Good Housekeeping cook book : recipes and methods for every day and every occasion / tested, tasted, and approved by Dorothy B. Marsh, Katherine Norris, Adeline Mansfield of the Institute Staff in the kitchens of Good Housekeeping Institute Katharine Fisher, Director.

Format:

Book

Contributor:

Marsh, Dorothy B.

Buffett, Katherine Norris, 1906-2004.

Mansfield, Adeline.

Fisher, Katharine A.

Good Housekeeping Institute (New York, N.Y.)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

254 pages, 1 unnumbered leaf of plates : illustrations ; 19 cm

Edition:

[Second edition].

Place of Publication:

New York : Published by Good Housekeeping, 57th Street at Eighth Avenue, [1934]

Contents:

The kitchen, for comfort, step-saving and convenience

Gas range, using

Electric range, using

Pots and pans, selecting

Keeping up-to-date on foods

Stocking the pantry shelves

Left-overs and the game of thrift

Cooking for two

Some cookery terms

Substituting one ingredient for another

Measuring accurately

Table of abbreviations used in this book

Measres, table of

Weights in terms of amounts

Canned food, approximate contents of tins

Stocking the pantry shelves, suggested list

Serving two persons, quantities to buy

Service six persons, quantities to buy

Vegetables, cooking time table

Roasting temperatures for meats and poultry

Kitchen utensils, suggested list

Beverages and drinks

Fruits

Vegetables

Salads and salad dressings

Eggs

Cereals for breakfast

Macaroni and rice dishes

Cheese dishes

Meats

Poultry and game

Stuffings

Fish and shellfish

Meats, fish and vegetable sauces

Soups

Canapés and hors d'oeuvres

Cocktails and relishes

Sandwiches

Quick breads, biscuits and muffins

Yeast breads and rolls

Cookies

Cakes

Frostings and fillings

Hot desserts

Cold desserts

Frozen desserts

Dessert sauces

Pies and pastries

Candies

Questions and answers for the jelly maker.

Notes:

"1st Edition. Printed July 1933. 2nd Edition Printed March 1934."

"This is a cook book, not a book of meals. We feel that menus and the problems of planning and preparing meals deserve an entire book, not merely part of a cook book."

"The cover of this book should only be wiped off lightly with a damp cloth to remove soil. Do not rub with soapy water or an abrasive."--P. 8.

Includes index.

Local Notes:

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

Other Format:

Online version: Good Housekeeping cook book.

OCLC:

9319821