1947 Cookbook ~ Ida Bailey Allen Food For Two HC/DJ 1st Edition

Description: I will be happy to combine books for you, to save on shipping costs. Please let me know, so that I can package and weigh them together. I only charge for the cost of postage, nothing is added (not even for the cost of the 'bubble mailers'. For example, usually 2 or 3 softcover books (or more, depending on size) can be combined without increasing the postage, as Media Mail goes by the pound and not just ounces. ~*~ 1947 Cookbook ~ Ida Bailey Allen Food For Two HC/DJ 1st Edition How to Cook and What to Cook for the Small Family – Marketing Garnishing, Timing, and Serving, 950 Up-To-The-Minute Recipes and Menus Garden City Publishing Co., Inc. Garden City, New York 339-page hardcover cookbook in Good-Very Good condition, see photos. Dust Jacket has a clear protective cover. Contents: FOREWORD ~ What—When—Where Do We Eat…? By Ida Bailey Allen – WHEREVER YOU COOK IS YOUR KITCHEN ~ “Ideal small kitchens—Package-kitchenettes—Improvised kitchenettes—Contrivance makes convenience—Space-savers—Electric appliances—The furnishings—Lighting and color schemes—Utensils needed for food preparation, cooking and baking—A step-saving work-shop—Jay-walking cooks—J. M. T. for kitcheneers—The well-dressed table—Where you dine.” – WHAT MAKES FOODS TASTE GOOD ~ “Selecting quality foods—Ready foods—read the label—Care f food after marketing—good seasoning and flavoring—The use of herbs—Nose and eye appeal—Service and garnishing important.” – QUICK-FROZEN FOODS ~ “Everything from hors d’oeuvres to dessert—How to care for quick-frozen foods—How to use or cook quick-frozen fruit juices, soups, meats, fish, poultry, partly-made dishes, vegetables, breads, pies—How to use quick-frozen hors d’oeuvres and salads.” – HOW TO BECOME A GOOD COOK ~ “Hop-skip-and-jump-cooks—Reading recipes—How to measure—Liquid and dry measures—Dry weight—Cooking terms—Baking for two—Baking time table—Your food repertoire—Spécialité de la maison—Time-table meals—Cooking ahead.” – APPETIZERS, HORS D’OEUVRES AND SOUPS ~ “Canapés re Soup – Sea Food Chowder and their service—“Pick cookery”—Snacks Norwegian style—Small smorgasbord—Salad hors d’oeuvres—Smart soups—Picker-uppers for canned and quick-frozen soups—Individualizing ready dinner soups—Vegetable nibblers—Bisques and chowders—Soup meals—Relishes—Special for Gourmet and Gourmette.” – RECIPES: Canapé Spreads: Southern Canapés – Sardine Canapés – Shrimp Canapés – Pecan Cheese Canapés – Canape Toasts: Cheese-in-Wine – Crab Tartare – Canapés From Fish Pastes – Savory Cream Cheese Balls – Cheese Balls on Picks – Smoked Turkey “Picks” – Hot Luncheon Meat “Picks” – Hors d’Oeuvres Groups – Snacks Norwegian Style – Small Smörgåsbord – Avocados, Air-Line Style – Shrimp Cocktail Suprême – Lobster Cocktail – Canapé Salads – Antipasto – Asparagus Soup – Beef Soup – Black Bean Soup – Celery Soup – Chicken Gumbo Soup – Chicken and Noodle (soup) – Clam Chowder – Corn Chowder – Green Pea Soup – Green Turtle Consommé – Mulligatawney Soup – Mushroom Soup – Oyster Stew – Pepper-Pot Soup – Petite Marmite – Printanière Soup – Sea Food Chowder – Spinach Soup – Split Pea Soup – Tomato Soup – Vegetable Soup – Yankee Bean Soup – Quick Minestrone – French Onion Soup – Mushroom Soup – Spinach Soup Casino – Asparagus Soup – Fresh Vegetable Nibblers: To Prepare – Brussels Sprouts – Carrot, White Turnip or Raw Beet Sticks – Cauliflower Fleurettes – Celery – Cucumbers – Finocchio (Fennel) – Radishes – Scallions – Water Cress – Fresh Fish Chowder – Smoky Fish Chowder – Quick Shrimp Bisque – Quick Cream of Vegetable Soups – Tricks with Toppings: Jellied Madrilène – Jellied Consommé – Jellied Printanière – Relishes: Raw Relishes – Pickled Relishes – Condiments – Buttered Crabmeat – BREADS, SANDWICHES AND TOASTS ~ “ What breads to buy for two—What breads to make—Using commercial mixes—pancakes—Waffles—French toast—Biscuits, scones, muffins and popovers for two—Sandwiches—Bunwiches—Toast-wiches—Special for Gourmet and Gourmette” – RECIPES: To Reheat Sliced Yeast Bread – To Reheat French Bread – Garlicked French Bread – to Reheat Rolls or Muffins – To Reheat Coffee Cake – Croutons: Baked or Grilled Croutons – Fried Croutons – Tricks with English Muffins: Toasted English Muffins – Cheesed English Muffins – “Pizza”—a frank imitation – New England Toast—My Favorite – Fried Bread – Bacon Rolls – Hot Quick Breads – Pancakes – Berry Pancakes – French Style Pancakes – To Cook Pancakes – Mix Your Own Pancakes – Waffles – Waffles Accompaniments Summed Up – Waffles – Cheese Waffles – Nut Waffles – Ham Waffles – Savory Waffle Shortcake – Welsh Rabbit Waffles – Waffle Savories – Fruit-Topped Waffles – Gingerbread Waffles – French Toast (soft style) – French Toast Crisp Style – Waffle French Toast – French Toastwiches – Midget Baking Powder Biscuit – Sour Cream Biscuits – Dropped Sour Cream Biscuits – Using Biscuit Mix – Scones – Biscuit Type Scones – Home-Made Muffins – Berry Muffins – Nut Muffins – Cheese Muffins – Popovers – Meat Filled Popovers – Nut and Date Loaf – Nut and Date Loaf Pudding Style – Boston Brown Bread – Boston Brown Bread as Dessert – Boston Brown Bread Tea Slices – Sandwich Fillings or Toppings (13) – Open-Top Sandwiches; Decorations – Sliced Meat Sandwiches – Meat Salad Sandwiches – Sandwich Plates: Bean ‘N’ Ham Sandwich Plates – Chicken Sandwich Plates – Cottage Cheese Sandwich Plates – Bunwich Fillings (10) – Toastwiches (12) – Chopped Beef Toasts – Spoon Bread – EGGS AND CHEESE DISHES ~ Ham-N-Eggs Broadway—Plain-cooking eggs for two—New ways with omelets—Shirred eggs and soufflés—Cheese, how and when to use it—Cheese dishes—The cheese board—Special for Gourmet and Gourmette.” – RECIPES: Boiled Eggs - Poached Eggs – Eggs Hollandaise – Scrambled Eggs – Eggs Scrambled with Ham – Eggs Scrambled with Cheese – Eggs Scrambled with Smoked Turkey – Eggs Scrambled with Tomatoes – Eggs Scrambled with Soured Cream and Chives – Eggs Scrambled with Salami – Plain Fried Eggs – Ham-N-Eggs Broadway – French Omelet – Ham Omelet – Cheese Omelet – Omelette aux fines herbes – Tomato Omelet – Western Omelet – Fried Onion Omelet – Chicken and Onion Omelet – Smoked Salmon and Onion Omelet – Fried Potato Omelet – Shirred Eggs – Shirred Eggs with Cheese – Shirred Eggs with Ham – Escalloped Eggs – Quick Spaghetti in Cheese Sauce – Macaroni au Gratin – Macaroni with Ham – Welsh Rabbit – Almond or Pecan Rabbit – Savory Cheese Pudding – Cheese Soufflé – Cheese and Fruit – Cheese, Fruit and Nut Plate – Eggs Benedict – Cheese-In-Wine Spread – LET’S EAT MORE FISH AND SEA FOOD ~ “What fish and what quantity for two—Quick-frozen fish—Major ways to cook fish—Fish specials—Shell fish—Canned fish—Smoked and salt fish—Special for Gourmet and Gourmette.” – RECIPES: Broiled Fish – Boiled Fish – Poached Fish – Baked Fish Steaks, Fillets or Small Fish – Pan-Fried Fish – Bake-Fried Fish – Planked Fish – Fillets of Founder, Perch or Whitefish in Milk – Smelts – Halibut Creole – Baked Stuffed Fish – Fish Gravy – Fish Stock – Stuffed Fish Steaks or Fillets – Brook and Rainbow Trout – Brook Trout White Mountain Style – Fish loaf – Frog’s Legs Sauté – Panned Oysters – Broiled Scallops – Fried Oysters – Clams Sauté on Toast – To Cook Fresh or Quick Frozen Shrimp – Shrimp Fried with Rice – Chinese Fried Shrimp – Boiled Lobster Tails – Broiled Lobster Tails – Savory Canned Salmon – Creamed Tuna Fish – Creamed Salmon – Creamed Crab Meat – Tuna Soufflé – Salmon Soufflé – Fish Oddments Soufflé – Crab Meat au Gratin – Crab meat in Shells – Lobster and Macaroni au Gratin – Salt Codfish Cakes – Codfish Ball Picks – Salt Codfish Cakes – Kippers – Smoked Salmon in Cream – Salt Mackerel in Milk – Finnan Haddie in Milk – Panned Sardines – Filet of Sole Sauté – Tarragon Butter Balls – MEAT, POULTRY AND GAME ~ “Quantities for two—Selecting meats and poultry—Ways of cooking—Roasting tables—Good gravy—Stuffings—Beef, lamb, veal and pork for two—Stews, goulashes, curries and ragouts—“The innards”—Smoked meats and sausage—Poultry and game—Oddments of meat and poultry—Using canned meats—Cold cuts—Special for Gourmet and Gourmette.” – RECIPES: Roasting charts – Pan Gravy – Thickened Gravy -Substitute Gravy – Tomato Gravy – Giblet Gravy – Savory Brad Stuffing – Herb Stuffing – Sausage Stuffing – Stuffing for Roast Chicken or Duck – Stuffing for a Small Turkey – Roast Beef – Pot Roast of Beef with Vegetables – Minute Steak – Steak with Mushrooms – Steak Creole – Filet Mignon – Planked Filets Mignons – Beef Burgers – Wined Beef Burgers – Planked Beef Burgers – Chili Con Carne – Individual Meat Loaves – Stuffed Lamb Chops – Roast Rack of Lamb – Chopped Lamb Steak – Lamb Chop Grill – Barbecued Lamb Riblets – Braised Veal Chops – Baked Veal Cutlet – Veal Cutlet Holstein – Italian Veal Balls – Roast Loin of Pork Portuguese – Roast Spareribs for Two – Baked Pork Chops – Pork Steaks in Milk – Irish Stew – Veal Stew – Beef Stew – Chicken Stew – Drop Puffy Dumplings – Dumplings with Biscuit Mix – Herb-Flavored Dumplings – Meat or Chicken Pie – Indian Curry – Beef Curry – Lamb Curry – Veal Curry – Chicken Curry – Lobster Curry – Shrimp Curry – Indian Curry Sauce – Goulash – Hungarian Goulash – Baked Stuffed Hart – Braised Turkey Hearts – How to Prepare Liver – Calves’ Liver – To Prepare Beef, Pork or Lamb Liver – Liver Sauté – Broiled Liver – Broiled Liver Platter – Chicken Livers on Toast – Giblets – Sweetbreads – Broiled sweetbreads – Brains – Kidneys en Brochette – Broiled Tripe – Smoked Meats and Sausages – Cervelat or Salami – Polish Sausage – Broiled Smoked Pork Tenderloin – Ham and Fruit Platter – Panned Ham – Canadian Bacon – American Bacon – Fried Bacon – Time-saving Prefried Bacon – Bacon Fat – Sausage Links; To Bake; To Fry – Sausage Cakes – Sausage Links with Hot Stuffed Apples – Hot Stuffed Apples – Fillings for Stuffed Apples – Frankfurters Broiled with Bacon – Panned Frankfurters – Barbecued Frankfurter Rolls – Cheesed Frankfurter Rolls – Creamed Dried Beef – Boiled Smoked Beef Tongue – Poultry and Game: To Prepare Poultry for Cooking – To Truss Poultry – Broiled Chicken – Chicken Platter – Broiled Sherried Chicken – Broiled Guinea Chicken – Fried Chicken – Chicken Maryland – Chicken De Bresse – Roast Stuffed Broiler Halves – Roast Chicken – Roast Turkey – Toast Stuffed Half Turkey – Roast Pheasant – Chicken Fricassee – Stuffed Turkey Drumstick – Roast Duckling – Broiled Squab – Cold Meat Platters – Chicken or Poultry Patties – Minced Meat or Poultry on Toast – Meat of Poultry Toast Cakes – Potato Meat or Poultry Pie – Creamed Ham or Tongue with Potatoes – Browned Beef Hash – Browned Lamb or Chicken Hash – Croquettes – Baked Croquettes – Canned Stew – Canned Tongue – Canned Hash – Canned Corned Beef – Canned Scrapple – Canned Chicken Canned Turkey Breast – Canned Chicken Noodle Dinner – Savory Luncheon Meat Stew – Chili From Luncheon Meat – Cold Cuts Made Hot: Liverwurst – Veal Loaf – French Toastwiches – Grilled Cheesed Cold Cuts Toasts – Bologna Slices – Chicken Newburg – GLAMORIZE WITH A SAUCE ~ “Good sauces as good accessories—Butter sauces—White sauces—Brown sauces—The tomato sauce family—Rich and/or hot sauces—Cheese and barbecue sauces—Wine sauces—Cold sauces—Special for Gourmet and Gourmette.” – RECIPES: Maître d’Hotel Butter – Brown Butter – White Sauce – White or Cream Sauce – Cheese Sauce – Anchovy Sauce – Sherry Cream Sauce – Brown Sauce – Mushroom Sauce – Newburg Sauce – Hollandaise Sauce—Simulated – Tomato Onion Sauce – Tomato Herb Sauce – Spanish Sauce – Horse-Radish Sauce (Hot) – Barbecue Sauce – Wine Barbecue Sauce – Curry Sauce – Madeira Sauce – Sauterne Sauce – Cucumber Sauce – Sauce Tartare – Mint Sauce – Sauce Remoulade – Fish Cocktail sauce – Almond-Butter Sauce – VEGETABLES AND CEREALS ~ “Selecting vegetables—Quantities to buy for two—How to cook vegetables—Vegetable cooking chart—Seasoning vegetables—Special vegetable dishes—Canned vegetables—Quick-frozen vegetables—The legumes—Concerning cereals—Special for Gourmet and Gourmette.” – RECIPES: Vegetable Cooking Chart – Buttered Vegetables – Buttered Vegetables with Lime Juice – Sweet-Sour Vegetables – Parslied Vegetables – Vegetables Vinaigrette – Vegetables Mayonnaise – Vegetables with Soured Creamed – Butter-Relish Vegetables – Herbed Vegetables – Herb-Vinegared Vegetables – Curried Vegetables – Mixed Vegetables – Asparagus Italian – Broccoli or Cauliflower with Cheese – Broccoli or Asparagus Remoulade – Green Corn Fritters – Fried Eggplant – Sautéed Mushrooms – Broiled Mushrooms – Broiled Mushrooms, Canadian – Stewed Green Onions – Steam-Fried Onions – Spinach Italian – Escalloped Summer Squash or Zucchini – Sauerkraut with Apple – Baked Acorn Squash – Grilled Tomatoes – Individual Vegetable Pies – Dandelions with Potatoes – Flaky Boiled Potatoes – Franconia Potatoes – Baked White or Sweet Potatoes – Mashed or Whipped White Potatoes – Mashed or Whipped Sweet Potatoes – Potato Omelet – Duchesse Potatoes – Potato Pancakes – Butter-Fried Potatoes – Lyonnaise Potatoes – French Fried Potatoes – Beans and Bacon on Toast – Beans with Onions – Boston Baked Beans Sherried – Kidney Beans with Ham and Onions – To Cook Whole Cereals – To reheat cooked cereal – Fried cereal Slices – Flaky Rice – Brown Rice – Wild Rice – Curried Rice – Spanish Rice – Spanish Rice with Sausage or Ham – Savory rice with Crab Meat, Lobster or Oysters – Italian Noodles – Eggplant Italian – THE SALAD’S THE THING! ~ “What, no refrigerator?—First course salads—Saladettes—Tossed salad bowls—The slaw family—Main course salads—Fruit salads—Salad dressings—Special for Gourmet and Gourmette.” – RECIPES: Arranging and Serving Salads – Hors d’Oeuvres Salad Combinations – Anchovy Salad Hors d’Oeuvres – Chef’s Salad Bowl – Chef’s Salad Bowl with Mat – Chef’s Salad Bowl with Fish – Chef’s Salad Bowl with Cheese – Chicken-Nut Saladettes – Salmon-Olive Saladettes – Ham-N-Egg Saladettes – Tongue Horse-Radish Saladettes – Plain Coleslaw – Varying Coleslaw – Coleslaw with Soured Cream – Salmon Salad Molds – Tuna Salad Molds – Lobster Salad Molds – Fish-Oddments Molds – Chicken Salad – Swedish Egg Salad – Mississippi Salad Plate – Potato Salad – Stuffed Vegetable Salads: Tomato, Patty Pan Squash, Green Peppers or Cucumbers – Fillings for Stuffed Vegetable Salad (5) – Nut Salads – Nut and Grape Salad – Cheddar Cheese Salad – Jellied Salads – Consommé Aspic Salads – Aspic Salad Mixtures: Meat-in-Aspic Salad – Fish-in-Aspic Salad – Tomato Aspic Salad – Tomato Aspic Salad Mixtures – Fruit Salads – Lettuce and Fruit Salad Bowl – Fruits Drenched with Wine – Fruit Salad Plate – Fruit Salad Plate Combinations: Winter Fruit Salad Plate – Spring Fruit Salad – Summer Fruit Salad Plate – Fall Fruit Salad Plate – Pick-Up-and-Dunk Salads – Vegetable pick-Up Salad – Fresh Fruit Pick-Up Salad – Salad Dressings: French Dressing – French Dressing (Plain) – French Garlic Dressing – French Herbized Dressing – French Lemon Dressing – Avocado Dressing – Mayonnaise – Horse-Radish Mayonnaise – Nutted Mayonnaise – Russian Dressing – Soured Cream Dressing (uncooked) – Cooked Cream Dressing – Lemon-Honey Cream Dressing – Lobster Avocado Salad – DESSERTS TO MAKE YOU FAMOUS ~ “Choosing desserts for two—Quick desserts—Individualizing commercial desserts—Custards—Betties—Compôtes—Puddings—Gelatins—Frozen desserts—Sauces—Special for Gourmet and Gourmette.” – RECIPES: Prepared Pudding-Mix Desserts: Fruit Juice Pudding – Nutted Pudding – Sherried Puffing – Pudding with Fruit – Coconut Pudding – Floating Island – Pear or Peach Floating Island – Soft Custard – Caramel Nut Custard – Baked Cup Custards – Breaded and Butter Custard – Cake Custard – Apple Brown Betty Fruit Cocktail Betty – Pineapple Tapioca – Apricot Rice Compôte – Orange Snow Pudding – Peaches in Gelatin – Strawberries in Gelatin – Raspberry in Gelatin – Orange Date Gelatin – Grape Gelatin – Peach Cobbler – Cherry Cobbler – Cobblers with Prepared Cake Mix Baked Apple Dumplings – Peach Dumplings – Baked Apples – Prune Cream Whip – Biscuit Shortcake – Strawberry Shortcake – Blueberry Shortcake – Raspberry Shortcake – Peach Shortcake – Cake Shortcakes – Pancakes, Waffles or French Toast for Dessert – Frozen Desserts – Butter Pecan Ice Cream – Peppermint Ice Cream – Coffee Ice Cream – Ice Cream Pears – Cup-Cakes – Luxura – Fruits for Desserts – Fruit Cups and Cocktails – Fig and Orange Cup – Prune and Pineapple Cup – Melon Cup – Pineapple Mint Cup – Red Currant Cup – Bananas in Orange Juice – Citrus Fruit Cup – Mixed Fresh Fruit Cup – Strawberry Rhubarb Cup – Grapefruit Cherry Cup – Fruit Cups with Wine – Shredded Fresh Pineapple – Bananas, Raisins and Cream – Ways with Apple Sauce – Poached Fresh Fruit – Dried Fruits: Au Naturel – Stewed – Sweet Sauces: Hard Sauce – Lemon Hard Sauce – Sherry or Rum Hard Sauce – Buttered Rum Sauce – Brandy Sauce – Lemon Sauce – Butterscotch Sauce – Chocolate Sauce – Melted Jelly Sauce – Whipped Cream – Raspberry Bavarian Cream – CAKES, PIES AND COOKIES ~ “Layer and loaf cakes for two—Cup-cakes—Cake fillings, icings and toppings—Using left-over cake—Pies for two—Home-made and commercial pie preparations—Tarts—Pancakes—The cookie jar—Cookies to roll or drop—Special for Gourmet and Gourmette.” RECIPES: One-Egg Layer Cake – Rich Layer Cake – Chocolate Layer Cake – Orange Layer Cake – Fig Layer Cake – Boston Cream Cake – Coconut Cream Cake – Banana Layer Cake – Tokay Cake – Chocolate Layer Cake – Spice Cake – Sponge Cake – Ways to Use Sponge Cake – Warm Banana Nut Cake – Apple Cake – White Coconut Cake – Birthday Cake – Cup Cakes – Chocolate Flower Cakes – Tokay Orange Cup Cakes – Blueberry Layer Cup Cakes – Raspberried Cup Cakes – Cottage Cup Cakes – Ginger Apple Cup Cakes – Ginger Nut Cup Cakes – Date Cup Cakes – Date Cup Cakes deLuxe – Powdered Nuts – Pie-Cakes: Topping or Filling for Pie-Cakes – Sweet Cookie Pastry – When Cake is Left Over – Cake Fillings and Icings: Orange Filling – Tokay-Orange Filling – Banana Filling – Chocolate Filling – Hazelnut Chocolate Filling – Quick Cooked Cream Filling – Rich Cooked Cream Filling – Uncooked White Butter Icing – Sherry Butter Icing – Fluffy Boiled Icing – Shadow Bitter-Sweet Icing – Lime or Lemon Butter Cream – Rich Chocolate Icing – Broiler Topping for Cakes – Pies and Tarts: Piecrust – Piecrust (Prepared Mix) – Quick Frozen Piecrust – Baked Piecrust Shells – Tart Shells – Nut Piecrust – Keeping Leftover Piecrust Dough – Piecrust Rounds or Diamonds – Quick Deep Dish Pies – Graham Cracker Piecrust – Apple Pie – Pear-Apple Pie – Lemon Meringue Pie – Mile-High Meringue – Uncooked Meringue Topping – A Whipped Cream Substitute – Lemon Pie – Pumpkin Pie – Pumpkin Tarts – Pumpkin Tarts à la Mode – Pumpkin Tarts Gratinés – Custard Pie – Custard Tarts – Chocolate Fudge Pie – Graham Cracker Cream Pie – Raspberry Chiffon Tarts – Peach Tarts – Apricot Tarts – Banana-Nut Cream Tarts – Strawberry Cream Tarts – Deep-Dish Fruit Pies – Cookies: Molasses Shortbread Cookiettes – Chocolate Chip Cookies – Brown Edge Ice-Box Cookies – Almond Ice Box Cookies – English Tea Cakes – Cream Drop Cookies – Gold Cookies – Russian Apple Pie-Cake – WHAT BEVERAGES? ~ “Perfect coffee and tea—Chocolate—Milk in all forms—Vegetable and fruit juices—Wine and its service—“Lullabed” beverages—Special for Gourmet and Gourmette”. – RECIPES: Making Coffee: Vacuum Type Method – Drip Coffee – Café au lait – Coffee with Beaten Egg – After-Dinner Coffee – Iced Coffee – Instant Café au Lait – Tea – Iced Tea – Hot Chocolate – Bavarian Chocolate – Iced Chocolate – Cocoa – Milk – Buttermilk – Powdered Milk – Evaporated Milk – Condensed Milk – Canned Cream – Yogurt – Eggnog (with milk) – Eggnog with Orange Juice – Vegetable Juices – Fruit Juices – Fruit Juice Toddy – Lullabed Beverages: Hop-Tea – Hot Milk with Honey – Hot Orange Eggnog – Wine Coolers for Summer: Iced Wine – Iced Wine with Charged Water – Wine Warmers for Winter: Hot Wine-Ade – Hot Wine Cup – Viennese Coffee – ALL-IN-ONE DINNERS ~ “Complete meals from broiler, top-of-stove, casserole and oven—Two-burner meals—Sample menus and complete procedures—Hurry-up 30-minute dinners for two”. – RECIPE MENUS: Broiler Meals: Boiled Dinners – New England Boiled Dinner – Oven Meals – Casserole Dinners – Two-Burner Meals – Thirty-Minute Dinners for Two (menus) – YOUR GOOD EATING INSURANCE ~ “The balanced ration—The essentials—Protecting food you cook—How to balance meals—Round dozen rules—Breakfast importance—Patterns for breakfast, luncheon and dinner—The lunch-box—How to market and plan your own menus.” – LET’S HAVE A PARTY ~ At-the-table service or buffet-service—Brunch—Informal luncheons—Afternoon tea—Cocktail parties—Little dinners and how to serve them—A Hollywood buffet dinner—Supper parties—Evening snacks—Holiday dinners and Open House.” – INDEX ~ ~*~ I have collected cookbooks since I was 17 years old, for over 50 years. It is now time to part with them so that my family won't have to deal with them. I will slowly be listing them over the next few months (there are a few thousand of them), so come back often to check out what gems may be listed. ~*~ 2008 Value: $25.-$44. (Antique Trader Collectible Cookbooks Price Guide by Patricia Edwards & Peter Peckham) My 4 collector value books (price guides) are from 1998-2008 and I have not found an updated 2023 value guide. * * * *

Price: 4.95 USD

Location: Danbury, Wisconsin

End Time: 2024-12-06T17:06:01.000Z

Shipping Cost: 5.38 USD