The Myrtle Reed Cook Book

by Myrtle Reed

CONTENTS

	PAGE
The Philosophy of Breakfast	[1]
How to Set the Table	[9]
The Kitchen Rubaiyat	[15]
Fruits	[20]
Cereals	[39]
Salt Fish	[58]
Breakfast Meats	[72]
Substitutes for Meat	[87]
Eggs	[91]
Omelets	[111]
Quick Breads	[121]
Raised Breakfast Breads	[147]
Pancakes	[160]
Coffee Cakes, Doughnuts, and Waffles	[173]
Breakfast Beverages	[186]
Simple Salads	[191]
One Hundred Sandwich Fillings	[228]
Luncheon Beverages	[235]
Eating and Dining	[241]
Thirty-five Canapés	[244]
One Hundred Simple Soups	[252]
Fifty Ways to Cook Shell-Fish	[281]
Sixty Ways to Cook Fish	[297]
One Hundred and Fifty Ways to Cook Meat and Poultry	[316]
Twenty Ways to Cook Potatoes	[366]
One Hundred and Fifty Ways to Cook Other Vegetables	[373]
Thirty Simple Sauces	[423]
One Hundred and Fifty Salads	[431]
Simple Desserts	[459]
Index	[531]

The Myrtle Reed Cook Book