This is a fascinating read for any cookery enthusiast or historian.
Two hundred and seventy war-time recipes provide for the use of
egg-powder instead of eggs, flour that is mixed with flaked maize
and reduced quantity sugar. This comprehensive book contains a
wealth of information on home-cookery that is still useful and
practical today. Contents Include: Boiled Puddings, Baked Puddings,
Blancmanges, Jellies, Pancakes, Fritters, Sweet Omelets,
Croquettes, Creams, Custards, Junkets, and Trifles, Fruit Dishes,
Pastry Dishes, Fruit Pies, American Pies, Tarts and Various Pastry.
Many of the earliest books, particularly those dating back to the
1900s and before, are now extremely scarce and increasingly
expensive. We are republishing these classic works in affordable,
high quality, modern editions, using the original text and artwork.
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