The Myrtle Reed Cook Book

The Myrtle Reed Cook Book

Myrtle Reed, american author, poet, journalist, and philanthropist (1874-1911)


This ebook presents «The Myrtle Reed Cook Book», from Myrtle Reed. A dynamic table of contents enables to jump directly to the chapter selected.


TABLE OF CONTENTS

-01- ABOUT THIS BOOK

-02- THE PHILOSOPHY OF BREAKFAST

-03- HOW TO SET THE TABLE

-04- THE KITCHEN RUBAIYAT

-05- FRUITS IN SEASON

-06- CEREALS

-07- SALT FISH

-08- BREAKFAST MEATS

-09- SUBSTITUTES FOR MEAT

-10- CORN OYSTERS

-11- EGGS

-12- CHICKEN LIVER SCRAMBLE

-13- OMELETS

-14- QUICK BREADS

-15- QUICK BISCUIT

-16- RAISED BREAKFAST BREADS

-17- PANCAKES

-18- COFFEE CAKES, DOUGHNUTS, AND WAFFLES

-19- BREAKFAST BEVERAGES

-20- SIMPLE SALADS

-21- ONE HUNDRED SANDWICH FILLINGS

-22- LUNCHEON BEVERAGES

-23- EATING AND DINING

-24- THIRTY-FIVE CANAPÉS

-25- ONE HUNDRED SIMPLE SOUPS

-26- FIFTY WAYS TO COOK SHELL FISH

-27- SIXTY WAYS TO COOK FISH

-28- ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY

-29- TWENTY WAYS TO COOK POTATOES

-30- ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES

-31- THIRTY SIMPLE SAUCES

-32- SALADS

-33- SALADS AND DRESSINGS

-34- SIMPLE DESSERTS