02058cam a22003013u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000370011324500360015026400510018630000470023733600260028433700260031033800360033650000310037250802160040352010100061953400450162965300220167485600430169699900170173945572UtSlPG20260610134039.0mcr n260607r2014||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aPeterson, Hannah Maryq(Bouvier)14aThe National Cook Book, 9th ed. 1aSalt Lake City, UT :bProject Gutenberg,c2014  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2014-05-03  aProduced by Julia Miller, Chad Vance 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 National Cook Book" by Hannah Mary Peterson is a comprehensive cookbook written in the mid-19th century. This collection is aimed at housekeepers, providing practical recipes applicable for various meals, including soups, meats, fish, and desserts, with a particular focus on American cuisine.    The opening of the cookbook begins with a preface where the author expresses her intentions to present her recipes as simple and concise, aiming to eliminate unnecessary complexities often found in cooking texts. Peterson emphasizes a practical approach, ensuring readers can easily understand the processes without excessive reading. The initial sections detail soup recipes, such as beef and chicken soups, providing clear instructions on preparation and ingredients. Each recipe is structured meticulously, aiming to assist cooks of different skill levels in preparing classic and hearty dishes, indicative of the domestic culinary practices of her time. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, American40uhttps://www.gutenberg.org/ebooks/45572  c86411d86411