Pressure cooking.

Format:

Book

Author/Creator:

Allen, Ida Bailey, 1885-1973.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pressure cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, , [2], 403, [1] pages, [8] unnumbered pages of plates illustrations 22 cm

Distribution:

Garden City, N.Y., Printed at The Country Life Press,

Place of Publication:

Garden City N.Y., Garden City Publishing Co. [1949]

Contents:

Your Pressure-Cooker and You

Pressure Cooking Terminology

Soups and Chowders Double-Quick

Meat, Poultry and Game in the Pressure-Cooker

Beet in Appetizing Ways

Lamb and Mutton Specials

Scintillating Ways with Veal

Taste-Teasing Specials with Fresh Pork, Smoked and Cured Meats

The Organ Meats as Honor Foods

Chicken, Duck, Turkey, Guinea Hen and Game

Interesting Accompaniments to Meat and Poultry

Top-Flight Fish and Sea Food Dishes

Sauces and Gravies with that Piquant Taste

Pressure Cooking Fresh and Frozen Vegetables

Legumes or Dried Vegetables in Hurry-Up Time

Cereals-A Revelation in Flavor

Pressure-Steamed Desserts, Puddings and Breads

Pressure-Cooked Fresh and Dried Fruits

Canning Day by Day

Meals that Save Kitchen Hours

When You Entertain.

Notes:

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 recipes written in ms. throughout with other recipes cut from newspapers and magazines pasted on title page and scattered throughout the text.

Kislak copy has cards and scraps of paper with addresses and recipes laid in.

OCLC:

1865378