Clayton's Quaker Cook-Book
H. J. Clayton
Read by LibriVox Volunteers
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with plain and easily understood directions for the preparation of every variety of food in the most attractive forms, comprising the result of a life-long experience in catering to a host of highly cultivated tastes.”
Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America.
(2 hr 44 min)
Chapters
| Preface and Introduction | 9:10 | Read by Larry Wilson |
| Soups | 15:01 | Read by Brize C |
| Fish | 4:52 | Read by BettyB |
| Roast, Boiled, Baked, Broiled and Fried | 22:25 | Read by Brize C |
| Stews, Salads And Salad Dressing | 6:34 | Read by BettyB |
| Eggs and Omelettes | 4:36 | Read by Kerry Adams |
| Vegetables | 9:37 | Read by Andrew Gaunce |
| Bread, Cakes, Pies, Puddings and Pastry | 21:44 | Read by BettyB |
| Miscellaneous Part 1 | 17:06 | Read by roselbex |
| Miscellaneous Part 2 | 13:36 | Read by roselbex |
| Miscellaneous Part 3 | 17:13 | Read by roselbex |
| Miscellaneous Part 4 | 13:27 | Read by roselbex |
| The Parting Hour/In School Days | 9:10 | Read by Larry Wilson |
Reviews
Sheri Smith
I listened to this on a whim, never expecting to have so much appreciation for a cookbook. This was amazing. It will be part of my permanent library for referencing old ways of food preparation. Thank you Libravox readers.