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 / by Fannie Merritt Farmer.
|Main Author:||Farmer, Fannie Merritt, 1857-1915.|
Boston : Little, Brown, and Co., 1920, c1918.
Rev. ed., with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values. With 133 half-tone illustrations.
Janice Bluestein Longone Culinary Archive.
Table setting and decoration.
Canning and preserving.
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.
"With over 133 half-tone illustrations."
xv, 656 p. :
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