Cooking without Cans / by Betty Wason.

Format:

Book

Author/Creator:

Wason, Betty, 1912-2001, author.

Contributor:

Grad, Laurie Burrows, associated name, former owner.

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Cooking (Wine).

Physical Description:

vi, 186 pages ; 21 cm

Manufacture:

Philadelphia, Pa. : Printed by Ruttle, Shaw & Wetherill, Inc.,

Place of Publication:

New York : Smith & Durrell, Inc., 1943.

Contents:

1. Soups. Quick Vegetable Soups; Soup Stock; Soups from Bones; Bean Soups; Fish Soups; Chowders

2. Meat, Fish and Fowl. Beef Recipes; Veal Recipes; Pork and Ham Recipes; Lamb Recipes; Chicken Recipes; Duck Recipes; Turkey Recipes; Rabbit and Hare Recipes; Other Poultry and Game Recipes; Fish Recipes; Shellfish Recipes

3. Meat Substitutes. Pastas; Cheese Dishes; Egg Dishes; Mushroom Dishes; Vegetable Entrees; Bean Dishes; Miscellaneous

4. Vegetables

5. Salads and Hors d'Oeuvres

6. Desserts

7. Culinary Pointers. Planning the Menu; Meatless Menus; Saving Fats; Wine Service for Meals; Wine in Cooking; The Use of Garlic; Using Herbs in Cooking; Imagination in Cooking; Some Good Sauces to Keep on Hand; How to Buy Economically; Coffee and Tea.

Notes:

Includes index.

Local Notes:

TX715.W329: presented to the Penn Libraries by Laurie Burrows Grad has blue paper boards with "AKK 1943" printed on front free endpaper.

Other Format:

Online version: Wason, Betty, 1912-2001. Cooking without cans.

OCLC:

3232424