Cooking without cans
By: by Betty Wason.
Publisher: Smith & Durrell, inc.
Published: 1943
Place of publication: New York
Language: eng
Number of pages: 186
Subjects: Cookery, American; Cookery (Wine)
First sentence: Are you dismayed because wartime rationing restricts canned goods to a minimum?
Description: This guide to "what to do with what you have" is the answer to the kitchen prayer from a rationed country at war. Not only do canned foods fail to make a single appearance in any of the three hundred odd recipes contained in this book, but emphasis is placed on the end bits and unrationed items which most Americans until now have ignored. In addition Miss Wason has watched carefully the rising cost of food, so these delectable dishes are economical as well as nourishing.
Table of contents: label: 1
title: Soups
pagenum: 1; label: 2
title: Meat, Fish and Fowl
pagenum: 17; label: 3
title: Meat Substitutes
pagenum: 86; label: 4
title: Vegetables
pagenum: 111; label: 5
title: Salads and Hors D'Oeuvres
pagenum: 134; label: 6
title: Desserts
pagenum: 149; label: 7
title: Culinary Pointers
pagenum: 164; title: Index
pagenum: 179