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001			17438
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aWilson, Mary A.
245	1	0	_aMrs. Wilson's Cook Book : _bNumerous New Recipes Based on Present Economic Conditions
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 2006-01-01
508			_aProduced by Bethanne M. Simms, William Flis, and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Mrs. Wilson's Cook Book" by Mary A. Wilson is a culinary guide focused on practical recipes and cooking techniques written in the early 20th century. The book is based on contemporary economic conditions and emphasizes the nutritional importance of well-cooked meals for family health and well-being. It offers a variety of recipes and cooking advice aimed at helping the modern housewife create economical and palatable food. At the start of the cook book, the author shares a heartfelt preface that highlights the significance of food quality on health, describing well-prepared meals as essential for physical well-being. She stresses the importance of understanding ingredients, particularly flour and yeast, when making bread, and introduces various methods such as the sponge method and straight dough method. The opening portion serves as a thorough introduction to baking bread, covering key aspects like the right temperature, the importance of kneading, and specific techniques to ensure successful baking. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/17438
999			_c58824 _d58824