What to Eat, and How to Cook It: Preserving, Canning and Drying Fruits and Vegetables 9781449434977, 1449434975

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Copyright
What to Eat, And How to Cook It
Index

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w h at t o e at, a n d h ow t o c o o k i t Preserving, Canning and Drying Fruits and Vegetables

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his facsimile edition of What to Eat, and How to Cook It by Joseph Cowan was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), 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. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Other Books in t h e Am e r i c a n A n t i q u a r i a n S o c i e t y Cookbook Collection 1776-1876:The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers

The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet Corson

American Cookery, by Amelia Simmons

Cottage Economy, by William Cobbett

The American Family Keepsake, by The Good Samaritan

Confederate Receipt Book

The American Vine-Dresser’s Guide, by John James Dufour Apician Morsels, by Dick Humelbergius Secundus The Appledore Cookbook, by Maria Parloa

Crumbs from the Round Table, by Joseph Barber Dainty Dishes, by Lady Harriet E. St. Clair Dairying Exemplified, by Josiah Twamley De Witt’s Connecticut Cook, and Housekeeper’s Assistant, by Mrs. N. Orr

The Art of Dining, and the Art of Attaining High Health, by Thomas Walker

The Dessert Book, by A Boston Lady

Baker’s Guide, by John Weild

Directions for Cookery, by Eliza Leslie

California Recipe Book, by Ladies of California

Directions for Cooking by Troops, in Camp and Hospital, by Florence Nightingale

The Canadian Housewife’s Manual of Cookery

Domestic French Cookery, by L.E. Audot

Canoe and Camp Cookery, by Seneca

Every Lady’s Cook Book, by Mrs. T. J. Crowen

The Caroline Housewife, by Sarah Rutledge The Compleat Housewife, by Eliza Smith The Complete Confectioner, PastryCook, and Baker, by Eleanor Parkinson

Fifteen Cent Dinners for Families of Six, by Juliet Corson The French Cook, by Louis Eustache Ude The Frugal Housewife, by Susannah Carter

The Complete Cook, by J.M.Sanderson

The Frugal Housewife, by Lydia Maria Child

The Cook Book of Rare and Valuable Recipes

The Hand-Book of Carving

The Cook Not Mad The Cook’s Oracle and Housekeeper’s Manual, by William Kitchiner, M.D. The Cook’s Own Book, and Housekeeper’s Register, by Mrs. N.K.M. Lee

The Hand-Book of Practical Cookery, for Ladies and Professional Cooks, by Pierre Blot The Health Reformer’s Cook Book, by Mrs. Lucretia E. Jackson The House Servant’s Directory, by Robert Roberts

The Housekeeper’s Manual How to Mix Drinks, by Jerry Thomas The Hygienic Cook Book, by John Harvey Kellogg Jewish Cookery Book, by Esther Levy The Kansas Home Cook-Book, by the Ladies of Leavenworth

The New Housekeeper’s Manual, by Catherine E. Beecher and Harriet Beecher Stowe The New Hydropathic Cook Book, by Russell Thacher Trall The New Whole Art of Confectionary, by W.Young

Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts, by Colin Mackenzie

Nouvelle Cuisiniere Canadienne

Miss Beecher’s Domestic Receipt Book, by Catharine Beecher

The Pantropheon, by Alexis Soyer

Miss Leslie’s New Cookery Book, by Eliza Leslie Modern Cookery, In All Its Branches, by Eliza Acton and Sarah J. Hale Modern Domestic Cookery, and Useful Receipt Book, by W. A. Henderson The Modern Family Receipt Book, by Mrs. Mary Holland Mrs. Hale’s New Cook Book, by Mrs. Sarah J. Hale

One Thousand Valuable Secrets in the Elegant and Useful Arts The People’s Manual, by Perrin Bliss The Philosophy of Eating, by Albert Bellows The Physiology of Taste, by Jean A. Brillat-Savarin The Picayune’s Creole Cookbook, by The Picayune The Practical Distiller, by John Wyeth Presbyterian Cook Book

Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. Owens

Science in the Kitchen, by Thomas Hopkins and Mrs. L.A. Hopkins

Mrs. Porter’s New Southern Cookery Book, by Mrs. M.E. Porter

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by Eliza Leslie

My Mother’s Cook Book, by Ladies of St. Louis

The Times’ Recipes, by The New York Times

The National Cook Book, by Eliza Leslie

Total Abstinence Cookery

New American Cookery, by An American Lady The New Art of Cookery, by Richard Briggs The New England Cook Book The New England Economical Housekeeper, and Family Receipt Book, by Esther A. Howland

A Treatise on Bread, by Sylvester Graham Vegetable Diet, by William Alcott The Virginia Housewife, by Mary Randolph What to Do with the Cold Mutton The Young Housekeeper, by William Alcott

w h at t o e at, a n d h ow t o c o o k i t Preserving, Canning and Drying Fruits and Vegetables

Joseph Cowan

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What to Eat, and How to Cook It copyright © 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. Andrews McMeel Publishing, LLC an Andrews McMeel Universal company 1130 Walnut Street, Kansas City, Missouri 64106 www.andrewsmcmeel.com ISBN: 9781449434977 ATTENTION: SCHOOLS AND BUSINESSES Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please e-mail the Andrews McMeel Publishing Special Sales Department: [email protected]

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