Originally published in 1901. Elements of the Theory and Practice of Cookery. The plan of this book can be used equally well weather the pupils work individually or in groups. Recipes making quantities suitable for a samll family are given, as being the most practical from all points of view. The chapter topics are taken up in an order that experience has shown to be a natural and convenient on. The subject matter can be covered in four terms (two school years) in one two-hour lesson being given each week. Many of the earliest books, particularly those dating back to the 1900s and before, are w extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.