughout with patent medicine ads, so that page 1 of the content touts Dr. Rogers’ Compound Syrup, and page 2 lists “receipts” for Tea Biscuit, Delicious Lemon Jelly Cake, and Rusks. Every page is headed by an exhortation to, “Take Spalding’s Pills for Costiveness,” “Take Dr. Johnson’s Bitters for Indigestion,” “Use Phalon’s Hair Invigorator for the Hair,” and many more. Recipes for tapioca, coffee cake, and strawberry tartlets are sandwiched in between medical advice (using many of the medicines advertised) for whooping cough, asthma, pneumonia, and other diseases. This charming example provides fascinating insight into contemporary cooking, medicine, and lifestyles. This edition of The Manhattan Cook-Book by the Manhattan Medicine Company was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
This first cookbook published in Indiana was originally titled in its first edition Mrs. Collins’ Table Receipts: Adapted to Western Housewifery. It became so popular that in 1857 it was republished in New York City under the name The Great Western Cook Book. Collins noted in her preface that the book was intended for “Ladies of the West,” and thus there are recipes such as Sausage-Hoosier Fashion and Veal-Western Fashion included for pioneer women in the “West” of its time. Noting that “Our generous and prolific clime affords a bountiful supply of nutritious fruits and vegetables, and our forests and hill sides abound in excellent Game,” Collins included many recipes that used local produce and ingredients. The first recipe in the book for California Soup provides a method for homemade bouillon cubes, named for travelers heading further west during the gold rush years. This edition of The Great Western Cook Book by Angelina Maria Collins was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.