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Fifty-two Sunday dinners

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Nutrition & Food

Fifty-two Sunday dinners

Elizabeth O., 1856?-1941 Hiller

176 pages~3 hr 30 min read16 chapters$4.99
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Fifty-two Sundays, fifty-two complete dinner menus, each one built to teach cooking with Cottolene shortening. Elizabeth Hiller plans the week's centerpiece meal a full year ahead, with frying lessons and expert endorsements folded in. Promotional cookery from the age when brands hired the best teachers money could find. Let somebody else plan every Sunday dinner this year.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

16 chapters

  1. 1INTRODUCTION
  2. 2For All Shortening and Frying Use COTTOLENE
  3. 3HOW TO USE COTTOLENE
  4. 4The General Care of Cottolene
  5. 5The Use of Cottolene for Shortening
  6. 6The Use of Cottolene in Frying
  7. 7Care of Cottolene After Frying
  8. 8What Noted Cooking Experts Think of Cottolene.
  9. 9Eminent Physicians Endorse the Wholesomeness of Cottolene
  10. 10HOW TO MEASURE
  11. 11STANDARD TABLE OF WEIGHTS AND MEASURES
  12. 12Time Tables for Cooking
  13. 13HELPFUL CULINARY HINTS
  14. 14Supplementary Recipes
  15. 15INDEX
  16. 16Transcriber's Notes:
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