EverythingGood food, how to prepare it; the principles of cooking, and nearly five hundred carefully selected recipes, by George E. Cornforth.
- Other records:
- Publication:
- Washington, D.C., South Bend, Ind., Peekskill, N.Y., Review and Herald Publishing Association [©1920].
- Format/Description:
- Book
224 pages illustrations, portrait 20 cm - Subjects:
- Cooking, American.
- Place of Publication:
- United States Washington (D.C.)
United States Indiana South Bend.
United States New York (State) Peekskill. - Contents:
- Cereals
Macaroni
Breads
Soups
Legumes
Nuts
Gravies
Milk products
Eggs
Vegetables
Salads
Sandwiches
Fruits
Desserts
Pies
Cakes
Cake icings and fillings
Frozen desserts
Fruit canning
Jelly making
Beverages
Invalid cookery. - Notes:
- "The lessons herewith presented are not merely on cooking, but on the healthful preparation of food, so that it will be wholesome as well as appetizing."--Preface.
Includes index. - Local notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy has [2] advertising leaflets laid in. - Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Penn Chronology:
- 1920
- Contributor:
- Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania) - Other format:
- Online version: Cornforth, George E. Good food, how to prepare it.
- OCLC:
- 3365366
- Online:
- Online access from HathiTrust during COVID-19 — only for students, active faculty, and permanent staff
http://catalog.hathitrust.org/api/volumes/oclc/3365366.htmlHathiTrust Digital Library Connect to full text
http://catalog.hathitrust.org/Record/008611287Volumes available: http://hdl.handle.net/2027/nyp.33433056927845 -
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