Tofu & Soyfoods Cookery

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The founder and president of Soyatech, Inc., (a leading information source for the soyfoods industry), Peter Golbitz presents ideas for incorporating soyfoods into your favorite recipes. Using tofu, tempeh, soy beans, textured soy protein, miso, soymilk, and soyflour, Tofu & Soyfoods Cookery provides more than 100 recipes, and all are meat- and dairy-free. Golbitz adapts classic recipes using soyfoods for every occasion from appetizers to desserts. You can try Eggless French Toast for breakfast, Mock Chicken Salad on Multigrain Potato Soy Bread for lunch, and, for dinner, perhaps Korean Barbecue Tofu or Baked Enchiladas with Beans and Tempeh, followed by a sweet treat of Fresh Blueberry Tofu Cream Pie or Vanilla Pudding. The book also includes a comprehensive list of U.S. and Canadian soyfood companies. --Gretel Hakanson

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A PLAIN COOKERY BOOK FOR THE WORKING CLASSES.

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My object in writing this little book is to show you how you may prepare
and cook your daily food, so as to obtain from it the greatest amount of
nourishment at the least possible expense; and thus, by skill and
economy, add, at the same time, to your comfort and to your
comparatively slender means. The Recipes which it contains will afford
sufficient variety, from the simple every-day fare to more tasty dishes
for the birthday, Christmas-day, or other festive occasions.

In order to carry out my instructions properly, a few utensils will be
necessary. Industry, good health, and constant employment, have, in many
instances, I trust, enabled those whom I now address to lay by a little
sum of money. A portion of this will be well spent in the purchase of
the following articles:--A cooking-stove, with an oven at the side, or
placed under the grate, which should be so planned as to admit of the
fire being open or closed at will; by this contrivance much heat and
fuel are economized; there should also be a boiler at the back of the
grate. By this means you would have hot water always ready at hand, the
advantage of which is considerable. Such poor men's cooking-stoves
exist, on a large scale, in all modern-built lodging-houses. Also, a
three-gallon iron pot with a lid to it, a one-gallon saucepan, a
two-quart ditto, a frying-pan, a gridiron, and a strong tin baking-dish.

examples
No. 1. BOILED BEEF.

This is an economical dinner, especially where there are many mouths to
feed. Buy a few pounds of either salt brisket, thick or thin flank, or
buttock of beef; these pieces are always to be had at a low rate. Let us
suppose you have bought a piece of salt beef for a Sunday's dinner,
weighing about five pounds, at 6-1/2_d._ per pound, that would come to
2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet
pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and
potatoes; altogether 3_s._ 9_d._ This would produce a substantial dinner
for ten persons in family, and would, moreover, as children do not
require much meat when they have pudding, admit of there being enough
left to help out the next day's dinner, with potatoes.


No. 2. HOW TO BOIL BEEF.

Put the beef into your three or four gallon pot, three parts filled with
cold water, and set it on the fire to boil; remove all the scum that
rises to the surface, and then let it boil gently on the hob; when the
meat has boiled an hour and is about half done, add the parsnips in a
net, and at the end of another half hour put in the cabbages, also in a
net. A piece of beef weighing five or six pounds will require about two
hours' gentle boiling to cook it thoroughly. The dumplings may, of
course, be boiled with the beef, etc. I may here observe that the
dumplings and vegetables, with a small quantity of the meat, would be
all-sufficient for the children's meal.

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Perfect for the 1900s - S. Dominick - Southeast USA
I had very high hopes for this, thinking 30 minute meals, quick tips for the kitchen. Instead it was more like go fetch water from the well, start a nice big log pile out back! Big time warp! I may be going a little overboard, but I'm not that far away. If you are looking for a view to the paaaast, this is the book for you. I zapped it!

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

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This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

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Canny LIttle Book - Sharon Beverly - Florida
This book, written almost 100 years ago, was probably a homemaker's bible for home canning. Its very proper wording only points to how lax we've become in our speech and writing.

The author gives thorough explanations of the various canning methods of those times. She explains every step and its timing in each of them. Since many homes lacked refrigeration a century ago, canning was an essential way of keeping foods throughout the year. She stresses that bacteria must be killed, or they could kill one's family.

Although a tedious read, it was interesting to learn about killing and canning one's own chickens and harvesting and canning the family's crop of vegetables and fruits. It makes me ever so more appreciative of the conveniences we enjoy today: fully stocked supermarkets, freezers, and other methods of storing foods.

SIMPLE ITALIAN COOKERY

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Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
Index
SOUPS
BEEF SOUP STOCK
(_Brodo di Carne_)
1 pound of round of beef
2 quarts of water
2 small, new carrots, or 1/2 of an old carrot
1/2 pound of beef bones
2 small potatoes
1 onion
1 tomato, fresh or canned
Parsley
Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated.
To make this stock richer, add a turkey leg to above receipt; boil one
and a half hours, then add one-half a pound of finely chopped beef.
Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock five
minutes before straining.
To give a good dark color to the stock, add a few drops of "caramel,"
which is prepared in the following manner:
Put three tablespoons of granulated sugar into a saucepan with a
little water, and until the sugar has become dark and reddish; then
add a little more water and boil again until the sugar is melted.
Strain and pour into a bottle when the caramel will keep perfectly for
several weeks.
CHICKEN BROTH
(_Brodo di Capone_)
This is made like the meat stock, substituting a fowl in place of the
beef and bones.
RICE SOUP
(_Minestra di Riso_)
Meat stock
2 tablespoons of rice
Cover the rice with water and boil for ten minutes; then drain and add
to the stock (after it has been strained), and boil for five or ten
minutes more.
STRACCIATELLA SOUP
(_Minestra di Stracciatella_)
1 egg
1/2 tablespoon of Parmesan cheese
1 tablespoon bread crumbs
Beat the egg, yolk and white together; add salt and the cheese,
grated, and the bread crumbs; mix well together and add to the boiling
stock (strained). Stir well with a fork to prevent the egg from
setting, and boil for four or five minutes.
VEGETABLE CHOWDER
(_Minestrone alla Milanese_)
1/2 quart of stock
2 slices of lean pork, or a ham bone
2 tomatoes, fresh or canned
1 cup of rice
2 tablespoons of dried beans
1 tablespoon of peas, fresh or canned
2 onions
Put into the stock the slices of pork, cut into small pieces; or, if
desired, a ham bone may be substituted for the pork. Add the tomatoes,
cut into small pieces also, the onions, in small pieces, and the rice.
Boil all together until the rice is cooked. Then add the beans and the
peas and cook a little longer. The soup is ready when it is thick. If
desired, this chowder can be made with fish broth instead of the
stock, and with the addition of shrimps which have been taken from
their shells.
This dish can be served hot or cold.
FISH BROTH

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