The Myrtle Reed Cook Book
Myrtle Reed, american author, poet, journalist, and philanthropist (1874-1911)
This ebook presents «The Myrtle Reed Cook Book», from Myrtle Reed. A dynamic table of contents enables to jump directly to the chapter selected.
TABLE OF CONTENTS
-01- ABOUT THIS BOOK
-02- THE PHILOSOPHY OF BREAKFAST
-03- HOW TO SET THE TABLE
-04- THE KITCHEN RUBAIYAT
-05- FRUITS IN SEASON
-06- CEREALS
-07- SALT FISH
-08- BREAKFAST MEATS
-09- SUBSTITUTES FOR MEAT
-10- CORN OYSTERS
-11- EGGS
-12- CHICKEN LIVER SCRAMBLE
-13- OMELETS
-14- QUICK BREADS
-15- QUICK BISCUIT
-16- RAISED BREAKFAST BREADS
-17- PANCAKES
-18- COFFEE CAKES, DOUGHNUTS, AND WAFFLES
-19- BREAKFAST BEVERAGES
-20- SIMPLE SALADS
-21- ONE HUNDRED SANDWICH FILLINGS
-22- LUNCHEON BEVERAGES
-23- EATING AND DINING
-24- THIRTY-FIVE CANAPÉS
-25- ONE HUNDRED SIMPLE SOUPS
-26- FIFTY WAYS TO COOK SHELL FISH
-27- SIXTY WAYS TO COOK FISH
-28- ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY
-29- TWENTY WAYS TO COOK POTATOES
-30- ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES
-31- THIRTY SIMPLE SAUCES
-32- SALADS
-33- SALADS AND DRESSINGS
-34- SIMPLE DESSERTS
