This book of recipes is prepared for the use of the many teachers and students of cooking, who feel the need of standard recipes for the every–day dishes with directions simply and concisely stated.
The book represents a compilation of recipes that have been in use in cooking schools of the country for many years. It is not designed for the use of experienced cooks who are seeking a wider variety and a greater elaboration of recipes but for the young cook who desires to prepare simple dishes well. Each recipe has been carefully tested and every care has been taken to state the directions definitely. In every class which has used the recipes and with every teacher with whom the compiler has worked, suggestions, criticisms, and improvements have been made, so that the book represents the combined labors of many students of cooking. The chapter on Food Preservation contains the material used in a Hampton leaflet prepared with the aid of Miss Alma Kruse whose faithful labors made its completion possible.
To all who have thus aided in the preparation of the recipes sincerest gratitude is hereby expressed, and the compiler hopes that this publication will be the means of extending to young teachers the benefits of practices that have proved of value in many schools of cooking.
— Excerpt from “Introduction: A Book of Recipes for the Cooking School” by Carrie Alberta Lyford
Carrie Alberta Lyford
Title: A Book of Recipes for the Cooking School
Press of The Hampton Normal & Agricultural Institute, Hampton, Virginia
Publication Date: 1921
Binding: Casebound Hardcover
Book Condition: Good
Book Type: Cookbook
All books are padded and wrapped carefully. Most are shipped in a box, unless very small, in which case they will be shipped in a padded envelope.