Everyday Cook Book

This issue of Street & Smith's Everyday Cook Book (Manual Library No. 21, February 1, 1891) is a practical domestic manual priced at ten cents. It consists entirely of recipes and cooking instructions organized by category: soups (including veal, mock turtle, beef, chicken, oyster, pea, portable, macaroni, gravy, ox-tail, venison, mutton, lamb, and espagnole); chowders; fish preparations (cod, herring, lobster, mackerel, oysters, shad, crab, eels, halibut, salmon, trout, and perch); extensive meat dishes (beef, veal, mutton, lamb, pork, poultry, game, and offal); vegetables and salads; and pastries and baked goods. The recipes provide detailed cooking methods with specific ingredients and techniques characteristic of Victorian-era domestic cookery, reflecting the culinary practices and ingredients available to American households of the period.