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 and keeping boiled potatoes in

and keeping boiled potatoes in the fridge for instant crispy smashed potatoes)

and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho

and the invention of the restaurant

recipes like veal pot pie

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 and keeping boiled potatoes inIllus. 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