The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing — A Closer Reading

Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Café in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous "spread" to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities softened, differences harmonized and victory organized.

Mrs. F.L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes.

The book has been prepared with great care. Every recipe has been _tried_ and _tested_, and can be relied upon as one of the _best_ of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the _menus_ for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods; the convenient classification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it.

The subject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject.

Interesting information is given concerning the _White House_; how its hospitality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc.

Convenience has been studied in the make-up of the book. The type is large and plain; it is sewed by patent flexible process, so that when opened it will not close of itself, and it is bound in enameled cloth, adapted for use in the kitchen.

ARTICLES REQUIRED FOR THE KITCHEN 588 BISCUITS, ROLLS, MUFFINS, ETC. 249 BREAD 238 BUTTER AND CHEESE 219 CAKES 282 CANNED FRUITS 438 CARVING 7 CATSUPS 176 COFFEE, TEA AND BEVERAGES 448 COLORING FOR FRUIT, ETC. 444 CONFECTIONERY 446 CUSTARDS, CREAMS AND DESSERTS 344 DINNER GIVING 600 DUMPLINGS AND PUDDINGS 381 DYEING OR COLORING 591 EGGS AND OMELETS 225 FACTS WORTH KNOWING 566 FILLINGS FOR LAYER CAKES 287 FISH 49 FOR THE SICK 510 FRENCH WORDS IN COOKING 587 FROSTING OR ICING 284 HEALTH SUGGESTIONS 521 HOUSEKEEPERS' TIME-TABLE 542 ICE-CREAM AND ICES 376 MACARONI 216 MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507 MEASURES AND WEIGHTS IN ORDINARY USE 603 MEATS 107 MENUS 478 MISCELLANEOUS 587 MISCELLANEOUS RECIPES 543 MODES OF FRYING 48 MUTTON AND LAMB 136 PASTRY, PIES AND TARTS 320 PICKLES 179 PORK 144 POULTRY AND GAME 81 PRESERVES, JELLIES, ETC. 423 SALADS 168 SANDWICHES 236 SAUCES AND DRESSING 156 SAUCES FOR, PUDDING 417 SHELL FISH 67 SMALL POINTS ON TABLE ETIQUETTE 595 SOUPS 27 SOUPS WITHOUT MEATS 41 SPECIAL MENUS 503 TOAST 276 TOILET RECIPES AND ITEMS 577 VARIETIES OF SEASONABLE FOOD 473 VEGETABLES 191

WHITE HOUSE COOK BOOK.

Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully.

When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired amount on each guest's plate, to be served in turn by the servant.

In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those _tidbits_ should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are liable to impart a _very_ disagreeable flavor. A fish-trowel of silver or plated silver is the proper article to use.

Gravies should be sent to the table very _hot_, and in helping one to gravy or melted butter, place it on a vacant side of the plate, not _pour_ it over their meat, fish or fowl, that they may use only as much as they like.