MODERN HOME COOKING
THE LATEST GUIDE IN THE CULINARY ARTS,
GIVING PRACTICAL AND EASY TIPS ON HOW TO
PREPARE TASTY AND HEALTHY DISHES, BOTH SIMPLE
AND EXQUISITE, ALONG WITH MODELS OF AESTHETIC TABLEWARE
Edited by - Prof. Emil Wyrobek, compiled by - Antonina Piętkowa and Prof. Jan Piętka, Outlet and property of the Polish Publishing Institute 1932, p.644
Approximately 250 single and multi-color illustrations
INTRODUCTION
About vitamins
How to know and how to store foodstuffs
Principles of rational nutrition
About the caloric value of food
Practical tips on the nutritiousness and digestibility of the most important foods
SOUPS
ADDITIVES TO SOUPS AND BROTHS
SNACKS (SANDWICHES)
SALADS
PASTIES, PÂTÉS AND PUDDINGS
JELLIES AND MAYONNAISES
OMELETS AND OTHER EGG DISHES
TOASTS, OR PORK CHOPS
SAUCES
BEEF
VEAL
MUTTON
PIGRINE
GAME AND WILD BIRDS
POULTRY
FISH
VEGETABLES
MUSHROOMS
DISHES MADE OF FLOUR, GROATS AND RICE UNSWEETENED
SWEET LEGUMINES
CREAMS, JELLIES AND ICE CREAMS
ORDINARY BREAD
EXQUISITE BREADS
TORTS
MAZURKI
GINGERBREAD AND CAKES
DESSERT CAKES
FRUIT PRESERVES
COMPOTES
PRESERVES
MARMELADES (JAMS)
FRUITY JUICES
FRUIT JELLIES
DRIED FRUIT
BEVERAGES
VODKAS AND LIQUEURS
OTHER BEVERAGES (COLD AND HOT)
WINTER STORAGE
STOCKS IN THE PANTRY (INCLUDING CANNED GOODS, MUSTARDS)
STOCKS IN THE CELLAR (INCLUDING APPLES, PEARS, PICKLED CUCUMBERS, SAUERKRAUT)
EATING
BREAKFASTS AND DINNERS
DINNERS IN THE FOUR SEASONS
CHRISTMAS EVE DINNERS
HOLIDAY
FESTIVE PARTIES
COLD BUFET
AESTHETICS AND TABLE SETTING
MODERN KITCHEN
KITCHEN FOR INFANTS AND THE SICK
PUBLISHER'S HARDCOVER FULL CLOTH WITH PERIOD EMBOSSING AND GILT, CONTEMPORARY LEATHER SPINE
Condition DB+/ edge reattachment of covers, replaced bindings, few stains, one page loose with gently frayed edges, EFFECTIVE spine
