The modern cook book
Subtitle: tested recipes from many lands, selected and adapted for the American household
By: by Mrs. L. Schwarzkopf...assisted by Mrs. Lena Taussig and Mrs. Tillie Davidson.
Contributors: Taussig, Lena, Mrs., joint author.; Davidson, Tillie, Mrs., joint author.
Publisher: A. & C. Boni
Published: 1925
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 276
Subjects: Cookery
Notes: Tables on lining-papers.
Table of contents: title: Cereals; title: Beverages; title: Eggs; title: Bread; title: Biscuits and Breakfast Cakes; title: Entrées and Luncheon Dishes; title: Entrées with Sauerkraut; title: Soups; title: Fish Soups; title: Broths; title: Garnishings for Soups; title: Fish; title: Shell Fish; title: Meats; title: Poultry; title: Sauces; title: Vegetables; title: Potatoes; title: Salads; title: Fish Salads; title: Salad Dressings; title: Vegetarian Dishes; title: Dumplings, Noodles and Spaghetti; title: Sandwiches; title: Pies and Pastry; title: Cake; title: German Yeast Cakes; title: Torten; title: Small Cakes and Cookies; title: Baked and Boiled Puddings; title: Cold Desserts; title: Ice Cream and Frozen Puddings; title: Candies; title: General Directions for Canning; title: General Directions for Making Jelly; title: Jams and Marmalades; title: Pickled Fruits; title: Relishes; title: Passover Dishes; title: Reducing Menus; title: Health Hints; title: Cleaning Hints; title: Laundry Hints