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:

Procter & Gamble Company, publisher.

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:

[8], 252 pages : illustrations (some color) ; 19 cm

Other Title:

Title on dust jacket: Every good cook knows another cook

Place of Publication:

Cincinnati, OH : Procter & Gamble, 1932.

Contents:

Foreword

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 occasion

Index-What to serve and how to serve it

Time tables and charts.

Notes:

"36-T"--Title-page verso.

"Besides the latest information on nutrition and table service, it contains more than five hundred recipes, all of which were carefully tested before they were permitted a place here. The majority of them call for Crisco - but there are recipes for foods, too, in which no shortening is used, because it is desired that this book shall be a rounded-out cooking guide of the greatest possible value to the average homemaker."--Foreword.

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.

OCLC:

7658477