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The Practical Cookbook

A Book of Economical Recipes

Margaret W. Howard

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Food is cooked to destroy any germs it may contain and to render it more palatable, more digestible, or both. Cooking is the preparation of food by the aid of heat. The common methods of cooking are (i) with water, as boiling, steaming, simmering, and stewing; (2) in the oven, as roast ing or baking; (3) by direct heat, as broiling; (4) with fat, as frying or sauteing.

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