The "Woman's Institute of Domestic Arts" in Scranton, PA ran a correspondence cooking course to teach women how to prepare, cook and serve food using the most up-to-date information available. Tens of thousands of women in rural and suburban areas in America and worldwide benefited from this educational program.These are more training manuals than cook books. Much like an early Joy of Cooking with a lot more details about how to do things and less specific recipes. Maybe Bittman's how to cook everything series is a better analog.
The read online and EPUB versions from gutenberg.org are well laid out with a functioning table of contents. There aren't any links from the index, unfortunately. You'll want the versions with images. I haven't tried the Kindle versions, so I'm not sure how functional they are.
The bread sections seem fairly thorough in explaining the process. The bread recipes are pretty basic. I haven't read through all the sections other than the yeast bread ones, so I don't know how useful they are.
I noticed the suggested cooking times for vegetables are incredibly long by today's standards.
These recipes may not conform to modern safety standards or call for ingredients that aren't common or in the same form today as they were then. Be careful out there.
Gutenberg.org lumps all 5 volumes under the same title, so I put together this list with descriptions here.
Woman's Institute Library of Cookery Vol. 1
Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Woman's Institute Library of Cookery Vol. 2
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Woman's Institute Library of Cookery Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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