The Easiest Way in Housekeeping and Cooking / Adapted to Domestic Use or Study in Classes

The work combines concise household science instruction with a practical collection of recipes and class-ready lessons. The first part explains arranging and ventilating a home, drainage and water, daily routines, cleaning, fuel and lighting, food chemistry and nutrition, and the relation of diet to health. The second part offers carefully tested, economical receipts for stocks, soups, meats, poultry, fish, sauces, vegetables, breads, cakes, pies, puddings, preserves, pickles, candies, and sick-room cookery. Appendices supply household hints, guidance for teachers, practice lessons, examination questions, and a bibliography to support classroom use and novice cooks.