A practical household cookery guide that combines basic nutrition and food-value instruction with step-by-step methods, carving and marketing advice, weights and measures, and menu planning. The bulk of the work is an organized collection of recipes and techniques arranged by course and ingredient—first courses and soups; fish, meats and vegetables; cereals, eggs, sauces, and entrées; breads, salads and sandwiches; desserts, cakes, frozen dishes and beverages; fruits, preserving and candy; chafing-dish recipes; cookery for the sick; plus Creole and economical receipts. The edition adds color plates illustrating meat cuts and includes garnishing tips, butler duties, a glossary, bibliography and an index to support beginners and experienced cooks.
