This is a cookbook containing recipes for hors d'oeuvres, snacks, relishes, jellies, soups, salads, casseroles, meats, seafood, bread, cakes, candies. It also contains a chapter on recipes from foreign countries. This book is a compilation of recipes from different individuals. The book contains charts displaying units of measurement, a list of spices, as well as diagrams depicting various cuts of meat from veal, lamb, and pork.
Publisher
Kansas City: North American Press
Collection
Lawrence History Center Library
Author
Hospitality Shop Committee of Lawrence General Hospital
Rights
This book is owned by the Lawrence History Center, but copyright may be held by another business or organization. Please contact the Center for more information.