Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

Principles of Cookery

5 recipes in this part of Mrs. Fryer's Loose Leaf Cook Book.

Protein

e. g., flesh of meat, yolk and white of eggs, wheat, flour, etc.

Uses of Nutrients in the Body

e. g., white (albumen) of eggs, curd (casein) of milk, lean meat, gluten of wheat, etc. FATS........ Are stored as fat........ e. g., fat…

Spatula

GLASS MEASURING CUP NEST OF SPOONS USING SPATULA TO SCRAPE A BOWL but they have an additional value in stirring the intellectual curiosity…

Entertaining (Hospitality-the pleasant)

Hospitality-the pleasant practice of entertaining friends and strangers with kindness and liberality. -The Hostess. • • THE

Entertaining (HE most formal of social)

HE most formal of social functions is the formal dinner. The dignity of the occasion demands that everything be correct, the invitations…

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