A Guide to Making Simple, Thin, and Vegetarian Lunches . Recipes of the early twentieth century for cooking both on weekdays and on holidays The only desire of the author is that the compiled manual be useful to each family and become a necessary allowance in any household. The manual is the result of 35 years of experience in the author's cooking. You will get acquainted with the recipes of a variety of cold and hot dishes, pastries and desserts learn how to cook wines, liqueurs, punches, lemonades and kvass at home. homemade sausages and homemade canned pickles, sauerkraut, jams, marmalades, jelly and pastil will also learn how to cook homemade dairy products: cottage cheese, butter, cheese. Writing this book, the author tried to make the best choice from all the recipes collected and improved by her over the years, from personal experience. In the preparation of recipes, the author sought for possible simplicity and clarity, and at the same time, in accordance with local conditions, tried to reduce the cost of cooking.