300 ways to serve eggs
By: edited by Ruth Berolzheimer ; associate editors Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 10.
Publisher: Consolidated Book Publishers [for] Culinary Arts Institute
Published: 1951
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Eggs)
Other titles: Three hundred ways to serve eggs; 300 ways to prepare eggs; Three hundred ways to prepare eggs
Notes: "Entrées, custards and soufflés, appetizers and canapés, omelets and pancakes, garnishes and sauces, scrambled eggs, creamed eggs, poached eggs, stuffed eggs, baked eggs, fried eggs, beverages, salads."

"10"--Cover.

Includes index.