MAPLE LEAF COOKING SCHOOL a Complete home Study Course for Beginners and Others in Twelve Easy Lessons (Three Books Complete Lessons 1 to 4; Lessons 5 to 8; Lessons9 to 12 The True Fundamentals of Good Cooking

Toronto: Maple Leaf Milling Co. Limited, 1932. (CAD) Presumed 1st editions with copyright date of 1932 to the bottom of the last page. No markings, very light soiling to the covers, touch of rust to staples, otherwise Very Good used copies Three booklets each 9x6", green and silver card covers, side stapled, each booklet comprising four lessions of 8 pages each for a total of 32 pages per booklet. A Diploma was offered to "any grl or woman" who passed the exam givien by the Maple Leaf Cooking School. Enrolment was made through the mail to Toronto. The booklet provide succinct cookery informtion and techniques arranged in easy to digest sections: Sauces for meat, fowl, fish; the simple batters; biscuits; pastry and pie fillings; meat, poultry, fish; vegetables; eggs and cheese; bread; cakes;fillings and frostings;cookies; desserts. There seems to be a preponderance of recipes for baked goods and desserts (all using flour). The recipes are brief and concise, following a typical introductory commentary on general techniques pertaining to the subject at hand. The first lesson starts of with the statement: "Most women and all little girls like to cook." The course is planned for the beginner, the young girl, whose mother wpuld like her to "start right" , for the business girl who has not kept house,and for the home-maker who is dissatisfied with her cooking. The booklets are surprisingly uncommon especially in the complete set. (1.4 JM ITF docket 45. Staple Bound. Very Good. 8vo - over 7¾" - 9¾".