Selection receipts short course cooking (1 risultati)

Oblong octavo (9 x 6"), blue cloth, 70 pp. A mimeographed textbook printed for use in a cooking course at Colorado Agricultural College. The book prints one or two recipes per page, generally for the basic foods taught in such a course, including plain boiled rice, baked beans, high altitude cake, fried doughnuts, plain pastry, mayonaisse dressing, "general rules for jams", "general rules for canning:, light omelet, and creamed chicken. There is also a glossary at the end explaining terms such as "devilled" or "fondue." Not in OCLC. Mild toning to pages, hinges cracked, upper inch of spine cloth chipped, staining, soiling, and possible mildewing to covers. …