Publisher's Synopsis
School and Home Cooking BY Carlotta C. Greer Colonial fireplace, showing a "roasting kitchen" Round Chuck Cuts of beef Rump Cross rib, Boston cut, or English cut Skirt steak; flank steak Fish kettle, showing rack A suggestion for the division of each dollar spent for food The composition of roots and succulent vegetables The composition of butter and other fat-yielding foods The composition of milk and milk products Cuts of veal Cuts of lamb or mutton Lamb chops The composition of fresh and cured meats Cuts of pork We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
