Blue Ribbon cook book

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Issue Date
1955
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Abstract
Foreword, level measurements, glossary of cooking terms, quick breads, cakes, cup cakes, frostings and fillings, cookies and small cakes, desserts and sauces, pastry pies and tarts, beverages, roasting time and temperature chart for meats, general directions for broiling, meat and fish, pickles relishes and conserves, party suggestions, quantities to serve fifty, table of equivalents measures substitutions and weights, index.
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