1926 Manual of Domestic Art (Cookery)

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