Clayton, H. J. <br/><br/>
Clayton's Quaker Cook-Book :  Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes 

 - 1 online resource :  multiple file formats 
<br/><br/> Release date is 2012-02-10 
<br/><br/>Produced by Jason Isbell, Julia Miller and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net (This<br/>file was produced from images generously made available<br/>by The Internet Archive/American Libraries.)  Produced by Jason Isbell, Julia Miller and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net (This<br/>file was produced from images generously made available<br/>by The Internet Archive/American Libraries.) 
<br/><br/> "Clayton's Quaker Cook-Book" by H. J. Clayton is a practical treatise on culinary arts written in the late 19th century. The book aims to provide clear and simple instructions for the preparation of a wide variety of foods, emphasizing healthful and economical cooking practices. The author draws on over thirty years of personal experience to cater to the diverse tastes and preferences of readers from all walks of life.  The opening portion of the book introduces the author's culinary philosophy and lays the groundwork for the recipes that follow. It begins with a preface that reflects on the multitude of cookbooks available and the necessity for practical guidance, especially in preparing nourishing meals. The author shares insights into the history of cooking, detailing various methods and their importance in retaining the nutritional qualities of food. Emphasizing straightforward and tested guidance, the introduction sets the stage for the subsequent recipes, which range from soups and fish dishes to meats, vegetables, and desserts, all aimed at ensuring flavorful and appealing meals. (This is an automatically generated summary.) 
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<br/><br/><label>LCCN: </label>08018939 
<br/><br/><label>Subjects--Index Terms: </label>Cooking, American 
<br/><br/><label>LC Class. No.: </label>TX