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Pressure cookery, Pressure cookingShowing 2 featured editions. View all 2 editions?
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Book Details
Table of Contents
Acknowledgments
Page vii
Contents
Page ix
Ida Bailey Allen Speaking
I.
Your Pressure-cooker and You
Page 1
II.
Pressure Cooking Terminology
Page 18
III.
Soups and Chowders Double-quick
Page 24
IV.
Meat, Poultry and Game in the Pressure-cooker
Page 68
V.
Beef in Appetizing Ways
Page 92
VI.
Lamb and Mutton Specials
Page 117
VII.
Scintillating Ways with Veal
Page 129
VIII.
Taste-teasing Specials with Fresh Pork, Smoked and Cured Meats
Page 137
IX.
The Organ Meats as Honor Foods
Page 155
X.
Chicken, Duck, Turkey, Guinea Hen and Game
Page 164
XI.
Interesting Accompaniments to Meat and Poultry
Page 197
XII.
Top-flight Fish and Sea Food Dishes
Page 205
XIII.
Sauces and Gravies with That Piquant Taste
Page 231
XIV.
Pressure Cooking Fresh and Frozen Vegetables
Page 248
XV.
Legumes or Dried Vegetables in Hurry-up Time
Page 292
XVI.
Cereals—A Revelation in Flavor
Page 301
XVII.
Pressure-streamed Desserts, Puddings and Breads
Page 318
XVIII.
Pressure-cooked Fresh and Dried Fruits
Page 338
XIX.
Canning Day by Day
Page 346
XX.
Meals That Save Kitchen Hours
Page 347
XXI.
When You Entertain
Page 360
Index
Page 387
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Feedback?September 18, 2020 | Edited by MARC Bot | import existing book |
February 14, 2020 | Edited by MARC Bot | remove fake subjects |
September 2, 2017 | Edited by Drini | added info from scan |
July 8, 2011 | Edited by ImportBot | import new book |
December 10, 2009 | Created by WorkBot | add works page |