Consolidated library of modern cooking and household recipes;

Includes index.Vol. 5. Sample chapter titles: Nuts and their uses, wines of France, liqueurs and bitters, and menu terms in foreign languages. Sample recipe titles: Rum omelet, May wine, din rickey, and the real Georgia mint julep.Vol. 4. Sample chapter titles: Sandwiches, jelly, baked puddings, and candies. Sample recipe titles: Creole rice, curried lentils, Parker House rolls, corn fritters, snow pancakes, salad whales, and cooked cream walnuts.Vol. 3. Sample chapter titles: Soup stock, mutton, duck, plover, and entrees. Sample recipe titles: Cream of sago soup, coquilles of fish, India sauce, spiced pressed beef, and sheep's toungues in aspic.Vol. 2. Sample chapter titles: Food, foods of vegetable origin, building fires, stewinf, roasting, cookery for invalids, and home chats. Sample recipe titles: Oyster stew, dropped eggs, beef soup, and fried scrapple. Sample food lists are provided on p. 119 - 124. Costs for ingredients are shown on p. 294 - 295.Vol. 1. Sample chapter titles: Formal dinner, informal dinner, afternoon teas, table manners, weddings, and correspondence.Some recipes include wine or liquor as ingredients.Bitting, K.G. Gastronomic bib.,Mode of access: Internet.Cream with green printed hard cover binding.ACQ: 35669; Janice B. Longone; Gift; 6/21/2001