In May 1971, Look magazine featured an article entitled "Chicago's Cook County Hospital: A Terrible Place." The article provided an in-depth look at the largest public hospital in the country, one located on Chicago's dangerous gang-controlled and drug-infested West Side. Months later, the author, then a nave suburban teen, and one hundred other nursing students, began their training there, despite newspaper articles that warned that the hospital might close any day. At 'the County,' where nurse duties included swatting flies in the OR and delousing patients, both nurses and doctors were expected to provide care under the most desperate of circumstances. Cooked provides an inside look at the 2,000-bed ghetto hospital, often referred to as a "19th-century sick house," that provided health care to millions of Chicago's poor.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 edition. Excerpt: ...cold, cut out 2 rounds with a large cutter, place I round on a buttered tin. From center of other round cut a round with a smaller cutter. Place the ring on first round and place the small round on the tin. Brush ring and small round with yolk of egg slightly beaten. Put in oven. When browned, place pate on hot plate, scoop a little of the potato from center, fill with creamed meat or fish. Place small round on top for a cover, garnish with parsley or peas. 4.6. Bread Pate': Cut a piece of bread 3 inches thick. Trim away the crusts, cut out the center, leaving a floor and walls e inch thick. Brush with butter, place in oven to brown and dry. Fill with creamed meat or fish, and garnish with parsley. OYSTERS Oysters are in season from September until May. Raw Allow 6 to 8 for one person. Serve in deep half of shell. Arrange on soup plate filled with cracked ice, garnish (i) with quarter of lemon and parsley. (2) Make a lemon basket, according to directions for orange basket (page 23); remove all pulp from under handle, but leave half of the pulp in lower part of basket. Fill other half basket with catsup or horse-radish. Place in center of plate, garnish with parsley or water cress. Creamed Wash oysters as follows: --Put in strainer, pour over them c. cold water. Pass fingers gently over each oyster to make sure it is free from shell and sand. To every cup oysters drained thoroughly from liquor, add c. white sauce, made with ie tbsps. each butter and flour, and i c. milk. Heat thoroughly, and serve at once on toast, or in a bread box, or in a potato pate. Some finely cut celery may be sprinkled over top. OYSTERS--Continued Scalloped Wash 12 oysters. Cover bottom of individual baking dish with soft bread crumbs, .

The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.