Mrs. Wilsons Cook Book

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Title: Mrs. Wilson's Cook Book
Numerous New Recipes Based on Present Economic Conditions
Author: Mary A. Wilson
Release Date: January 1, 2006 [EBook #17438]
Language: English
Character set encoding: ISO-8859-1
0. START OF THIS PROJECT GUTENBERG EBOOK MRS.
WILSON'S COOK BOOK ***
Produced by Bethanne M. Simms, William Flis, and the Online
Distributed Proofreading Team at http://www.pgdp.net

Transcriber's Note: The measure of one-half cup of nutmeg in the
recipe for Caramel Pudding on p. 236 is undoubtedly an error. One-half
teaspoon would likely seem the correct amount.
MRS. WILSON'S COOK BOOK
NUMEROUS NEW RECIPES BASED ON PRESENT
ECONOMIC CONDITIONS
BY

MRS. MARY A. WILSON
(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)
FORMERLY QUEEN VICTORIA'S CUISINIERE AND
INSTRUCTOR DOMESTIC SCIENCE, UNIVERSITY OF
VIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE,
VIRGINIA
INSTRUCTOR OF COOKING FOR THE U.S. NAVY
THIRD PRINTING
PHILADELPHIA AND LONDON J.B. LIPPINCOTT COMPANY
[Illustration: MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED
KITCHEN]
COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
PRINTED BY J.B. LIPPINCOTT COMPANY AT THE
WASHINGTON SQUARE PRESS PHILADELPHIA, U.S.A.
TO MY FAMILY FOR THEIR UNTIRING EFFORTS IN
BEHALF OF THIS BOOK
PREFACE
The influence of well-cooked, palatable food upon the health and
general well-being of the family is as certain as that of changes of
temperature and more serious in its consequences for lasting good or
ill.
The sage old saying "Tell me what you eat and I will tell you what you
are" is as full of the "pith o' sense" to-day as in ye days of long ago, for
food either makes us physically fit and fully efficient, or miserable
failures with physical complications that keep us constantly in the
physician's hands.

The vital essences of that which we prepare for eating are "medicinal
messengers" bearing light to the eye, vigor to the limb, beauty to the
cheek and alertness to the brain, as vitamines, or distorted in the
misdirected process are the harsh heralds of pain and debility to the
human system. How great then is the influence of the one who prepares
it!
Influence, according to astrology, was "a power or virtue flowing from
the planets upon men and things," but from the kitchen, as a sun and
heat centre, there truly flows a planetary influence that makes or mars
us.
Scientific cooking means the elimination of waste, the preservation of
edible resources and conservation of their potential energy through the
preparation of attractive, vitalizing food with minimum cost and labor,
thus providing in wide, deep measure, for harmony, personal comfort
and domestic peace.
The preface of a book is too often a flat, spiritless excuse for offering it
to the public instead of being a hearty announcement in welcome terms
of the arrival of a much-desired provision for a real need, so I will
come to the essential point at once by saying that gathered here, in
these pages, are my best recipes, truly "tried in the fire," the actual
working results of many years' teaching and lecturing, brought "up to
the minute" in the interests of that exacting domestic economy now, as
rarely before, imperative in its demands.
It will also be noted that the heavy cook-book style is not used here but
the recipes are presented as if housewife and author were conversing
upon the dish in question, and to her I will say: economical, palatable
food is within your reach if you will discard the ideas and methods of
long ago. Remember, you would not prefer to ride in a horse car, as a
means of conveyance, so why use the recipes of those days?
The capable housewife, whose busy hands bake bread, cake and pastry,
spreads forth to the community an influence that is priceless, a largesse
not of festal day, holy day, or holiday, but thrice daily, wholesome and
welcome as spring's first sunbeam and precious to every home so

blessed, ever growing and radiating. May this book help in that growth
and a greater radiation!
THE AUTHOR
MRS. WILSON'S COOK BOOK
Bread, the staff of life, must be palatable and good if we are to be
satisfied with it when we eat.
Can you think of anything that will spoil a meal more quickly than poor,
over moist, doughy or heavy bread?
Bread may truly be called the staff of life, as it will maintain life longer
than any other single food.
Yet many women think bread-making is a simple task; that the
ingredients can be