02779cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000430011324500350015626400510019130000470024233600260028933700260031533800360034150000310037750505460040850801670095452012160112153400450233765300210238285600430240399900190244661185UtSlPG20260610134418.0mcr n260607r2020||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aPayne, A. G.q(Arthur Gay),d1840-189410aCommon-Sense Papers on Cookery 1aSalt Lake City, UT :bProject Gutenberg,c2020  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2020-01-160 aUses and abuses of a frying-pan -- Kitchen economy -- Little extravagancies of the table -- Cold leg of mutton -- How to make dishes look nice -- Breakfast dishes -- How to give a nice little dinner -- How to give a nice little supper -- Spring dishes -- Savoury summer dishes -- Salads, and how to make them -- Picnic dainties -- Cooling drinks -- Game and gravy (including how to cook hare) -- Food for cold weather -- Christmas dinners (including Christmas cheer) -- Turtle soup -- Fish dinners -- Wedding breakfasts -- Food for invalids.  aProduced by The Online Distributed Proofreading Team at
http://www.pgdp.net (This file was produced from images
generously made available by The Internet Archive)  a"Common-Sense Papers on Cookery" by A. G. Payne is a collection of essays on cooking written in the late 19th century. The author shares practical advice and tips for home cooks, with a particular focus on making cooking more accessible and enjoyable for the average household. The work aims to empower readers—particularly women—by offering insights into preparing meals that are not only palatable but also visually appealing.  The opening of the book sets the stage for a refreshing and engaging approach to cookery, as Payne critiques traditional cookbooks for their lack of practical guidance. He emphasizes the importance of mastering fundamental cooking techniques with humor and relatable anecdotes about domestic life. In particular, the first section discusses the "frying-pan" and its oft-misunderstood potential, providing detailed and practical tips for frying fish and preparing sweetbreads correctly. Through his friendly tone and light-hearted observations, the author seeks to foster both competence and creativity in the kitchen while tackling the issues of wastefulness around food preparation, aiming to improve standards of cooking at home. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, English40uhttps://www.gutenberg.org/ebooks/61185  c102011d102011