The Auxiliary Cook Book is a comprehensive and practical culinary guide originally compiled for the benefit of charitable organizations, church societies, and community groups seeking to raise funds through the preparation and sale of food. First published in the early 20th century, this cookbook brings together a wide array of tried-and-true recipes contributed by experienced home cooks and members of various auxiliary societies. The collection reflects the domestic tastes and traditions of its era, offering a fascinating glimpse into the everyday meals and special occasion dishes enjoyed by American families. Within its pages, readers will find an extensive selection of recipes covering soups, meats, fish, poultry, vegetables, breads, cakes, pies, puddings, preserves, and more. The book emphasizes simplicity, economy, and reliability, making it an invaluable resource for both novice and seasoned cooks. Many recipes are accompanied by practical tips for preparation, serving, and storage, as well as suggestions for organizing successful community suppers, luncheons, and bake sales. The Auxiliary Cook Book also includes helpful sections on menu planning, table setting, and household management, reflecting the broader role of women in community and domestic life during the period. Its collaborative spirit and focus on mutual support make it not only a useful kitchen companion but also a historical document of grassroots fundraising and social engagement. Whether you are interested in recreating classic American dishes, exploring the culinary heritage of the early 1900s, or seeking inspiration for community events, The Auxiliary Cook Book offers a rich and varied collection of recipes and advice, all imbued with the warmth and resourcefulness of the women who compiled it.
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