Hanover Cook Book

With recipes attributed to their contributors, this cookbook was created by and in support of the Hanover Library Association of Hanover, Pennsylvania in 1922.

Excerpt from Hanover Cook Book One pint water, rind of one lemon, two small pieces cinnamon. Boil five minutes; then add flour to boiling water until stiff as dough and boil about fifteen minutes, stirring constantly; Turn out on a plate to cool; then add from three to five eggs and pound into the cooled our mixture With potato masher until thoroughly mixed; then break off in pieces about the size of small marble and fry quickly In deep fat. Can be used in any kind of hot broth. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."

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INTRODUCTION The early Chinese believed that jade had an immortality of its own and was impervious to decay. For them there was no substance nobler, purer, more durable, more pre-eminently suitable for the fashioning of religious emblems and the embodiment of dogma. Round jade, as round a kernel, the whole body of early Chinese civilisation crystallised. And yet they were not the first discoverers or users of jade, for the Babylonians made seal cylinders of jade, and Professor Elliott Smith believes that the Turkestan jade mountains and rivers were first worked by miners from Mesopotamia who, passing on legends about the magical qualities of jade, infected the Chinese with their beliefs. From the third millennium he says, the mines on the S.E. of the Caspian were being exploited and contact was established between Babylonians, Elamites, and the population of Turkestan. But however early the contacts, assumed or established, we can state truthfully that the Chinese made jade particularly and everlastingly their own, embodying in it their traditions, their religion, their administrative system. They may have derived their belief in the life-giving properties of jade from the Elamites, or have come to attach a magical value to its presence from the Babylonian miners, but for neither of these peoples was it the vehicle of supernatural beliefs, and, penetrate as far back as we may into pre-history, we cannot find a time in China in which jade was not used for religious purposes. What perhaps emphasises the peculiar position of jade in Chinese culture is the fact that other early peoples used jade, although for them it had no significance greater or even as great as gold or pearls. Jade was dug and worked in many parts of Europe. Hatchets have been found in Switzerland, nephrite celts in South Italy and France, Germany, Dalmatia, and Hungary. Jade celts, too, were discovered by Schliemann at Hissarlik, but by no people save the Chinese has jade been made the nucleus and the shrine of a civilisation-although its use was distributed in Turkestan, Persia, Siberia, India, Lake Baikal, and Japan, and to a minor degree the substance was prized by most Asiatic peoples. It is only during the last two decades that collectors have begun to realise the enormous importance of jade. Dr. Laufer broke new ground when, in 1912, he published his great work, xde, A Study in Chinese Archzology and Religion. His object in writing this book was rather ethnological than artistic. He himself calls it a contribution to the l Anthropology, Encyclopzdia Britannica.....

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Bring your love of true crime into the kitchen with meals ranging from the bizarre (a single unpitted black olive) to the gluttonous (a dozen deep-fried shrimp, a bucket of fried chicken, French fries, and a pound of strawberries), inspired by Ted Bundy, John Wayne Gacy, and other notorious death row inmates. The perfect gift for murderinos and true crime fans, The Serial Killer Cookbook: Last Meals pairs serial killer trivia with the recipes of the meals these killers ate during their final hours. With full-color photos, chilling true crime facts, and easy-to-follow steps, you’ll be cooking up killer meals in no time. This collection of recipes is both delicious and surprising, and spans breakfast staples to indulgent desserts, including: Seared Steak, Hash Browns, Toast, and Fried Eggs (given to but not eaten by Ted Bundy, serial killer) Chicken Parmesan and Alfredo Pasta (eaten by Ruth Snyder, murderer) Justice, Equality, and World Peace (eaten by Odell Barnes, murderer) Mac and Cheese (eaten by Gustavo Julian Garcia, murderer) And much more!

Includes Part 1A: Books and Part 1B: Pamphlets, Serials and Contributions to Periodicals