250 ways to prepare poultry and game birds / edited by Ruth Berolzheimer Director, Culinary Arts Institute ; Associate editors Edna L. Gaul, Ethel Marie McDonald, Helen Lucy Kinney, Madeleine Jasper, Ann Heiberg, Louise Willey.

Format:

Book

Contributor:

Berolzheimer, Ruth.

Gaul, Edna L.

McDonald, Ethel Marie.

Kinney, Helen Lucy.

Jasper, Madeleine.

Heiberg, Ann.

Willey, Louise.

Culinary Arts Institute.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Encyclopedia of cooking ; 4.

[The encyclopedia of cooking] ; 4

Language:

English

Subjects (All):

Cooking (Poultry).

Cooking (Game).

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

48 pages : illustrations (1 color) ; cm.

Other Title:

250 poultry and game recipes

Two hundred fifty ways to prepare poultry and game birds

Place of Publication:

Chicago, Ill. : Consolidated Book Publishers, 1952.

Notes:

"Culinary Arts Institute."

"Roasted and baked chicken; Broiled chicken; Stewed chicken; Fried chicken; Creamed chicken; Chicken casseroles; Pies and shortcakes; Chicken loaves; Salads; Chicken sandwiches; Poultry livers; Ducks; Geese; Turkeys; Pigeon and squabs; Game; Miscellaneous."

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 recipe cut from magaine laid in.

OCLC:

708086523