The Rumford way of cookery and household economy
By: compiled by Janet McKenzie Hill
Publisher: The Department of Home Economics of the Rumford Company
Published: 1920
Place of publication: Providence, R.I
Language: eng
Number of pages: 68
Subjects: American Cooking; Home economics; Baking; Baking powder; Cooking
Notes: "The leavener used is largely responsible for the flavor, texture, wholesomeness and appearance of your baking." --Title page.
Table of contents: title: Preface; title: Saving steps in the kitchen; title: Table of weights and measures; title: Table of proportions; title: Terms and processes used in cookery; title: Table service; title: Bread, biscuits, muffins, griddle cakes and waffles; title: Cake and cake making; title: Boiling sugar and frostings; title: Pastry and puddings; title: Ways of cooking different divisions of beef; title: Principles of nutrition; title: Meat substitutes; title: Cheese and a meat substitute; title: Composition and dietetic value of vegetables; title: Cookery of vegetables; title: Satisfactory food combinations; title: Canning.