The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values /
| Data(s) |
15/05/1918
|
|---|---|
| Resumo |
Includes household hints; samples of menus; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake. Advertisements at end. Cf. Bitting, K.G. Gastronomic bib., p. 153-154. Includes index. "With over 133 half-tone illustrations." Mode of access: Internet. Tan calico-grain cloth; upper cover and spine titled in dark brown. Exhibitable: illustrations of kitchen equipment, food serving suggestions, and table settings. ACQ: 37334; Mr. and Mrs. Daniel A. Sherkow; Gift; 12/15/2009. |
| Formato |
bib |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
Boston : Little, Brown, and Co., |
| Direitos |
Items in this record are available as Public Domain, Google-digitized. View access and use profile at http://www.hathitrust.org/access_use#pd-google. Please see individual items for rights and use statements. |
| Palavras-Chave | #Janice Bluestein Longone Culinary Archive. #Cooking. #Menus. #Table setting and decoration. #International cooking. #Canning and preserving. #Baking. #Home economics. |
| Tipo |
text |
