Better Homes and Gardens Cook Book / written by the foods editors of Better Homes & Gardens. Every recipe has been tested at least three times by our Tasting-Test Kitchen staff.

Format:

Book

Author/Creator:

Better Homes and Gardens.

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 (donor)

Physical Description:

1 volume (various pagings) illustrations (some color) 25 cm

Edition:

Revised edition

Other Title:

Better Homes and Gardens Cook Book : every recipe tested in Better Homes & Gardens' Tasting-Test Kitchen

Place of Publication:

Des Moines, Iowa, Meredith Publishing Company, 1950.

Contents:

Nutrition

Meal-planning ... Meal-making

Special helps

Appetizers, Beverages

Breads

Cakes, cookies, frostings, and fillings

Candy

Canning and freezing

Casseroles and one-dish meals

Desserts

Eggs and cheese

Leftovers

Meats, poultry, and fish

Pastry and pies

Salads and salad dressings

Soups and sauces

Vegetables

Special meals and foreign cookery

Table setting.

Notes:

"Twenty-first printing of De Luxe Edition."

"3,800,000 Copies Printed. America's Best-Selling Cook Book"

"In every issue of Better Homes & Gardens magazine there are four punched-hole recipe pages ready for quick and easy insertion in your 'Better Homes & Gardens Cook Book'."

Includes index.

OCLC:

1343312683