Insisting that waste in the kitchen is a duty every householder must stamp out, Lady Barker explains the chemistry of food and then the practical handling of bread, beef, fish, potatoes and other vegetables, flour, broths and soups. She was connected with the new South Kensington cookery school of the 1870s and writes with brisk good sense.
A glimpse of Victorian domestic science by the author of Station Life in New Zealand, best read as history. Download the free EPUB.