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Practical Cook Book
COMPILED FOR THE UNITED STATES FROM THE
THIRTY-FIFTH GERMAN EDITION.
Containing an Appendix of Receipts for
Dishes prepared in Styles peculiar
to Cooking as done in this
With the German Weights and Measures according
to the American System.
An English-German and German-English Vocabulary
of Culinary Terms.
Published by C. N. CASPAR. BOOK EMPORIUM. H. H. ZAHN & CO., PRINTERS &
PUBLISHERS. MILWAUKEE, WIS. 1897
Copyrighted, 1896, by
C. N. CASPAR & H. H. ZAHN.
"Henriette Davidis' Practical Cook Book" is recognized in Germany as being the
standard authority in all matters pertaining to the culinary art. Its popularity
and worth are evidenced by the fact that thirty-five editions have already been
printed, and the demand for the book continues to be as great as at any time
since its first appearance, because it is universally acknowl edged as being the
best and most practical of all cook books which have appeared in that country.
The original book of Mrs. Davidis has been constantly revised and kept up to
date with each successive edition; in the preface to the German publication Mrs.
Louise Holle, who, for a number of years past, has been in charge of this
important work, says:
"The progress made in science and industrial methods during recent years has
especially been the means of introducing manifold innovations in the culinary
art, and I have endeavored to place all that has proved to be of real practical
value in this direction at the disposal of the users of this Cook Book.
Furthermore, greater demands are today made upon the cook than formerly. Without
any reference to luxury a greater variety of dishes is expected, owing to a
general realization that this is conducive to a better nutrition of the body,
and that such variety is often attainable with the simplest materials.--Food
preparations for invalids have received proper attention, and the receipts in
this book for dishes for the sick room will prove invaluable.
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