This concise guide to baking, published in 1921, provides an overview of the history of biscuits, quick breads, and cakes, along with practical advice and recipes for making them. It covers a range of topics, including the selection of ingredients, the preparation of dough and batter, and the techniques used in baking. The author, Claudia Quigley Murphy, was a notable American suffragist whose interest in domestic science is evident in this work. While the book may not offer comprehensive coverage of modern baking practices, it remains a valuable resource for those interested in the history and fundamentals of bread and cake making.