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Classic
Cook Books
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page 3
INLEDNING.
Preface.
In response to an often repeated request the public is herewith furnished with a
Swedish-American Cook-Book, printed in parallel columns.
Many persons associate the idea of wealth with culinary perfection; others
consider unwholesome, as well as expensive, everything which goes beyond the
categories of boiling, roasting and the gridiron. Others are aware that
wholesome and luxurious cookery is by no means incompatible with limited
pecuniary means wilst in roasted, boiled and broiled meats, which constitute
what is termed true American fare, much that is nutritive and agreeable is often
lost for want of skill in preparing them. Food of every description is wholesome
and digestible in proportion as it approaches nearer to the state of complete
digestion.
In cooking and roasting it is important not to have too hot fire. Same should be
of an
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Classic
Cook Books
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