Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict
In offering to the public the revised edition of my Cook Book, I do it at the earnest request of many who found my little book of “One Hundred Tested Receipts” to be helpful.
In this edition I have tried to embody the choicest and most acceptable of all my recipes. I have not only added many to those previously published, but have com- piled this book with a view of giving valuable suggestions to the young housekeepers, as well as to the most expe- rienced ones, combined with” the simplest formulae for menus for convalescents and menus for luncheons and dinners, formal and informal.
Remembering the many who come inquiring what brand of flour we use; what fat for frying; what baking powder; what yeast; the best market for meat, game, fish, etc., I have included in this a miniature Housekeepers’ Directory, which may be found in the back of the book.
Jennie C. Benedict.
- Publication date 1904
- Topics Cooking
- Publisher Louisville, J. P. Morton & company
- Collection library_of_congress; americana
- Digitizing sponsor The Library of Congress
- Contributor The Library of Congress
- Language English
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