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Pressure Cooking by Ida Cogswell Bailey Allen is a book available to read on EtoBox.

What is Pressure Cooking about?

Acknowledgments Contents Ida Bailey Allen Speaking Your Pressure-cooker and You Pressure Cooking Terminology Soups and Chowders Double-quick Meat, Poultry and Game in the Pressure-cooker Beef in Appetizing Ways Lamb and Mutton Specials Scintillating Ways with Veal Taste-teasing Specials with Fresh Pork, Smoked and Cured Meats The Organ Meats as Honor Foods Chicken, Duck, Turkey, Guinea Hen and Game Interesting Accompaniments to Meat and Poultry Top-flight Fish and Sea Food Dishes Sauces and Gravies with That Piquant Taste Pressure Cooking Fresh and Frozen Vegetables Legumes or Dried Vegetables in Hurry-up Time Cereals—A Revelation in Flavor Pressure-streamed Desserts, Puddings and Breads Pressure-cooked Fresh and Dried Fruits Canning Day by Day Meals That Save Kitchen Hours When You Entertain Index

Author
Ida Cogswell Bailey Allen
Publisher
Garden City N.Y., Garden City publishing co., inc
Published
1947
Language
EN
Subjects
Cooking

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