Cooking Vegetables. Practical American Cookery | by Jules Arthur Harder

Many a dish is cooked that is not worth the time and trouble, even by an ordinarily educated palate, given to its discussion, and many a book written - especially on the subject of Cookery - the reading of which is worse than time wasted. There have been innumerable Cook Books for popular use published, I grant you; but if you ask nine out of ten persons who consult them, they will tell you they become more and more perplexed as they attempt to follow their guidance. The housekeeper will confess she has been led into errors by their vague recipes, injurious to the family health, and, at the same time, expensive to the family purse. It is to dissipate this fog enveloping the literature of the kitchen that the publication of the Book of American Practical Cookery is undertaken.

(In Six Volumes)

Volume I

Treating of American Vegetables, and all Alimentary Plants, Roots and Seeds.

Containing a Description of the Best Varieties, Mode of Cultivation, and the Art of Preparing them for the Table, Designed for the Use of Families, Hotels and Restaurants

By Jules Arthur Harder, Chef de Cuisine, Palace Hotel San Francisco

Entered according to Act of Congress in the year 1885, by

Jules Arthur Harder,

In the Office of the Librarian of Congress, at Washington, D. C.

Dedication

A friendship of many years' duration, and an appreciation of his kindly and generous disposition, as well as of his cultivated taste, impel me to dedicate

These Volumes To Alexander Dumas Sharon, Esquire

Notable among the whole-souled Californians who have kept step with the spirit and progress of the age.