Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery.

Date:
1912
Catalogue details

Licence: In copyright

Credit: Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS PART I.—THEORETICAL Introduction .... PAGE 1 The Materials of Pood Chap. I. 4 The Principles of Cookery II. 11 The Adaptation of Food to varying Circumstances .... „ IIP 14 PART II.—PRACTICAL Tables of Weights and Measures Chap. I. 24 To Cleanse Utensils, etc. . 25 How to Choose Meat, etc. 28 Names and Uses of Pieces of Meat 29 To Cleanse Vegetables 33 General Directions for Cooking . 34 Explanation of Terms 42 Rules and Hints for Cooks 42 Soups „ II. 44 Fish „ III. 59 Meat—Beef . ,. IV. G9 Lamb >> > J . 75