02857cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000290012624500300015526400510018530000470023633600260028333700260030933800360033550000310037150507180040250802130112052010710133353400450240465300220244985600430247199900170251437680UtSlPG20260610133847.0mcr n260607r2011||||utu|||||o|||||||||||||| d  a16022114  aUtSlPG 7aen2iso639-1 4aTX1 aReed, Myrtle,d1874-191114aThe Myrtle Reed Cook Book 1aSalt Lake City, UT :bProject Gutenberg,c2011  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2011-10-100 aThe philosophy of breakfast -- How to set the table -- The kitchen Rubaiyat -- Fruits -- Cereals -- Salt fish -- Breakfast meats -- Substitutes for meat -- Eggs -- Omelets -- Quick breads -- Raised breakfast breads -- Pancakes -- Coffee cakes, doughnuts, and waffles -- Breakfast beverages -- Simple salads -- One hundred sandwich fillings -- Luncheon beverages -- Eating and dining -- Thirty-five canapés -- One hundred simple soups -- Fifty ways to cook shell-fish -- Sixty ways to cook fish -- One hundred and fifty ways to cook meat and poultry -- Twenty ways to cook potatoes -- One hundred and fifty ways to cook other vegetables -- Thirty simple sauces -- One hundred and fifty salads -- Simple desserts.  aProduced by Sharon Joiner, Sam W. 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 Myrtle Reed Cook Book" by Myrtle Reed is a culinary guide written in the early 20th century. The book offers a collection of recipes and insights into the art of cooking, with a particular focus on meals centered around breakfast. Through its whimsical and thoughtful prose, it emphasizes not only the recipes but also the aesthetic value of dining and the cultural significance of food.  The opening of this cook book introduces the philosophy behind breakfast, highlighting its historical roots and varying approaches across different cultures. It critiques both the extravagant English breakfast and the minimalist French approach, suggesting a balance that caters to individual preferences. Additionally, Myrtle Reed unveils her practical tips on planning meals efficiently, while advocating for a pleasant breakfast atmosphere to promote a positive mood for the day ahead. Overall, the beginning sets a convivial and thoughtful tone for the culinary journey that follows in the subsequent recipes and sections. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, American40uhttps://www.gutenberg.org/ebooks/37680  c78520d78520