Home Science Cook BookPaperback, 4 January 2008

Distinctly a cook-book, this 1910 volume by Mary Lincoln and Anna Barrows aims not to answer the question 'what as to choice of foods, nor why certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell how to put materials together to produce results pleasing to the eye and palate and nourishing to the body.