Description

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Extracts from the textbook "Manual of Domestic Art (Cookery)" that was a manual of cooking rules and recipes compiled in 1926 by Miss Ellie Campbell Dip. Dom. Ec. Inspector of Domestic Arts in the South Australian Education Department. Contents: Basic Rules and Definitions Buying and Storing Food Food Classes Vegetables General Rules for Cooking Vegetables How to Cook Potatoes How to Cook Carrots, Turnips and Cabbage How to use Toast in Vegetable Cooking How to Cook Peas and Beans Soup Classes, Definitions and Rules for Making Selected Recipes Meat Properties, and Methods of Cooking Selected Recipes Fish Properties, and How to Choose Fish Methods of Cooking How to Scale and Fillet Selected Recipes Puddings Classes, and Rules for Making Selected Recipes Cakes Methods and Rules of Cake Making Selected Recipes Pastry Classes, and Rules for Making Selected Recipes Cooking for Invalids Selected Recipes.