02780cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000170012624500310014326400510017430000470022533600260027233700260029833800360032450000310036050801880039152016220057953400640220165300120226565300400227785600630231785600430238099900190242377698UtSlPG20260610134812.0mcr n260607r20261927utu|||||o|||||||||||||| d  a85123037  aUtSlPG 7aen2iso639-1 4aTX1 aGavin, Molly10aMolly Gavin's own cookbook 1aSalt Lake City, UT :bProject Gutenberg,c2026  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2026-01-14  aAaron Adrignola, A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This book was produced from images made available by the HathiTrust Digital Library.)  a"Molly Gavin's own cookbook" by Molly Gavin is a cookbook written in the early 20th century. Aimed especially at Catholic households, it combines practical, economical recipes with guidance mindful of fasting and abstinence, plus advice on kitchen tools, etiquette, and thrift. The focus is clear, measured instruction across everyday meals and occasions, with an emphasis on reliability and home management.

The opening of the cookbook includes a transcriber’s note, a detailed table of contents, and a foreword explaining its purpose for Catholic women who navigate specific dietary regulations, along with the promise of accurate, inexpensive recipes and a user-friendly format. “How to Use This Book” outlines category-based organization, an alphabetical index, common abbreviations, and essential rules for measuring, mixing, temperature, and equipment. “The Art of Cooking” sets a moral and practical tone, praising capable home cooks—mothers, nuns, and priests’ housekeepers—and offering uplifting reflections. Early chapters then deliver fundamentals: thorough principles for yeast bread and many variations; beverage guidance on tea, coffee, and cocoa; cake-making technique followed by a wide range of cakes; candy-making methods and confections; economical, long-cooked cereals and ways to repurpose leftovers; cheese cookery with nutrition notes and savory dishes; and soup craft that stresses stock-making, clarifying, and thickening, illustrated by bean, julienne, and celery soups, with the text ending mid-recipe for Cream of Celery Soup. (This is an automatically generated summary.)  pOriginally published:cWashington: The Grimes Company, 1927  aCooking  aFasts and feasts -- Catholic Church4 uhttps://babel.hathitrust.org/cgi/pt?id=uiug.3011207688951540uhttps://www.gutenberg.org/ebooks/77698  c118418d118418