The Art of Cookery: A Manual for Homes and Schools

377 pp. CONTENTS: Part I.--Marketing: Introduction; How to Select Meat; How to Select Vegetables. Part II.--Food Materials: Introduction; Care of Food Materials; Preparation of Food Materials. Part III.--Methods of Cooking: Introduction; Broiling; Baking; Boiling; Steaming; Stewing; Soup-making; Meat Sauces; Frying; Sick-Room Cookery; Canning, Preserving, and Pickling. Part IV.--Mixing: Introduction; Bread-making; Pastry and Pie; Puddings; Cake-making; Delicate Desserts; Sherberts, Water Ices, and Ice Creams. Part V.--Seasoning: Introduction; Salad-making; Entrees and Side Dishes; Boned Meats; Eggs and Omelets. Part VI.--Serving and Garnishing: Introduction; Carving; Bills of Fare. ABOUT THE AUTHOR: "Emma Pike Ewing (July 1838 – February 1917) was an American author and educator on housekeeping and cooking. Ewing hailed from New York. After the American Civil War, she served as dean, Chautauqua Assembly Cooking School; professor domestic economy, Iowa Agricultural College; director Model School of Household Economics; and affiliated with Marietta College, Ohio, Model Home School of Household Economics. Her contemporaries included, Mary Johnson Bailey Lincoln, Marion Harland, Fannie Merritt Farmer, Sarah Tyson Rorer, Maria Parloa, Gesine Lemcke, Ella Morris Kretschmar, and Linda Hull Larned. Ewing was the author of several cookbooks such as Cooking and Castle-building (1880), Soup and Soup Making (1882), Bread and Bread Making (1883), Salad and Salad Making (1884), A Text-book of Cookery, for Use in Schools (1899), Cookery Manuals (1890), and The Art of Cookery: A Manual for Homes and Schools (1896)."--Wikipedia