The Century Cook Book

Note: This edition of The Century Cook Book has been updated to include Metric equivalents.



The Century Cook Book, by Mary Ronald (the pseudonym of Mrs. Augusta Foote Arnold) is a model of the printer's art, and is embellished by more than 150 illustrations of the different dishes described in various stages of preparation, as well as the principal utensils used in their manufacture. Indeed the special value of this work lies in its illustrations, for here we find everything, from the bean pot to the forms of growth of the yeast plant; from the leg of a chicken with the sinews drawn to the most elaborate salads and desserts. All these are from photographs of the actual thing itself, and thus the book is a perpetual demonstration lecture, for more than a recipe is required before a novice can produce the best results. The author says in the preface that many of the illustrations are given to attract attention to very simple dishes which otherwise might be overlooked in a hasty perusal of the text.


With extensive sections on the etiquette of dinner-giving, the method for training a "green cook", the proper setting of the table, and "A Homily on Cooking," the Century Cook Book offers much more than mere recipes.


One chapter is filled by Susan Coolidge with directions for preparing the standard dishes of a New England kitchen of the olden time. Another chapter treats of distinctively Southern dishes, and further on very inexpensive dishes have due attention. A work of this sort must appeal to all sorts and conditions of housekeepers, and while considerable space is given to the minor kitchen economies too often neglected by cookbooks, such as the use of leftover cereals, clarifying fats, etc., elaborate dishes also receive due attention.


The directions for table setting and service will be helpful and interesting, though as the author says, "The pleasure of adorning the dining room will be found secondary to that of preparing artistic dishes when that art has once been learned." And further: "When the preparation of a new or fancy dish comes to be looked upon as a pastime instead of a task, there may be discovered in America Savarins and Bechamels. We have already had a Sam Ward, but to the women should belong the honor of raising our standard of cooking, and though they need not agree with the terrible sentiment expressed by Margaret Fuller that a woman to have influence must cook or scold, still it must be conceded that the former accomplishment will enable her to wield a potent sceptre."