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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This w...

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This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Excerpt from A Text-Book of CookingSkill in cooking is dependent not only upon much prae tice in the actual process of cooking, but upon the exercise of the powers of observation and reasoning.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally re...

Excerpt from Foods and Home MakingIT has been taken for granted that youth would learn without instruction many of the commonplaces of living. Experience and observation have shown that many pupils fail to do well the things they must do every day. Training them to do better the important things they are now doing or are going to do is ej'ective education.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic bo...

Keine Beschreibung.

Excerpt from A Text-Book of Cooking Skill in cooking is dependent not only upon much prae tice in the actual process of cooking, but upon the exercise of the powers of observation and reasoning. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digi...

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from...

This book is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. W...

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.

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.

Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. Thi...