TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN WHO HAVE GRACED THEWHITE HOUSE, AND WHOSE NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS,THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE AUTHOR.PUBLISHERS’ PREFACEIn presenting to the public the WHITE HOUSE COOK BOOK, thepublishers believe they can justly claim that it more fully representsthe progress and present perfection of the culinary art than anyprevious work. In point of authorship, it stands preëminent. HugoZiemann was at one time caterer for that Prince Napoleon who waskilled while fighting the Zulus in Africa. He was afterwards stewardof the famous Hotel Splendide in Paris. Later he conducted thecelebrated Brunswick Café in New York, and still later he gave to theHotel Richelieu, in Chicago, a cuisine which won the applause of eventhe gourmets of foreign lands. It was here that he laid the famousspread to which the chiefs of the warring factions of the RepublicanConvention sat down in June, 1888, and from which they arose withasperities softened, differences harmonized and victory organized.Mrs. F.L. Gillette is no less proficient and capable, having made alife-long and thorough study of cookery and housekeeping, especiallyas 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 ofits kind. It is comprehensive, filling completely, it is believed, therequirements of housekeepers of all classes. It embodies severaloriginal 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 convenientclassification and arrangement of topics; the simplified method ofexplanation 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 onlybecause of its special importance in a work of this kind, butparticularly 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 itshospitality is conducted, the menus served on special occasions, viewsof 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 islarge and plain; it is sewed by patent flexible process, so that whenopened 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
