Skill in blending flavors, and arranging dishes to please the eye as well as the palate, is an art of which every home manager may be proud. Still more important, however, is the scientific preparation of nutritious and economical dishes to supply the body needs of every member of the family.
In these pages devoted to cookery we have covered important cookery points which influence the palatability, digestibility, and combination of materials for best results. Our aim is to present to the American home manager a valuable cooking manual, not a recipe book. Below are listed many splendid books of recipes in your public library:
POPULAR COOK BOOKS
(According to vote of leading libraries throughout the country.)
| Book | Author | Subject Matter |
Boston Cooking School Cook Book | Fannie Merritt Farmer | Foods, cookery, recipes |
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Mrs. Rorer’s New Cook Book | Mrs. S. T. Rorer | Foods, cookery, recipes |
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Practical Cooking and Serving | Janet McKenzie Hill | Cookery, recipes, serving |
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Feeding the Family | Mary Swartz Rose | Foods—Their place in the menu and economical use |
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Boston Cook Book | Mary J. Lincoln | Foods, cookery, recipes |
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Home Canning, and Preserving | A. Louise Andrea | Use of dried foods |
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Mrs. Allen’s Cook Book | Ida C. Bailey Allen | Foods, cookery, recipes |
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Canning, Preserving, and Pickling | Marian Harris Neil | Canning, preserving, pickling |
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Food and Household Management | Kinne & Cooley | Food values and home management |
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Home Science Cook Book | Anna Barrows and | Appetizing and nourishing dishes and how to serve |
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Practical Dietetics with Reference to Diet in Disease | A. F. Patte | Diets for sick and convalescent, food values, special recipes |
GOVERNMENT BULLETINS
U. S. Government Bulletins, Department of Agriculture. Washington, D. C.
Farmers Bulletins, Department of Agriculture, Washington, D. C.
The Department of Agriculture issues bulletins on almost all foods, their care and use in the home, household appliances, canning, etc. These bulletins may be obtained by writing to the addresses above. Send for a catalogue of the bulletins and order the ones in which you are interested.
SOUPS
Prepare soup stock in a kettle which will retain heat. Fit with a tight cover, for the vapors must be held in to add to the flavor of the stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, bones from steaks, roasts, chops and the carcasses of poultry, are good materials from which to make meat stock.