The meals-for-two cook book
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 21.
Publisher: Consolidated Book Publishers
Published: 1951
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking for two; American Cooking; Menus
Other titles: Meals for two cookbook
Notes: "Culinary Arts Institute."

"Off to a good start, menus, meats, soups and accessories, salads, fish, canapés and appetizers, poultry, vegetables, eggs and cheese, refrigerator desserts, leftovers, cakes and cookies, pies and pastries, beverages, sauces and frostings, desserts, breads."

"21"--Cover.

Includes index.