Clayton's Quaker Cook-Book

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

(5 stars)

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.

Quaker?

(4 stars)

Phxjennifer

The author is a professional cook, working in a San Francisco hotel. I'm sure he was a member of the Society of Friends, but I didn't see that necessarily reflected in the recipes. The style and presentation of the dishes is simpler than it was in cookbooks of a hundred years earlier, and most of the ingredients are still available. The narration is good overall, except for the usual volume changes from reader to reader.