000			02163cam a22003373u 4500
001			68983
003			UtSlPG
005			20260610134609.0
006			m
007			cr n
008			260607r20221920utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aCary, Ida Lee
245	1	0	_aCook book of tested receipes
246	1		_aCook book of tested recipes
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2022
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2022-09-13
508			_aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"Cook Book of Tested Recipes" by Ida Lee Cary is a comprehensive cookbook written in the early 20th century. The book is a collection of culinary recipes aimed primarily at home cooks, offering a wide variety of dishes ranging from appetizers to desserts. It likely reflects the tastes and cooking practices of its time, with an emphasis on traditional and practical recipes for everyday meals. The opening of the cookbook introduces the author’s background, highlighting her establishment of the Vassar Tea Room, which became popular among college students for serving lunches and snacks. It outlines the evolution of her tea room from a small operation to a bustling establishment, emphasizing its appeal in the local community. Following this brief history, the book lays out some foundational rules for measuring ingredients and begins with a selection of soup recipes, showcasing both simplicity and flavor in its casual yet informative approach to home cooking. (This is an automatically generated summary.)
534			_pOriginally published: _cUnited States: A. V. Haight Co., 1920
653			_aCooking, American
653			_aCookbooks
856	4		_uhttps://archive.org/details/cookbookoftested00cary/page/n3/mode/2up
856	4	0	_uhttps://www.gutenberg.org/ebooks/68983
999			_c109783 _d109783