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LIBRARY OF THE
NEW YORK STATE COLLEGE
OF HOME ECONOMICS
CORNELL UNIVERSITY
ITHACA, NEW YORK
Cornell University Library
TX 715.C89
The institute cook book, planned^^for a
3 1924 003 592 569
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924003592569
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THE INSTITUTE
COOK BOOK
PLANNED FOR A FAMILY OF FOUR
ECONOMICAL RECIPES DESIGNED TO
MEET THE NEEDS OF THE MODERN
HOUSEKEEPER
INCLUDING CHAPTERS ON
ENTERTAINING FIRELESS COOKERY
PAPER-BAG COOKERY CHAFING-DISH COOKERY
CASSEROLE COOKERY MEAT SUBSTITUTES
WITH SUPPLEMENTARY CHAPTERS ON
FOOD ECONOMY AND WAR-TIME RECIPES
PREPARED IN CO-OPERATION WITH
THE UNITED STAIES FOOD ADMINISTRATION
By HELEN CRAMP
Ph.B., University of Chicago
JUuBtratrb
Authorized Distributors:
E. A. MERRIAM :: Springfield, Mass.
Copyright 1913
By Helen Cramp
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International Institute
Department of Domestic Science
CONDITIONS OF MEMBERSHIP
Regularly enrolled members of the Department of
Domestic Science of the International Institute are
entitled :
To receive free of charge a copy of the Institute Cook
Book by Helen Cramp, comprising over 500 pages,
8 colored plates, and 86 half-tone illustrations. Bound
in Decorative Sanitas.
To receive free of charge, upon application, expert advice
on all questions arising in connection with the manage-
ment of the household, including advice upon cookery,
home decorations, domestic economy, household man-
agement, etc., etc.
It is mutually understood and agreed:
A. That this certificate covers the above-mentioned service for a period
of one year only.
B. That not more than five questions shall be sent in at any one time
or during any one month.
C. ITiat no attention will be paid to inquiries unless certificate number
is given, and the inquiry is accompanied by a self -addressed stamped
return envelope. Do not send the certificate, merely give number of
same which is printed in red on the reverse side.
INTERNATIONAL INSTITUTE
1008 ARCH STREET PHILADELPHIA, PA.
NoTB, — It will increase the interest and profit to be derived from the work of
the International Institute if the members in any particular neighborhood will
form a club and meet at regular periods to propose questions of general interest
and to discuss replies received from the Institute.
PREFACE
nno MANY persons a new cook book may sliem an ill-advised
and altogether unnecessary work; but when we consider the
leaps and bounds by which domestic science has in the last few
years progressed and the eagerness with which the modern woman
strives to learn the newer and better ways of doing things, there
seems to be ample need for a work that is at once comprehensive
and up-to-date.
The author has endeavored to make the recipes as economical
as possible and has suggested a few ways in which the expense of
foods and their preparation may be reduced. She has desired
above all things to simplify the work of the kitchen and to reduce
the present high cost of living.
The recipes are planned for a family of four, because four
Page 0
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
< . :s]-4r
H
', 1*)S* » nf- '^'J '^'" '^ -t * ■^ * »•
^f-M Ik " " '
-Hih ,k
si.4i,^.'i 1
LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK
Cornell University Library
TX 715.C89
The institute cook book, planned^^for a
3 1924 003 592 569
The original of this book is in the Cornell University Library.
There are no known copyright restrictions in the United States on the use of the text.
http://www.archive.org/details/cu31924003592569
bO
O ""
o -s
2 ^
a
THE INSTITUTE
COOK BOOK
PLANNED FOR A FAMILY OF FOUR
ECONOMICAL RECIPES DESIGNED TO
MEET THE NEEDS OF THE MODERN
HOUSEKEEPER
INCLUDING CHAPTERS ON
ENTERTAINING FIRELESS COOKERY
PAPER-BAG COOKERY CHAFING-DISH COOKERY
CASSEROLE COOKERY MEAT SUBSTITUTES
WITH SUPPLEMENTARY CHAPTERS ON
FOOD ECONOMY AND WAR-TIME RECIPES
PREPARED IN CO-OPERATION WITH THE UNITED STAIES FOOD ADMINISTRATION
By HELEN CRAMP
Ph.B., University of Chicago
Illustrated
Authorized Distributors: E. A. MERRIAM :: Springfield, Mass.
Copyright 1913 By Helen Cramp
^
^W'^S'-
R-A-*."-.
i.jv>:
^
... v.S?-.
1^ o 2 « » 3
'"'"1 . ^
Vi,
International Institute
Department of Domestic Science
CONDITIONS OF MEMBERSHIP
Regularly enrolled members of the Department of Domestic Science of the International Institute are entitled :
To receive free of charge a copy of the Institute Cook Book by Helen Cramp, comprising over 500 pages, 8 colored plates, and 86 half-tone illustrations. Bound in Decorative Sanitas.
To receive free of charge, upon application, expert advice on all questions arising in connection with the management of the household, including advice upon cookery, home decorations, domestic economy, household management, etc., etc.
It is mutually understood and agreed:
A. That this certificate covers the above-mentioned service for a period of one year only.
B. That not more than five questions shall be sent in at any one time or during any one month.
C. ITiat no attention will be paid to inquiries unless certificate number is given, and the inquiry is accompanied by a self -addressed stamped return envelope. Do not send the certificate, merely give number of same which is printed in red on the reverse side.
INTERNATIONAL INSTITUTE
1008 ARCH STREET PHILADELPHIA, PA.
NoTB, — It will increase the interest and profit to be derived from the work of the International Institute if the members in any particular neighborhood will form a club and meet at regular periods to propose questions of general interest and to discuss replies received from the Institute.
PREFACE
nno MANY persons a new cook book may sliem an ill-advised and altogether unnecessary work; but when we consider the leaps and bounds by which domestic science has in the last few years progressed and the eagerness with which the modern woman strives to learn the newer and better ways of doing things, there seems to be ample need for a work that is at once comprehensive and up-to-date.
The author has endeavored to make the recipes as economical as possible and has suggested a few ways in which the expense of foods and their preparation may be reduced. She has desired above all things to simplify the work of the kitchen and to reduce the present high cost of living.
The recipes are planned for a family of four, because four