000			02172cam a22003013u 4500
001			9937
003			UtSlPG
005			20260610133237.0
006			m
007			cr n
008			260607r2006||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aWoman's Institute of Domestic Arts and Sciences
245	1	0	_aWoman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2006
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2006-02-01
508			_aProduced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders
520			_a"Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game" is a practical cookbook published in the early 20th century, focusing on essential cooking techniques and recipes for foundational food items. This volume specifically addresses the preparation of soups and various proteins such as meat, poultry, and fish, aiming to equip housewives with the knowledge necessary for enhancing their meal offerings and maximizing food economy. The opening of this comprehensive guide sets the stage for the importance of soups in meals, emphasizing their dual roles as appetizers and nutritious components. It discusses the history and classification of soups, detailing the essential ingredients and methods for making stock, which serves as the foundation for countless soup varieties. As the text progresses, it seamlessly transitions into the preparation of meats, detailing the cuts, cooking methods, and best practices for selecting and caring for these protein sources. This foundational information aims to demystify cooking processes, making them accessible and manageable for every housewife. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/9937
999			_c51558 _d51558