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The Fredericksburg home kit...

The Fredericksburg home kitchen cook book

Public School Auxiliary of Fredericksburg, Texas 1921 [1920]

Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine.

Monografía

monografia Rebiun33682480 https://catalogo.rebiun.org/rebiun/record/Rebiun33682480 m o d | cr ||||||||||| 821229t19211920xx o 000 0 eng d INARC eng pn INARC OCLCO OCLCF OCLCA OCLCQ OCLCO n-us--- n-us-tx The Fredericksburg home kitchen cook book 2d ed Fredericksburg, Public School Auxiliary of Fredericksburg, Texas 1921 [1920] Fredericksburg, Fredericksburg, Public School Auxiliary of Fredericksburg, Texas 1 online resource (165 pages frontispiece 1 online resource (165 pages Text txt rdacontent computer c rdamedia online resource cr rdacarrier Cooking, American Cooking- Texas Cuisine américaine Cooking. Cooking, American. Texas Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine. Print version Fredericksburg home kitchen cook book. 2d ed. Fredericksburg, Public School Auxiliary of Fredericksburg, Texas, 1921 [1920] (DLC) 21004722

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Título:

The Fredericksburg home kitchen cook book

Edición:

2d ed

Editorial:

Fredericksburg, : Public School Auxiliary of Fredericksburg, Texas, 1921 [1920]

Descripción física:

1 online resource (165 pages : frontispiece

Materia:

Materia Geográfica:

Texas

Enlace a formato físico adicional:

Print version: Fredericksburg home kitchen cook book. 2d ed. Fredericksburg, Public School Auxiliary of Fredericksburg, Texas, 1921 [1920] (DLC) 21004722

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The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

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