Marion Harris Neil Books

Featuring a diverse array of recipes, this collection focuses on vegetable chutneys, ketchups, and relishes, perfect for culinary enthusiasts eager to explore innovative uses of vegetables. Recipes include unique options like Apple Catchup, Banana Chutney, and Cranberry Catchup. The book is a valuable addition to any cookery library, especially as vintage texts become increasingly rare. It also includes a newly commissioned introduction on fruit growing, enhancing its appeal for both cooking and gardening aficionados.

A 1924 promotional cookbook for Crisco ---when the product was first invented. Wonderful recipes. General information on cooking methods, cookware to use, story of Crisco, Lots of discussion on how good fat is for you. (Things have sure changed since 1924) The author was formerly Cookery Editor of The Ladies? Home Journal.

The book is highly regarded by scholars for its significant contribution to literature and serves as an important resource for future generations. Presented in its original print format, it retains all marks and annotations to preserve its authenticity and true nature, ensuring that its historical context and insights are not lost over time.

This antiquarian book is a facsimile reprint of the original text, preserving its historical significance and cultural importance. Readers may encounter imperfections like marks and notations due to its age. The reprint reflects a commitment to protecting and promoting classic literature, ensuring accessibility through high-quality modern editions that remain true to the original work.

Focusing on the versatile use of baking powder, this cookbook offers a collection of recipes and techniques designed to maximize its potential in baking. It revives classic culinary wisdom from the early 1900s, making these rare and valuable recipes accessible in a modern, affordable format. The book preserves the original text and artwork, providing both historical context and practical guidance for contemporary bakers.

Focusing on the art of food preservation, this guide offers detailed instructions for canning a variety of vegetables and fruits, including unique recipes for items like asparagus, cucumbers, and mushrooms. Enhanced with useful illustrations and practical tips, it serves as a valuable resource for culinary enthusiasts. The book is a modern reissue of a vintage classic, now featuring a new introduction on food preservation, making it both accessible and informative for contemporary readers.

Culturally significant, this work has been reproduced from its original artifact, preserving its authenticity. It includes original copyright references and library stamps, reflecting its historical importance and the role it has played in the knowledge base of civilization. This edition aims to maintain fidelity to the original text, providing readers with a genuine glimpse into its past.

This detailed guide, originally published in 1913, offers a wealth of recipes for creating a variety of sweets, including candies, chocolates, and fudges. It features easy-to-follow instructions for both traditional and lesser-known delicacies, alongside essential information on utensils, materials, and preparation techniques. The book serves as a vintage classic and a practical resource for confectionery enthusiasts, with sections dedicated to uncooked candies, fondants, nougats, marzipans, and more, making it a comprehensive manual for anyone with a sweet tooth.