The Ogilvie cook book.

Format:

Book

Contributor:

Ogilvie Flour Mills Company.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Canadian.

Cooking.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Murphy, Pam (autograph) (Malgieri Collection copy)

Physical Description:

319 pages, 1 unnumbered page : illustrations (some color) ; 24 cm

Edition:

Tenth edition.

Place of Publication:

[Toronto] : [Printed by Beckford Lithographers], [1957.]

Contents:

Appetizers

Beverages

Breads

Cakes, fillings and frostings

Calorie counters

Candies and confections

Cereals

Cheese

Cookies

Deep-freeze

Desserts

Egg dishes

Fish and shellfish

Food information

Macaroni, noodles and spaghetti

Meats

Outdoor cookery

Pies and pastries

Pickling and preserving

Poultry and game

Rice

Salads and salad dressings

Sandwiches

Sauces

Soups

Stuffings

Vegetables

Baby foods.

Notes:

"Tenth Edition. Revised, September 1957. First Printing."

"Typographic design and composition by Cooper & Beatty, Limited. The text type being Bookman with Cushing Old Style and the display type Clarendon."--Colophon.

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy has ms. annotation "March 17, 1958. Here's an interesting new cook book that I thought you might like to have in your own home. The aluminum foil cover is unusual - and the book itself contains wonderful recipes, many of them using Reynolds Wrap and contributed by our own Eleanor Lynch. This cook book is a tradition with one of our Canadian customers, Ogilvie Flour Mills. I believe you'll agree they have done an excellent job. Best regards Pam Murphy"

OCLC:

35947117