The Blue Book Of Cookery: And Manual Of House Management

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SMITH, Isabel Cotton Introduction by Emily Post [650] pp. Funk & Wagnalls Company 1929 Third Printing 8 1/8" x 6" Jacket design by Will Andrews Intended to educate wealthy young women, society debutantes, and aristocratic households who were managing domestic staff or the lack thereof, Isabel Cotton Smith set out to teach women all the basics in the creative fields of culinary arts and home management. It took her nine years to write The Blue Book of Cookery before it was finally published in 1926. Part cookbook and part primer on how to run a household, Isabel firmly believed that all women (and men too) should know how to cook delicious creative, cost-effective meals for their families. This was a component in the raising of well-bred women of the 1920s era that Isabel felt was lacking in America. Interesting recipes include Cucumber and Chive Sandwiches, Spinach Custard, Rolled Oats and Peanut Cookies, Coconut Pound-Cake, Steamed Chocolate Sponge Pudding, Huckleberry Pudding, Cheese Dudley, Montauk Sandwiches, New Orleans Chicken Salad, Potato and Tomato Salad, Chicken Hamilton, English Muffins, Boned Brisket with Onion Sauce, Beef Birds, Crown of French Chops, Chestnut Croquettes, Stuffed Summer Squash, Southern Hard Crab Gumbo, Chestnut Soup, Caviar in Lemon Baskets, Graham-flour Griddlecakes, Eggs Newport, Eggs and Artichokes, Graham-flour Popovers, Miss Tyler Crullers, Cheese Fritters, and Fig Folds. N° de ref. del artículo 32938

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