An Invalid's Tray That will Appeal " 72
Something New for Breakfast. Eggs in Bacon Nests " 104
Cake and Punch for Light Refreshments .... " 136
A Sunday-Night Buffet Supper " 184
Meat Cuts. Four Full Pages " 200
Lobster Salad and Popovers " 232
Colorful Sandwiches That Taste Good " 264
For Dessert in Hot Weather. Fruit Salad .... " 296
A Pleasant Change from the Usual. A Vegetable
Dinner " 328
INTRODUCTION
T
ir ^ ^HE International Cook Book has been published as an
authoritative reference book, with the hope that it will
prove an inspiration and help to all women interested
in better foods and better service.
The International Cook Book has been compiled and com-
pleted, after many years' experience in research, study, testing,
and proving the world's requirements, that it may justly be
accredited The World's Most Practical Cook Book.
You will find this book the world's most complete treatment
of Food and Service divided into the four following sections.
Section One — Menus and Table Service
What foods shall we serve together? This is a question that
is more frequently asked than almost anything else. It is a known
fact that good food is often spoiled by having it served in com-
bination with something else that does not blend with it either
in color or flavor. In Section One we discuss food so as to give
help in planning and serving attractive meals to the family.
Each menu has been carefully taken into consideration by itself,
and the combination of food suggested with directions given
will be of help to even the uninitiated. Suggested menus for all
occasions are given.
Good food is frequently ruined by amateurish table service.
ReaHzing that Ser\'ice is as important to the meal as the food
itseK, complete information is given as to how to serve properly
for all occasions — the arrangement of the silver, the tablecloth,
and napkins, the dishes, glasses, and the decorations. All rec-
ipes for dishes suggested in Menus will be found in Section
Two. See Index for pages.
Section Two — Recipes. Section Three — Iniernational
Recipes
In the planning and writing of The International Cook Book,
only recipes are given which can easily be applied to home use.
XIV INTRODUCTION
The whole world holds a wealth of cookery knowledge, but not
many of us are aware that outside of our small realm food is
sers'ed that is ' 'different." It is our purpose to help housewares
incorporate this colorful palatable food into their menus that
has inspired us to compile The International Cook Book. We
have gathered from the leading chefs of the world the best that
they have to offer and have translated their recipes so that they
may easily be used in the home kitchen. Every recipe, both
foreign and domestic, has been Home Tested.
Page 2
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
An Invalid's Tray That will Appeal " 72
Something New for Breakfast. Eggs in Bacon Nests " 104
Cake and Punch for Light Refreshments .... " 136
A Sunday-Night Buffet Supper " 184
Meat Cuts. Four Full Pages " 200
Lobster Salad and Popovers " 232
Colorful Sandwiches That Taste Good " 264
For Dessert in Hot Weather. Fruit Salad .... " 296
A Pleasant Change from the Usual. A Vegetable
Dinner " 328
INTRODUCTION
T
ir ^ ^HE International Cook Book has been published as an
authoritative reference book, with the hope that it will
prove an inspiration and help to all women interested
in better foods and better service.
The International Cook Book has been compiled and com-
pleted, after many years' experience in research, study, testing,
and proving the world's requirements, that it may justly be
accredited The World's Most Practical Cook Book.
You will find this book the world's most complete treatment
of Food and Service divided into the four following sections.
Section One — Menus and Table Service
What foods shall we serve together? This is a question that
is more frequently asked than almost anything else. It is a known
fact that good food is often spoiled by having it served in com-
bination with something else that does not blend with it either
in color or flavor. In Section One we discuss food so as to give
help in planning and serving attractive meals to the family.
Each menu has been carefully taken into consideration by itself,
and the combination of food suggested with directions given
will be of help to even the uninitiated. Suggested menus for all
occasions are given.
Good food is frequently ruined by amateurish table service.
ReaHzing that Ser\'ice is as important to the meal as the food
itseK, complete information is given as to how to serve properly
for all occasions — the arrangement of the silver, the tablecloth,
and napkins, the dishes, glasses, and the decorations. All rec-
ipes for dishes suggested in Menus will be found in Section
Two. See Index for pages.
Section Two — Recipes. Section Three — Iniernational
Recipes
In the planning and writing of The International Cook Book,
only recipes are given which can easily be applied to home use.
XIV INTRODUCTION
The whole world holds a wealth of cookery knowledge, but not
many of us are aware that outside of our small realm food is
sers'ed that is ' 'different." It is our purpose to help housewares
incorporate this colorful palatable food into their menus that
has inspired us to compile The International Cook Book. We
have gathered from the leading chefs of the world the best that
they have to offer and have translated their recipes so that they
may easily be used in the home kitchen. Every recipe, both
foreign and domestic, has been Home Tested.