Selection Receipts Short Course Cooking (1 results)

Oblong octavo (9 x 6"), blue cloth, 70 pp. A mimeographed textbook printed for use in a cooking course at Colorado Agricultural College. The book prints one or two recipes per page, generally for the basic foods taught in such a course, including plain boiled rice, baked beans, high altitude cake, fried doughnuts, plain pastry, mayonaisse dressing, "general rules for jams", "general rules for canning:, light omelet, and creamed chicken. There is also a glossary at the end explaining terms such as "devilled" or "fondue." Mild toning to pages, hinges cracked, upper inch of spine cloth chipped, staining and soiling to covers.