This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition. Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd.
The lives of William Cavendish, first duke of Newcastle, and his family including, centrally, his second wife, Margaret Cavendish, are intimately bound up with the overarching story of seventeenth-century England: the violently negotiated changes in structures of power that constituted the Civil Wars, and the ensuing Commonwealth and Restoration of the monarchy. William Cavendish, 1st Duke of Newcastle, and his Political, Social and Cultural Connections: Authority, Authorship and Aristocratic Identity in Seventeenth Century England brings together a series of interrelated essays that present William Cavendish, his family, household and connections as an aristocratic, royalist case study, relating the intellectual and political underpinnings and implications of their beliefs, actions and writings to wider cultural currents in England and mainland Europe.
Over the centuries countless Scots have travelled to every conceivable corner of the globe - some to start a new life, others asentrepreneurs, explorers, missionaries, colonial administrators, soldiers and in a multitude of other contexts. This book takes the reader on a journey from the wastes of Antarctica to the South African Highlands, from Canada's prairies to Australia's vineyards. It visits cities and deserted villages, scales mountain peaks and calls in at far-flung islands. All these places have one thing in common - the fact that they were named by, or after, Scots. The places named and the people they honoured provide a different way of looking at the influence of Scots overseas, whether railroad engineer, pioneer farmer, displaced crofter or multi-millionaire. Abbotsford to Zion also highlights the curious and the accidental - the Gretna Greens and the Xenias. It tells how Scots-born innkeepers and postmen who happened to be in the right place at the right time gained immortality. It looks at why developers used Scotland's image to sell real estate and how homesick emigrants recalled the land they had left. From Abbotsford to Zion, each place has its unique storyand identity.
European colonisation has marginalised the `first peoples' in industrialised countries such as Australia and Canada. In remote regions, still the homes of large Aboriginal, Indian and Inuit populations, this legacy remains strong. Modernisation - the `boom and bust' model of state and private development - and the partial and biased assistance provided by the state have eroded many communities through their disregard for socio-economic structures and the beliefs which underpin them. Third World in the First explores the past, present and future of these peoples, their treatment by the `West' and the alternative strategies of development which might be available to them.
This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition. Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd.
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