by Emma P. Ewing
Emma Pike Ewing was born on a farm in Broome County, New York. After marrying, she felt there was a lack of information on domestic affairs, especially cooking. This prompted Ewing to write her first book, Cooking and Castle-Building, released in 1880. That same year she started her own cooking school in Chicago and took on a professorship at the Iowa Agricultural College, which she held until 1887. She left it to teach at Purdue University, but she then started a school of household science in Kansas City. In 1898, she founded the Model Home School of Household Economics. While teaching, she wrote various works, such as Soup and Soup Making (1882), Salad and Salad Making (1884), the book, Cookery Manuals (1890), The Art of Cookery (1896), and Text-Book of Cookery, (1897).
This new edition is dedicated to Judy Rich Lauder, convivial cook and gracious hostess.
by Mary J. Lincoln
Mary Johnson Bailey Lincoln was born on July 8, 1844 in South Attleboro, Massachusetts. At the mere age of seven, her father died. She was able to attend school, graduating in 1864 from the Wheaton Female Seminary, now today known as Wheaton College. She married and became a housewife, but due to her husband’s failing health, she began teaching at the Boston Cooking School in the Spring of 1879. At first she declined the position, not thinking she was qualified, but after some instruction she took on the role and it grew immensely with her. Aside from organizing and teaching a variety of classes, she wrote Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking. Her cook book was highly detailed and considered scientific for including information on chemistry and food composition. It set the standard for cook books.
The Peerless Cook Book, first published in 1886, was her second published book. She also wrote a textbook for cooking, Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, which was published the following year. She thoroughly enjoyed teaching and writing, and published several articles in various magazines, she taught at Lasell Seminary, was a member of the New England Woman’s Press Association, served as editor and advisor on various publications and much more, including owning her own company, Mrs. Lincoln’s Baking Powder Company of Boston. Her work can be found under the name, Mrs. D.A. Lincoln, until 1894 when her husband, David A. Lincoln, passed away. Afterwards, she went by Mary J. Lincoln. She passed away on December 2, 1921.
This edition is dedicated to Elizabeth Helm in hopes she finds it handy.
by The Ladies Aid of the Brockton Hospital
The Ladies Aid of the Brockton Hospital wrote this work in hopes of improving cuisine in the area, as well as raising financial aid for The Brockton Hospital which was a privately managed, public institution. The cook book features a variety of recipes for the average home, including for preparing bread, breakfast, meat, salads, pies and relishes. There is a chapter for recipes intended for those who are ill as well. In addition to providing a variety of easy to prepare omelets, cookies, jellies and more, the cookbook offers an interesting look at life, particularly consumer goods, of the 1910s.
Brockton Hospital was founded in 1896, and is known for featuring a school of nursing. It closed during the Great Depression, but reopened due to World War II. The hospital is now known as Signature Healthcare Brockton Hospital, located in Brockton, Massachusetts.
by Thomas Tryon
The young Horatio Alger heroes often sold newspapers or delivered telegrams, a reminder of how technology has moved on. Alger’s tales created youthful heroes whose persistence and pluck triumphed over enormous odds, often having to educate themselves by a flickering candle and late at night. But they hoped for better things and in the Alger novels their diligence and hard work won the day and they ended up getting the educations they deserved and the success that their exemplary morality earned. The reader will find this prototypical Alger story both a good read and food for thought in an era when the technology has indeed moved on but the challenges have remained.
The introduction is provided by Dr. Wallace Boston, President of the American Public University System and a Horatio Alger enthusiast.
by Eugene Lyman Fisk M. D.
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Eugene Lyman Fisk, M.D. was a lifelong New Yorker born in Brooklyn in 1867. He attended New York University Medical College, where he graduated with distinction in 1888. Afterwards he remained in Brooklyn to practice medicine, subsequently becoming head of the medical division of various life insurance companies, including the Equitable Life Assurance Society, the Provident Savings Life Assurance Society of New York, and the Postal Life Assurance Company in 1910. During this time he was known for his strong advocacy of regular medical check-ups. At the time, many people avoided doctors, in fear of them being quacks, and as their cures sometimes proved worse than the pain. He also spoke out against smoking cigarettes, finding absolutely no evidence that it provided any benefit to the body, a popular delusion.
He became known as one of the fathers of preventive medicine and was a fellow of the American Medical Association, and member of numerous societies, such as the American Public Health Association, the National Tuberculosis Association, American Eugenics Society, American Heart Association, New York Academy of Sciences, and American Economic Association. Surprisingly, in 1931 he died suddenly, while in Germany in 1931 to examine museum exhibits on public health, at the relatively early age of 64.
by G. F. Braxton
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George F. Braxton was a renowned chef, who, among other places, worked at The Algonquin Resort during the late 1800s. Chef Braxton is thought to be the first African-American to lead a kitchen in a luxury resort. The Algonquin Resort began in 1889 in St. Andrews, New Brunswick, Canada, and still exists today as a luxury retreat. Sadly, not a great amount of detail is known about Braxton’s life. He was born in Virginia during the late 1850s or early 1860s. He became the Chef at Wellesley College from 1883 to at least 1886. He led the Resort in Canada during the late 1800s, and it appears that he had moved to Massachusetts around 1900. By then he was widowed, but was remarried to Rose McBride in 1901. He opened up a restaurant in Cambridgeport, Massachusetts around November 1901. It does not appear that he had children. Not much of his life is known afterwards, but the Algonquin Resort recently renamed their restaurant Braxton’s in honor of his memory.
by H. Hueg
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Herman Hueg wrote four books on confections and baking, including Ornamental Confectionery and the Art of Baking in All its Branches (1905), and Book of Designs for Bakers and Confectioners (1896). Hueg was a renounced baker and confectioner. He expanded his reach by moving into selling tools and other implements for bakers to help replicate the skilled work, such as molds and stencils. This approach is taken in this volume, which begins with a series of recipes for sugar spinning, caramels, nut bars, taffy, ice cream, bonbons, syrups and more. The latter portion of the book has several pages dedicated to interesting baking implements, which are nicely illustrated.
by Frank C. Pellett
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Lippincott’s developed a series of manuals regarding agricultural production, including this volume on beekeeping. Among other things, it offers a historical look at apiculture, the practice of human harvesting of products from honey bee colonies, as well as its marketing methodology. Beekeeping has quite a history, dating back to at least 15,000 years ago.
The story of J.B. Lippincott & Co. offers a look at the complexities of the publishing industry. J.B. Lippincott & Co. was an American publishing house established in 1836 by Joshua Ballinger Lippincott, which still exists today as Lippincott Williams & Wilkins, which itself is an imprint of the publishing conglomerate, Wolters Kluwer, and focuses on technical journals. Initially J.B. Lippincott & Co. published Bibles and other religious materials, before expanding into fiction, almanacs, medical and other books. Later, Lippincott’s Monthly Magazine was issued, from 1868-1914 and offered novels, short stories, opinion pieces and other writings. In 1978, Lippincott’s was acquired by Harper & Row, which was then acquired by Wolters Kluwer in 1990.
by Edward Callow
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In February 1900, a journal review of Old London Taverns commented that the author was annoyed by mistakes in recounting pub history. So he embarked on this chronicle:
“He tells us of various taverns, chop-houses, bakers’, butchers’, and kindred topics of considerable variety, places both new and old. He has done good service in putting together these facts, which have, indeed, a great tendency to get forgotten or confused. [As an example]… Ye Olde Cheshire Cheese’ is, perhaps, the doyen of London taverns. Herrick speaks of the ‘Cheese,’ along with the Triple Tun’ (no longer a tavern), in writing to Ben Jonson. This building, of course, perished in the Fire, but its successor has seen guests as famous—Pope, Congreve, Samuel Johnson, Goldsmith, and in later days Charles Dickens, Mark Lemon, and Thomas Hood. It remains much the same, though the ancient simplicity of its bill-of-fare has disappeared. Mr. Callow’s book is one to be commended both for its text and its illustrations.”
This edition is dedicated to John Hamill, whose researches into the beginnings of Freemasonry have made him something of an authority about the rites that the ancient taverns sheltered.
Max J. Skidmore
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Poverty in America too often goes unnoticed, and disregarded. This perhaps results from America’s general level of prosperity along with a fairly widespread notion that conditions inevitably are better in the USA than elsewhere. Political rhetoric frequently enforces such an erroneous notion: “the poor live better in America than the middle class elsewhere,” “America has the best health care in the world,” “income inequality is a sign of ‘freedom’,” and the like. With American poverty increasing, social mobility decreasing, and income inequality growing it has become urgent that our society direct its attention to poverty as one of the country’s most troublesome issues. Poverty and Public Policy helps to focus that attention worldwide; this book, Poverty in America will help to emphasize the issue in this country.
Max J. Skidmore (Ph.D., University of Minnesota) teaches at the University of Missouri-Kansas City, where he is University of Missouri Curators’ Professor of Political Science, and Thomas Jefferson Fellow. He has been Distinguished Fulbright Lecturer in India, where he was Director of the American Studies Research Centre in Hyderabad, and has been Senior Fulbright Scholar at the University of Hong Kong. He has published over two dozen works on numerous topics, including Social Security and its Enemies (1999), Securing America’s Future: A Bold Plan to Preserve and Expand Social Security (2008), Bulwarks Against Poverty: Social Security, Medicare, and the Affordable Care Act (2014), and Presidents, Pandemics, and Politics (forthcoming, 2016).
Agriculture-related development projects in this publication, all initiated and nurtured by His Majesty King Bhumibol Adulyadej and members of Thailand’s royal family, are presented out of heartfelt concern for the less fortunate and with infinite respect for the future of mankind.
by Clarence E. Edwords
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Clarence E. Edwords’ book is both a culinary history that remains a reference and a reminder of just how different San Francisco has always been, despite how we think it just recently became the capital of the unconventional. Anthony Ashbolt quotes the familiar view of its contemporary Bohemianism as expressed by Jerry Kamstra in The Frisco Kid:
“San Francisco is not American; it’s what’s left of America. It’s the Great Wall of China of America’s forgotten promises! Here in San Francisco have gathered all of society’s children, space-age dropouts from the American dream, Horatio Algers in reverse, descending from riches to rags and gathering now on the corners of Grant and Green in their beads and spangles and marijuana smoke to watch the entire structure crumble.”
But on reading Edwords’ book one concludes that there has always been something very different and Bohemian about the place—food included.