000			02856cam a22003253u 4500
001			37680
003			UtSlPG
005			20260610133847.0
006			m
007			cr n
008			260607r2011||||utu|||||o|||||||||||||| d
010			_a16022114
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aReed, Myrtle, _d1874-1911
245	1	4	_aThe Myrtle Reed Cook Book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2011
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2011-10-10
505	0		_aThe philosophy of breakfast -- How to set the table -- The kitchen Rubaiyat -- Fruits -- Cereals -- Salt fish -- Breakfast meats -- Substitutes for meat -- Eggs -- Omelets -- Quick breads -- Raised breakfast breads -- Pancakes -- Coffee cakes, doughnuts, and waffles -- Breakfast beverages -- Simple salads -- One hundred sandwich fillings -- Luncheon beverages -- Eating and dining -- Thirty-five canapés -- One hundred simple soups -- Fifty ways to cook shell-fish -- Sixty ways to cook fish -- One hundred and fifty ways to cook meat and poultry -- Twenty ways to cook potatoes -- One hundred and fifty ways to cook other vegetables -- Thirty simple sauces -- One hundred and fifty salads -- Simple desserts.
508			_aProduced by Sharon Joiner, Sam W. 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.)
520			_a"The Myrtle Reed Cook Book" by Myrtle Reed is a culinary guide written in the early 20th century. The book offers a collection of recipes and insights into the art of cooking, with a particular focus on meals centered around breakfast. Through its whimsical and thoughtful prose, it emphasizes not only the recipes but also the aesthetic value of dining and the cultural significance of food. The opening of this cook book introduces the philosophy behind breakfast, highlighting its historical roots and varying approaches across different cultures. It critiques both the extravagant English breakfast and the minimalist French approach, suggesting a balance that caters to individual preferences. Additionally, Myrtle Reed unveils her practical tips on planning meals efficiently, while advocating for a pleasant breakfast atmosphere to promote a positive mood for the day ahead. Overall, the beginning sets a convivial and thoughtful tone for the culinary journey that follows in the subsequent recipes and sections. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/37680
999			_c78520 _d78520