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  Miss Leslie's New Cookery Book

  Eliza Leslie

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  This nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers. 
   
  Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.”  
   
  This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  Abbott and Costello: Christmas...

  Bud Abbott, Lou Costello

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  Bud and Lou take a trolley downtown to go Christmas shopping.

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  The Vintage Baker - More Than 50...

  Jessie Sheehan

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  One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson   Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem.   “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine   “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom

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  Alaska - Saga of a Bold Land

  Walter R. Borneman

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  The history of Alaska is filled with stories of new land and new riches -- and ever present are new people with competing views over how the valuable resources should be used: Russians exploiting a fur empire; explorers checking rival advances; prospectors stampeding to the clarion call of "Gold!"; soldiers battling out a decisive chapter in world war; oil wildcatters looking for a different kind of mineral wealth; and always at the core of these disputes is the question of how the land is to be used and by whom.While some want Alaska to remain static, others are in the vanguard of change. Alaska: Saga of a Bold Land shows that there are no easy answers on either side and that Alaska will always be crossing the next frontier.

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  Abbott and Costello: Lou Wants...

  Bud Abbott, Lou Costello

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  Costello wants to join the circus. Abbott loses his place in the script.

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  Abbott and Costello: Return to...

  John Grant, Bud Abbott

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  Abbott and Costello discuss Valentine's day. Guest Charles Laughton joins the cast in, The Adventures Of Robinson Crusoe. Ted R. Gamble (of the Treasury Department), speaks from Washington, D. C. about the Fourth War Loan.

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