The New American Cook Book. / Editor-in-Chief Lily Haxworth Wallace. Home Economics Lecturer and Writer, Instructor, Household Arts Department The Ballard School, New York City; assisted by fifty-four leading Authoritieson Domestic Science and the Art of Modern Cooking.

Format:

Book

Author/Creator:

Wallace, Lily Haxworth.

Contributor:

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:

930 pages, 8 unnumbered leaves of color plates : illustrations (some color) ; 21 cm

Place of Publication:

New York : American Publishers' Alliance, 1942.

Contents:

Introduction

Use the index

Cooking methods and definitions

Fruits, selecting and cooking

Cereals

Eggs and egg dishes

Beverages

Hors d'oeuvres, canapes, cocktails, appetizers

Soups and soup stock

Salads and salad dressings

Breads and quick breads

Fish and shellfish

Meats, poultry, game, snails, frogs' legs, turtles

Vegetables, selecting and cooking

Sauces, stuffings, accompaniments

Cheese and cheese dishes

Macaroni, spaghetti, noodles, vermicelli

Desserts, ice creams, sherbets

Pies, pastries, tarts, turnovers

Cakes, small cakes, cookies

Frostings, icings, fillings, sauces

Sandwiches

Large-quantity cooking

Tasty foreign dishes

Canning, preserving, pickling, brining

Candies, confections, nuts

Liquors, cocktails, wines

The efficient kitchen

Menu planning for health and pleasure

Menus for entertaining

Menu planning for weight regulation

The art of carving

Table setting and service

Herbs and spices

Canned foods

Twosome cooking

Cooking in high places

Foreign cooking terms.

Notes:

"Copyright by Books, Inc., 1941."

"Throughout the New American Cook book every sentence - every word - has been carefully weighed for accuracy and to make certain that the exact shade of meaning intended has been given to the reader. Every recipe, every chapter, and every aticle in the book has been designed so that everyone who reads may understand."--P. 13.

Thumb index.

"Including illustrations, this book contains 1032 pages"--P. 930

Blue cloth boards lettered and decorated in white on front cover and lettered in white on spine. Illustrated color endpapers.

Local Notes:

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

Malgieri Collection copy has "American Publishers' Alliance" in edition statement on title page. "Books Inc." printed in white on end of spine.

OCLC:

702580768