The Myrtle Reed Cook Book
Read The Myrtle Reed Cook Book by Myrtle Reed online. Browse the complete text, chapters and notes.
Editions
Table of contents
1. Front matter2. EXPLANATION3. THE PHILOSOPHY OF BREAKFAST4. HOW TO SET THE TABLE5. THE KITCHEN RUBAIYAT6. FRUITS IN SEASON7. CEREALS8. SALT FISH9. BREAKFAST MEATS10. SUBSTITUTES FOR MEAT11. EGGS12. OMELETS13. QUICK BREADS14. RAISED BREAKFAST BREADS15. PANCAKES16. COFFEE CAKES, DOUGHNUTS, AND WAFFLES17. BREAKFAST BEVERAGES18. SIMPLE SALADS19. ONE HUNDRED SANDWICH FILLINGS20. LUNCHEON BEVERAGES21. EATING AND DINING22. THIRTY-FIVE CANAPÉS23. ONE HUNDRED SIMPLE SOUPS24. FIFTY WAYS TO COOK SHELL-FISH25. SIXTY WAYS TO COOK FISH26. ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY27. TWENTY WAYS TO COOK POTATOES28. ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES29. THIRTY SIMPLE SAUCES30. SALADS31. SIMPLE DESSERTS32. INDEX