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The Butterick Cook Book, with special chapters about casserole and fireless cooking, edited by Helena Judson.

LIBRA - Blank Collection TX715 .J95 1911
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Format:
Book
Author/Creator:
Judson, Helena, editor.
Contributor:
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
Language:
English
Subjects (All):
Cooking, American.
Casserole cooking.
Fireless cookers.
Penn Provenance:
Blank, Fritz (bookplate) (donor)
Physical Description:
5 preliminary leaves, 359, vi pages, [32] unnumbered plates of plates illustrations 21 cm
Place of Publication:
New York, Published by The Butterick Publishing Company, 1911.
Contents:
Appetizers
Soups
Soup accessories
Garnishes
Fish
Meats
Poultry and game
Sauces for Fish, meat, poultry and game
Entrees
Vegetables
Salads and salad dressings
Egg dishes and omelets
Cheese dishes
Yeast, bread, biscuit, buns, gems, muffins, rolls, toast and waffles
Sandwiches
Cereals
Cake
Cake fillings and frostings
Doughnuts, crullers, gingerbread, cookies and small cakes
Paste, pies, tarts and fancy pastry
Puddings and pudding sauces
Cold desserts
Ice-creams, ices, mousses, etc.
Candies
Fruits: fresh and dried
Canning and preserving
Pickles and catsups
Beverages: hot and cold
Foods and beverages for invalids
Chafing dish recipes
Casserole cooking
The fireless cooker
Canned goods
Menus.
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 laid in.
Kislak copy has preliminary page completely disbound.
Kislak copy has advertisement for Lipton's and recipes cut from newspaper laid in.
Other Format:
Online version: Judson, Helena. Butterick cook book.
OCLC:
3962786

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