A Text-Book of Cooking / by Carlotta C. Greer Head of the Department of Foods and Household Management in the East Technical High School, Cleveland, Ohio.

Format:

Book

Author/Creator:

Greer, Carlotta C. (Carlotta Cherryholmes), 1879-1965, author.

Contributor:

Malgieri, Nick, donor (Malgieri Collection copy).

Yates, Pearl, autograph (Malgieri Collection copy).

Grad, Laurie Burrows, associated name, former owner.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Physical Description:

xvi, 431, [1] pages, [1] unnumbered leaf of plates : illustrations ; 20 cm

Manufacture:

Norwood, Mass. : Norwood Press J. S. Cushing Co. - Berwick & Smith Co.,

Place of Publication:

Boston : Allyn and Bacon, [1915]

Contents:

Foreword

Part I. The Cooking of Foods. Division One. Introduction to Cooking; Division Two. Energy-giving or Fuel Foods: Carbohydrates; Division Three. Energy-giving or Fuel Foods: Fats and Oils; Division Four. Energy-giving and Body-building Foods: Protein; Division Five. Body-building and Body-regulating Foods: Ash (Mineral Matter); Division Six. Body-regulating Food: Water; Division Seven. Stimulating Materials: Food Adjuncts; Division Eight. Frozen Desserts; Division Nine. Quick Breads: Pour Batters; Division Ten. Quick Breads: Drop Batters; Division Eleven. Quick Breads: Soft Doughs; Division Twelve. Yeast Breads: Stiff Doughs; Division Thirteen. Cakes; Division Fourteen Pastry; Division Fifteen. Food Combinations; Division Sixteen. The Preservation of Food; Division Seventeen. Supplementary

Part II. Planning and Serving Meals; Calculation of the Food Value of Meals. Chapter I. Menu Making; Chapter II. The Luncheon Box; Chapter III. The Sick-room Tray; Chapter IV. Dining Room Service; Chapter V. Dining Room Courtesy; Chapter VI. Cost of Food; Chapter VII. Measurement of the Fuel Value of Foods; Chapter VIII. Food Requirement; Chapter IX. Measurement of the Fuel Value of Food Applied to Daily Food Requirement; Chapter X. Diet for Children and Infants.

Notes:

Includes "Books for Reading" (pages 395-396) and index.

Navy cloth boards lettered and ruled in white on front cover and spine.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri has autograph of Pearl Yates.

TX663.G7: presented to the Penn Libraries by Laurie Burrows Grad has signature of "Viola Allen C.R.240" on front free endpaper; handwritten recipes for cake, puddings and sauce on back free endpaper and pastedown.

OCLC:

3865586