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GOOD THINGS TO EAT. This book contains a collection practical ecipes for preparing meats, game, fowl, fish, puddings and pastries. It ws originally published in 1911 Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Foreword: The recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dissimilar, and, in many instances, not too favorable conditions. One of the pleasures in life to the normal man is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner man have not been wholly unappreciated by the many that he has had the pleasure of serving some of whom are now his stanchest friends. In fact, it was in response to the insistence and encouragement of these friends that he embarked in the rather hazardous undertaking of offering this collection to a discriminating public To snatch from his daily toil a few moments, here and there, in order to arrange with some degree of symmetry, not the delicacies that would awaken the jaded appetite of the gourmet, but to prepare an ensemble that might, with equal grace, adorn the home table or banquet board, has proven a task of no mean proportions. Encouraged by his friends, however, he persevered and this volume is the results of his effort.
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Rufus Estes was born into slavery in Tennessee in 1857. After the Civil War he began working as a railway attendant at the luxurious Pullman Palace Car Company, where he eventually became head chef. His cooking was renowned for its quality and creativity, and he quickly gained a reputation as one of the country's best chefs.
