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Although in putting forth this little book we do not claim that we are filling a "Long felt want," yet we do feel that its many tried and true recipes from our own housekeepers will be very welcome. We also believe that it will not only be welcomed by those who recognize the names and merits of the various contributors, but by all housekeepers, young and old. There can never be too many helps for those who, three times a day, must meet and answer the imperative question, "What shall we eat?" To the many who have helped so willingly in the compilation of this book, the Editorial Committee would extend a grateful acknowledgment. For the literary part of the work, we would beg your indulgence, since for each of us it is the first venture in the making of a book.

This timeless classic book will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions.Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.Table of ContentsHors d'oeuvres; Soups; Fish and seafoods; Meat, poultry and game; Sauces; Vegetables and vegetarian dishes; Salads and salad dressings; Egg and cheese dishes, sandwiches, dips and snacks; Desserts; Baking; Sweet-making; Canning and preserving fruit and vegetables; Order now and enjoy it!

The Dinners of Paris are world-famous. No one can have sojourned in the fascinating capital in its normal days without having come under their spell. To Parisien and visitor alike they are accounted among the uniquely characteristic features of the city's routine life. Much of the interest that attaches to them is, of course, due to local atmosphere, to the associations that surround the quaint restaurants, half hidden in unexpected nooks and by-ways, to the fact that old Jacques "waits" in his shirtsleeves or that Grosse Marie serves you with a smile as expansive as her own proportions, or that it is Justin or François or "Old Monsoor," with his eternal grouch, who glides about the zinc counter. But there is also magic in the arrangement of the menus, in the combinations of food, in the very names of the confections and in the little Gallic touches that, simple though they are, transform commonplace dishes into gastronomic delights. There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d'oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one. The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, even extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating an avocation know that it is not necessary to dine expensively in order to dine well.

It's meal-mania! This book features three hundred satisfying and delicious recipes for full-on meals. Breakfast, lunch & dinner dishes, plus snazzy starters and sides! In addition to crock-pot recipes, foil packs, and other favorites, this book serves up more than seventy five soon-to-be-famous trios: three-ingredient combos that take easy to a whole new level! Included are . . .Bean 'n Cheesy Soft Taco in an Egg MugPB&J Oatmeal HeavenCreamy Crab Cakes BenedictClassic Cheesesteak SaladDreamy Butternut Chicken Foil PackBurger-ific Mushroom MeltBuffalo Chicken Wing Macaroni & CheeseBLT PizzaBig Apple Butternut Squash SoupLoaded Bacon-Wrapped Hot Dogs

In spite of all that has been done in the way of applying scientific principles to religious ideas, there is much that yet remains to be accomplished. Generally speaking science has only dealt with the subject of religion in its more normal and more regularised forms. The last half-century has produced many elaborate and fruitful studies of the origin of religious ideas, while comparative mythology has shown a close and suggestive relationship between creeds and symbols that were once believed to have nothing in common. But beyond these fields of research there is at least one other that has hitherto been denied the attention it richly deserves. When the anthropologist has described those conditions of primitive culture amid which he believes religious ideas took their origin, and the comparative mythologist has shown us the similarities and inter-relations of widely separated creeds, religious beliefs have yet to submit to the test of a scientific psychology, the function of which is to determine how far the same principles apply to all phases of mental life whether religious or nonreligious. Moreover, in addition to the normal psychical life of man, there is that vast borderland in which the normal merges into the abnormal, and the healthy state into a pathologic one. That there is a physiology of religion is now generally admitted; but that there is also a pathology of religion is not so generally recognised. The present work seeks to emphasise this last aspect. It does not claim to be more than an outline of the subject-a sketch map of a territory that others may fill in more completely. From another point of view the following pages may be regarded as an attempt more completely to apply scientific principles to religious beliefs. And it would be idle to hope that such an attempt could be made without incurring much hostile criticism. In connection with most other subjects the help of science is welcomed; in connection with religion science is still regarded as more or less of an intruder, profaning a sacred subject with vulgar tests and impertinent enquiries. This must almost inevitably follow when one has to face the opposition of thousands of men who have been trained to regard themselves as the authorised exponents of all that pertains to religion, but whose training fails to supply them with a genuine scientific equipment. It should, however, be clear that an attitude of hostility to science, veiled or open, cannot be maintained. Mere authority has fallen on evil days, and in all directions is being freely challenged. There is increasing dislike to systems of thought that shrink from examination, and to conclusions that cannot withstand the most rigorous investigation. And if science really has anything of value to say on this question it cannot be held to silence for ever. Sooner or later the need for its assistance will be felt, and the self-elected authority of an order must give way. It is, moreover, impossible for science with its claim, sometimes avowed, but always implied, to cover the whole of life, to forego so large a territory as that of religion. For there can be no reasonable question that religion has played, and still plays a large part in the life of the race. Whatever be the nature of religion, science is bound either to deal with it or confess its main task to be hopeless.

A Little Tour in France is a book of travel writing by American writer Henry James. Originally published under the title En Province in 1883-1884 as a serial in The Atlantic Monthly, the book recounts a six-week tour James made of many provincial towns in France, including Tours, Bourges, Nantes, Toulouse, Arles and several others. The first book publication was in 1884. A second, extensively revised edition was published in 1900.James gives the idea for the book in the first paragraph of the first installment of the original magazine serial: "France may be Paris, but Paris is not France." He conceived the book as a description of and even homage to the provinces. James had tried living in Paris before settling in London in 1876. He returned to France in 1882 to discover more of French provincial life than he had previously been able to see.

This book is a scientific treatise on food substances and their properties, together with a practical explanation of the principles of cookery, and a large number of original, palatable, and wholesome recipes.Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject. She was educated in Alfred University. In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene.

A Noun is the name of any person, place, or thing, that can be known or mentioned: as, George, York, man, apple, truth. All words and signs taken technically, (that is, independently of their meaning, and merely as things spoken of,) are nouns; or, rather, are things read and construed as nouns; because, in such a use, they temporarily assume the syntax of nouns. An Adjective is a word added to a noun or pronoun, and generally expresses quality: as, A wise man; a new book. You two are diligent. Adjectives have been otherwise called attributes, attributives, qualities, adnouns; but none of these names is any better than the common one. Some writers have classed adjectives with verbs; because, with a neuter verb for the copula, they often form logical predicates: as, "Vices are contagious." The Latin grammarians usually class them with nouns; consequently their nouns are divided into nouns substantive and nouns adjective. With us, substantives are nouns; and adjectives form a part of speech by themselves. This is generally acknowledged to be a much better distribution. Adjectives cannot with propriety be called nouns, in any language; because they are not the names of the qualities which they signify. They must be added to nouns or pronouns in order to make sense. But if, in a just distribution of words, the term "adjective nouns" is needless and improper, the term "adjective pronouns" is, certainly, not less so: most of the words which Murray and others call by this name, are not pronouns, but adjectives.

It was in April of last year, 1877, that I first formed a plan of paying an immediate visit to South Africa. The idea that I would one day do so had long loomed in the distance before me. Except the South African group I had seen all our great groups of Colonies, among which in my own mind I always include the United States, for to my thinking, our Colonies are the lands in which our cousins, the descendants of our forefathers, are living and still speaking our language. I had become more or less acquainted I may say with all these offshoots from Great Britain, and had written books about them all.

Great Selction of Recipes You will not have to worry about your success in the kitchen because the this cookbook will do the hard parts for you. In this recipe cookbook you will find: Simple and quick solutions Recipes ahead that are separated into different categories. These recipes contain the ingredients that are available everywhere Each recipe offers step-by-step directions. Regardless of whether you are a newbie or a skilled cook, you will find a lot of inspiration, useful information and creative ideas.

Cooking for your loved ones is a way to show them how much you care. To make little moments spent together special, Cookist launches its very first beginner-proof cookbook with lots of useful ideas and tricks for making hearty, effortless dishes.The 100 most delicious and popular recipes from the online community have been brought together in 8 appetizing chapters to make easy, tasty dishes even with children.Let you inspire by flavorful and yummy recipes without wasting too much time or energy, so even beginners can become great chefs by following the many tricks, shortcuts and online content via Qr code.Perfect for weeknights and weekends, indulge in cloud omelet, bacon wrapped chicken meatloaf, or chocolate chip cookie cake to blow everyone away.Everyone has a culinary bent to explore, and this cookbook is designed to leave no one behind. This is your homey guide to a healthier kitchen!

Insomnia; and Other Disorders of Sleep is a work by Henry M. Lyman. It delves into topics such as the nature and cause of sleep, insomnia or wakefulness, the remedies for insomnia and dreams and somnambulism. Involuntary act of memory was really the idea of association suggested by the book. This had unconsciously aroused the apparatus of association in the brain, and the particular scene thus brought before the mind had been further suggested by the circumstance that the last object, external to the printed page, upon which I had fixed my attention, was a large ship, lying in the river, near the bridge, just crossed by the car in which I rode. Numerous other examples of a similar character might be related to illustrate the fact that the brain is a reservoir of sensory impressions, some of which, at the moment of their original incidence, have aroused the mind to a greater or less degree of conscious attention, and have then all lapsed into a latent or potential condition. But, though latent, they are none the less persistent, and only await the suppression of other inhibitory forces to become once more capable of arousing attention. Such inhibitory impulses are continually furnished by the action of the sensory organs on the one hand, and by the energy of the mind upon the other. So soon, therefore, as the organs of sense and of voluntary impulse are sealed with sleep, if the remaining portions of the brain are still operative, and are left to their own unrestrained activity, a more or less disorderly series of ideas occupies the mind.

The success with which the principles of any art or science are investigated, is generally proportioned to the number of those, whose labours are directed to its cultivation and improvement. Inquiry is necessarily the parent of knowledge; error itself, proceeding from discussion, leads ultimately to the establishment of truth. The author indeed is fully persuaded, that it is impossible to examine the English language with any degree of critical accuracy, and not perceive, that its syntactical principles especially are yet but imperfectly illustrated, and that there are many of its idioms, which have entirely eluded the attention of our grammarians. That these defects are all supplied by the present work, the author is far from having the vanity to believe.

This book is prepared for teachers and pupils who use the Illinois State Course of Study. The outline in Orthography for the Seventh and Eighth Years is the basis of all that is included herein. Three fifths or more of this work is word analysis which, valuable as it is, teachers as a rule are unable to teach without the aid of a text, never having learned much of it themselves. What, for example, can the average teacher unaided do toward writing a list of words to be analyzed which contain the root ann, meaning year? He might turn in the dictionary to annual, anniversary, and annuity, but he must fall back on his acquired knowledge for such as, biennial, centennial, millennium, perennial, and superannuate. And having the list, very many teachers, as well as pupils, need help in the analysis. The aim of this book has been to set down in an orderly and convenient form such facts as are needed by those who follow the State Course of Study. Emphasis has been placed upon word analysis. The author believes that this has more value in education than is generally attributed to it. When Mr. Kennedy named his work on word analysis "What Words Say", he gave it the best possible title. Composite words have a wealth of meaning; each syllable is significant. And, as a rule, only to those who can read this significance does the word yield its full meaning. Accuracy is the mark of a scholar. Accuracy in speech and in the understanding of speech cannot be attained by those whose knowledge of words is vague and general. Pupils should early learn how to interpret what words say, and to discriminate carefully in the use of words, for these are the tools which they are to use in all the various departments for acquiring knowledge.

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.

The Ladies Book of Useful Information, probably one of the limited books packed with comprehensive list of useful and mandatory information for women. Every woman who reads this book can learn the secrets of youth, beauty and health and can transform the knowledge to generations next, as contents of this book is applicable irrespective of the time boundaries. Readers of this book can quickly save the dollars spent in the cosmetics and medicines.

Dr. Rufus M. Jones was professor of philosophy at Haverford College and author of such acclaimed works as "Studies in Mystical Religions" "The Inner Life" and "The World Within". He wrote this book in 1922 and revised it in 1949. His chapter herein called "The Near and the Far" is one of the best discussions of God's imminence and transcendence to be found anywhere. Dr. Jones also likens the growth in faith as the growth of a shell, and says, "Nothing is more common than to see a person holding on to a shell in which truth has dwelt, without realizing that the precious thing he wants has gone on and reembodied itself in new and living ways which he fails to follow and comprehend." (page 129). We recommend this book for all thoughtful persons who are or seek to embark upon a journey of faith.

The kindly reception accorded to the first edition of this book has confirmed the author in his conviction that such a book was needed, and has tempted him to bestow additional labor upon it. The chief changes consist in the addition of two new chapters, "Active Imagination," and "How to Develop Interest in a Subject"; the division into two parts of the unwieldy chapter on memory; the addition of readings and exercises at the end of each chapter; the preparation of an analytical table of contents; the correction of the bibliography to date; the addition of an index; and some recasting of phraseology in the interest of clearness and emphasis. The author gratefully acknowledges the constructive suggestions of reviewers and others who have used the book, and hopes that he has profited by them in this revision. Educational leaders are seeing with increasing clearness the necessity of teaching students not only the subject-matter of study but also methods of study. Teachers are beginning to see that students waste a vast amount of time and form many harmful habits because they do not know how to use their minds. The recognition of this condition is taking the form of the movement toward "supervised study," which attempts to acquaint the student with principles of economy and directness in using his mind. It is generally agreed that there are certain "tricks" which make for mental efficiency, consisting of methods of apperceiving facts, methods of review, devices for arranging work. Some are the fruits of psychological experimentation; others are derived from experience. Many of them can be imparted by instruction, and it is for the purpose of systematizing these and making them available for students that this book is prepared.

Young gentlemen who have gone through a course of academical studies, and received the usual honors of a University, are apt to contract a singular stiffness in their conversation. They read Lowth's Introduction, or some other grammatical treatise, believe what they read, without examining the grounds of the writer's opinion, and attempt to shape their language by his rules. Thus they enter the world with such phrases as, a mean, averse from, if he have, he has gotten, and others which they deem correct; they pride themselves, for some time, in their superior learning and peculiarities; till further information, or the ridicule of the public, brings them to use the language of other people. Writers and Grammarians have attempted for centuries to introduce a subjunctive mode into English, yet without effect; the language requires none, distinct from the indicative; and therefore a subjunctive form stands in books only as a singularity, and people in practice pay no regard to it. The people are right, and a critical investigation of the subject, warrants me in saying, that common practice, even among the unlearned, is generally defensible on the principles of analogy, and the structure of the language, and that very few of the alterations recommended by Lowth and his followers, can be vindicated on any better principle than some Latin rule, or his own private opinion.

A verb is a word which can assert something (usually an action) concerning a person, place, or thing. Most verbs express action. Some, however, merely express state or condition. A preposition is a word placed before a substantive to show its relation to some other word in the sentence. The substantive which follows a preposition is called its object and is in the objective case. A phrase consisting of a preposition and its object, with or without other words, is called a prepositional phrase. Conjunctions connect words or groups of words. Conjunctions are either coördinate or subordinate. An interjection is a cry or other exclamatory sound expressing surprise, anger, pleasure, or some other emotion or feeling. A clause is a group of words that forms part of a sentence and that contains a subject and a predicate. A clause used as a part of speech is called a subordinate clause.

Utterance Is the art or act of vocal expression. It includes the principles of articulation, of pronunciation, and of elocution. A Figure, in grammar, is an intentional deviation from the ordinary spelling, formation, construction, or application, of words. There are, accordingly, figures of Orthography, figures of Etymology, figures of Syntax, and figures of Rhetoric. When figures are judiciously employed, they both strengthen and adorn expression. They occur more frequently in poetry than in prose; and several of them are merely poetic licenses. Versification is the forming of that species of literary composition which is called verse; that is, poetry, or poetic numbers.

Punctuation is the art of dividing literary composition, by points, or stops, for the purpose of showing more clearly the sense and relation of the words; and of noting the different pauses and inflections required in reading. The Semicolon is used to separate those parts of a compound sentence, which are neither so closely connected as those which are distinguished by the comma, nor so little dependent as those which require the colon.

Descriere:The best Indian food is cooked (and eaten) at home!Real Indian food is fresh, simple, and packed with flavor.On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. Made In India will change the way you cook, eat, and think about Indian food forever.

The true or regular syntax of the English Participle, as a part of speech distinct from the verb, and not converted into a noun or an adjective, is twofold; being sometimes that of simple relation to a noun or a pronoun that precedes it, and sometimes that of government, or the state of being governed by a preposition. In the former construction, the participle resembles an adjective; in the latter, it is more like a noun, or like the infinitive mood: for the participle after a preposition is governed as a participle, and not as a case. To these two constructions, some add three others less regular, using the participle sometimes as the subject of a finite verb, sometimes as the object of a transitive verb, and sometimes as a nominative after a neuter verb. Of these five constructions, the first two, are the legitimate uses of this part of speech; the others are occasional, modern, and of doubtful propriety. The syntax of an Adverb consists in its simple relation to a verb, a participle, an adjective, or whatever else it qualifies; just as the syntax of an English Adjective, (except in a few instances,) consists in its simple relation to a noun or a pronoun. The syntax of Conjunctions consists, not (as L. Murray and others erroneously teach) in "their power of determining the mood of verbs," or the "cases of nouns and pronouns," but in the simple fact, that they link together such and such terms, and thus "mark the connexions of human thought."-Beattie.

Part One: The Sentence: Subject and Predicate; Kinds of Sentences. - Use of words in the Sentence: the Eight Parts of Speech; Infinitives and Participles. - Comparative Importance of the Parts of Speech in the Sentence: the Subject Noun (or Simple Subject); the Predicate Verb (or Simple Predicate); Compound Subject and Predicate. - Substitutes for the Parts of Speech: Phrases; Clauses; Compound and Complex Sentences. Part Two: Inflection and Syntax

The syntax of the English Adjective is fully embraced in the following brief rule, together with the exceptions, observations, and notes, which are, in due order, subjoined. The rules for the agreement of Pronouns with their antecedents are four; hence this chapter extends from the tenth rule to the thirteenth, inclusively. The cases of Pronouns are embraced with those of nouns, in the seven rules of the third chapter. In this work, the syntax of Verbs is embraced in six consecutive rules, with the necessary exceptions, notes, and observations, under them; hence this chapter extends from the fourteenth to the twentieth rule in the series.

A Sentence is an assemblage of words, making complete sense, and always containing a nominative and a verb; as, "Reward sweetens labour." The principal parts of a sentence are usually three; namely, the SUBJECT, or nominative,-the attribute, or finite VERB,-and the case put after, or the OBJECT governed by the verb: as, "Crimes deserve punishment." Articles relate to the nouns which they limit: as, "At a little distance from the ruins of the abbey, stands an aged elm." "See the blind beggar dance, the cripple sing, The sot a hero, lunatic a king." A Noun or a Pronoun which is the subject of a finite verb, must be in the nominative case: as, "The Pharisees also, who were covetous, heard all these things; and they derided him."-Luke, xvi, 14. "But where the meekness of self-knowledge veileth the front of self-respect, there look thou for the man whom none can know but they will honour."-Book of Thoughts.

It is true that the success of the individual in his every¿day business, profession, trade or other occupation depends very materially upon the possession of a good memory. His value in any walk in life depends to a great extent upon the degree of memory he may have developed. His memory of faces, names, facts, events, circumstances and other things concerning his every¿day work is the measure of his ability to accomplish his task. And in the social intercourse of men and women, the possession of a retentive memory, well stocked with available facts, renders its possessor a desirable member of society. And in the higher activities of thought, the memory comes as an invaluable aid to the individual in marshalling the bits and sections of knowledge he may have acquired and passing them in review before his cognitive faculties-thus does the soul review its mental possessions.