165 pp. Includes color illustrations. CONTENTS: Whole Meal Cooking--Menus, Meats; Whole Meal Cooking--Soups, Vegetables, Desserts; Biscuits and Breads; Muffins; Cakes; Small Cakes and Cookies; Frostings and Fillings; Pies and Pastries; Baked Vegetables Roasts, Other Baked Meats and Fish; Oven Coked Fruits and Desserts; Lorain, Method of Canning; Addendum--Tie and Temperature Chart for Lorain Cooking.
