Mrs. Welch's cookbook / Mary B. Welch Instructor Domestic Economy Iowa Agricultural College.

Format:

Book

Author/Creator:

Welch, Mary Beaumont (Mary B.), 1840-1923.

Contributor:

Deacon, Ruth E., writer of introduction.

Victorian Society in America. Iowa Chapter, publisher.

Nancy Klavans Cookery Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Cooking.

Penn Provenance:

Klavans, Nancy (donor)

Physical Description:

[8], 279 pages : illustrations, portrait ; 23 cm

Distribution:

Des Moines, Iowa : Crown Craft Printing,

Place of Publication:

Des Moines, Iowa : Iowa Chapter Victorian Society in America, 1985.

Contents:

Foreword

Introduction / Ruth E. Deacon

Preface / Mary B. Welch

Chapter I. The Coming cook

Chapter II. Breakfast, Dinner, and Tea

Chapter III. Terms Used in Cooking

Chapter IV. Utensils

Chapter V. Marketing

Chapter VI. Bread and Breakfast Cakes

Chapter VII. Cake

Chapter VIII. Pies and Puddings

Chapter IX. Sweet Sauces

Chapter X. Custards, Creams, and Soufflees

Chapter XI. Ices

Chapter XII. Soups, Meats, Poultry and Game

Chapter XIII. Savory Sauces

Chapter XIV. Fish and Oysters

Chapter XV. Vegetables

Chapter XVI. Salads

Chapter XVII. Pickles

Chapter XVIII. Eggs, Omelettes, and Cheese Fondus

Chapter XIX. Fruits and Jellies

Chapter XX. Beverages

Chapter XXI. Miscellaneous

Chapter XXII. Food

Chapter XXIII. Food Adulterations

Chapter XXIV. Antidotes to Poisons

Chapter XXV. Dangerous Oils.

Notes:

Facsimile of work originally published by Mills & Co., Des Moines, 1884.

Includes index.

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

Klavans copy has advertising leaflet from Iowa Chapter of Victorian Society in America laid in.

OCLC:

80204704