Books > Joy of Cooking 1931 Facsimile Edition >

Excerpts

CONTENTS

Beverages
Bread
Canapées and Sandwiches
Candies and Confections
Cake Icings and Fillings
Cakes, Loaf and Layer Cakes with Fruit, Creams and Fillings that Serve as a Complete Dessert Course
Cakes, Small
Cocktails
Cookies
Eggs and Omelets
Fish
Fowl and Game
Fritters, Doughnuts, Pancakes, Waffles
Fruits, Fresh and Dried, Stewed and Baked
Hors d'Oeuvre
Ice Creams, Ices and Frozen Desserts
Ice Creams, Ices and Desserts to be Frozen in a Refrigerator Tray or in Molds
Jellies, Jams, Preserves and Marmalades
Left-overs, Recipes and Suggestions
Luncheon and Supper Dishes
Meats
Dressings for
Menus, Breakfast, Luncheon and Dinner
Oysters
Pickles
Pies
Puddings
Sauces for
Rice and Rice Dishes
Salads
Dressings for
Garnishes for
Sauces and Gravies for Fish, Meat and Vegetables
Sauces for Frozen Desserts
Soufflés
Soups
Garnishes for
Spaghetti, Macaroni, Creamettes and Noodles
Vegetables