New Cookery, The --CB / Cooper, Lenna Frances / (HB/1924-1924/B/USED)

*Condition Note: Binding is loosening at joints. Cover with staining.*

The object in the preparation of this book is to suggest the average foods a person should consume and their preparation, which will build for health, strength, endurance and efficiency.

Table of Contents

Custards and Cold Desserts
Frozen Desserts
Pastry and Pies
Cakes
Cake Fillings and Frostings
Hot Puddings
Sauce for Puddings
Canning and Preserving
Special Dishes for Invalids
Suggested Menus
Unusual Foods
Plain Soups
Meat Substitutes and Entrees
Eggs
Gravies and Sauces
Vegetables
Salads and Relishes
Toasts
Fruit Desserts
Vegetable Gelatine Desserts
Food Values
Art of Preparing Foods
Beverages
Cereals
Fermented Breads
Unfermented Breads
Sandwiches
Dairy Products
Cream Soups

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