02012cam a22003013u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000290011324500640014226400510020630000470025733600260030433700260033033800360035650000310039250800950042352010750051853400450159365300120163885600430165099900170169313921UtSlPG20260610133329.0mcr n260607r2004||||utu|||||o|||||||||||||| d  aUtSlPG 7ade2iso639-1 4aTX1 aHeyl, Hedwig,d1850-193410aVolks-Kochbuch :bfür Schule, Fortbildungsschule und Haus 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 David Starner, Delphine Lettau, Tapio Riikonen and PG Distributed Proofreaders  a"Volks-Kochbuch" by Hedwig Heyl is a culinary guidebook written during the early 20th century. This book primarily serves as a practical cookbook aimed at educators, focusing on traditional recipes and cooking methods that can be utilized in schools and households. It provides recipes and tips for preparing meals for small families, emphasizing simplicity and accessibility in cooking.  The opening of "Volks-Kochbuch" introduces the reader to its purpose and structure. In the foreword, Heyl discusses the need for a revised approach to cooking lessons, moving away from formal lesson plans to a straightforward recipe format easily accessible for learners. Several soup recipes are presented, each designed for two servings, showcasing ingredients and preparation methods. These recipes range from common offerings like apple bread soup to heartier options like bean and lentil soups, all accompanied by clear preparation instructions, aligning with the book's mission to guide beginners in domestic cooking effectively. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking40uhttps://www.gutenberg.org/ebooks/13921  c55309d55309