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The Myrtle Reed Cook Book [recurso electrónico] / Myrtle Reed

By: Reed, Myrtle, 1874-1911
Material type: Continuing resourceContinuing resourceAnalytics: Show analyticsPublisher: Project Gutenberg, 2011Subject(s): Cooking, AmericanLOC classification: TXOnline resources: Click here to access online
Contents:
The philosophy of breakfast -- How to set the table -- The kitchen Rubaiyat -- Fruits -- Cereals -- Salt fish -- Breakfast meats -- Substitutes for meat -- Eggs -- Omelets -- Quick breads -- Raised breakfast breads -- Pancakes -- Coffee cakes, doughnuts, and waffles -- Breakfast beverages -- Simple salads -- One hundred sandwich fillings -- Luncheon beverages -- Eating and dining -- Thirty-five canapés -- One hundred simple soups -- Fifty ways to cook shell-fish -- Sixty ways to cook fish -- One hundred and fifty ways to cook meat and poultry -- Twenty ways to cook potatoes -- One hundred and fifty ways to cook other vegetables -- Thirty simple sauces -- One hundred and fifty salads -- Simple desserts.
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The philosophy of breakfast -- How to set the table -- The kitchen Rubaiyat -- Fruits -- Cereals -- Salt fish -- Breakfast meats -- Substitutes for meat -- Eggs -- Omelets -- Quick breads -- Raised breakfast breads -- Pancakes -- Coffee cakes, doughnuts, and waffles -- Breakfast beverages -- Simple salads -- One hundred sandwich fillings -- Luncheon beverages -- Eating and dining -- Thirty-five canapés -- One hundred simple soups -- Fifty ways to cook shell-fish -- Sixty ways to cook fish -- One hundred and fifty ways to cook meat and poultry -- Twenty ways to cook potatoes -- One hundred and fifty ways to cook other vegetables -- Thirty simple sauces -- One hundred and fifty salads -- Simple desserts.

Public domain in the USA.

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