Good Housekeeping's Book of Meals, tested, tasted, and approved : favorite recipes and menus from our kitchens to yours / Good Housekeeping Institute Katharine Fisher, Director.

Format:

Book

Contributor:

Good Housekeeping Institute (New York, N.Y.), publisher.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Menus.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

256 pages, 1 unnumbered leaf of plates : illustrations ; 19 cm

Edition:

Fourth Edition

Other Title:

Book of Meals

Meals tested, tasted, and approved

Place of Publication:

New York : Published by Good Housekeeping, 1931.

Contents:

Planning the Meals. Meals that keep us fit; Meals for the children; Meals when we "eat out"; Meals for the whole family; Meals that fit our pocketbook; Meals just for two; Time-saving meals; Meals out-of-doors; A word about left-overs; The part the kitchen plays

Methods of Cooking

Cookery Terms

Weights and Measures

Beverages-Tea, Coffee and Cocoa. Milk and Iced Fruit Drinks

Milk, the Foundation of our Meals

Vegetable Meals and Meals with Vegetables

Building Salads into your Meals

Eggs in Various Ways

Cereals for Breakfast

Macaroni and Rice Dishes

When You Serve Cheese

Meat-Roasts, Chops and Steaks. Cooking less tender cuts of meat; A miscellany of meats

When You Serve Poultry and Game. Stuffings

Fish any Day in the Week

Sauces and Gravies for Meats, Fish and Vegetables

Making Soups of all Kinds

When and How to use Canapés and Hors d'Oeuvres

Fruit, Vegetable and Fish Cocktails

Deep Fat Drying

A Chapter on Sandwiches

Baking-Powder Biscuits and Shortcakes

Quick Breads

Quick Loaf Breads

Raised Breads and Rolls

Cookies

Cakes-Cakes Using Shortening. Sponge cakes; Cake fillings and icings

A Variety of Desserts

Sweet Sauces

Menus-Menus for Every Day. When you entertain

The Etiquette of Table Service

Jellies, Jams and Pickles.

Notes:

"1st Edition Printed April, 1930. 2nd Edition Printed May 1930. 3rd Edition Printed December, 1930. 4th Edition Printed August, 1931."

"This book is not for sale. It may be obtained only with a subscription to Good Housekeeping"--Title page verso.

Red and white candy cane striped cover design.

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.

Other Format:

Online version: Good housekeeping's book of meals, tested, tasted, and approved.

OCLC:

38932789