This site is the complete 1918 book The Metropolitan Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Beverages
14 recipes
Cereals, Batters and Doughs
24 recipes
Bread and Bread Mixtures
10 recipes
Soups
12 recipes
Fish
11 recipes
Meat
28 recipes
Poultry and Left-over Meats
19 recipes
Meat Substitutes
11 recipes
Vegetables
38 recipes
Salads and Salad Dressings
12 recipes
Puddings and Dessert Sauces
17 recipes
Cakes
11 recipes
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Highlights
Creamy Omelet
3 tablespoons butter 1 teaspoon salt teaspoon pepper Make either French or Puffy omelet, using white sauce instead of water. Pour…
Egg Salad
1. Cut the whites of hard-boiled eggs into eighths lengthwise, arrange on lettuce to simulate the petals of a flower. Put yolks…
Cream of Potato Soup
4 medium-sized potatoes medium-sized onion 2 tablespoons fat 1 quart of milk 2 tablespoons flour 1 teaspoon salt teaspoon pepper…
Devil's Food Cake
1 teaspoon vanilla 4 teaspoons baking 4 squares bitter chocolate powder 2 cups flour (pastry) teaspoon salt Cream the shortening…
Hamburger Steak
Chop finely one pound lean raw beef; season highly with salt, pepper and a few drops of onion juice. Add cup milk gradually; mix…
Methods of Cooking Fish
Fish suitable for broiling are: Split mackerel, white fish, cod, shad, trout, etc.; sliced halibut and salmon, white smelts and…