Marion Harland's cook book of tried and tested recipes, containing the following recipes: Bread sponge and Breakfast breads, other Breakfast Breads, Eggs, Broiled and Fried Meats, Boiled Meats, What to do with Left Overs, Other Dinner Dishes, Meats, Vegetables, Desserts, Cake Making, Soups, Jellies, Creams and other Fancy Dishes for Luncheons, Teas, or Supper Parties. How to Make Tea and Coffee, Etc. by Marion Harland, Author of "Common Sense in the Household," "The Dinner Year Book," "The Cottage Kitchen," &c.

Format:

Book

Author/Creator:

Harland, Marion, 1830-1922.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

156, [4] pages 20 cm

Other Title:

Marion Harland's cook book

Place of Publication:

Baltimore, I. & M. Ottenheimer Publishers, 1907.

Contents:

Home-made Yeast and the First Loaf

Bread Sponge and Breakfast Breads

Breakfast Breads

Other Breakfast Breads

Eggs

Broiled Meats

Fried Meats

What to do with Leftovers

Other Dinner Dishes

Meats

Vegetables

Desserts

Cake-Making

Jellies, Creams, and other Fancy Dishes for Tea and Luncheon, or Supper-Parties.

Notes:

Includes index.

Publisher's advertisements: [3] pages at end.

White illustrated cover.

Local Notes:

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

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Harland, Marion, 1830-1922. Marion Harland's cook book of tried and tested recipes.

OCLC:

4838303