First Lessons In The Principles Of Cooking (By Lady M. A. Barker) by Mary Anne Broome. This work, published in 1874, is a practical guide to domestic science and cooking, organized in three parts. It begins with introductory reflections on economy, cleanliness, and education, urging households to reduce waste via informed cooking and resource management. Part I surveys the chemical composition of food, explaining the roles of proteins and minerals in bread, beef, fish, and vegetables, and emphasizing the importance of balanced diets and oxygen, nitrogen, and carbon. Part II discusses modes of food preparation and kitchen discipline, including bread making, flour preparations, vegetables, soups, and the efficient use of fuel. Part III applies these principles to diet across social classes, considering daily meals, school-era nutrition, and the need for widespread culinary education, including a National School of Cookery. The book blends science, social critique, and practical recipes to improve household economy and health.

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