The Original White House Cook Book, 1887 Edition

The Original White House Cook Book, 1887 Edition is a facsimile edition of The White House Cook Book: The Whole Comprising A Comprehensive Cyclopedia of Information for the Home, which was published in 1887 by Mrs. F. L. Gillette and Hugo Ziemann, Steward of the White House. The facsimile is a royal blue hardcover with ornate gilt lettering and gilt-edged pages. The Table of Contents lists the following topics: Carving; Soups; Fish; Shell Fish; Poultry and Game; Meats; Mutton and Lamb; Pork; Sauces and Dressing for Meats and Fish; Salads; Catsups; Pickles; Vegetables; Macaroni; Butter and Cheese; Eggs; Omelets; Sandwiches; Bread; Biscuits, Rolls, Muffins, etc.; Toast; Cakes; Pastry, Pies, and Tarts; Custards, Cream, and Desserts; Ice Cream and Ices; Dumplings and Puddings; Sauces for Pudding; Preserves, Jellies, etc.; Canned Fruits; Coloring for Fruit and Confectionery; Confectionery; Coffee, Tea, and Beverages; Varieties of Seasonable Food; Menus; Management of State Dinners at White House; Preparations for the Sick; Suggestions in Regard to Health; Miscellaneous Recipes; Facts Worth Knowing; Toilet Recipes and Items; French Words in Cooking; Articles Required for the Kitchen; Dyeing or Coloring; Small Points on Table Etiquette; Dinner-giving; and Measures and Weights in Ordinary Use. 570 pages. Illustrated.