Williams, Mary E. & Katharine R. Fisher.  Elements of the Theory and Practice of Cookery: A Text-Book of Domestic Science for Use in Schools.  Fine Press Ever wondered how to pan-fry

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it

Seventy-Five Receipts for Pastry

and the invention of the restaurant

sweet fried dough dusted in powdered sugar

Williams, Mary E. & Katharine R. Fisher.  Elements of the Theory and Practice of Cookery: A Text-Book of Domestic Science for Use in Schools.  Fine Press Ever wondered how to pan-fryIllus. from photographs and charts. Pictorial blue cloth. Revised & Enlarged Edition. NY: Macmillan, [1928]. First published in 1900, and again in 1916, this enlarged edition includes an expansive view of food science and nutrition, with illustrations of everything from meat cuts and fish identifications, to the water composition of vegetables and utensils used for making preserves. Some rubbing to spine ends and corners, period inscription to front