Rice : 200 delightful ways to serve it.

Format:

Book

Author/Creator:

Southern Rice Industry, New Orleans, issuing body.

Contributor:

McLean, Beth Bailey, 1892-1976, writer of introduction.

Gosfeld, Phyllis, associated name, donor.

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Rice).

Genre:

cookbooks.

Cookbooks.

Physical Description:

95, [1] pages : illustrations ; 23 cm

Edition:

Fourth Edition

Other Title:

Rice 200 delightful ways to serve it.

Place of Publication:

New Orleans : The Industry, 1936.

Contents:

Typical Varieties of Rice

Introduction / Beth Bailey McLean

Rice Cookery

Table Setting

Rice for Breakfasts, Menus and Recipes

Some Fine Points of Menu Making

Rice for Luncheons and Suppers, Menus and Recipes

Types of Table Service

Rice for Dinners, Menus and Recipes

Rice for One Dish Meals, Menus and Recipes

Rice for the Supper Party

Rice for Other Parties, Menus and Recipes

Special Recipes Using Rice Products

Other Rice Material

Menus-Breakfast, Luncheon, Dinner.

Notes:

"Copyright 1936 by Southern Rice Industry, New Orleans, La."

"Rice of the Blue Rose variety grown and milled in Louisiana, Arkansas and Texas was used in testing these recipes. Southern rices are recommended for superior cooking qualities and satisfactory results."--Title page.

Includes index.

Local Notes:

TX809.R5.S6 1936: Presented to the Penn Libraries by Phyllis Gosfeld in 2016 has right hand side of front cover wanting.

OCLC:

4236414