02054cam a22002893u 45000010005000000030007000050050017000120060002000290070005000310080041000360400011000770410017000880500007001051000060001122450028001722640051002003000047002513360026002983370026003243380036003505000031003865080091004175201147005085340045016556530022017008560042017226912UtSlPG20260610133159.0mcr n260607r2004||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aGreer, Carlotta C.q(Carlotta Cherryholmes),d1879-196510aSchool and Home Cooking 1aSalt Lake City, UT :bProject Gutenberg,c2004  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2004-11-01  aProduced by Clare Elliott, Charles Franks and the Online Distributed Proofreading Team  a"School and Home Cooking" by Carlotta C. Greer is an educational guidebook for teaching cooking and food management techniques, likely written in the early 20th century. The book is crafted to serve as a practical tool for students, providing insights into cooking methods, food preparation, and domestic management, while promoting efficient and economical practices in the kitchen.  The opening of "School and Home Cooking" begins with a preface outlining the book’s purpose as a resource for students in both educational settings and at home. Greer emphasizes the importance of engaging students in the learning process through a psychological approach that relates lessons to their experiences. The text introduces various lessons that cover topics like food selection, nutritional value, and cooking processes, along with practical kitchen tasks, such as measuring ingredients and washing dishes efficiently. This pedagogical framework sets the stage for a structured exploration of cooking skills and domestic management, creating a valuable resource for learners and aspiring homemakers. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, American40uhttps://www.gutenberg.org/ebooks/6912