The Whitehouse Cookbook (1887)

The Whitehouse Cookbook
(1887)

Project Gutenberg's The Whitehouse Cookbook (1887), by Mrs. F.L.
Gillette This eBook is for the use of anyone anywhere at no cost and
with almost no restrictions whatsoever. You may copy it, give it away
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Title: The Whitehouse Cookbook (1887) The Whole Comprising A
Comprehensive Cyclopedia Of Information For The Home
Author: Mrs. F.L. Gillette
Release Date: November 2, 2004 [EBook #13923]
Language: English
Character set encoding: ISO-8859-1
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WHITEHOUSE COOKBOOK (1887) ***

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THE
WHITE HOUSE

COOK BOOK

_COOKING, TOILET AND HOUSEHOLD RECIPES,_
_MENUS, DINNER-GIVING, TABLE ETIQUETTE,_
_CARE OF THE SICK, HEALTH SUGGESTIONS,_
_FACTS WORTH KNOWING, Etc., Etc._

THE WHOLE COMPRISING
A COMPREHENSIVE CYCLOPEDIA OF INFORMATION FOR
THE HOME

BY
MRS. F.L. GILLETTE
AND
HUGO ZIEMANN, Steward of the White house

1887

TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN
WHO HAVE GRACED THE WHITE HOUSE, AND WHOSE
NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS,
THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE
AUTHOR.

PUBLISHERS' PREFACE
In presenting to the public the "WHITE HOUSE COOK BOOK," the
publishers believe they can justly claim that it more fully represents the
progress and present perfection of the culinary art than any previous
work. In point of authorship, it stands preëminent. Hugo Ziemann was
at one time caterer for that Prince Napoleon who was killed while
fighting the Zulus in Africa. He was afterwards steward of the famous
Hotel Splendide in Paris. Later he conducted the celebrated Brunswick
Café in New York, and still later he gave to the Hotel Richelieu, in
Chicago, a cuisine which won the applause of even the gourmets of
foreign lands. It was here that he laid the famous "spread" to which the
chiefs of the warring factions of the Republican Convention sat down
in June, 1888, and from which they arose with asperities softened,
differences harmonized and victory organized.
Mrs. F.L. Gillette is no less proficient and capable, having made a
life-long and thorough study of cookery and housekeeping, especially
as adapted to the practical wants of average American homes.
The book has been prepared with great care. Every recipe has been
tried and tested, and can be relied upon as one of the best of its kind. It
is comprehensive, filling completely, it is believed, the requirements of
housekeepers of all classes. It embodies several original and
commendable features, among which may be mentioned the menus for
the holidays and for one week in each month in the year, thus covering
all varieties of seasonable foods; the convenient classification and
arrangement of topics; the simplified method of explanation in
preparing an article, in the order of manipulation, thereby enabling the
most inexperienced to clearly comprehend it.
The subject of carving has been given a prominent place, not only
because of its special importance in a work of this kind, but particularly
because it contains entirely new and original designs, and is so far a
departure from the usual mode of treating the subject.
Interesting information is given concerning the _White House_; how its
hospitality is conducted, the menus served on special occasions, views

of the interior, portraits of all the ladies of the White House, etc.
Convenience has been studied in the make-up of the book. The type is
large and plain; it is sewed by patent flexible process, so that when
opened it will not close of itself, and it is bound in enameled cloth,
adapted for use in the kitchen.
THE PUBLISHERS.

CONTENTS.
ARTICLES REQUIRED FOR THE KITCHEN 588 BISCUITS,
ROLLS, MUFFINS, ETC. 249 BREAD 238 BUTTER AND CHEESE
219 CAKES 282 CANNED FRUITS 438 CARVING 7 CATSUPS 176
COFFEE, TEA AND BEVERAGES 448 COLORING FOR FRUIT,
ETC. 444 CONFECTIONERY 446 CUSTARDS, CREAMS AND
DESSERTS 344 DINNER GIVING 600 DUMPLINGS AND
PUDDINGS 381 DYEING OR COLORING 591 EGGS AND
OMELETS 225 FACTS WORTH KNOWING 566 FILLINGS FOR
LAYER CAKES 287 FISH 49 FOR THE SICK 510 FRENCH
WORDS IN COOKING 587 FROSTING OR ICING 284 HEALTH
SUGGESTIONS 521 HOUSEKEEPERS' TIME-TABLE 542
ICE-CREAM AND ICES 376 MACARONI 216 MANAGEMENT OF
STATE DINNER AT WHITE HOUSE 507 MEASURES AND
WEIGHTS IN ORDINARY USE 603 MEATS 107 MENUS 478
MISCELLANEOUS 587 MISCELLANEOUS RECIPES 543 MODES
OF FRYING 48 MUTTON AND LAMB 136 PASTRY, PIES AND
TARTS 320 PICKLES 179 PORK 144 POULTRY AND GAME 81
PRESERVES, JELLIES, ETC. 423 SALADS 168 SANDWICHES 236
SAUCES AND DRESSING 156 SAUCES FOR, PUDDING 417
SHELL FISH 67 SMALL POINTS ON TABLE ETIQUETTE 595
SOUPS 27 SOUPS WITHOUT MEATS 41 SPECIAL MENUS 503
TOAST 276 TOILET RECIPES AND ITEMS 577 VARIETIES OF
SEASONABLE