Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d' oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaezle, more.
Complete Guide to Home Canning and Preserving (Second Revised Edition) by U.S. Dept. of Agriculture Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.
Food and Drink: A Book of Quotations by Susan L. Rattiner Scores of humorous, frequently incisive remarks by famous writers, humorists, and celebrities, including W. K. Chesterton, W. C. Fields, Julia Child, Marilyn Monroe, George Bernard Shaw, Robert Morley, and many more.
How to Buy Food for Economy and Quality by U.S. Dept. of Agriculture Information-packed book shows how to buy the best economically, describes most common foods, gives you tips on what to buy, and shows what to look. Over 100 illustrations.
A First Cookbook for Children by Evelyne Johnson, Christopher Santoro Helpful introduction includes a basic list of necessary ingredients and equipment, cooking hints, and sample menus. Total of 60 recipes: pizza, hamburgers, salads, cookies, cakes, macaroni and cheese, much more.
Rose Recipes from Olden Times by Eleanour Sinclair Rohde 83 original recipes for potpourris and pomanders, perfumes and sweet waters, conserves, sauce eglantine, rossoly, rose jelly, rose hip marmalade, rose hip tarts, pickled rosebuds, rose and fruit salad, and more.
