02562cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000140012624502060014026400510034630000470039733600260044433700260047033800360049650000310053250802040056352012620076753400450202965300190207465300280209365300430212185600430216499900170220736689UtSlPG20260610133833.0mcr n260607r2011||||utu|||||o|||||||||||||| d  a48035369  aUtSlPG 7aen2iso639-1 4aTX1 aAnonymous14aThe New England Cook Book, or Young Housekeeper's Guide :bBeing a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner 1aSalt Lake City, UT :bProject Gutenberg,c2011  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2011-07-10  aProduced by Julia Miller and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive/American Libraries.)  a"The New England Cook Book, or Young Housekeeper's Guide" by Anonymous is a practical cookbook written in the early 19th century. This work serves as a comprehensive guide for young housekeepers, offering a wide array of recipes that cover various branches of cookery, aimed at making cooking accessible and understandable for all skill levels. The book intends to blend economical cooking with taste, promising to be useful for those seeking to create both plain and more elaborate dishes.  At the start of the book, the author establishes the purpose and scope of the cookbook, emphasizing the necessity for clear and concise cooking instructions. The preface acknowledges the often inadequate guidance found in contemporary cookbooks, claiming to offer both economical and flavorful recipes. It sets the tone for the subsequent content—detailed instructions on how to prepare a variety of meats, vegetables, and baked goods, along with insights on seasoning and cooking techniques. The initial chapters discuss the preparation of specific meats, such as roast beef and chicken, emphasizing both the practical aspects of cooking and the importance of maintaining the natural flavors of the ingredients used. (This is an automatically generated summary.)  nOriginal publication data not identified  aHome economics  aFormulas, recipes, etc.  aCooking, American -- New England style40uhttps://www.gutenberg.org/ebooks/36689  c77529d77529