The international cook book

CiY 3f li'-. THE INTERNATIONAL COOK BOOK '■^^ y^ablc c>>.ai<:l for <J_J nsi \^ omsc oj a Cyonnal =J iiiiici THE INTERNATIONAL COOK BOOK Totally Different and Complete with Suggested Menus, rules for Proper Table Service, an abundance of Practical Recipes for every need, Famous InternationalRecipes, allHome Tested, Cookery Technique and Complete Indexing (^ ^ ^ Compiled and written by 5r MARGARET WEIMER HEYWOOD in co-operation with WORLD'S FAMOUS CHEFS ILLUSTRATED IN COLORS Conceived and Published by MERCHANDISERS INC. BOSTON, MASS. 1929 COPYRIGHT, 1929, BY MERCHANDISERS INC. BOSTON, MASS. First Printing Nov. 1, 1929, 100,000 copies Second Printing Nov. 15, 1929, 100,000 copies Printed and Bound in the U.S.A. by KINGSPORT PRESS, Inc., Kingsport, Tkmnessex Dedicated to THE HOMEMAKERS OF THE WORLD that its use -may prove of real benefit in the development of better food and service and may create a broader conception of Table Hospitality THE AUTHORS NEVER before has a cook book gone so far in seomng its contents as has The International Cook Book. The greatest compilation of recipes ever assembled is in this book. The co-author and compiler of The International Cook Book is Mrs. Margaret Weimer Heywood. ^Mrs. Heywood finished her Home Economics training at The Stout Institute, Menom- onie, Wisconsin, in 1916, and has a B.S. degree from Colimabia Teachers College. Since that time she has been doing home eco- nomics work throughout the entire United States, meeting thousands of women and gaining the knowledge of just what these women of today need and want in a cook book. Upon in\'itation, chefs from the leading hotels of the world have sent their favorite and most famous recipes to The In- ternational Cook Book. The women of America vn\l now be able to prepare for their own tables dishes that are totally differ- ent, for they need only refer to this book to enable them to pre- pare courses that are in good taste and from most any country they may desire. And too, the chefs of the largest and be?t ocean liners, whose menus are greatly praised and talked of by travelers to all ports of the world, are giving their choicest and most desired recipes to The International Cook Book, in order that the women of this country may use them in their daily meals. MARGARET WEIMER HEYWOOD in co-operation with the following WORLD'S F.\:iIOUS CHEFS Chef Anthon-y Rota The MayflcTii-er, Washington, D. C. Chef Ernest E. Amtet Palmer House, Chicago, 111. Chef Anglade Royal Hotel, DeauvoUe, France Chef Louis Baltera Chateau Frontenac, Quebec. Canada Chef J.AN- C. Born 5.5. Rotterdam, Holland-America Line Chef F. BoscHEN S.S. Berlin, North German Lloyd Line Chef S. BoRRA Hotel Tiberias, Tiberias, Palestine VUl THE AUTHORS ;f Alessandro Cedsini . . . 5.5. Conie Grande, Lloyd Sabaudo Line d Enrico Comoguo Grand Hotel, Venice, Italy ef Eugene CoRorER S.S. Rochambeau, French Line sf GusTAVE CouTANT . Restaurant des A mbassadeurs, Deau\'ille, France sf E. G. Dastugues Turnberry Hotel, AjTshire, Scotland ti George Dhoyer 5.5. Statendam, Holland- America Line d Harry DtrKE S.S. President Madison, American Mail Line ;f Lorrrs Duperoux Add phi Hotel, Liverpool, England ;f A. EcKERT Hotel Bellevue, Dresden, Germany d G.ASTON Ferrand Hotel du Golf, Deau\Tlle, France