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XXX Italian Cookbooks in the Public Domain
"Allied Cookery" by Harrison and Clergue (1916)
Originated from: New York and London
Occasion: Any time & special times
Contributed by: Courtesy of www.archive.org.

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Hon. R. Dandurand
Allied Food
Stephen Leacock ....
Ella Wheeler Wilcox
Charlotte de Pommes
Elise Jusserand

Onion Soup
Soldiers' Soup
Mushroom Soup
Serbian Chicken Soup
Vegetable Soup
Lentil Soup
***Lettuce Soup (The exact same recipe as the one found in Antonia Isola's "Simple Italian Cookery")
Black Bean Soup
Fish Chowder

Roast Oysters
Filet of Sole Marguer
Raie au Beurre Noir
Codfish with Greeii
Salmon Tidnish
Aubergine Aux Cre Herring Roes, Baked
Creamed Fish
Lobster Beaugency
Mousseline of Fish
Scallops en Brochette
Haddock Mobile
Filet of Sole Florentine
Salmon Teriyaki
Pickled Salmon

MEATS and entrees
Russian Pirog Kulbak
Blanquette of Veal
Carbonade Flamande
Blanquette of Chicker
Duck St. Albans
Tripe, Italian
Boned Turkey
Timbale of Partridges
Chicken and Cabbage
Stewed Hare
Leg-of-Mutton Pie
Indian Pilau
Russian Steaks
Stuffed Beef Steaks
Another Russian Podvarak
Method for Beef
Ribs of Pork
Steaks serole
Stewed Kidneys
Salmis de Lapin
Sheep's Head
Baked Ham
Macaroni Pie
Rillettes de Tours
Kidney and Mushrooms
Rice and Mutton
Baked Eggs

Indian Curry
A Simpler Indian Curry
Fricassee of Chicken
Another Curry Sauce

Macaroni with Cheese
Stewed Cos Lettuces
Macaroni Asparagus
**Polenta Pasticciata [For the exact same recipe see Antonia Isola's "Simple Italian Cookery"]
**Polenta Croquettes [For the exact same recipe see Antonia Isola's "Simple Italian Cookery"]
Celery Croquettes
Lentil Croquettes
Ragolit of Celery
Stuffed Onions
Risotto Milanaise
Onions, Venetian Style
Fried Pumpkin
Egg Coquilles, with Squash
Pirog of Mushrooms
Paste for Russian Pirog
Polenta Pasticciata
***Polenta with cheese
Fried Bread with Raisins
Eggs Romanoff
Polenta Croquettes
Cheese Puffs
Rice with Mushrooms
Moskva Cheesecakes
Timbales of Bread
Cheese Fritters with Parmesan
Cheese Pudding
Chicory or Endive

Cheese Sauce
***Tomato Sauce
***Another Tomato Sauce
Mustard Sauce
***A Meat Sauce
***Another Meat Sauce
Lombarda Sauce
Horse-Radish Sauce
***Gnocchi di Semolina

Italian Salad
Lettuce Salad
Sandwich Dressing
Potato Cakes
Petits Pois
String Beans
Red Cabbage

Salad Dressing
Cheese Dressing

Cabbage with Cheese
Glazed Onions
Spinach Souffle

French Pancakes
Crepes Suzette
Sauce for Crepes Suzette
Another Suzette Pancake
Carrot Pudding
Old English Plum Pudding
Banana Trifle
Cream Tart
Chocolate Pudding
Fried Apples
Orange Pudding
Oat Cakes
Tea Pancakes
Canadian War Cake
Serbian Cake
***Ravioli Dolce
***Gnocchi of Milk
***Almond Pudding
***Chestnut Fritters
Chestnut Cream
Tapioca Pudding
Ginger Ice-Cream
Almond Cake
Queen Cakes
Oat Cakes
Gateau Polonais
Anise Cakes
Gordon Highlander
Scotch Short Bread
Marrons Glaces
Brioche de la Lune
Victoria Scones
Preserved Strawberries
Nut Bread
Rhubarb Jelly
Bran Muffins
Tomato Soup for Canning
Scotch Scones
Budo Cup
Baked Hominy

*(Index includes British, French, Italian, Beligian and Russian recipes)

*** The recipes marked with Astrix are currently available on this website, "www.italyrevisited.org," the remainder will soon be added.



"Allied Cookery, British, French, Italian, Beligian, Rusian" was arranged by Mrs. Grace Clergue Harrison and Gertrude Clergue to aid the war sufferers in the devasted districts of France; it has an introduction by Hon. Raoul Dandurand Commandeur de la Legion d'Honneur, and a preface by Stephen Leacock and Ella Wheeler Wilcox. It was published by G. P. Putnam's Sons (New York and London) in 1916. For the entire cookbook see www.archive.org. Many of the recipes can also be found on this website..... The editors of "Allied Cookery" indicate in their introduction that "THE PURPOSE of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French. This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm pro- ducts taken off by the invaders for military uses. Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery. Its proceeds will be distributed by Le Secours National, of France, whose effective organization assures its best and most helpful disposition. An acknowledgment must be made for the kind assistance of friends in securing desirable recipes. There are some that will be novel to many households, and all of them will give satisfaction when exactly followed. The compilers will gladly answer requests for information from any one wishing further to support this cause. Mrs. Wm. Lynde Harsison, Milestone House, Branford, Conn. Miss Gertrude Clergue, 597 Sherbrooke Street West, Montreal............................. The famous Canadian writer Stephan Leacock also introduces the book. He says: "As soon as I heard of the proposed plan of this book I became positively frantic to co-operate in it. The idea of cookery book which should contain Allied Recipes and Allied Recipes only, struck me at once as one of the finest ideas of the day. For myself I have felt for some time past that the time is gone, and gone for ever, when I can eat a German Pretzel or a Wiener Schnitzel. It gives me nothing but remorse to remember that there were days when I tolerated, I may even say I enjoyed, Hungarian Goulash. I could not eat it now. As for Bulgarian Boosh or Turkish Tch'kk, the mere names of them make me ill. For me, for the rest of my life, it must be Allied Food or no food at all. One may judge, therefore, with what delight I received the news of this patriotic enterprise. I at once telegraphed to the editors the following words: ''Am willing to place at your service without charge entire knowledge of cookery. Forty-six years' practical experience." To this telegram I received no reply. I am aware that there is, even in cooking circles, a certain amount of professional jealousy. It may be that I had overpassed the line of good taste in offering my entire knowledge. I should have only offered part of it. I therefore resolved that instead of writing the whole book as I had at first intended, I would content myself with sending to the editors, a certain number of selected recipes of a kind calculated to put the book in a class all by itself. I sent, in all, fifty recipes. I regret to say that after looking over the pages of the book with the greatest care, and after looking also on the back of them, I do not find my recipes included in it. The obvious conclusion is that while this book was in the press my recipes were stolen out of it. The various dishes that I had selected were of so distinctive a character and the art involved in their preparation so entirely recherche that it seems a pity that they should be altogether lost. They contained a certain je ne sais quoi which would have marked them out as emphatically the perquisite of the few. To say that they to Allied Cookery were dishes for a king is to understate the fact. It is therefore merely in the public interest and from no sense of personal vanity that I reproduce the substance of one or two of them in this preface. There was a whole section, for example, on Eggs, which I am extremely loath to lose. It showed how by holding an egg down under boiling water till it is exhausted, it may be first cooked and then be passed under a flat iron until it becomes an Egg Pancake. It may be then given a thin coat of varnish and served in a railway restaurant for years and years. I had also an excellent recipe for Rimi Omelette. It read: "Take a dipper full of rum and insert an omelette in it. Serve anywhere in Ontario.** I am convinced that this recipe alone would have been worth its weight in rum. But it would be childish of me to lay too much stress on my own personal disappointment or regret. When I realized what had happened I felt at once that my co-operation in this book must take some other form. I therefore sent to the editors a second telegram which read: '*Am willing to eat free of charge all dishes contained in volume." This offer was immediately accepted, and I am happy to assure readers of this book that I have eaten each and every one of the preparations in the pages that follow. To prevent all doubt I make this statement under oath. I had intended to make merely an honest statement of the fact but my friends tell me that a statement under oath is better in such a case than a mere honest statement." End of Leacock's comments................. In the FOREWORD the editors of the cookbook state: "God what a world ! if men in street and mart Felt that same impulse of the human heart Which makes them in the hour of flame and flood Rise to the meaning of true Brotherhood! The heart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of Europe. He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone. America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection. Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits. In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe by making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination. Our souls should be vessels receiving The waters of love for relieving The sorrows of men. For here lies the pleasure of living: In taking God's bounties and giving. The gifts back again."

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