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2 Remote Warehouse Cooking and Food- General

Toll House Tried and True Recipes

by

Toll House Tried and True Recipes Cover

 

Synopses & Reviews

Publisher Comments:

For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned.

The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!)

Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments.

The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.

Table of Contents

FOREWORD

PREFACE

  Points to Remember

  Helpful Hints

  Equivalents

  Proportions

  This for That

  Family Purchasing Guide

  "Timetables for Baking, Roasting, Broiling, Boiling, Oven Steaming"

  Problems of High Humidity and High Altitude

  "Your Range, Care and Possibilities"

  Table Setting and Service

  "Menus, Challenge or Chore, Inexpensive Everyday Meals, For Special Occasions, Sunday Night Snacks"

  Glossary

PRIMER FOR BRIDES

CHAPTER

1. Beverages Are Basic

2. "Hors d'Oeuvres, in the Living Room"

3. Appetizers at the Table

4. "Soups, Stews, Chowders and Accompaniments"

5. "Breads, Slow and Quick"

6. Meats and Poultry

7. Meat Substitutes

8. "Seafood, with Emphasis on Lobster"

9. "Vegetables, New Ways and Old"

10. Attractive Salads and Salad Dressings

11. "Desserts, in Variety"

12. Sauces of All Kinds

13. "Cakes and Cookies, Toll House Specialties"

14. Frostings and Fillings

15. Pastries and Pies

16. Candies to Make at Home

17. Tea Time and Sandwiches

18. Relishes and Oddments

19. "Jellies, Jams, Conserves, with a Guide to Preserving"

20. Canning Fruits and Vegetables with a Guide to Purchasing

21. "Pressure Cookery, a Special Technique"

22. Cooking for One Hundred

23. Solving Kitchen Problems

INDEX

Product Details

ISBN:
9780486235608
Author:
Wakefield, Ruth G.
Publisher:
Dover Publications
Author:
uth Graves
Author:
Wakefeld, Ruth G.
Author:
Wakefield, R.
Author:
Wakefield, Ruth Graves
Location:
New York :
Subject:
General
Subject:
Cookery, american
Subject:
Cookery
Subject:
Cooking and dining
Subject:
Home economics
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
American - New England
Edition Description:
Trade Paper
Publication Date:
19770631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
384
Dimensions:
8.5 x 5.38 in 0.92 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » United States » New England
Cooking and Food » Vintage and Collectible » Vintage
Science and Mathematics » Nature Studies » General

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