Distinctly a cook-book, this 1910 volume by Mary Lincoln and Anna Barrows aims "not to answer the question 'what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body." | Home Science Cook Book by New-York Historical New-York Historical Society, Paperback | Indigo Chapters