The complete cook.

Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons

Published in 1846, Lea and Blanchard (Philadelphia)

The complete cook.

by J.M. Sanderson, of the Franklin House.

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Contributions:	Sanderson, J. M., of Philadelphia.
Other titles:	Complete confectioner, pastry-cook, and baker.
By statement:	by J.M. Sanderson, of the Franklin House.
Pagination:	vi, [13]-196 p.
LCCN:	45051175
LC:	TX715 .C752 1846
Subject:	Cookery, American.