The Chicago Record cook book. Seasonable, inexpensive bills of fare for every day in the year, designed to furnish "good living" in appetizing variety, at an expense not to exceed $500 a year for a family of five; arranged so that remnants from one day can frequently be used with menus of the next ; 1,100 prize menus with recipes carefully indexed, the cream of 10,000 manuscripts contributed by the women of America to the Chicago Record's daily contest for menus for a day.

Format:

Book

Author/Creator:

Chicago Record.

Contributor:

Chesbrough, Mary Mott, editor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Low budget cooking.

Menus.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (inscription)

Physical Description:

607, [1] pages 20 cm

Place of Publication:

Chicago : Published by The Chicago Record, 1896.

Notes:

Contains menus for breakfast, lunch and dinner for every day of the year.

"The larger part of ... [the menus] have been published in the Chicago Record."--Preface.

Recipes are attributed.

Edited by Mary Mott Chesbrough.

Published also under titles: The Daily News cook book and The Chicago Record prize cook book.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy inscribed "To Fritz, with our thanks and love for a great dinner on March 16, 1989 the 5th Book & the Cook Philadelphia.Mrs. Babara. We just love the new restaurant!".

Kislak copy has recipes cut from newspapers and some written in ms. on lining papers.

OCLC:

3836748