This site is the complete 1909 book Cooking for Two: A Handbook for Young Housekeepers, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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A Talk on Food
4 pages
The Gas Range, Tables of Measures, Etc
2 pages
Water, Making of Tea, Coffee, Etc
3 pages
Cooking of True Proteids, Tissue Builders, Milk and Cheese
4 pages
Cooking of True Proteids Continued: Eggs
4 pages
Cooking of True Proteids Continued: Fish
9 pages
Cooking of True Proteids Continued: Meat
7 pages
Left - Overs of Meat, Fish, Etc
4 pages
Gelatinous Soups and Jellies. Proteid Sparers
3 pages
CHAPTER X
5 pages
CHAPTER XI
11 pages
Introducing the Great Fuel Foods: Fats
6 pages
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Highlights
Flour Mixtures: Quick Breads
THE cooking of grains, as mush or porridge, is of comparatively recent date, but the grinding of grains into meal of flour and…
Cooking of True Proteids Continued: Meat
We know that some cooked meat is tender and some so tough that it seems impossible to divide it with the teeth. We also know that…
Cooking of True Proteids, Tissue Builders, Milk and Cheese
WHEN we are to cook a new article, we should ask ourselves these questions: How will heat affect this? What is its composition?…
Left - Overs of Meat, Fish, Etc
IN families of two, it is often advisable, even during the summer, to prepare enough of certain articles of food for two or more…
Preservation of Fruit and Vegetables by Canning, Etc
IN cities and large towns fresh fruit may be obtained throughout the year and the necessity for "putting up" a large quantity of…
Chapter XI
CARBOHYDRATES (WORK FOODS) CONTINUED "Few things show the difference between comfortable and slovenly housekeeping more quickly…