Wilma Lord Perkins

This is a good basic cookbook. Our version is from the Sixties and contains lots of recipes for those ingredients that you might not be sure what to do with. If you have a grouse, game, or some unfamiliar cut of meat Fannie Farmer will tell you exactly how to cook it. The one thing I don't remember finding was a recipe for black salsify but otherwise she has recipes for seemingly everything. I know subsequent editors updated the cookbook. I wonder what has been cut out or added? We've read our copy to bits. The book is over 600 pages and includes recipes and information on beverages, hors d'oeuvres, soups and chowders, fish meat and vegetables, meats, poultry and game, vegetables, salads (including a wilted salad), pancakes, waffles and doughnuts, rolls and breads, sandwiches, pastries, pies and small pastries, cookies and cakes, nuts and candies, fruit, jellies, jams, rellishes, pickles, canning, freezing. You get the idea.… (més)