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Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In this cookbook, author and expert baker Gilda N. Riddle demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut-Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil's Food Cake. With step-by-step guides that break down baking fundamentals-like creaming butter and sugar-and Gilda's expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Gilda shows you how to celebrate any occasion, big or small, with delicious homemade cake.

The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits. When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility

This cookbook gives you the lowdown on basics, from building a fuss-free pantry to mastering easy-as-pie twists on old favorites. You'll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Soufflé, No-Bake 16-Layer S'mores Cake, and Sour Cherry Fritters don't float your boat (are you feeling ok?), here are recipes for any hankering, mood, or occasion, whether you're jonesing for a sugar adventure with friends or having a late-night dessert emergency. Just don't forget to save a piece of it for yourself.

The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind. The art of preparing good and wholesome food is, undoubtedly, a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance, are chemical processes; and much waste of the materials, as well as labour to the parties, might often be spared, were those who practise this art, made acquainted with some simple chemical truths which invariably would lead to certain results. I have, in the first place, premised, as introductory to what follows, some general observations on the various kinds of alimentary substances commonly used for food; in which I have noticed their chemical constitution, and comparative nutritive qualities. After these preliminary statements, I have proceeded to explain the summary processes of the culinary art, as practised in the English kitchen, to render obvious the chemical effects produced by the operations of roasting, boiling, stewing, broiling, frying, and other means employed for dressing food. I have given concise, but accurate directions for preparing good and wholesome pickles, and other condiments employed in domestic economy. I have pointed out the rules to be attended to in the art of conserving recent fruits, and other vegetable substances, in the state of what are called preserves, marmalades, fruit jams, and jellies, to enable the reader to prepare those kinds of comfitures with economy and success. I have given concise directions for preserving butcher's meat, fish, and fowl, after being cooked, to render them fit for sea store, or domestic use, at a future time. I have stated the most approved processes for curing bacon, hams, smoked beef, and salted fish; to which I have added instructions for the choice of butcher's meat, and the best methods of constructing pantries, larders, and meat safes. I have pointed out the loss of weight which different kinds of meat suffers in the usual operations of cooking. I have described the most approved methods for preserving recently gathered fruits in their natural state, as nearly as possible, with directions for constructing fruit rooms, and the circumstances to be attended to in storing esculent roots and other vegetables. I have animadverted on certain material errors, sometimes committed through ignorance or negligence, in the preparation of food, and various delicacies of the table; and I have also given hints that will be found useful, with regard to the practice of making tea and coffee. And lastly, I have made some remarks on the construction of kitchen fire-places, to which I have added designs, exhibiting the most approved cooking apparatus, calculated for the use of private families or public establishments. In resuming the whole, I have endeavoured (and I hope with some degree of success,) to communicate to those to whom the superintendance of a family is entrusted, such useful culinary information as may lead to beneficial consequences.

In preparing a new and carefully revised edition of this, my first work on general cookery, I have introduced improvements, corrected errors, and added new receipts, that I trust will, on trial, be found satisfactory. The success of the book (proved by its immense and increasing circulation,) affords conclusive evidence that it has obtained the approbation of a large number of my countrywomen; many of whom have informed me that it has made practical housewives of young ladies who have entered into married life with no other acquirements than a few showy accomplishments. Gentlemen, also, have told me of great improvements in the family-table, after presenting their wives with this manual of domestic cookery; and that, after a morning devoted to the fatigues of business, they no longer find themselves subjected to the annoyance of an ill-dressed dinner. No man (or woman either) ought to be incapable of distinguishing bad eatables from good ones. Yet, I have heard some few ladies boast of that incapacity, as something meritorious, and declare that they considered the quality, the preparation, and even the taste of food, as things entirely beneath the attention of a rational being; their own minds being always occupied with objects of far greater importance. Let all housekeepers remember that there is no possibility of producing nice dishes without a liberal allowance of good ingredients. "Out of nothing, nothing can come," is a homely proverb, but a true one. And so is the ancient caution against being "penny-wise and pound-foolish." By judicious management, and by taking due care that nothing is wasted or thrown away which might be used to advantage, one family will live "excellently well," at no greater cost in the end than another family is expending on a table that never has a good thing upon it. A sufficiency of wholesome and well-prepared food is absolutely necessary to the preservation of health and strength, both of body and mind. Ill-fed children rarely grow up with vigorous constitutions; and dyspepsia, in adults, is as frequently produced by eating food that is unpalatable or disagreeable to their taste, as by indulging too much in things they peculiarly relish. For those who possess the means of living well, it is a false (and sometimes fatal) economy to live badly; particularly when there is a lavish expenditure in fine clothes, fine furniture, and other ostentations, only excusable when not purchased at the expense of health and comfort.

Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided if desired. The following menus were arranged especially as Sunday night suppers, but they are equally suitable for midday luncheons or high teas. Many of the dishes will be found desirable for afternoon teas or evening spreads, and for use in tea and lunch rooms, and for automobile picnics. Preparations for Sunday night suppers should be made on Saturday as far as possible. For a luncheon it is a help to have some things done the day before. For picnics and parties much must be done in advance. As an aid to the hostess we have listed after each menu what these preliminary preparations may be. Many of the hot dishes may be prepared in a chafing dish or on an electric grill. For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray. Coffee and tea may be made at the table with electric appliances.

There is a sentence in the Talmud to the effect that the Kingdom of God is nigh when the teacher gives the name of the author of the information that he is passing on. With every desire to fulfil the rabbinical precept and acknowledge the sources of this booklet, I find myself in a quandary. If I make my acknowledgments duly I must begin with my grandmother and Culpeper's Herbal. Following upon those come the results of my own and friends' practical experience. After this I should, perhaps, give a list of the periodicals from whose pages I have culled much helpful information. But as space and memory preclude individual mention I must content myself with this general acknowledgment. Lastly, I desire to record my thanks to Dr. Fernie, whose Meals Medicinal, a large and exhaustive collection of facts about food, has afforded not the least valuable assistance.

THE object of this work is to help people who are out of employment to secure a situation; to enable persons of small means to engage in business and become their own employers; to give men and women in various lines of enterprise ideas whereby they may succeed; and to suggest new roads to fortune by the employment of capital. The author has been moved to the undertaking by the reflection that there exists nowhere a book of similar character. There have indeed been published a multitude of books which profess to tell men how to succeed, but they all consist of merely professional counsel expressed in general terms. We are told that the secrets of success are "industry and accuracy," "the grasping of every opportunity," "being wide awake," "getting up early and sitting up late," and other cheap sayings quite as well known to the taker as to the giver. Even men who have made their mark, when they come to treat of their career in writing, seem unable to give any concrete suggestions which will prove helpful to other struggling thousands, but simply tell us they won by "hard work," or by "close attention to business." The author of this book has gone to work on a totally different plan. I have patiently collected the facts in the rise of men to wealth and power, have collated the instances and instruments of fortune, and from these have sifted out the real secrets of success. When as in a few cases, the worn-out proverbs and principles are quoted, these are immediately reinforced by individual examples of persons who attributed their advancement to the following of these rules; but, in general, the suggestions are new, and in very many cases plans and lines of work are proposed by the author which are entirely original, and so far as he knows, absolutely untried. Hence, the work becomes of incomparable value to business men who are constantly seeking new means to interest the public and to dispose of their goods.

This book was begun as a result of the author's experience in teaching some classes in English in the night preparatory department of the Carnegie Technical Schools of Pittsburg. The pupils in those classes were all adults, and needed only such a course as would enable them to express themselves in clear and correct English. English Grammar, with them, was not to be preliminary to the grammar of another language, and composition was not to be studied beyond the everyday needs of the practical man. Great difficulty was experienced because of inability to secure a text that was suited to the needs of the class. A book was needed that would be simple, direct and dignified; that would cover grammar, and the essential principles of sentence structure, choice of words, and general composition; that would deal particularly with the sources of frequent error, and would omit the non-essential points; and, finally that would contain an abundance of exercises and practical work. It is with these ends in view that this book has been prepared. The parts devoted to grammar have followed a plan varying widely from that of most grammars, and an effort has been made to secure a more sensible and effective treatment. The parts devoted to composition contain brief expositions of only the essential principles of ordinary composition. Especial stress has been laid upon letter-writing, since this is believed to be one of the most practical fields for actual composition work. Because such a style seemed best suited to the general scheme and purpose of the book, the method of treatment has at times been intentionally rather formal. Abundant and varied exercises have been incorporated at frequent intervals throughout the text. So far as was practicable the exercises have been kept constructive in their nature, and upon critical points have been made very extensive.

From "The Blairs were a particularly nice family. That is what the neighbors always said of them, and, to tell the truth, the Blairs believed it. That is, the father and mother thought the children were particularly nice, and the children thought their father and mother and each other particularly nice; and so, of course, they all must have been very nice indeed. Saturdays and Sundays and vacation days were all holidays to them, and they did such interesting things, and laughed so much as they did them, that everybody said, "What good times those Blairs do have!" Jack and Mildred Blair were named after their father and mother, and Brownie, whose real name was Katharine, was named for her grandmother; so to avoid getting everybody mixed, the children were called the Junior Blairs by everybody. Now it happened that there were ever so many uncles and aunts and cousins who were Blairs, too, but most of them lived a long way off, and they were very seldom able to get together for a family party; but this winter, ten of them were coming to spend Christmas with the real Blairs, and, as five of them were between fourteen and twelve, the ages of Mildred and Jack, and some more about nine, like Brownie, they were all planning to have the very nicest sort of a time, and everybody was as excited as could be. Christmas was only two days away, when, suddenly, it began to snow. And how it snowed! The flakes came down steadily hour after hour, and soon the sidewalks were covered, and the steps were buried, and the piles of snow almost covered the gate. Everybody said that all the trains were delayed; and it was not long before the little Blairs began to whisper, "Whatever shall we do if they can't get here in time for Christmas?" Mother Blair guessed what the trouble was, and said cheerfully that, of course, the snow would stop falling before long, and the trains would be on time in the morning. "And a beautiful white Christmas is the loveliest thing in the world," she added. But the children looked out of the window and were afraid, deep down in their hearts, that something dreadful might happen. "If we only had something nice to do right now," groaned Jack, "so we could forget the snow. But we can't trim the tree till everybody comes to help, and the presents are all tied up, and there isn't anything Christmasy to do that I can think of." "Why not cook?" suggested Mother Blair, "There are lots of things to make-Christmas things, you know." Mildred began to brighten up. "If we could cook things all alone, I'd like that," she said. "Boys don't cook," Jack said scornfully, still looking out of the window."

Writings on hygiene and health have been accessible for centuries, but never before have books and magazines on these subjects been as numerous as they are today. Most of the information is so general, vague and indefinite that only a few have the time and patience to read the thousands of pages necessary to learn what to do to keep well. The truth is to be found in the archives of medicine, in writings covering a period of over thirty centuries, but it is rather difficult to find the grains of truth. Health is the most valuable of all possessions, for with health one can attain anything else within reason. A few of the great people of the world have been sickly, but it takes men and women sound in body and mind to do the important work. Healthy men and women are a nation's most valuable asset. It is natural to be healthy, but we have wandered so far astray that disease is the rule and good health the exception. Of course, most people are well enough to attend to their work, but nearly all are suffering from some ill, mental or physical, acute or chronic, which deprives them of a part of their power. The average individual is of less value to himself, to his family and to society than he could be. His bad habits, of which he is often not aware, have brought weakness and disease upon him. These conditions prevent him from doing his best mentally and physically

"Do You Make These Mistakes in English?"Sherwin Cody was an American writer and entrepreneur who developed a long-running home-study course in speaking and writing with an advertisement with this title.A critic of traditional English education, Cody advocated colloquial style and grammar. He asked: What is the reason so many of us are deficient in the use of English and find our careers stunted in consequence?Why is it some cannot spell correctly and others cannot punctuate?Why do so many find themselves at a loss for words to express their meaning adequately? The reason for the deficiency is clear:Most persons do not write or speak good English simply because they never formed the habit of doing so.Most persons use only common words -- colorless, flat, ordinary. Their speech and their letters are lifeless, monotonous, humdrum.If there is a subject of really universal interest and utility, it is the art of writing and speaking one's own language effectively.It is the basis of culture, as we all know; but it is infinitely more than that: it is the basis of business. No salesman can sell anything unless he can explain the merits of his goods in effective English (among our people), or can write an advertisement equally effective, or present his ideas, and the facts, in a letter.

The following volume embraces the testimony, direct or indirect, of more than a HUNDRED individuals-besides that of societies and communities-on the subject of vegetable diet. Most of this one hundred persons are, or were, persons of considerable distinction in society; and more than FIFTY of them were either medical men, or such as have made physiology, hygiene, anatomy, pathology, medicine, or surgery a leading or favorite study. When I commenced putting together the materials of this little treatise on diet-thirteen years ago-it was my intention simply to show the SAFETY of a vegetable and fruit diet, both for those who are afflicted with many forms of chronic disease, and for the healthy. But I soon became convinced that I ought to go farther, and show its SUPERIORITY over every other. This I have attempted to do-with what success, the reader must and will judge for himself. I have said, it was not my original intention to prove a vegetable and fruit diet to be any thing more than safe. But I wish not to be understood as entertaining, even at that time, any doubts in regard to the superiority of such a diet: the only questions with me were, Whether the public mind was ready to hear and weigh the proofs, and whether this volume was the place in which to present them. Both these questions, however, as I went on, were settled, in the affirmative. I believed, and still believe, that the public mind, in this country, is prepared for the free discussion of all topics, provided they are discussed candidly, which have a manifest bearing on the well-being of man; and I have governed myself accordingly.

In this groundbreaking book Amit Singh captures the distinct flavor of her times and place: America in the early 20th Century. This is not just a diet and health book. It is a historic artifact as well. It is a glimpse of American life when cars and phones were just becoming a part of daily life, there were no televisions and the 1920s were just beginning to Roar. Men, and even women were going off to war in Europe. Diet and Health ' is where it all started. It is the first modern day simple and basic guide to eating right and losing weight. What was sound advise in 1918 is still sound today. It may also have been the friendly, perky, yet direct way that Amit Singh addresses the issue of weight that earned her such a large following in the 1920s. We've taken a simple book and improved it and made it more accessible.

When Jerusha Abbott, an eighteen-year-old girl living in an orphan asylum, was told that a mysterious millionaire had agreed to pay for her education, it was like a dream come true. For the first time in her life, she had someone she could pretend was "family." But everything was not perfect, for he chose to remain anonymous and asked that she only write him concerning her progress in school. Who was this mysterious gentleman and would Jerusha ever meet him?

Reach back, to the age of your Grandmother, the Golden Age. The Golden Age Vegetarian Cookbook combines a healthy diet with oodles of valuable veggie cooking knowledge and mouth-watering recipes. Truly a "celebration" of recipes - they are vibrant, healthy, and delicious and are perfect for an everyday meal or special celebration, without the need to rely on overly processed foods. Why look back at these tried and true recipes? Because you'll find the lost art, you'll find ideas, methods, tastes and combinations long forgotten. Wonder where the latest recipe ideas come from? From looking into the past. Amaze yourself and see that Grandma knew a thing or two. Discover lost ideas and invent new dishes based on these treasures.

When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often wanting in cook-books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook's judgment; and experience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first literary work was what was needed. In this book an endeavor has been made to again supply what is desired: to have the directions and descriptions clear, complete and concise. Especially has this been the case in the chapter on Marketing. Much more of interest might have been written, but the hope which led to brevity was that the few pages devoted to remarks on that important household duty, and which contain about all that the average cook or housekeeper cares and needs to know, will be carefully read. It is believed that there is much in them of considerable value to those whose knowledge of meats, fish and vegetables is not extensive; much that would help to an intelligent selection of the best provisions. Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrées and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard. If they would but forget cake and pastry long enough to learn something of food that is more satisfying! After much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles. Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word of praise which is not merited, and that every line of commendation appears utterly without the solicitation, suggestion or knowledge of anybody likely to receive pecuniary benefit therefrom.

After discovering that the existing cookbooks of her time were less than helpful, Terhune followed her friends' suggestion and began compiling her own tested recipes, which she wrote in a more accessible manner. Marion Harland's Cookery for Beginners was one of these works. Known by her penname Marion Harland, American author Mary Virginia Terhune wrote some notable bestselling works in fiction and non-fiction genres.Contents include:Home-made Yeast and the first LoafBread Sponge and Breakfast BreadsBreakfast BreadsOther Breakfast BreadsEggsBroiled MeatsFried MeatsWhat to do with Left-oversOther Dinner DishesMeatsVegetablesDessertsCake-makingJellies, Creams, and other fancy Dishes for Tea and Luncheon, or Supper-Parties

This book is designed to help you, the teacher, become better equipped to create enjoyable and effective lessons for your students. Here, you'll learn everything that you need to know to plan great lessons for your classes so that you and your students can make learning easy, stress-free, and fun. "Practical" is the recurrent motif of each teaching strategy. Each lesson follows a standard format that includes:* Purpose of the activity* Necessary preparation* Required props and materials* Process and procedure for implementation* Instructional pointers and/or possible pitfalls* Reflections from the teacher that provide "behind the scenes" insights.

Based on Plutarch's account of the lives of Brutus, Julius Caesar, and Mark Antony, Julius Caesar was the first of Shakespeare's Roman history plays. Presented for the first time in 1599, the play reveals the great dramatist's consummate ability to explore and express the most profound human emotions and instincts. So clearly and urgently does it impact its insights into history and human behavior, Julius Caesar is traditionally among the first of Shakespeare's plays to be studied at the secondary-school level.In addition to its compelling insights into the human condition, Julius Caesar is also superb drama, as Brutus, Cassius, and the other conspirators hatch a plot to overthrow Caesar, dictator of Rome. After Caesar is assassinated, Mark Antony cleverly turns the crowd against the conspirators in one of the most famous speeches in literature. In the civil war that follows, the forces of Mark Antony and Octavius Caesar eventually win out over the armies of Cassius and Brutus. Humiliated and desperate, both conspirators choose to end their lives. These tragic events unfold in a riveting dramatic spectacle that also raises profound questions about power, government, ethics, and loyalty.Now this great tragedy is available in this inexpensive edition, complete and unabridged.

The easy way to brush up on your English skills Is it good or well? There, their, or they're? Some people don't have to think twice about using proper English, but for the rest of us it can get tricky and confusing. Whether you're writing or speaking, it's all too easy to fall prey to simple mistakes that will represent you in a less-than-desirable light which can potentially cost you a job or put you in an embarrassing social situation. Avoiding complicated grammar rules, Basic English Grammar sticks to the basics and makes it easy to get up and running on what you need to know to partake in successful everyday communication, no matter your audience or medium.Inside, you'll find plenty of examples and exercises, guidance on how to structure sentences to make yourself easily understood, and so much more. In no time, you'll leave the 'me or I?' debate at the door and speak and write confidently and correctly. Plus, you'll expand your vocabulary, find the right tone and style you want to convey in your communication, and avoid common English language pitfalls.Includes quizzes and self-testsProvides guidance on composing letters, emails, texts, and phone callsExplains in plain English how to improve your English skillsGives you instruction and exercises on putting your skills to practice right away If English is your first language, but you missed or have forgotten the nuances that were taught in school, Basic English For Grammar is your go-to guide. It is also ideal for those learning English as a second language.

The Ultimate Beginner's Guide to Drawing Figures!To draw an anatomical figure, you don't need a stack of weighty anatomy books. Just take it step by step!In How to Draw People, author teaches beginning artists how to draw the human figure, from stick figure to anatomically accurate person, in clear, easy-to-follow lessons. More than just a reference, this book provides the step-by-step instruction to teach you to draw the human figure and the anatomical knowledge to draw it realistically.In each chapter, called "levels," you'll learn core concepts for drawing the human figure. Each new chapter builds on the previous one to give you the skills you need to add complexity to your drawing. By the end of each chapter, you will be able to draw the figure with greater detail. By the end of Level 5, you will be able to draw an expressive figure with defined muscle groups in a variety of poses both real and imagined. ¿ Clear goals to progress from stick figure to anatomically correct ¿ Exercises and assignments to practice new skills ¿ Level-Up Checklists in each chapter to assess your skills before moving onWith clear step-by-step demonstrations and check-ins along the way, How to Draw People is the beginner's guide to drawing realistic figures.

If you love Indian food, then you are sure to have experienced Indian cuisine. The North is responsible for some of the most famous Indian cuisine, known throughout the world. Indian restaurants across the globe have been influenced by the region's fusion blend which has created unique taste and aromas that are undeniable. This is your chance to learn and cook this fantastic food!Want to discover new Indian recipes or re-create familiar dishes?If you wish to experience truly unique and special Indian food that may be unfamiliar or you already have a knowledge of Indian cuisine and want to recreate the favorite dishes of North India then this recipe book is for you. Inside you'll find preparation instructions to give you the confidence to cook the best Indian dishes, just like the master chefs of Lucknow!It's time to enjoy fantastic Indian dishes that would be a credit to any Indian restaurant and a joy to behold for you, your family and friends! Begin cooking your masterpieces and celebrate the very best that India has to offer!

Join Tik-Tok, the Shaggy Man, and a host of other friends--both old and new--on an exciting, imaginative journey through the world of Oz.The fun begins in an isolated corner of Oz, in the small country of Oogaboo. There Queen Ann Soforth musters an unlikely army and sets off to conquer the rest of Oz. Meanwhile, a girl from Oklahoma named Betsy Bobbin and her companion, Hank the mule, are shipwrecked and washed ashore in the Rose Kingdom, a magical land of talking roses. There they meet the Shaggy Man, who is on a quest to rescue his brother from the clutches of the wicked Nome King. Betsy, Hank, and the Rose Princess join the Shaggy Man on his journey, and before long they meet up with Polychrome, the Rainbow's Daughter; Tik-Tok; and Queen Ann with her army. The rest of Baum's tale is filled with hairbreadth escapes, wild puns, and mystifying magic.Capturing all the fun are twelve color plates and nearly eighty black-and-white drawings by Oz artist John R. Neill, as well as a facsimile of Neill's full-color map endpapers of Oz and the enchanted realms that surround it--the first maps of Oz ever published!Tik-Tok of Oz is the eighth Oz novel and the first to bring a girl other than Dorothy to Oz. Now, in this beautiful reproduction of the rare first edition, a whole new generation can discover the enchantment and joy that have made the Oz series such an enduring favorite.

You'll never say "I can't cook" again.If recipes look like secret codes and boiling an egg might as well be rocket science, How to Cook for Beginners is for you. Easy lessons and delicious recipes teach you everything you need to know to get started in the kitchen. Cooking seems daunting, but with this practical choice in cookbooks for beginners¿and a little practice¿you can become a skilled home chef.Begin with guides to must-have equipment, a well-stocked pantry, and kitchen safety. Master fundamental techniques with recipes designed to teach you dicing, pan cooking, broiling, and more.

In this book you will find 30 printable worksheets for either Bible Study or English language classes - or a mix of both! The dual aims of this book are to help you move closer to God by learning about Him through His Bible, while at the same time improving your English through an interesting and wide range of activities. This book is designed to be used with groups or individuals, in a church, school, or home environment. Full answers and notes for use are provided . If you spent around two hours working on each activity, including a warmer at the beginning, feedback at the end, and plenty of discussion throughout, you could easily build this material into a course lasting more than 60 hours. The worksheets span the whole Bible, including specific verses, people, and incidents: from Noah to the Life of Moses, and Samson to Jonah in the Old Testament, and from John the Baptist and the Sermon on the Mount, to the Resurrection and the day of Pentecost in the New Testament. You may even find some language-related verses or stories! I hope that the Bible will come alive for you through these verses, people, and stories, and that you will enjoy working and walking with them. The ELT (English Language Teaching) input covers a number of important skill areas, including: grammar, vocabulary, speaking and listening, and writing. The material includes a real variety of language topics, from question forms to punctuation, and error correction to tenses - plus much more. The material is aimed at intermediate level and above. Of course, teachers will know whether this book is suitable for their class simply by browsing it, but you are welcome to adapt material in this book, making it more suitable for other levels.

"Of making books there is no end," and as this is no less true of cookery books than of those devoted to each and every other subject of human interest, one rather hesitates to add anything to the sum of domestic literature. But while every department of the culinary art has been elaborated ad nauseam, there is still considerable ignorance regarding some of the most elementary principles which underlie the food question, the relative values of food-stuffs, and the best methods of adapting these to the many and varied needs of the human frame. This is peculiarly evident in regard to a non-flesh diet. Of course one must not forget that there are not a few, even in this age, to whom the bare idea of contriving the daily dinner, without the aid of the time-honoured flesh-pots, would seem scarcely less impious than absurd, as if it threatened the very foundations of law and order. Nothing is more common than to hear people say most emphatically that vegetarian diet is no good, for they "have tried it." We usually find upon enquiry, however, that the "fair trial" which they claim to have given, consisted of a haphazard and ill-advised course of meals, for a month, a week, or a few days intermittently, when a meat dinner was from some reason or other not available. To avoid any very serious risks, however, she fortified herself as strongly as possible with the other unconsidered trifles-soup, sweets, curds and cream, strawberries, &c., but despite all her precautions, by tea- time the aching void became so alarming that the banished joint was recalled from exile, and being "so famished" she ate more than she would have done at dinner. As people get into more wholesome ways of living, the tendency is to have fewer courses and varieties at a meal, but just at first it may be as well to start on the basis of a three-course dinner. One or other of the dishes may be dispensed with now and then, and thus by degrees one might attain to that ideal of dainty simplicity from which this age of luxury and fuss and elaboration is so far removed.

The desire to play and frolic seems to be a heritage of mankind. In infancy and early childhood this joy and exuberance of spirit is given full sway. In youth, that effervescent stage of human existence, "joy is unconfined." But in middle age and later life we are prone to stifle this wholesome atmosphere of happiness, with care and worry and perhaps, when a vexed or worried feeling has been allowed to control us, even forbid the children to play at that time. Why not reverse things and drown care and strife in the well-spring of joy given and received by reviving the latent spark of childhood and youth; joining in their pleasures passively or actively and being one of them at heart. So presuming that "men are but children of a larger growth," the games, pastimes and entertainments described herewith were collected, remembered and originated respectively with the view of pleasing all of the children, from the tiny tot to, and including the "grown-up," each according to their age and temperament.

This is an incredible handbook with straightforward explanations for various candy-making techniques and contains reliable recipes for everyone to follow. The book is detailed, friendly, and easy to understand. With the use of lucid language, this work doesn't just remain a mere handbook and becomes a set of simple instructions from a friend who tells you exactly what you need to know. This step-by-step guide includes several fresh candy recipes for everyone from intermediate to experts. Content of this book comprise of: Confectionery Syrup Crystallization Candy Blanc Mange Candy-bonbon-conserve Chocolate Colors Comfits Crack and Caramel Crystallized Sugar, and Articles Crystallized, Commonly Called Candies On Essences Fruits and Other Pastes Ice Cream Lozenges Meringues and Icing Pastile Drops Syrups The Stove or Hot Closet Sugar Spinning Jellies.