The Art of Cooking and Serving, by Sarah Field Splint Editor Food Department, McCall's Magazine. Formerly: Chief of Division of Food Conservation, U. S. Food Administration; Associate Editor, The Delineator; Editor, The Woman's Magazine.

Format:

Book

Author/Creator:

Splint, Sarah Field, 1883-1959.

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:

4 preliminary leaves, 252 pages illustrations (some color) 19 cm

Place of Publication:

Cincinnati, Ohio, Procter & Gamble 1926.

Contents:

Table Service in the Servantless House

Table Service in the House with a Servant

Helpful Cooking Equipment

How to Plan Your Meals

Deep Fat Frying

Soups

Cereals and Cheese

Eggs

Fish

Meat and Poultry

Vegetables

Meat, Fish and Vegetable Sauces

Quick Breads

Yeast Breads

Salads

Sandwiches

Cakes and Cookies

Pastry

Desserts and Sauces

Candy

Large Quantity Cooking

Specialty Dishes

Spring-Summer Menus

Autumn-Winter Menus

Menus for Special Occasions

Index-What to Serve and How to Serve It

Time Tables and Charts.

Notes:

"Crisco is the trade-mark for a superior shortening manufactured by The Procter & Gamble Co., Cincinnati, U.S.A."--Title-page verso.

Includes index.

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.

Kislak copy has spine portion of cover wanting.

Other Format:

Online version: Splint, Sarah Field, 1883-1959. Art of cooking and serving.

OCLC:

5934267