School and Home Cooking
1920
''School and Home Cooking'' by Carlotta C. Greer, first published in 1920, is an educational guidebook designed to teach cooking and food management techniques. It serves as a practical resource for students, emphasizing efficient and economical kitchen practices while covering topics like food selection, nutritional value, and cooking processes. Greer employs a psychological approach to engage learners, making it a valuable tool for both educational settings and home use.
